This is a very exciting post for me (hopefully for you as well) because it contains two recipes. As I mentioned last week, hand pies are one of the latest food trends, gracefully taking their turn in the foodie spotlight. I tend to think of hand pies as a southern comfort food, though I’m not entirely sure why. Maybe it’s all those fried pies you see at highway gas stations. You know what I’m talking about. Those weighty hand pies in the waxed paper wrappers that sit like a brick in your palm. Love those things. Oh, and that first bite through the iced cookie crust into the gooey, gelatinous lemon or cherry or whatever filling you choose. I’m a sucker for lemon and cherry.
But these aren’t quite the same. They’re better.
A bold statement, I know. I couldn’t resist playing the sweetness of the fruit off the creamy, savory cheeses. Like a slice of cheddar on apple pie.
Ingredients: (makes about a dozen hand pies)
For the pear hand pies you’ll need:
3 pears, cored, peeled, and chopped
1 Tablespoon honey
1/8 teaspoon salt
1/3 cup goat cheese crumbles
1 teaspoon lemon juice
1 flat premade pie crust (the kind that you thaw and roll out)
For the apple hand pies you’ll need:
2 apples, cored, peeled and chopped
1/4 cup brown sugar
1 teaspoon cinnamon
1/3 cup shredded cheddar cheese
1 flat premade pie crust (same as above)
Directions: Preheat oven to 400 degrees F.
Use two separate mixing bowls to make the pie filling. In one bowl, combine the chopped pear, lemon juice, goat cheese, salt, and honey. Mix well.
In the other mixing bowl, combine the apples, cheddar cheese, brown sugar, and cinnamon. Mix well.
Thaw out your premade pie crusts and gently roll out flat. Cut out 6 inch circles in the dough. I used the rim of a pint glass for the stencil.
Add a small spoonful of filling (pear or apple) on each of the dough rounds.
Then, fold the dough over the filling to form a pie. Seal each pie by crimping the edge with a fork.
Slice the top of each pie to release the steam while cooking.
Bake on a cookie sheet for 15 minutes, until the pastry turns golden brown and the filling gets all bubbly.
Allow to cool slightly before using a spatula to remove from the cookie sheet.
Now, place one in your palm and take a big bite! (These don’t weight as much as the gas station kind, but close!)
Don’t these just beg to be eaten curled up by a roaring fire with a cup of hot cider? Um, I think I’ll get right on that. Bye!
Other posts you may enjoy: