Orchard Hand Pies
- Yield 8 servings
- 1 large Granny Smith apple, peeled, cored and cut into 1/2-inch dice
- 1 large Bosc pear, peeled, cored and cut into 1/2-inch dice
- 1/4 cup sugar, divided
- 1/4 cup chopped pecans
- 2 teaspoons cornstarch
- 1 tablespoon Real California blue cheese
- 1/2 teaspoon vanilla extract
- 1/2 cup crumbled Real California blue cheese
- 1/2 cup grated Real California Cheddar cheese
- 2 (15-ounce) packages ready-made pie crusts
- Cooking spray
- Heat oven to 375F. Combine apples, pears, 3 tablespoons sugar, pecans, cornstarch, butter, 1/4 teaspoon cinnamon, lemon zest and vanilla in a medium bowl; toss well.
- In a separate bowl, mix blue cheese and Cheddar cheese. On a lightly floured work surface, roll out dough 1/8-inch thick. Cut out eight 4 1/2-inch circles and eight 4-inch circles using round cutters or a plate, glass or lid of the right diameter. Lightly spray 8 wells of a muffin tin with cooking spray and line with 4 1/2-inch dough circles, leaving a 1/4-inch overhang. Brush edges of dough with water.
- Sprinkle cheese mixture over bottom of dough, dividing it evenly. Mound fruit mixture on top of cheese, dividing it evenly. Place 4-inch dough circles on top, pressing edges with the tines of a fork to seal. Mix together 1 tablespoon sugar and 1/4 teaspoon cinnamon. Brush tops of pies with water and sprinkle with cinnamon sugar. With the tines of a fork, poke a few holes in each pie to vent steam. Bake 35-40 minutes or until pies are golden brown and a knife inserted into the filling feels no resistance. Cool pies in tin about 10 minutes; remove from tin and cool on a rack. Serve warm or room temperature.
Recipe courtesy of the California Milk Advisory Board