Apple Cheddar Gruyere Hand Pies
{New!} #ad If you know us, then you know how much we love cheese, especially Wisconsin cheese! Wood River Creamery cheese is amazing on its own, but today, we’re using it to create this unique dessert of Apple Cheddar Gruyere Hand Pies!
We’re stuffing my easy apple pie filling and Wood River Creamery Original — a unique cheese that has the bold flavor of Cheddar combined with the butteriness of Gruyere — into a pre-made pie crust to make hand held pies that will surely satisfy both the sweet and savory lovers in your life.
Whether you’re making a dessert like these pies or YOUR favorite cheesy dish, all of Wood River Creamery cheeses are one-of-a-kind and can make any dish extra special, because of their awesome flavors and meltability.
PSST - They can be found in the specialty cheese case at your local grocery store or online!
Apple Cheddar Gruyere Hand Pies Recipe
Serves: 16 hand pies
Prep time: 30 minutes
Total time: 1 hour
Apple Filling
1 tablespoon unsalted butter
2 tablespoons apple juice, divided
1 teaspoon vanilla extract
2 cups apples, about 2 medium granny smith apples peeled and cubed
1/2 teaspoon cinnamon
1/4 cup brown sugar, packed
1/4 teaspoon salt
1/2 tablespoon cornstarch
Apple Cheddar Gruyere Hand Pies
2 (14.1 oz) boxes refrigerated pie dough, thawed according to package directions (1 box should contain 2 (9-inch) crusts)
8 oz Wood River Creamery Original Cheddar Gruyere cheese, shredded
1 large egg, lightly beaten
8 teaspoons coarse turbinado sugar
Apple Filling
Melt butter over medium heat in a medium sized sauce pan.
Stir in 1 tablespoon apple juice, vanilla, apples, cinnamon, brown sugar, and salt.
Bring to a simmer, then cook, stirring occasionally, for 5-10 minutes or until the apples have softened.
In a small bowl, whisk together cornstarch and remaining 1 tablespoon apple juice. Slowly stir into the apple mixture.
Continue simmering until the mixture has thickened (it should happen almost immediately). Set aside.
Apple Cheddar Gruyere Hand Pies
Preheat oven to 425 degrees F and line 2 rimmed baking sheets with silicone baking mats. Set aside.
Cut 4 (4.5 inch) rounds from each sheet of pie dough, place 8 onto each of the prepared baking sheet, then flatten each round slightly.
Place a heaping 1/2 tablespoon of apple pie filling into the center of each of the 16 rounds, then top each with 1/2 oz shredded Wood River Creamery Original Cheddar Gruyere cheese.
Use your finger to wet the outside of each pie round with water, then fold pie crust in half and press the two seams together.
Use a fork to gently press the seams together further.
Brush the tops with the beaten egg, then sprinkle each with 1/2 teaspoon coarse turbinado sugar.
Bake in preheated oven for 20 mins, or until golden brown.
Let cool for 5-10 minutes before eating!
Apple & Cheese Pie from 1553
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How To Make Cheddar Cheese Crust Apple Pie
Looking for a delicious apple pie recipe? imperialsugar.com. New Englanders know that a good, sharp cheddar cheese really brings out the flavors of baked apple. This iconic combination has been a staple in the East and Midwest since colonial times (and for good reason!) Chef Eddy studded this pie crust with sharp cheddar cheese and packed the pie with two different kinds of apples (Golden Delicious and Granny Smith) for a sweet, tart and savory combo that's sure to please any apple pie fan. Serve this dessert recipe for your Thanksgiving or Christmas holiday dinner. This is the perfect homemade, yummy sweet treat for any Fall season party or family gathering. #imperialsugar #dessert #recipe #applepie #pie #cheddarcheese
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Apple Pie for People who Hate Apple Pie
If you hate Apple Pie you're going to love this apple pie unless you hate apples in which case you're going to love this apple pie.
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To make this apple pie:
Find around 6 or 7 or 8 apples
Peel them
Put them in water so they don't turn brown because we're going to turn them brown later
Sliver them or grate them (I didn't test out the grating with this recipe but there are many recipes with grated apples)
Add some lime juice if they're going to be sitting around and also because lime juice on apples is the best sour candy in town
Wangjangle in 1.5 teaspoons of cinnamon
Then coat it with the apple pie gravy which you haven't made yet
Make the Apple Pie Gravy (I learned this from here )
Melt a stick of butter over medium low heat
Whiskjangle in 3 tablespoons of flour and then that simmer for 1-3 minutes
Whisk in ¼ cup of water and 1 cup of sugar
Bring to a lava bubbling then lower the heat and whisk for a couple more minutes.
Take off the heat and let it cool down for a few minutes before adding to the apples and coating them
PIE CRUST
Oh no...I accidentally deleted the instructions on how to make the perfect crust. You know what, just get a refrigerated crust from the store and use that instead. Put it in your 9 pie dish and do some fancy thing along the edges
Add in the filling
CRUMPLE TOPPING
Then make the crumble topping (which came from here with the caramel idea )
In a bowl add
1 cup of oats
1 cup of flour
½ cup packed brown sugar
1 stick of butter
And just mix and mash until you get a crumble
Then make a pie roof with that crumble
Then bake the pie for 15 minutes on 425
Then lower to 350 for another 45 minutes
If it's getting too brown you can add tinfoil but I'm not sure you need to
Then let the pie cool for a couple hours
Then add some vanilla ice cream
Then drizzle on some caramel sauce
Then eat that pie that you now love because you can't detect any apple texture, or that you still hate because you don't like apple pie. It's okay either way I'm not even mad.
Dutch Apple Pie #ad #kitchenaid #madewithkitchenaid #recipe
Ingredients crust
- 150g flour
- 2 tbsp sugar
- 2g salt
- 120g cold butter (unsalted)
- 4 tbsp ice-cold water
Ingredients topping
- 100g brown sugar
- 100g flour
- pinch ground nutmeg
- pinch salt
- 90g melted butter (unsalted)
- 1 tsp vanilla extract
Ingredients filling
- 10 granny smith apples, peeled and sliced
- 20g melted butter (unsalted)
- juice of a lemon
- 100g sugar
- 1/2 teaspoon ground cinnamon
Method
1. For the crust, add the flour, sugar, salt and ice-cold cubed butter to the food processor
2. Pulse the blade until you have reached a sandy consistency, then slowly add 1 tbsp of ice-cold water at a time until the dough comes together.
3. Remove and cover with cling film and rest in the fridge for at least 1 hour.
4. Take a 20cm springform cake tin and grease it lightly, remove the dough from the fridge and roll it out big enough to fill the tin.
5. Once you have lined your tin, place baking paper and pie weights into the pastry-lined tin and then into the freezer for 15 minutes before you bake at 190°c for 15 minutes.
6. Remove from the oven and take out the pie weights then turn the oven down to 180°c and bake for another 15 minutes, then let the pie crust cool completely.
7. For the topping, simply add all your dry ingredients to a stand mixer on medium speed. Slowly pour the melted butter in, when it starts to clump into small pebbles it's ready.
8. Take the sliced apples and mix them with the butter, lemon juice, sugar and cinnamon.
9. Add the mixed apples to the baked pie crust, you want the apples to come all the way to the top, maybe slightly more.
10. Sprinkle over the topping and bake at 180°c for 45 minutes.
11. Let it cool for at least an hour before you try and slice.
Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie
Shepherd's pie - perfect comfort food for cold winter days. Follw this recipe to learn how to make perfect shepherd's pie.
Printable Version:
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Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk
Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.
Equipment:
Baking dish:
Nonstick pan:
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