Original Recipe: Apple & Cheddar Hand Pies with Rosemary-Infused Caramel Drizzle
Prep Time: 1 hour 30 minutes (includes chilling time) Cook Time: 20-25 minutes Difficulty: Medium Yields: 12 hand pies
Ingredients:
For the Pie Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1/2 cup ice water
- 1/2 cup shredded sharp cheddar cheese
- 1 tablespoon finely chopped fresh rosemary
For the Apple Filling:
- 4 large Granny Smith apples, peeled, cored, and diced
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
For the Rosemary-Infused Caramel Drizzle:
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1 sprig fresh rosemary
Equipment:
- Large bowl
- Food processor (optional)
- Pastry cutter or fork
- Rolling pin
- 4-inch round cookie cutter
- Baking sheet
- Parchment paper
- Small saucepan
Instructions:
Make the Pie Dough:
- In a large bowl, whisk together flour and salt.
- Cut in butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. (Alternatively, pulse in a food processor until pea-sized pieces form.)
- Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Fold in shredded cheddar cheese and chopped rosemary.
- Divide dough in half, form into discs, wrap in plastic wrap, and chill for at least 1 hour.
Make the Apple Filling:
- In a large bowl, combine diced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss to coat evenly.
Assemble and Bake the Hand Pies:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness.
- Using a 4-inch round cookie cutter, cut out circles of dough.
- Place a heaping tablespoon of apple filling in the center of each circle.
- Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal.
- Cut a few small slits in the top of each pie to allow steam to escape.
- Repeat with the remaining dough and filling.
- Place the hand pies on the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Make the Rosemary-Infused Caramel Drizzle:
- In a small saucepan over medium heat, combine sugar and 1/4 cup water. Stir until sugar dissolves.
- Stop stirring and allow the mixture to come to a boil. Continue to cook until the mixture turns a deep amber color.
- Carefully add heavy cream (it will bubble up). Whisk until smooth.
- Remove from heat and stir in butter and vanilla extract.
- Add the rosemary sprig and let it infuse for 10 minutes. Remove the sprig before drizzling.
Drizzle and Serve:
- Drizzle the cooled hand pies with the rosemary-infused caramel.
- Serve warm or at room temperature.
Things to Avoid:
- Overmixing the dough: This will develop the gluten too much, resulting in tough hand pies.
- Overfilling the hand pies: This will cause the filling to leak out during baking.
- Baking at too low a temperature: This will result in soggy hand pies.
- Burning the caramel: Watch the caramel carefully as it cooks, as it can quickly go from amber to burnt.
Ingredient Substitutions:
- All-purpose flour: Can be substituted with whole wheat pastry flour or a gluten-free 1:1 baking flour.
- Sharp cheddar cheese: Can be substituted with Gruyère, Gouda, or another flavorful cheese.
- Granny Smith apples: Can be substituted with Honeycrisp, Pink Lady, or another firm, tart apple variety.
- Heavy cream: Can be substituted with full-fat coconut milk for a dairy-free option.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream or whipped cream.
- Sprinkle with a pinch of flaky sea salt for an extra flavor dimension.
- Garnish with a sprig of fresh rosemary.
