Orchard Hand Pies

California Milk Advisory Board
  • Yield: 8 servings


1large Granny Smith apple, peeled, cored and cut into 1/2-inch dice
1large Bosc pear, peeled, cored and cut into 1/2-inch dice
1/4cup sugar, divided
1/4cup chopped pecans
2teaspoons cornstarch
1tablespoon Real California blue cheese
1/2teaspoon vanilla extract
1/2cup crumbled Real California blue cheese
1/2cup grated Real California Cheddar cheese
2 (15-ounce) packages ready-made pie crusts
Cooking spray


  1. 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.
  2. 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.
  3. 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

Nutritional Info *per serving

  • Calories 374
  • Fat 23g
  • Cholesterol 53mg
  • Sodium 255mg
  • Carbohydrate 37g
  • Fiber 2.3g
  • Protein 6.4g