Savory Apple, Gorgonzola & Thyme Pies
Sweet and savory mini apple hand pies, perfect and portable for a picnic. Enjoy warm or at room temperature.
Servings: 12 hand pies
Equipment
- apple mini pie mold
Ingredients
- 1 box (of 2) refrigerated piecrusts or prepared pastry dough
- 1 1/2 cups peeled, cored, chopped baking apples (Jonagold, Pippin, Granny Smith, Jonathan, Braeburn, Fuji and Pink Lady, Honeycrisp) or use prepared apple pie filling
- 1/2 cup chopped walnuts
- 1/4 cup crumbled Gorgonzola or similar bleu cheese
- 2 teaspoons chopped fresh thyme leaves
- 2 Tbsp honey
- 1 egg lightly beaten with 1 teaspoon water
- sanding sugar
Instructions
- Preheat oven to 400°F.
- Place diced apples in a bowl, microwave on high for 5 minutes until apples are cooked through. Remove from heat and let cool. (If using pie filling skip this step.)
- Combine apples, walnuts, Gorgonzola, thyme and honey in a small bowl.
- Place a solid dough shape in the bottom half of the cutter and gently press the dough into the mold. Fill the center with 1/4 cup pie filling mixture and brush edges of the dough with egg wash. Top with a shape with the vent for the top. Press the top half of the cutter down to seal and crimp the edges.
- Remove the pie from the mold and place on a parchment-lined baking sheet. Repeat with remaining dough.
- Freeze the pies 30 minutes before baking.
- Remove the pies from freezer and brush the pies with egg wash and sprinkle with sugar. Bake until crust is golden and filling is gently bubbling, about 15 – 20 minutes. Transfer on wire rack and cool 10 minutes.
- Serve warm or at room temperature.
Notes
Quantity will depend on size of your mold or press. I used a large size mold and got 2 bottoms and 2 tops per prepared pie crust, then rerolled the scraps, so I had 12 pies or turnovers out of 2 boxes of refrigerated pie crust, with some filling left over.