Cheddar Rye Apple Hand Pies

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As the leaves turn and the air crisps, there’s nothing quite like indulging in the seasonal pleasures of autumn. The star of this season’s kitchen is undoubtedly the Cheddar Rye Apple Hand Pie, a delightful concoction that marries the tartness of apples with the sharpness of cheddar, all encased in a rich, buttery rye crust.

Cheddar Rye Apple Hand Pies

Savory Cheddar Apple Pies with Rye Crust

Picture this: a crisp, flaky rye crust holding a luscious apple filling, enhanced with the bold flavor of cheddar cheese. This isn’t just a pie; it’s a culinary experience, blending the best of sweet and savory. The Cheddar Rye Apple Hand Pie is the epitome of autumn comfort food, perfect for those chilly evenings or as a novel addition to your fall festivities.

Imagine sipping on a warm iced pumpkin spice latte as you savor the rich, cheesy goodness of the hand pie. It’s the kind of pairing that makes you appreciate the simple joys of the season.

Sister Pie Cookbook

Rye Pastry Hand Pies Recipe

Crafting these hand pies is as enjoyable as eating them. The process of making the Rye Pastry Hand Pies is a therapeutic journey through the art of baking. The key is in the balance of flavors – the natural sweetness of the apple filling contrasted with the tangy sharpness of cheddar cheese in baking. Each bite is a delightful play of textures and tastes, reminding you of the bounties of autumn.

To complement your baking adventure, why not try your hand at the brown butter scallops with butternut squash risotto or the comforting warmth of acorn squash soup? These dishes embody the essence of the season and are perfect accompaniments to your pastry creations.

Tips & Tricks

  • Balance Your Spices: Add a pinch of cinnamon or nutmeg to your apple filling for that classic autumnal flavor.
  • Get Creative with Shapes: Feel free to experiment with different shapes and sizes for your hand pies – from traditional half-moons to fun autumn leaf shapes.
  • The Perfect Pairing: Pair your hand pies with a mini meatball pasta bake for a cozy, hearty meal.
  • Bake to Perfection: Keep an eye on your pies as they bake; they should be golden brown and the filling just bubbling.
  • Serving Suggestion: Serve these hand pies warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Recipe FAQs

Can I use a different cheese for the filling?

Absolutely! While cheddar is classic, feel free to experiment with other cheeses like Gouda or Parmesan for a different flavor profile.

How do I ensure my rye crust is flaky and not tough?

The key is to keep your butter cold and handle the dough as little as possible to maintain those buttery layers.

Can these hand pies be made ahead of time?

Yes, you can assemble them and store them in the fridge overnight, ready to bake the next day.

What apples are best for the filling?

Tart apples like Granny Smiths work great, as they balance the richness of the cheddar and rye.

Is it possible to make a gluten-free version?

Indeed! There are many gluten-free flour blends that can substitute for rye flour in the crust.

Cheddar Rye Apple Hand Pies
Crispy Cheddar Rye Apple Hand Pies

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5 from 5 votes

Cheddar Rye Apple Hand Pies

Prep: 2 hours
Cook: 40 minutes
Total: 2 hours 40 minutes
Servings: 24 hand pies
Savor the flaky goodness of our Cheddar Rye Apple Hand Pies – a delightful snack just a bake away!

Ingredients 

Cheddar Rye Pie Crust:

  • 1/2 cup + 2 tablespoons ice cold water
  • 2 tablespoons apple cider vinegar
  • 3 cups all-purpose flour
  • 3/4 cup dark rye flour
  • 1 1/2 teaspoons granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups 3 sticks unsalted butter, straight from the fridge (They recommend European-style butter, I just regular!)
  • 2 ounces aged Cheddar cheese, grated

Apple Filling:

  • 2 Northern Spy, Idared, Golden Delicious or Honey Crisp apples, peeled, cored and diced
  • 1/2 teaspoon freshly squeezed lemon juice, about 1/4 lemon
  • 1/4 cup granulated sugar
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons tapioca starch or 1 tablespoon corn starch
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Instructions 

To Make the Cheddar Rye Pie Crust:

  • In a large stainless steel bowl, combine the all-purpose and rye flours, sugar, and salt and stir to mix well. I am a firm follower of the grating butter method. They recommend a pastry cutter, but I don’t own one, so I recommend grating the butter, using a cheese grater, into the dry ingredient mixture. Transfer to the freezer to chill for about 5 minutes. Mix the butter into the flour mixture, until throughly combined, breaking up the butter bits until they resemble the size of peas. The rest of the pie dough should look like canned Parmesan cheese. Speaking of cheese, now is the time to add the Cheddar and mix in quickly until evenly distributed.
  • At this point, add the water-vinegar mixture all at once, and give it a good mix. I like to use a spoon for this part. Scrape as much of the mixture as you can from one side of the bowl to the other, until you can’t see visible pools of liquid anymore. Now it’s hand time. Scoop up as much of the mixture as you can, and use the tips of your fingers (and a whole lot of pressure) to press it back down onto the rest of the ingredients. Rotate the bowl a quarter-turn and repeat. Scoop, press and turn. With each fold, your intentions is to be quickly forming the mixture into one cohesive mass.
  • Remove the dough from the bowl, place it on a lightly-floured counter, and use your bench scraper to divide into two equal pieces. Gently pat each into a 1-inch thick square, working quickly to seal any broken edges before wrapping them tightly in a double layer of plastic wrap. Refrigerate the dough for at least 2 hours, or, ideally, overnight.
  • You can keep the pie dough in the fridge for a few days or in the freezer for up to 1 year. If frozen, remove the dough and place tin the refrigerator to thaw one full day before you intend to use it.

To Make the Apple Filling:

  • Place the cubed apples in a large bowl and toss with a the lemon juice. Add the granulated sugar, brown sugar, tapioca or corn starch, cinnamon, nutmeg, and salt. Toss until evenly distributed.
  • Remove the first disk of dough from the fridge. Lightly flour your work surface and roll the dough out to a 1/2-inch thick round. Using a 3-inch or 4-inch round cookie cutter, stamp out rounds of pie crust and transfer them to a baking sheet or tray. You should be able to re roll the scraps and end up with about 40 rounds.
  • I stuck them in the freezer for about 10 minutes just to firm up a bit. Remove the rolled-out pie crust from the fridge or freezer and lay half of them out onto a lightly floured surface. Brush each round entirely with beaten egg. Add a heaping teaspoon of the diced apples to the center of each round, leaving at least a 1-inch border. Using the tines of a fork (dipped in flour), press the edges together and do this around the edge of the entire round, making a decorative edge. Take the 3-inch or 4-inch cutter (whichever one you used) and cut the hand pie once more to clean and define the edges. Repeat with the remaining hand pies.
  • Transfer them to the freezer to chill for about 10 minutes. Meanwhile preheat the oven to 450 degrees F.
  • When the hand pies are done chilling and the oven is preheated, brush the tops with the remaining egg wash and sprinkle with turbinado sugar. Transfer to the oven (I did this in batches) for about 15 to 20 minutes, until the tops are golden brown.

Notes

*If you want to freeze the hand pies to bake later, do that right after they’re assembled.
Transfer them to a baking sheet and place in the freezer. When frozen, place in a freezer storage bag and freeze for up to 3 months. Transfer from the freezer directly to the oven to bake.

Nutrition

Calories: 203kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 253mg | Potassium: 53mg | Fiber: 1g | Sugar: 5g | Vitamin A: 386IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Like this Recipe? Please Rate & comment below!
Cheddar Rye Apple Hand Pies

Recipe from Sister Pie by Lisa Ludwinski

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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19 Comments

  1. This recipe sounds amazing and I absolutely love the technique for making this dough – it was quick and nice and moist.

    It’s in the fridge now and I can’t wait to roll out.

    But…1/2″ thick dough -am I reading that correctly? Please confirm!