Ingredients (serves 6):

For the pie crust:

  • 2 ½ cups whole wheat pastry flour
  • 1 teaspoon kosher salt
  • 14 tablespoons unsalted butter, cold
  • 10 – 12 tablespoons ice water

For the filling:

  • 2 tablespoons olive oil
  • 1 yellow onion, thinly sliced in half moons
  • 3 JAZZ™ apples, diced into ¼ inch pieces
  • 4 tablespoons light brown sugar
  • 1 tablespoon unsalted butter

 

¼ cup sharp cheddar cheese, grated

1 large egg, beaten

Directions:

  1. To make the crust: In a large mixing bowl stir together the flour and salt. Using a box grater, grate the butter on the largest (coarsest) holes into the flour mixture. Use your hands to gently toss the butter so that it is coated in the flour.
  2. Add 8 tablespoons of ice water and use a spoon or your hand to gently stir. Add more water, 1 tablespoon at a time, until the dough just begins to come together. Transfer to the counter and fold the dough onto itself. Divide in half and flatten each half into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
  3. To make the filling: In a large skillet heat the olive oil over medium heat. Add the onion and a generous pinch of salt and cook, stirring occasionally, for 25 minutes or until the onions have soften and turned an even brown.
  4. Add the apples and sugar and cook until the apples are softened and the sugar is melted, approximately 10 minutes. Stir in the butter, taste and season with salt as needed. Allow the filling to cool completely before making the hand pies.
  5. To make the hand pies: Preheat the oven to 375°F. Line a sheet tray with parchment paper or silicone baking mat.
  6. Lightly flour the countertop. Unwrap one of the dough discs and roll out, rotating frequently and adding more flour as needed to prevent the dough from sticking, until it is ¼ inch thick. Use a 3 inch circle cutter or glass dipped in flour to cut out circles. Squeeze the scraps back into a ball and roll out once more, cutting as many more circles as you can.
  7. Lightly brush half of the circles with the beaten egg. Place one generous tablespoon of the apple filling into the center of the dough circles followed by a sprinkling of cheese. Top with the remaining circles and carefully seal all the edges, paying particular attention to right around the filling to eliminate any air pockets.
  8. Using a fork press down all around the edges of each pie, dipping the tines of the fork in flour if needed to prevent sticking. Transfer to the sheet tray and repeat with the second dough disc.
  9. Once all the hand pies are made and on the sheet tray brush the tops with the remaining egg and a little sprinkle of cheese. Use a sharp knife to make a few slits in the top to release the steam. Bake for 12 to 15 minutes or until the pies are a deep golden brown. Allow to cool on a cooling rack.
  10. The pies will keep in the fridge for up to 10 days.