White Cheddar and Cinnamon Apple Hand Pies

makes ~12-14 pies

  • 2 cups (260 gr) AP flour
  • 1/4 tspn salt
  • 4 oz.(113 gr) extra sharp white cheddar cheese
  • 2/3 cup (151 gr) butter, cold
  • 5-6 Tbspn water, cold
  • 500 gr apples
  • 1 Tbspn lemon juice
  • 1/4 cup (25 gr) sugar
  • 1 tspn ground cinnamon
  • 1/8 tspn ground cloves
  • 1/2 tspn freshly grated nutmeg
  • heavy cream
  • turbinado sugar


  1. Combine the flour and salt in a bowl.
  2. Coarsely grate the cheese. Using a pastry cutter, cut in the cheese and cold butter into the flour until the size of small peas.
  3. Gradually add the water one tablespoon at a time until the dough holds together when pressed. Do not overmix!
  4. Wrap the dough in parchment paper or plastic wrap and chill for at least 1 hour.
  5. Meanwhile, prepare the filling. Peel, core, and chop the apples into small chunks. Toss to combine the apples with the lemon juice, sugar, cinnamon, cloves, and nutmeg.
  6. Preheat oven to 230 degrees C.
  7. Remove the dough from the refrigerator and roll it out to about 1/8″ thick. Cut out 5 inch circles. Fill each circle with apples and fold in half. Press the edges together tightly, crimping with a fork. Cut three small slits on the top of each pie. Chill the pies in the refrigerator or freezer briefly if the dough has softened.
  8. Before baking, brush the tops of the pies with heavy cream. Sprinkle with turbinado sugar.
  9. Bake at 230 degrees F for five minutes, then reduce heat to 350 degrees and continue baking for 15 more minutes, until the crust is golden.
  10. Remove from oven and cool briefly before serving.