Addressing the Apple Cheddar in the Room

10.15.20

After I switched my day job to temping in offices, I suddenly had a lot of time to read things on the internet. I would read articles about the theatre industry, reviews for television shows I was interested in watching, and lots and lots of recipes and food blogs. I’m not sure when I first saw the concept of cheddar cheese on apple pie but I was immediately intrigued. Most historians attribute its origin to England, where savory pies are quite common, which were then brought over to the States. Whether this is a clever combination or just flat out disgusting is also discussed at length all over the food internet. Since I was completely unfamiliar with this concept, I gave it a go. These apple cheddar handpies ended up being a delightful balance of sweet and savory. A flaky pie crust with cheddar mixed throughout, and spiced apples mixed with shredded cheese inside. It works, and I actually recommend it.

I’m not sure why red apples and cheddar sounded so weird, I don’t blink an eye at pairing up brie or goat cheese with green apples. Still, I definitely had reservations. This handheld version allows the perfect balance of the two main ingredients. The cheddar oozing out of the top got me all excited as I waited for it to cool off enough to take a bite. I sprinkled some with coarse sea salt to add to the savory aspect, and also made a batch with no cheddar in the crust at all. I wanted to try all the options. A little salt and the crust with the cheese mixed in is the way to go. I’ve had this on my baking goals list for a while, and it’s nice to finally check it off.

I also want to say, I’ve needed to switch off the constant news cycle because it’s been making my brain melt. So I’ve found some lovely gentle watching to mix in and help me feel a little joy. What are you to do when you’ve exhausted all of the Great British Baking Show episodes? I highly recommend The Great Pottery Throw Down and Britain’s Best Home Cook. Similar style and atmosphere as GBBO that brings a smile to your face and helps restore your faith in humanity.

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Apple Cheddar Handpies

Ingredients

Crust

• 2 1/2 cups flour
• 4 tsp sugar + more for sprinkling
• 1 tsp salt
• 1 cup cheddar, shredded
• 20 TBSP unsalted butter, cold and cubed
• 3-6 TBSP ice cold water
• 1 egg, lightly beaten mixed with a splash of water for wash

Filling

• 2 medium red apples, peeled, cored and thinly sliced
• 1/2 cup brown sugar
• 2 tsp white sugar
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 – 1/3 cup cheddar, shredded
• juice from one lemon

Instructions

Handpies

• Allow crust (instructions follow) to sit on counter as you make the filling to reach room temperature and become more workable
• After slicing each apple, place them in a medium bowl and drizzle lemon juice over, toss gently to prevent browning
• Add in sugars and spices and toss to coat apples evenly
• Gently add in cheddar and toss until evenly combined, set aside
• Preheat oven to 425 and line two baking sheets with parchment
• Roll out one crust on light floured surface until about 1/4″ thick
• Using a floured 4″ cookie/biscuit cutter, cut out circles in dough, rerolling leftover dough until all is used
• Brush top half of circle with egg wash, place spoonful of filling (about 1 TBSP) on bottom unwashed half
• Repeat with all pies, fold top half over, gently pressing edges together
• Using a fork, go over edge seam to secure pie shut, place on lined baking sheet
• Repeat with second crust
• Make a few small slices in the top of handpies and brush with egg wash, sprinkle with a little sugar (or coarse salt for a fun contrast)
• Place in fridge to chill 15-20 min (or while you wait for oven to warm up)
• Bake for 20 minutes until deep golden brown, when cheese and juices begin bubbling through crust air vents
• Allow to cool, but these can be enjoyed warm or room temperature
• Keep in an airtight container at room temperature for two days and in the fridge up to a week, though they will lose that lovely flakiness the more they sit in the fridge

Crust

• In a food processor pulse together flour, sugar, and salt
• Add in half of cubed, cold butter and pulse until coarse crumbs are formed, then repeat with second half
• Add in cheddar and pulse until cheddar is mixed throughout
• Move to large bowl, add in water a few TBSP at a time and gently mix together with a fork until dough begins to come together, mix together completely into a large dough ball with your hand
• Dump out onto a lightly floured surface and divide in half
• Tightly wrap each in plastic wrap and chill in the fridge for at least two hours but overnight recommended