Dad always had sharp cheddar cheese with his apple pie. I added Cabot Vermont sharp cheddar to the crust of these Apple Cheddar Hand Pies. Not only do they smell amazing while baking, but taste scrumptious warm from the oven.
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
Okay. I know I have bragged about how good Cabot cheese is. And I’m going to brag about them again. I was chatting with a friend of mine the other day about their cheeses. I was reminiscing about a time where their cheese wasn’t available in the local grocery stores. They were just a Vermont name to us.
You see, my sister lived in Vermont. She knew about their cheese and even had a great wholesale place to get their cheese. Every time we were there, we would pick up at least one 5 pound block, stick it in the freezer, and then nibble on it until we were to visit my sister again. We didn’t use for just any old recipe! It had to be something that had cheese as the main ingredient. Or just put it on crackers.
That’s how much we loved Cabot cheese!
Of course, now you can easily get their cheese everywhere! And some grocery stores have other items like dairy and yogurt. I wish I could find those at my local store. Maybe one day I’ll be wandering the dairy aisle and see their creamy butter. It makes THE BEST cookies and other baked goods. You’ll never go back to store brand. Or any other brand for that matter.
When I found out they were one of the sponsors for Christmas sweets week, I knew exactly what I wanted to make. I had seen a recipe for something similar a few weeks ago. It took me a little research to figure out the logistics. I mean, I’m not the best pastry chef and pie crusts typically elude me.
But I was determined to make this one work. And I think I knocked it out of the park. Although I was a little unsure when I took the dough out of the fridge the next day. I’ve made pie crust before when I was younger and didn’t remember it being THAT hard when I took it out of the fridge.
I wondered if the cheese made a difference into how the dough hardened overnight.
Either way, it only took a few minutes working with it to get it all rolled out. I divided the dough out into 8 pieces. Then I rolled them all out putting plastic in between the circles. I wrapped them all up tight and put them back in the fridge until I was ready to assemble and bake.
I have to confess. This recipe took me a several days to put together. Not that it’s that difficult. I just did it in pieces and parts. I made the dough and refrigerated it overnight. The next day, I rolled the dough out into the circles. Finally, the third day I chopped the apples, assembled, and baked them up.
So, last week was a cookie event. There were so many cookies in the house. I had 5 batches and cookies in the kitchen at one point or another. So many cookies that the hubs started talking about pie. How he longed for pie! A chocolate pie or a chocolate peanut butter pie. That put these hand pies at the front of the list.
It was really funny to hear him go on and on about pies. I have the makings of a nice chocolate silk pie, but just haven’t put it together yet. I have to get through the rest of this week because I can make more sweets. Ironically, I feel like I’ve gone through more sugar in the past two weeks than I have in the past year.
Thankfully, I have a TON of sugar!
And it’s not all granulated sugar. I have brown sugar, which we love to put in chocolate chip cookies. And there’s powdered sugar that I use in macaron. Speaking of which there’s one more recipe coming up this week. Stay tuned! I think I have a small box of granulated in the garage, but don’t quote me on that one.
You see that little custard cup full of shredded cheese? Well, that sucker was gobble up when the photo shoot was over. That’s how irresistible their cheese truly is. I couldn’t even save it along with the rest of the block for later. I’d nibble on one shred, then another. Finally, I just gave in when the last photo was taken and devoured the whole pile. And have no regrets.
That’s how irresistible their cheese truly is. You just nibble and nibble and nibble until, OOPS! You’ve eaten the whole thing. At least that’s how it is with me and their cheese. Of course, I have a total cheese fiend, so there’s that.
I’m not quite sure why the crackle effect on the tops of the pies. I’m sure it’s something I did in my ignorance when making these little pies. Not that I’m really all that concerned. It just shows you that they’re homemade and full of delicious goodness.
You can smell the aroma of the cheese in the crust no only while they’re baking, but well after, too. I put them all in a zip top container in the fridge. Every time I open it I’m smacked with that cheese smell wafting out of the bag. Anyone else drooling?
Now, just because there’s cheese in the crust does not make these savory pies. These are by no means savory! They have sweet apples in side. Those apples are tossed with some cinnamon, sugar, and nutmeg to make them all dessert like and delicious.
Since this is Christmas SWEETS week, I couldn’t try to pawn off these hand pies as sweet. They have to be sweet. However, they’re not overly sweet like some pies. There’s not a lot of sweet, syrupy juice on the inside. Contrary to popular belief I don’t like my desserts so sweet your teeth hurt.
Who does? I don’t know anyone who does, but I’m sure there’s out that that are like, “The sweeter the better baby!’ Hence why I’m not a huge fan of those chocolate sandwich cookies with the white filling. To me, that’s just shortening and sugar. I am not a huge fan of shortening and sugar unless it’s to make some other cookie not filled with shortening and sugar.
However, I am and will always be a HUGE fan of Cabot cheese! I hope you pick some up today and just nibble your way to delicious bliss. There are so many flavors that I’m sure you will find your favorites to nibble on during the holidays. And, make sure you follow them on social media! They have some drool worth recipes and ideas to share there. And don’t forget to enter the giveaway! If you follow them, you’ll give yourself a head start!
Dad always had sharp cheddar cheese with his apple pie. I added Cabot Vermont sharp cheddar to the crust of these Apple Cheddar Hand Pies. Not only do the smell amazing while baking, but taste scrumptious warm from the oven. #ChristmasSweetsWeek
- 1 1/2 cups flour
- 3 tablespoons butter
- 4 ounces shredded extra sharp cheddar cheese
- 5 to 6 tablespoons ice water
- 1 1/2 cups coarsely chopped apple
- 2 tablespoon flour
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 large egg lightly beaten
- Preheat oven to 350.
- In the bowl of a food processor, process the flour, butter, and cheese into a coarse meal.
- With the processor running, pour the water one tablespoon at a time through the food chute until the form begins to form a ball.
- Turn the dough out onto a floured work surface and knead lightly until the dough comes together.
- Form the dough into a ball and refrigerate while you prepare the apples.
- Peel and core the apples. Cut into a large dice and toss with the 2 tablespoons flour and sugar, 1 teaspoon cinnamon, and 1/8 teaspoon nutmeg.
- Divide the dough into 8 portions.
- Roll each portion into a roughly 7 to 8 inch circle that’s 1/4 inch thick. Repeat with remaining portions of dough.
- Place 2 tablespoons apple mixture on one half of the dough. Using a pastry brush, brush egg wash on the edges of half of the pie crust.
- Fold the top of the dough over the apple mixture and seal by pressing the seems together with a fork.
- Brush the tops with remaining egg wash.
- Bake at 350 for 20 to 25 minutes or until golden brown. Cool slightly before topping with ice cream of whipped cream and serving.
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Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified.
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