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Orchard Hand Pies



– 1 large Granny Smith apple, peeled, cored and cut into 1/2-inch dice – 1 large Bosc pear, peeled, cored and cut into 1/2-inch dice – 1/4 cup sugar, divided – 1/4 cup chopped pecans – 2 tablespoons cornstarch – 1 tablespoon Real California blue cheese – 1/2 teaspoon vanilla extract – 1/2 cup crumbled Real California blue cheese – 1/2 cup grated Real California Cheddar cheese – All-Butter Pie Dough (recipe below) or 2 (15-ounce) packages ready-made pie crusts Cooking spray baking
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Heat oven to 375°F. Combine apples, pears, 3 tablespoons sugar, pecans, cornstarch, butter, 1/4 teaspoon cinnamon, lemon zest and vanilla in a medium bowl; toss well. In a separate bowl, mix blue cheese and Cheddar cheese.

On a lightly floured work surface, roll out dough 1/8-inch thick. Cut out eight 4 1/2-inch circles and eight 4-inch circles using round cutters or a plate, glass or lid of the right diameter. Lightly spray 8 wells of a muffin tin with cooking spray and line with 4 1/2-inch dough circles, leaving a 1/4-inch overhang.

Brush edges of dough with water. Sprinkle cheese mixture over bottom of dough, dividing it evenly. Mound fruit mixture on top of cheese, dividing it evenly. Place 4-inch dough circles on top, pressing edges with the tines of a fork to seal. Mix together 1 tablespoon sugar and 1/4 teaspoon cinnamon. Brush tops of pies with water and sprinkle with cinnamon sugar. With the tines of a fork, poke a few holes in each pie to vent steam. Bake 35-40 minutes or until pies are golden brown and a knife inserted into the filling feels no resistance. Cool pies in tin about 10 minutes; remove from tin and cool on a rack. Serve warm or room temperature.

Makes 8 pies.

Nutrition Information Per Serving (1 pie): 374 calories; 23 g fat; 53 mg cholesterol; 255 mg sodium;

37 g carbohydrate; 2.3 g fiber; 6.4 g protein

ALL-BUTTER PIE DOUGH 2 1/2 cups all-purpose flour

2 tablespoons sugar

1/2 teaspoon salt

1 cup (8 ounces) Real California unsalted butter, frozen

3/4 cup ice water

In a large bowl, mix flour, sugar and salt. With a large-holed grater, grate butter into flour mixture; toss lightly with your fingers to coat butter with flour. Drizzle 1/2 cup water over flour and butter mixture; toss lightly with your hands or a spatula. If necessary, gradually add more water until clumps of dough adhere to each other when lightly squeezed. Transfer dough to work surface and form into a flat disk. Wrap in plastic wrap and refrigerate at least 1 hour. Dough may be store in refrigerator up to 24 hours or frozen. Bring to room temperature before using.