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+ servings

Apple Gouda Hand Pies

Miniature hand pies filled with apples, spices, and gouda cheese.


Pie Crust:

  • ½ cup unsalted butter , cold and cut into one inch pieces
  • 1 ¼ cups all-purpose flour
  • ½ tablespoon sugar
  • 1 ½ teaspoon salt
  • ¼ cup buttermilk , well-shaken


  • 2 small to medium sized apples , peeled, cored, and cut into small pieces (I used Jonagold)
  • ¼ cup packed light or dark brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 3 tablespoons unsalted butter , melted
  • cup Gouda cheese , cut into small pieces
  • 1 single pie crust
  • 1 egg , for egg wash


To make the crust:

  • In a large bowl, stir together the flour, sugar and salt. Add the butter and toss to coat the butter. Dump entire contents of the bowl out onto a well-floured surface. With a well-floured rolling pin, roll the mixture together, flattening the butter into the flour. Use a bench scraper to bring the mixture back together again as needed. When the butter is in long sheets and evenly distributed through the flour, return the mixture to the bowl and create a well in the center.
  • Add the buttermilk into the well and use your fingers or a wooden spoon to combine. Add a more buttermilk a tablespoon at a time, if necessary, but the mixture should be a little on the dry side. Dump the contents back onto your floured surface and form into two equally sized disks. Wrap in plastic wrap and chill in the fridge for one hour or overnight.

To make the hand pies:

  • Preheat oven to 425°F. Line a sheet pan with parchment paper.
  • In a bowl, stir together the brown sugar, cinnamon, and nutmeg. Add the sliced apples and melted butter and toss to coat.
  • Roll the pie crust out on a lightly floured surface to about ¼ inch thick. Use a three or four inch round cutter to cut the pie crust into rounds. Spoon approximately a tablespoon (or whatever will fit) of the apple mixture onto each round. Top with a piece or two of Gouda. Brush edges with egg wash. Fold half of the pie crust round over on itself and pinch to seal. Use the tines of a fork to crimp edges together.
  • Place on prepared parchment paper and brush with more egg wash. Bake until golden brown, 15 to 20 minutes.


Sodium: 244mg, Calcium: 36mg, Vitamin C: 1mg, Vitamin A: 240IU, Sugar: 5g, Fiber: 1g, Potassium: 51mg, Cholesterol: 29mg, Calories: 161kcal, Saturated Fat: 5g, Fat: 10g, Protein: 3g, Carbohydrates: 16g, Iron: 1mg
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