Roasted Apple and Tillamook Cheddar Hand Pies
- In a large bowl, whisk together the flour and salt.
- Cut the butter into the flour mixture until it resembles coarse meal.
- Whisk together the sour cream, lemon juice and water in a small bowl and add to the flour gently tossing and stirring with a fork until the flour is well moistened and has come together into a lumpy moist dough.
- Divide into two disks and wrap each with plastic wrap. Refrigerate 1 hour or overnight.
- Line two baking sheets with parchment paper.
- On a lightly floured work surface, roll out one disk to 1/8 in thickness.
- Using a 4-inch round biscuit cutter, cut out 9 rounds transferring to a baking sheet cut.
- Repeat with the remaining dough. Refrigerate the rounds at least 30 minutes
- Meanwhile, in a small non-stick saucepan, stir together the apples, sugar, cinnamon and a pinch of salt.
- Cook over low heat, stirring frequently, until the apples are glossy and tender, and the liquid is thick and syrupy, about 10 minutes.
- Transfer to a bowl to cool completely.
- Stir in the sharp cheddar, thyme and honey.
- Just prior to filling the pies, drain any accumulated liquid from the apple-cheddar filling.
- Whisk together the egg and water.
- Working with 1 sheet of rounds at a time,spoon 1 tbsp filling onto the center of each round.
- Lightly brush around edge with egg wash, then fold round in half over the filling, pressing edge to seal.
- Decoratively reinforce the edge pressing with the tines of a fork. If the dough gets too warm to work with, chill rounds before continuing. Repeat with remaining rounds.
- Brush the tops lightly with egg wash and chill the assembled hand pies 30 minutes.
- Preheat oven to 375°F with oven racks in upper and lower thirds of oven.
- Bake, rotating midway through baking, until hand pies are golden, about 15 to 20 minutes. Cool on racks slightly before serving.