Easy Mini Apple Cheddar Pies .
[This post is sponsored by McCormick! In 2017, I’m teaming up with them to share some delicious recipes that I can’t wait to tell you about!]
I present to you, the best combo ever: apple and cheddar! Apple cheddar pies, to be exact.
Okay okay, so it might be tricky to rival something like chocolate and peanut butter. Or mint and chocolate. Or wine and cheese. But I’m telling you that apple and cheddar as a flavor combo is UP there. It’s getting higher and higher, in fact. Super simple apple cheddar pies? HAND pies?
We can do it.
Apple season is seriously one of my favorites. Yes, it’s true, I DO say that about everything – why do you ask? But every season… I just love to immerse myself in it. I love that apple season starts in late summer and carries us into fall. It gives us something to enjoy in those few weeks where it’s weird to eat squash every day but peaches and tomatoes are also on their last leg. Today, I’m partnered with McCormick to tell you allllllll about the most amazing apple and cheddar combo using their Apple Pie Spice. I’ve used this spice for ages. Like I used to put it on oatmeal in college. It’s so good!
For a bunch of you, like me, this is probably not a new combo. I know that in the last few years, people make cheddar pie crusts for apples and serving cheese on TOP of apple pie. My obsession started as a kid, in afternoon snacks to be exact. Apples and nut butter were always a thing, but so were apples with cheese. They were in frequent rotation with things like pretzels and olives, olives and cheese or, let’s be real, peanut butter covered spoons dipped in chocolate chips. I’m quite predictable.
So what did we do here for the apple cheddar pies? You know my favorite go-to is the puff pastry mini pie. I’ve made more combinations that we can count. It’s super simple but that’s not the only reason I love to use it. It’s because the flakey deliciousness cannot be beat. If you’re pie-spooked like I am, then you know how much easier it is to use. But the thing is that it is SO much flakier and more buttery. It melts in your mouth and I’d be lying if I said I never thought of baking up a sheet of plain puff pastry… for a snack.
Hello, embarrassing much?
Our mini pies might be embarrassingly easy, but they could not be tastier.
They start out with some buttery, spiced apples that are sprinkled with McCormick Apple Pie Spice and sautéed until juicy and tender, just so we get that legit apple pie bite. Before they make their way into their little puff pastry pocket home, they get a slice of super sharp white cheddar cheese – on the top AND the bottom.
Oh my heavens. YOU GUYS! These are sweet, savory and spiced. They are slightly chewy and flakey and tender. I don’t even know how else to explain that each bite is pure heaven!
Easy Mini Apple Cheddar Pies
- 2 sheets of puff pastry thawed
- 2 large apples peeled and chopped
- 3 tablespoons unsalted butter
- 1 tablespoon brown sugar
- 1 teaspoon McCormick Apple Pie Spice plus more for sprinkling
- pinch of salt
- 6 ounces sharp white cheddar cheese cut into pieces
- 1 large egg lightly beaten
- 1 tablespoon coarse raw sugar
- Heat a saucepan over medium-low heat and add the butter. Toss in the apples with the sugar, apple pie spice and salt and toss. Cook, stirring often, for about 5 to 6 minutes until the apples start to soften.
- Preheat the oven to 425 degrees F.
- Place a sheet of parchment paper on your work surface. Place one sheet of puff pastry on top. Spoon 1 to 2 teaspoons of the apple cubes on the puff pastry – sort of like you’re working on a tic tac toe board. Place a slice or a few crumbly pieces of cheddar under and on top of the apples. Cover the entire thing with the other sheet of puff pastry. Use a large knife or pizza cutter to cut the pastry into 9 squares, just around the edges. Use a fork to press the edges together.
- Brush the tops with the beaten egg wash. Sprinkle with the raw sugar and a touch of Apple Pie Spice. Bake for 20 to 25 minutes, or until golden brown. Let cool slightly, then serve. These are best served shortly after making.