Apple Filling

• 1 tablespoon unsalted butter
• 2 tablespoons apple juice, divided
• 1 teaspoon vanilla extract
• 2 cups apples, about 2 medium granny smith apples peeled and cubed
• 1/2 teaspoon cinnamon
• 1/4 cup brown sugar, packed
• 1/4 teaspoon salt
• 1/2 tablespoon cornstarch

Apple Cheddar Gruyere Hand Pies

• 2 (14.1 oz) boxes refrigerated pie dough, thawed according to package directions (1 box should contain 2 (9-inch) crusts)
• 8 oz Wood River Creamery Original Cheddar Gruyere, shredded
• 1 large egg, lightly beaten
• 8 teaspoons coarse turbinado sugar

Apple Filling

Melt butter over medium heat in a medium-sized saucepan.

Stir in 1 tablespoon apple juice, vanilla, apples, cinnamon, brown sugar, and salt.

Bring to a simmer, then cook, stirring occasionally, for 5-10 minutes or until the apples have softened.

In a small bowl, whisk together cornstarch and the remaining 1 tablespoon apple juice. Slowly stir into the apple mixture.

Continue simmering until the mixture has thickened (it should happen almost immediately). Set aside.

Apple Cheddar Gruyere Hand Pies

Preheat oven to 425°F and line two rimmed baking sheets with silicone baking mats. Set aside.

Cut 4 (4.5 inch) rounds from each sheet of pie dough, place 8 onto each of the prepared baking sheets, then flatten each round slightly.

Place a heaping 1/2 tablespoon of apple pie filling into the center of each of the 16 rounds, then top each with 1/2 oz shredded Wood River Creamery Original Cheddar Gruyere cheese.

Use your finger to wet the outside of each pie round with water, then fold the pie crust in half and press the two seams together.

Use a fork to gently press the seams together further.

Brush the tops with the beaten egg, then sprinkle each with 1/2 teaspoon coarse turbinado sugar.

Bake in preheated oven for 20 mins, or until golden brown.

Let cool for 5-10 minutes before eating!

Melt butter over medium heat in a medium-sized saucepan.

**Recipe creation, photo, and video: Show Me The Yummy