Pies. Turnovers. Empanadas. Apple Pie Hot Pockets? I don’t really know what I should call these, but they’re delicious and made everything about this rainy Sunday a little sweeter. I wanted to bake something today and I let the two very sad, almost expired apples sitting on my shelf be my guide. I didn’t have enough for a full pie (nor do I need a full pie calling to me from the fridge for the next few days) so I went with something that would have cute, individual servings. The caramel sauce is on the sweet side, while the crust is on the savory side and filling is a little tart; A blend of flavors that totally worked. I feel so smart.
Apple Pie Filling
- 2 Apples, peeled sliced and cored
- 2 Tbs Sugar
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 2 Tbs Cointreau
- 1 Tbs Lemon Juice
- 1 Tbs Corn Starch or Tapioca Starch
Crust Dough
- 2 Eggs
- ½ tsp Salt
- 2 Cups Finely Shredded Cheddar Cheese
- 1 Cup Tapioca Starch
- 1 T Baking Powder
- 1-2 Tbs Milk (if needed)
The crust was another derivation of the cheesy ciabatta bread. If it works for bread, and pizza, why not for something sweet? I switched up the mozzarella for some cheddar, because some people put cheddar cheese on apple pie (I don’t know why, but people do it.) You don’t get a ton of cheese flavor, more just a hint of the saltiness – it was quite nice. 
The dough is SUPER sticky. Parchment and starching your dough the whole time you’re working with it will be your best friend. I cannot impress this upon you enough. You will hate me and everything about this recipe if you do not have parchment paper and extra starch and a healthy dose of patience. 
Other than that, it’s a cinch!
The recipe makes four, but you can really treat it like 8 servings, because they’re quite big. I wouldn’t try to make them any smaller, however, because you’d lose that happy apple-to-crust ratio.
Drizzle with caramel sauce. Enjoy. 
[yumprint-recipe id=’16’]
the natural ginger 