Figgy Apple Hand Pies

These mini apple pies are sweetened with fig spread and good Gouda gives them a hint of nutty flavor. They’re a perfect holiday or any time of year dessert!

Prep time:    30 minutes

Cook time:   15 minutes

Filling:

3 tablespoons butter

2 large Granny Smith Apples, peeled, cored and cut into small cubes

1/3 cup Dalmatia Fig Spread

1/2 teaspoon cinnamon

Crust:

1 box refrigerated pie dough

Milk

Beemster Gouda Cheese (preferably Classic, 18 month)

Preheat oven to 425°F and line 2 baking sheets with parchment paper. To prepare filling, melt butter in a large nonstick skillet over medium heat. Add apples and cook for 10 minutes or until soft, stirring frequently. Add fig spread and cinnamon and cook for a few minutes more. Set aside to cool. Unroll each pie dough on a very lightly floured board. Cut into circles about 4-inches in diameter. Reroll scraps and repeat to make 16 circles. Roll each circle to make slightly larger and thinner. Place equal amounts of apple mixture into the center of each pastry circle. Using your fingertips, coat the outside of each circle with water. Bring up 2 sides and pinch the edges to seal in the filling, then crimp the edges with a fork. Place on baking sheet and brush lightly with milk. Finely shred cheese over each pie and bake for 15 minutes or until pastry is golden brown. Serve warm or let cool and store in an airtight container until ready to serve. Makes 16 small pies.