Apple Hand Pies � Crimping is Easy

I�ve been playing around with a new pastry dough, and figured I�d use it as an excuse for a little demo on turnovers, or �hand pies� as the hipsters are calling them.

I�ll unveil the new �buttercrust� dough next week, but this particular video is not about the pastry, or the filling, it�s about the fairly basic method for folding and crimping one of these up.

As you�ll see, it�s not exactly a complicated procedure. In fact, I can�t imagine your aunt is going to be too thrilled to know that you�ll be able to now match her crimp for crimp. Once you have the outside down, what goes inside should be the least of your worries.

I went for a very soft, apple-saucy, jam-like filling, which turned out very well, but literally any of your favorite pie fillings, both sweet and savory, will work. If you do make an apple version, and want to really blow some minds, top your filling with a thin slice of sharp cheddar. It�s special. I hope you give this easy technique a try soon. Enjoy!

For 4 Apple Hand Pies:

about 1 pound pie dough, divided into 4

egg wash (1 egg beaten with 2 tsp milk)

granulated sugar as needed

For the apple filling:

2 tbsp butter, browned

2 or 3 green apples

1/4 tsp salt

1/4 cup white sugar

2 tbsp brown sugar

1 1/2 tsp cinnamon, or to taste
1 or 2 tsp of water if needed

Creamy Blue Cheese Dressing � Chicken Wings Sold Separately

Some of you might think I�m posting this creamy blue cheese dressing recipe while on vacation, just so I don�t have to answer questions as to why it took five years for this popular food wish to appear. And, while I don�t have a great answer for that, I do have a �grate� answer.

That�s right, a cheese grater and a wedge of frozen blue cheese is real the secret behind a perfect creamy blue cheese dressing. Not only is crumbling blue cheese a messy operation, but those larger chunks sink to the bottom, and don�t become one with sauce. 

Using this technique produces a dressing exploding with the funky goodness of whichever blue-veined cheese you decide to use. I used a Maytag blue cheese, but any of the World�s great blues, like Roquefort or Stilton, will work beautifully. I hope you give this great method a try soon. Enjoy!

Makes about 3 1/4 cups Creamy Blue Cheese Dressing:
 *Please note: everything in this recipe is �to taste,� so adjust to your liking!
1 cup mayonnaise
1 cup sour cream
3/4 cup buttermilk
1 teaspoon crushed garlic

1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard

1/2 teaspoon salt, or to taste
1/2 teaspoon sugar
cayenne to taste
1 teaspoon Worcestershire sauce
4 ounces frozen blue cheese, grated