Apple Butter Hand Pies

Preparation

1. Step 1

   On a lightly floured surface, roll out dough 1/8 inch thick. Using a 4 1/2-inch round cookie cutter, cut out 16 rounds. Transfer rounds to parchment-lined rimmed baking sheets, and refrigerate or freeze until firm, about 30 minutes.

   Step 2

   Spoon about 2 tablespoons apple butter onto half of a round, using the back of the spoon to spread evenly to about 1/2 inch from edge (make sure the butter is not completely flattened). Quickly brush ice water around circumference of dough, and fold round in half, creating a half-moon shape. Using your fingers, press down on edges to seal and flute edges. Repeat process with remaining dough rounds and apple butter. Place hand pies on a parchment-lined rimmed baking sheet, and refrigerate 30 minutes.

   Step 3

   Preheat oven to 375°F. Combine sugar and cinnamon in a small mixing bowl. Lightly brush hand pies with water, and sprinkle generously with cinnamon-sugar mixture, dividing evenly. Bake until hand pies are golden brown and crust is just slightly cracked, about 20 minutes. Transfer pies to a wire rack; let cool slightly before serving.

2. Apple Butter

   Step 4

   Combine all ingredients in a large heavy-bottomed saucepan. Cook over medium-high heat, stirring often with a large wooden spoon to prevent scorching, until apples have broken down into a saucelike consistency, about 45 minutes. Mash any large pieces of apple with the back of a spoon, if necessary.

   Step 5

   Using a heatproof spatula, transfer apple mixture to a small saucepan. Reduce heat to medium-low, and continue cooking, stirring often, until apples are completely broken down and butter is very thick and dark, about 2 hours. Remove from heat, and let cool to room temperature. Refrigerate in an airtight container up to 1 month, or freeze up to 6 months.