Apple Butter Hand Pies

• All-purpose flour, for dusting
• Hand Pie Dough (page 52)
• 2 cups Apple Butter (recipe follows), or best-quality store-bought fruit butter
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 15 apples, such as Mutsu, Gala, or Golden Delicious (about 6 1/2 pounds), peeled, cored, and quartered
• 1 cup unsweetened apple cider
• 2 tablespoons Calvados (apple brandy) or regular brandy
• 1 large cinnamon stick
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground mace
• Pinch of ground cloves
• 1 cup sugar
• 2 tablespoons fresh lemon juice
• (makes 2 cups)

1. On a lightly floured surface, roll out dough 1/8 inch thick.
2. Using a 4 1/2-inch round cookie cutter, cut out 16 rounds.
3. Transfer rounds to parchment-lined rimmed baking sheets, and refrigerate or freeze until firm, about 30 minutes.
4. 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).
5. Quickly brush ice water around circumference of dough, and fold round in half, creating a half-moon shape.
6. Using your fingers, press down on edges to seal and flute edges.
7. Repeat process with remaining dough rounds and apple butter.
8. Place hand pies on a parchment-lined rimmed baking sheet, and refrigerate 30 minutes.
9. Preheat oven to 375F.
10. Combine sugar and cinnamon in a small mixing bowl.
11. Lightly brush hand pies with water, and sprinkle generously with cinnamon-sugar mixture, dividing evenly.
12. Bake until hand pies are golden brown and crust is just slightly cracked, about 20 minutes.
13. Transfer pies to a wire rack; let cool slightly before serving.
14. Combine all ingredients in a large heavy-bottomed saucepan.
15. 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.
16. Mash any large pieces of apple with the back of a spoon, if necessary.
17. Using a heatproof spatula, transfer apple mixture to a small saucepan.
18. 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.
19. Remove from heat, and let cool to room temperature.
20. Refrigerate in an airtight container up to 1 month, or freeze up to 6 months.

flour, pie, apple butter, sugar, ground cinnamon, apples, apple cider, calvados, cinnamon stick, ground ginger, ground cardamom, nutmeg, ground mace, ground cloves, sugar, lemon juice

Taken from www.epicurious.com/recipes/food/views/apple-butter-hand-pies-389665 (may not work)