Apple Butter Hand Pies

I would not put this recipe in the Easy category, but I still recommend you try it! This is like a pastry or turnover, a cookie-like crust with an apple butter filling. I made two batches of these, and the first was a little tricky, but I got a feeling for how the dough behaves so the second batch was much easier. Here's what I learned to share with you so it will be easier on your first go round! You really have to work quickly with this soft dough when rolling and filling it because it rapidly becomes too pliable when the fat warms up. For this reason, also be sure to turn off any above the counter lights because they may work against you. I had this problem the first time, so I just stopped mid-rolling and threw it in the fridge for a few more minutes. When I got it out again I was prepared to work much faster and without the bright lights. Also, I doubled the recipe but only used half the lemon zest called for, and still found the lemony scent and flavor to be almost too much, so in the recipe retyped here I took the liberty of halving the amount. For the first batch, which I made at my mom's house, I had a 4 1/2 inch round cookie cutter available but preferred to use one a bit smaller, and I used about the same smaller size for the second batch too (I used the rim of a large cup actually). Each batch made 22 hand pies. Last tip: do not worry if/when (really, when) the dough cracks and stretches open while folding them over; the filling will not run out, bubble over, crack much further, or burn. It will be completely fine.

Apple Butter Hand Pies
Recipe from Martha Stewart's Baking Handbook
Makes 14
(recipe easily doubled)

8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
1 large egg
3 ounces cream cheese, room temperature
2 tablespoons buttermilk
1 teaspoon pure vanilla extract
3 cups all-purpose flour, plus more for dusting
1/4 teaspoon baking soda
1 teaspoon baking powder
Grated zest of 1/2 a lemon
1/2 teaspoon salt
2 cups Apple Butter
1/4 teaspoon ground cinnamon

In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 cup sugar. Beat on medium speed until light and fluffy, about 5 minutes. Add egg to the sugar-butter mixture, and beat until just blended.

Add cream cheese, buttermilk, and vanilla extract, and beat until well combined. Combine flour, baking soda, baking powder, lemon zest, and salt, and add to the cream-cheese mixture. Beat until completely blended. Transfer the dough to a piece of plastic wrap, and using your hands, press the dough into a 1-inch-thick patty, wrap well, and refrigerate for at least one hour. If preparing ahead of time, the dough can be stored at this point for up to one month in the freezer.

Divide the refrigerated dough in half. On a lightly floured work surface, roll out one half of the dough to 1/8-inch thickness. Using a 4 1/2-inch-round biscuit cutter, cut seven circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet, and place in the refrigerator to chill for about 30 minutes. Repeat the rolling, cutting, and chilling process with the remaining half of dough.

Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about 2 tablespoons apple butter onto one half of each circle of dough. Using your fingers or the back of a spoon, spread out apple butter. Keep apple butter on half the circle, and spread until it is about 1/2 inch from the edge, making sure apple butter is not completely flattened. Quickly brush a little cold water around the circumference of the dough, and fold it in half so the other side comes down over the apple butter, creating a semicircle. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the back of a fork. Repeat process with remaining dough. Place the hand pies on a parchment-lined baking sheet, and return to the refrigerator to chill for another 30 minutes.

Heat oven to 375 degrees. Combine the remaining 1/4 cup of sugar and the cinnamon in a small mixing bowl. Remove the chilled hand pies from the refrigerator, and lightly brush with cold water. Sprinkle the cinnamon sugar generously over the pies, and place pies in the oven to bake. Bake until the hand pies are golden brown and just slightly cracked, about 20 minutes. Remove the pies from the oven, and let stand to cool slightly before serving. Serve warm or at room temperature.

I think the one on the upper right must have just fallen off the cooling rack.......