Ok, off my Ohio tourism soapbox.
I originally planned to make the apple butter from scratch as well but, unbeknownst to me, apparently one does not simply throw together an apple butter. It takes 4-8 hours (if you're using a crockpot) or THREE DOZEN APPLES (if you're being a Martha and using the stovetop). I may attempt this in the fall after another seasonal trip to Stribling Orchard, but for now store-bought apple butter will do just fine, and you should be able to find it in the jelly and jam section of your grocery store.
A couple of notes: I am coming to realize that for any type of folded, or poptart-type it is nearly impossible to get the desired amount of filling in your pie without having it leak out into a splendid mess on your cookie sheet. Just something to keep in mind, as I actually reduced the amount of filling called for in the recipe and still had trouble. Just something to keep in mind and, when it says to crimp the edges, crimp like you've never crimped before.
|Leaks waiting to happen|
Apple Butter Hand Pies
3 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons finely grated lemon zest
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
3 ounces cream cheese, room temperature
2 Tablespoons low-fat buttermilk
1 teaspoon vanilla extract
2 cups Apple Butter
1/4 cup sugar
1/4 teaspoon ground cinnamon
1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and zest.
2. With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 5 minutes. Add egg, and beat until just combined. Add cream cheese, buttermilk, and vanilla; beat until well combined. Add reserved flour mixture, and beat until smooth. Form dough into a ball, and cover with plastic wrap; flatten into a disk and refrigerate 1 hour or up to overnight, or freeze up to 1 month (thaw in refrigerator before using.)
3. On a lightly floured surface, roll out dough 1/8" thick. Using a 4 1/2" round cookie cutter, cut out 16 rounds. transfer rounds to parchment-lined baking sheets, and refrigerate until firm, about 30 minutes.
4. Spoon about 2 tablespoons apple butter onto half a round, spreading evenly to about 1/2" from the edge. Brush ice water around the circumference of the 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 baking sheet and refrigerate 30 minutes.
5. Preheat over to 375 degrees. Combine sugar and cinnamon a small 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.