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