Most of my memories revolve around a meal. Lusty emotions can be drummed up by the very scent of browning onions in butter, the sizzle of pancakes on a hot griddle, or the whirl of the mixer in a fresh batch of cookie dough. Perhaps, because you are reading a food blog, you have a few memories like that yourself. Something about a meal or a bite swept you off your feet and has been holding you close ever since. My list of meals and bites like that is long, but these sweet little pies are near the very top.
When I was in middle school, my Aunt Valerie gave me a year long subscription to Martha Stewart Living. My mind had gone to heaven while reading endless articles of good things. I became mildly obsessed with the thought that food and entertaining could be so beautiful, comfortable, and fine. Thus our kitchen became a laboratory of sorts, and I must say my parents were compellingly accommodating.
My senior year of high school I was given the opportunity to cater my sister's baby shower. Oh my! I remember feeling like I had found my place in this world. We set a bountiful fall table that seemed worthy of such an event. My best friend, Lo, was there for the apple butter hand-pie prep, and somehow through that day the deal was made that each year for Lo's birthday we would make a batch of apple butter hand-pies. I venture to say that every year since then, from some corner of the world, I have mailed her a batch or flew myself back home to make them with her. This year was no exception.
A sweet little batch was tucked in a box and sent on its way. I shared half the batch with some friends here, and the general consensus was that they would like them for their birthdays as well. As much as a good thing should be shared, and as probable as it is that I will make them again this fall; this birthday tradition is special for my Lo.
When I first released this blog, almost one year ago, Lo's first comment was that I needed a whole post dedicated to apple butter hand-pies. I promised that it would come, but her birthday had just passed. We had to wait one whole year to tell you about them in their proper context, but now the power is in your hands.
Go ahead and make them for a fall-birthday friend. You might just create their new favorite tradition.
Apple Butter Hand-Pies makes 16-20
a Martha Stewart Recipe
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 lemon
1/2 teaspoon salt
2 cups apple butter
1/4 teaspoon ground cinnamon1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
