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Apple Butter for Hand Pies

This flavorful spread is the perfect filling for our Apple-Butter Hand Pies and works beautifully on toast.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, October 1996

Ingredients

  • 20 (about 6 1/2 pounds) apples, such as Empire or Golden Delicious, peeled, cored, and quartered
  • 1 cup apple cider
  • 2 tablespoons Calvados, a French apple brandy (regular brandy can be substituted)
  • 1 large cinnamon stick
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground mace
  • 1 small pinch of ground cloves
  • 1 cup sugar
  • 2 tablespoons fresh lemon juice

Directions

  1. Combine apples, apple cider, Calvados, cinnamon, ginger, cardamom, nutmeg, mace, cloves, sugar, and lemon juice in a large heavy-bottomed saucepan. Place mixture over medium-high heat, and cook, stirring often with a large wooden spoon to prevent scorching, until apples are broken down and saucy, about 1 hour. Mash any large pieces of apple with large wooden spoon to help them break down.

  2. Reduce heat to medium. Using a rubber spatula, scrape out apple mixture from pan, and transfer to a small saucepan. Continue cooking, stirring occasionally, until apples are completely broken down and butter is very thick and dark, about 2 1/2 hours. Remove from the heat, and let stand to cool.

Cook's Notes

When stored in an airtight container, apple butter can be refrigerated for up to one month or frozen for up to six months.

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