• Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter. Set aside.
• Peel, core, and shred or finely dice-up one apple. Thinly slice the other apple cross-wise, removing the seeds.
• In a large bowl, mix together butter, brown sugar, apple butter, eggs, and vanilla. Add flour, baking powder, baking soda, and salt, scraping bottom of bowl to make sure everything is mixed. Fold in the shredded/diced fresh apple and the chopped dried apple. Spread batter in pan, using uneven spatula to level out. Arrange apple cross-sections over cake.
• Bake for about 40 minutes. The middle should pass the toothpick test. Move to a wire rack.
• Immediately mix glaze to go over hot cake. Drizzle it all over the top, using the back of a spoon or a pastry brush to distribute across surface. Cool completely to set the glaze, speeding process in fridge if desired.
• Use foil to lift cake onto a cutting board to slice. Pieces can be individually wrapped and frozen for later, or will keep several days covered in the fridge. Eat cold or warmed slightly in microwave.

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• Preheat the oven at 350-degrees. Line a baking sheet with parchment. Combine the first six ingredients; reserve a 1/2 cup in a separate bowl.
• Beat the butter until soft. Add the bulk of the spice mix, continuing to beat until light and fluffy. Add the eggs and vanilla.
• In a separate bowl, combine the flour, cocoa, cream of tartar, baking powder, and salt. Slowly work this into the butter mix.
• Use a teaspoon scoop or spoon to form small balls. Roll them in the reserved sugar-spice mix. Set them spaced out on the baking sheet.
• Bake for 10 to 12 minutes. Due to the cocoa, it is hard to gauge doneness by color, so look for them to be set with some light crackling. These don’t crackle as much as standard snickerdoodles, though. Let them rest on the sheet for about 10 minutes, then transition them to a rack to completely cool.
• Store in a sealed container at room temperature.

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• Place the flour and salt in the bowl of the food processor. Pulse to combine. Cut the butter into cubes and add, pulsing until the pieces are pea-sized.
• In a liquid measured cup, combine the ice water and vinegar. With the processor running, pour in the liquid until the dough comes together. It will look crumbly but should come together if squeezed between fingers.
• Turn out the dough and divide it in half. Wrap tightly in plastic and chill for at least 2 hours. Store in fridge for a few days or freeze for later.

• On a lightly floured surface, roll out half of the prepared pie dough to be about 1/8-inch thick. Using a 2 1/2-inch cutter, cut dough, reforming scraps to roll out again.
• Dollop about a teaspoon of lemon curd into the center of half of the dough rounds.
• In a small bowl, beat together the egg and water. Brush the egg mix around the edges that surround the curd; do not discard egg wash. Top each with a remaining dough circle, stretching them slightly to cover. Press edges firmly to seal, then apply the tines of a fork to bind the halves. Chill hand pies in fridge for 1 hour.
• Preheat oven at 425-degrees. Line baking sheet with parchment paper. Place hand pies on parchment. Brush tops with remaining egg wash, then use the tip of a knife to cut a small x in each to vent steam during baking. If desired, sprinkle coarse sugar over the tops.
• Bake for 13 to 16 minutes, until pies are golden. Move to a rack or different sheet to completely cool. Store in a covered container. Best eaten within a day or two.

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