North Carolina Apple & Sorghum Hand Pies

Apple Filling Melt butter in a pan over medium heat and add all ingredients. Stirring occasionally, cook until apple filling becomes thick, about three minutes. Cover to keep warm and set aside. Chestnuts Preheat oven to 325°F. In a pan on the stove top, heat butter and honey until combined; remove and let cool. On a cutting board, lay out one layer of phyllo dough and use a pastry brush to apply the butter and honey mixture. Carefully add a layer of phyllo, and repeat, using four total sheets of phyllo. Cut out two- by six-inch rectangles. The strips can be baked as is on greased or parchment-lined baking sheet. For an attractive presentation, wrap phyllo around a greased metal ring mold to form a circle. Bake for five minutes, or until golden brown. Sorghum Cream In a pan on the stove top, simmer and reduce both ingredients until slightly thickened and glossy, about 10 minutes. Strain cranberries out and reserve sauce.    Pie Dough Crumbles Preheat oven to 350°F. In a mixer, combine flour and sugar. Add butter, egg, salt, and mix until dough comes together. Transfer to a floured surface. Roll out dough to a quarter-inch thick and dust with granulated sugar. Bake on a greased cookie sheet for five minutes, or until golden brown. Let crust cool, then break crumbles up by hand. Assembly To assemble, spoon cranberry sauce around plate. Place two or three phyllo crisps on the plate and fill with the apple mixture. Next, place chestnuts on the plate along with a few dollops of sorghum cream. Finish with a sprinkle of pie dough crumble and fresh rosemary leaves.