Put the flour, sugar, salt and cubed butter in a food processor and pulse until breadcrumbs form. Before it forms a ball, slowly add the water – add a little extra if it feels dry, pulse until dough forms. Pat the dough into a ball, wrap in cling film and refrigerate for 30 minutes, preferably overnight.
Make the filling. Combine all ingredients in a large heavy bottomed saucepan. Cook over medium heat and stir every so often. The apples will start to break down and will eventually reach a saucy consistency. Cook for 45 minutes and mash up unbroken pieces of apple. Reduce heat to medium-low and continue to cook for 2 hours until the sauce is much darker, thicker and half the amount. Transfer to a jar and let cool to room temperature and then refrigerate, will last there for 1 month or up to 6 months in the freezer.
On a lightly floured surface, roll the dough out a ¼ inch thick. Take a 4/5 inch cookie cutter and cut out as many rounds as you can, you should have about 16. Place the rounds on a baking tray, cover and refrigerate for 30 minutes. Spoon 1 ½ teaspoons of apple butter in the centre of half the rounds, making sure to leave a 1/2 inch gap between the edges of the pastry. Brush water around the edges of rounds and place another round on top. Gently seal the dough with your fingers and create a cross in the centre using a knife. Repeat with the rest of the rounds. Place back on baking sheet, cover and and refrigerate for 30 minutes.
Preheat the oven to 180 C. Combine cinnamon and sugar in a small bowl. Brush pies with water and then sprinkle with cinnamon before baking. Bake for 22 minutes until lightly browned. Let cool or eat warm, lasts for 3 months in the freezer or 4 days at room temperature.