1 tsp RawSpiceBar’s Pumpkin Pie Spice
1 pie crust
6 honeycrisp apples, thinly sliced
Juice 1/2 lemon
1/2 cup brown sugar
3 tbsp butter
- Prepare pie dough as instructed. Once ready, roll out on a lightly floured surface; using a 3-inch cookie cutter, punch out rounds. Gently press rounds into muffin tin wells.
- Gently toss sliced apples in lemon juice. Place brown sugar, RawSpiceBar’s Pumpkin Pie Spice and butter into a small saucepan over medium-low heat. Stir and cook until ingredients are melted and combined and apples are cooked through, about 4-5 minutes. Pour mixture over apples slices and combine.
- Let sit, 10 minutes. Then, strain apples slices and discard liquid.
- To form roses, arrange 6-8 apple slices in a straight row, with each slice overlapping one another to create a 12-inch line. Starting with one end, gently roll apples. Transfer rolled apples into pie crust. Repeat, until all pie crusts are filled. Heat oven to 350°F. Transfer to oven and bake until the crust is golden and apples have cooked, about 30 minutes.