Pumpkin Pie Spice Mini Apple Rose Pies


1 tsp RawSpiceBar’s Pumpkin Pie Spice
1 pie crust
6 honeycrisp apples, thinly sliced
Juice of 1/2 lemon
1/2 cup brown sugar
3 tbsp butter


1. Prepare pie dough as instructed. Once ready, roll out on a lightly floured surface; using a 3-inch cookie cutter, punch out rounds.
2. 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, about 4-5 minutes. Pour mixture over apples slices and combine.
3. Let sit 10 minutes. Strain apples slices and discard liquid.
4. 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.
Makes 16 mini pies.

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