1pie dough recipe, chilledEnough for a double crust
4applesCored, peeled and diced
50gramslight brown sugar
50gramsgranulated sugar
2tablespoonhoney
½ teaspooncinnamon
juice1lemon
zest1lemon
Egg wash
1eggbeaten with a fork
2tablespoonraw sugar
Instructions
Line a baking sheet with parchment paper.
In a medium saucepan, add the sugar and cook, stirring until the sugar is dissolved and begins to caramelise.
Add the apples, cinnamon and honey and stir until the liquid from the apples cook off and the apples begin to caramelise, about 8-10 minutes.
Transfer the apples to a bowl and stir in the lemon zest and juice. Set aside to cool.
Roll out half of your pie dough and cut out circles using a 10cm cutter. Cut out 10 circles and transfer them to the baking parchment and keep in fridge.
Roll out second half and cut out 10 circles. If you wish you can use a cookie cutter like I did to spell something out!
Drain apples in a sieve to remove extra liquid. Take out chilled tray and place 2 tablespoons of the filling on the centre. Lightly brush the edge of each circle with water. Top with a circle, and press gently around the edges to seal. Crimp with a fork. Transfer the pies to the fridge for at least 30 minutes.
Preheat oven to 425°F/218°C
Brush the pies with an egg wash and a sprinkle of raw sugar. If you didn't use a cookie cutter to spell something out, use a sharp knife to cut steam vents.