1 Perfectly Flaky Pie Crust
6 Honeycrisp apples, thinly sliced
4 tablespoon lemon juice (about half a lemon)
1/2 cup brown sugar
3 tablespoon butter
5 tablespoons seedless raspberry jam
1 to 2 small drops red food coloring (optional)
Chill mini muffin tin while preparing dough. Prepare the pie dough as instructed. Once ready, roll out on a lightly floured surface; using a 3-inch cookie cutter, punch out rounds. Remove muffin tin from refrigerator. Gently press rounds into each well. Transfer pie crust-lined muffin tin back to refrigerator to prepare filling.
Core apples. Using a mandoline or a very sharp knife, cut apples into half-moon shapes 1/16-inch thin. Gently toss apples in lemon juice. Place brown sugar, butter, and jam into a small saucepan over medium-low heat. Stir and cook until ingredients are melted and combined. Remove from heat and add food coloring if using. Pour mixture over apples slices. Toss to combine. Set aside for 5 to 10 minutes to allow apples to become pliable. If apples are still not pliable, quickly microwave in 15-second bursts until apples are pliable. Strain apples slices and discard liquid.
To form roses, arrange about 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 rolling apples, 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. If apples start to brown faster than pie crust, lightly place foil on top.