Step 1

Line a baking sheet with parchment paper.

Step 2

In a medium saucepan, add the sugar and cook, stirring until the sugar is dissolved and begins to caramelise.

Step 3

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.

Step 4

Transfer the apples to a bowl and stir in the lemon zest and juice. Set aside to cool.

Step 5

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.

Step 6

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!

Step 7

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.

Step 8

Preheat oven to 425°F/218°C

Step 9

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.

Step 10

Bake for 19-22 minutes, until golden brown.