Let’s make the crust. First, combine all the dry ingredients in a medium-size bowl and whisk together.

Next, add in the 1/3 cup of butter and combine with your fingers until crumbly.

In a small separate bowl, mix the milk and vanilla bean extract together.

Once there is no remaining flour in the bowl, take the dough out and wrap in Saran wrap and chill in the fridge for 20 minutes.

Now let’s move on to the apple filling. First, peel your apples and then cut them into cheeks. (Cheeks are slices of the apple that are cut thinly.)

Put the cheeks into a medium-sized bowl, then add the white sugar, brown sugar, and cinnamon; mix well with your hands.

In a large pan, turn the heat on medium-low and add the 2 tbsp butter; let it melt. Once the butter has melted, add the apples and cook for 3 minutes, or until they are soft. Set aside in a bowl.

Take the dough out of the fridge and cut in half.

Place the dough into a cupcake mold or tin that’s been lightly coated with olive oil spray, or greased with butter. If you are baking with a silicone cupcake mold, like I did, you don’t need to spray or grease it. Use a fork and prick the bottom of the crust 3 times. Bake for 15 minutes.

To make a rose pattern take a slice of apple and push against the side of the dough and begin doing a spiral until you’ve filled the pie crust with apples. Bake for another 10 minutes.