Wash, peel and chop apples and place them in a mixing bowl with lemon juice and sugar.
In a pan melt butter and add cinnamon stick and cloves. Stir to release the flavors in the butter.
Add the apples and cook them on low to medium heat until soft.
Once apples are tender add cardamom powder, condensed milk, raisins, and almonds and cook until it becomes mushy.
Remove from heat and add rose water. Keep the halwa aside to cool.
For Pies
In a mixing bowl add flour and rub in cold butter. Knead a smooth dough using little cold water at a time and keep the dough refrigerated covered in cling wrap.
Grease four mini pie tins with butter and preheat oven to 180 degrees.
Remove the dough from the fridge and roll out round discs out of it.
Press the dough into the pie tins and blind bake for 15 to 20 minutes or until golden crust appears.
Remove the pies from the oven, cool and fill with apple halva.
Decorate the pies with almonds, raisins and sprinkle some sugar on top.
Serve and enjoy.
Notes
Make sure to use baking paper on top of the pies before baking blind with beans or rice.Adjust the sugar level in the halva as per your taste.You may also use kewra essence instead of rose to make it more exquisite.