In a small pot mix the water, lemon juice, and vanilla extract to create a liquid for soaking apples. Make sure you use enough liquid to cover all the apples. Some people even add more liquid as they go instead of just drenching them in a ton of liquid.
Add the apples and soak for 2 hours overnight to get a strongly flavoured apple pie shot. You can also just let it sit for about an hour.
In a baking dish mix the flour, sugar, and cinnamon into a sand-like mixture. Set aside 1 tsp of this mixture to use as a garnish on the shot.
In a pot melt about 1 tbsp of butter and pour in your apple mixture with some of the liquid from before. Mash apples into a liquefied puree consistency.
Roll out your pie crust flat until it is around 2-3 mm thick or thin enough to be flexible. Use your shot glass to cut circles out of the dough that is slightly bigger than the rim of the glass.
Take one circle and fold it in half, then in half again to create a triangle with one side open.
Fill your shot glass with liquid apple pie puree filling, garnish with some of the cinnamon-sugar mixtures, and top with a triangle crust.
Bake in the oven at 350 degrees for about 20 minutes or until the middle of the apple pie shot is solid and the crust is golden brown. Voila! You have an apple pie shot to pass around with your friends!
