Rose Apple Pie
A classic apple pie transformed into an elegant rose using one simple kitchen tool. Thin spiral-cut apples create beautiful layers that bake into tender, caramelized petals with almost no extra work.
Description
This Rose Apple Pie proves you don't need pastry school to make a showstopping dessert.
Instead of spending time slicing apples by hand, an inexpensive apple peeler and corer creates perfectly even spirals in seconds. Slice each apple in half, arrange the slices into overlapping circles, and the pie bakes into what looks like a giant blooming rose.
Underneath the impressive presentation is everything you want from a homemade apple pie: a flaky butter and lard crust, tender apples, warm cinnamon, brown sugar, butter, and just enough lemon to brighten every bite. It's a pie that looks like you spent hours decorating it, but your apple peeler deserves most of the credit.
Whether you're baking for Thanksgiving, a fall dinner party, or simply want to impress family and friends, this Rose Apple Pie delivers bakery-worthy presentation with surprisingly little effort.
Recipe
Ingredients
Pie Crust
Apple Filling
8 medium Honeycrisp apples (or 4 Honeycrisp and 4 Granny Smith)
100g (½ cup) light brown sugar
50g (¼ cup) granulated sugar
20g (2½ tablespoons) all-purpose flour
1 tablespoon cornstarch
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
30g (2 tablespoons) melted butter
Optional
Pinch of ground cardamom
Egg Wash
1 egg
1 tablespoon milk
Instructions
Prepare the Crust
Roll your pie dough into a 12-inch circle and fit it into a 9-inch pie plate.
Trim and crimp the edges as desired.
Refrigerate while preparing the apples.
Prepare the Apples
Use an apple peeler/corer/slicer to peel, core, and spiral each apple. Once removed from the machine, the spiral naturally holds the shape of the apple. Stand each apple upright on a cutting board and slice straight down through the center from top to bottom. This creates two neat halves made up of thin, uniform apple slices that are perfect for arranging into the rose.
Place the apple slices into a large gallon-size zip-top bag. Add:
Brown sugar
Granulated sugar
Flour
Cornstarch
Cinnamon
Nutmeg
Salt
Lemon juice
Vanilla
Melted butter
Seal the bag, leaving a little air inside, then gently turn and shake until every apple slice is evenly coated. Avoid vigorous shaking so the slices stay intact.
Let the apples rest for about 10 minutes.
Build the Rose
Beginning around the outside edge of the pie, overlap the apple slices about halfway, keeping them upright against one another.
Continue arranging concentric circles toward the center of the pie.
As the circles become smaller, tuck the remaining slices into place until the center resembles a rosebud.
Pour any juices remaining in the zip-top bag evenly over the apples.
Bake
Brush only the crust with the egg wash.
Bake at 400°F for 20 minutes.
Reduce the oven to 350°F and continue baking for 35 to 45 minutes, or until:
the apples are tender
the filling is bubbling
the crust is deep golden brown
If the crust browns too quickly, loosely cover the edges with foil.
Cool
Allow the pie to cool for at least 3 hours before slicing.
This gives the juices time to thicken and makes for cleaner slices.
Optional Glossy Finish
Warm together:
2 tablespoons apricot preserves or apple jelly
1 teaspoon water
Brush lightly over the warm apples for a beautiful glossy finish.
Recipe Details
Prep Time: 30 minutes
Cook Time: 55 to 65 minutes
Cooling Time: 3 hours
Total Time: About 4½ hours
Yield: One 9-inch pie (8 slices)
Difficulty: Intermediate
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