Making desserts that come out of the oven looking gorgeous is my cup of tea. There’s no frosting, no decorating, nothing. It’s so easy, and your guests will be blown away with your showstopping pie. The formation of the apples not only makes it look delicious- it aids with the even baking of the pie as well. As all of the apples are sliced to the same thickness, and arranged the same way- the caramelization of them is completely even and you get this perfectly baked pie.
Fall is finally here (woo!). It is such a beautiful time of year, and a delicious one too! Pumpkin spice everything, apples, caramel, turkey, gravy, stuffing…..
What is your favourite fall food? Comment down below!
Try this pie recipe out! It’s easy and is so rewarding. I’d love to see your creations!
Email me a photo of your creation at: firstname.lastname@example.org
It is so rewarding to me when people show me what they have done, and I love chatting about variations and substitutions people make!
Apple Rose Pie
- 1 pie crust, premade or homemade
- 2 pounds apples
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 1-½ teaspoons lemon juice
- 2 tablespoons unsalted butter
- 3 tablespoons apricot preserves
- Egg wash
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Peel and core the apples, and cut in half. Using a sharp knife or a mandolin, slice each apple into ⅛-inch thick slices.
- Place the sliced apples in a large bowl. Combine and toss with the brown sugar, granulated sugar, ground cinnamon, ground nutmeg, salt and lemon juice. Let the apples sit for 30 minutes to release their juices.
- Strain the juice from the apples into a small saucepan with the 2 tablespoons of butter. Over medium heat, simmer for about 15 minutes, until the liquid has reduced by half and thickened. Set aside and reserve for later.
- On a lightly-floured surface, roll out the pie dough. Line a pie dish with the rolled-out dough. Fold the edges under and crimp with your fingers. Brush the crimped pie crust with the egg wash.
- Starting at the outside edge, begin to place the apple slices into the pie dish in circles, snuggly overlapping the apple slices and working toward the center of the dish. Fill in any spaces or gaps with remaining apples slices so they are packed tightly in the pie dish.
- Pour half of the reserved liquid over the top of the apple slices. To the remaining reserved liquid, add the apricot preserves and stir until dissolved. Set aside in a warm place.
- Cover the pie with foil with vents for steam. Bake for 30 to 40 minutes, or until the apples are tender.
- Remove the pie from the oven and remove foil. Brush the apples with the remaining apricot glaze, then return the pie to the oven. Bake for an additional 10 to 15 minutes, or until the pie is bubbling and golden brown.