Rose Apple Pie
User Reviews
5
Rose Apple Pie
Description
This recipe features 7 to 8 small apples thinly sliced with a mandolin to about 1/8-inch thickness, then tossed in lemon juice to prevent browning. The apples are coated with light brown sugar, flour, cinnamon, nutmeg, and salt for a warmly spiced filling. The slices are carefully layered in a 9-inch pie or tart crust, starting at the edges and overlapping inward to mimic rose petals. A reserved quarter apple slice is saved for the pie's center to complete the rose effect.
The baking preparation includes chilling the assembled pie in the freezer to help the crust and filling set before baking, which aids in maintaining the intricate apple arrangement during cooking. The final touch is a bourbon-infused honey glaze brushed over the tops, garnished with flaky sea salt to balance sweetness and enhance flavor complexity.
Combining different apple varieties, such as Granny Smith and Pink Lady, adds color contrast and balances tartness and sweetness. The pie has a tender texture with delicate spices and a subtle depth from the bourbon glaze. This visually striking dessert suits occasions where presentation is a focus or when gently spiced apple pie is desired.
The notes recommend a mandolin for quick and consistent slicing, adjusting the pie vs tart shell based on apple size, and freezing the pie before baking to maintain structure. The layering technique involves staggering the apple slices for a naturalistic rose pattern. These steps contribute to both appearance and texture in the baked pie.
Ingredients
Filling:
- 1 lemon
- 7-8 apple weighing: 1 1/2 pounds, cored and quartered
- 1/4 cup light brown sugar
- 2 teaspoons all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch nutmeg freshly grated
- Pinch kosher salt
Bourbon Glaze:
- 1/4 cup honey
- 1 tablespoon bourbon
- sea salt for garnish, flakey
Instructions
To Make Prepare the Apple Filling:
- Squeeze the lemon into a medium bowl. Using a mandolin (set on the second setting), slice each quartered apple into 1/8-inch slivers.
- As the apples are sliced, transfer them to the bowl and toss them in the lemon juice; this will prevent them from browning. (Reserve one quarter of an apple for the center - we're going to slice that later).
- Repeat until all the apples are sliced and in the bowl. To the bowl, add the brown sugar, flour, cinnamon, nutmeg and salt. Toss until evenly coated.
To Assemble the Pie:
- Roll out your pie crust and place it in a 9-inch pie pan or 9-inch tart shell. (I chose the latter.) Trim the edges and discard. If you're using a tart shell, you can simply roll the rolling pin on top to trim it. Feel free to add a crimped edge to the pie if you're using a pie plate.
- Arrange the apple slices side-by-side, placing the cut side down on the pie crust. Start closest to the edge of the tart shell/pie plate. Continue as you work yourself around. This will take a good 15 minutes.
- As you get to the center, you'll need apple slivers that are very thin. Slice the reserved quarter of an apple very thinly (on the mandolin's first setting) and arrange it until the gap in the center is completely closed.
- I took a few slices and rolled it onto itself to and placed that in the very center like a rose's center.
To Chill the Pie:
- Transfer the pie to the freezer and freeze until firm, about 20 minutes. Preheat your oven to 350 degrees F. Brush the edges of the crust with egg wash and place in the oven for 30 minutes, check on it at the 30 minute mark and if the tops of the apples are getting too brown, place a circle of foil right on top. I did this to make sure the tops of the apples didn't burn but the crust was baked through. Bake for an additional 20 minutes, until the crust is lightly golden brown. Allow to come to room temperature on a cooling rack.
To Make the Glaze:
- In a saucepan medium, placed over moderately high heat, warm the honey on the stove. Pour in the bourbon and cook for an additional minute or two. Just to cook some of the alcohol out.
- Brush the pie liberally with the warm glaze. Top with flakey sea salt and serve with ice cream or whipped cream.
Notes
- Use a mandolin slicer to cut apples thinly and uniformly for even cooking and aesthetic layering.
- Choose a pie pan or tart shell based on the size of your apples; smaller apples work well in a tart shell.
- Freeze the assembled pie for about 20 minutes before baking to help the apple slices hold their shape and the crust stay firm.
- Layer the apple slices in staggered rows, placing the second row's slices between the indentations of the first to create a rose-like pattern.
- Combine apple varieties like Granny Smith and Pink Lady to add color contrast and balance tartness with sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1single 9-inch pie crust
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 30mg | 1% |
| Potassium | 60mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 64mg | 71% |
| Calcium | 34mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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