Apple Rose Pie
For a while now, we’ve known one very important dessert truth: when it comes to making a pretty, showstopping centerpiece, pie is the way to go! And that beauty isn’t always about having the perfect decorative crust, either. The filling of the pie can be just as gorgeous, especially when you’re making the pie with apples. Case in point? This Apple Rose Pie!
Yes, using apples to make roses is kind of an obsession of ours, but can you really blame us?! Look how beautiful this pie is! Plus, this arrangement of the apple slices means they all bake and caramelize evenly, making this open-faced pie as tasty as it is gorgeous. Also? It’s not as tricky to do as you fear! Let us demonstrate, then read on for the full step-by-step instructions to grow your own.
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Apple Rose Pie
Prep Time: 40 minutes
Total Time: 1 hour 30 minutes
- 1 pie crust, premade or homemade
- 2 pounds Honey Crisp 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.
How beautiful is this pie? It’s not often that we feel guilty cutting into a pie for aesthetic reasons, but there definitely is part of us that will be sad to take the bloom off of this rose. Fortunately, the fantastic taste will more than make up for it!
Now it’s time for you to see for yourself and give it a try! What do you think of our Apple Rose Pie? Have you ever seen anything like it before? Do you like the apricot glaze on top, or do you think you’ll want to try something different for your pie? Tell us if you give it a try, how you make it your own, and how it turns out for you!
Recipe adapted from Honestly Yum