What a wonderful dessert this turned out to be! It took some time and preparation, but it was sooo worth it. The apples are sliced on a mandolin and tossed with sugar and spice and everything nice (sorry, really just lemon juice). As the apples sit, they release the juices that will be used to create the wonderful glaze that is spread atop the apple rose. The rose is created by overlapping the apple slices in a prepared pie crust starting along the outside edge. The sugar and apple juice mixture is reduced on the stove top and then brushed across the top edges of the apples. Once it has been placed in a 350 degree oven and baked for thirty or 40 minutes, an apricot glaze is then spread across the top of the pie before it is returned to the oven to finish. This pie is delicious, chock full of apples and a makes a stunning presentation when served.
Apple Rose Pie (Serves 4-6)
- 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
- 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.
~ FoodNetwork.com ~