Rose Apple Pie

Ingredients

• 4red apples
• 20 gbutter
• 1 tspcornflour
• ¼ tspground cinnamon
• 50 g (¼ cup)granulated sugar
• 55 g (¼ cup)soft brown sugar
• 150 gplain flour
• 90 gcold butter
• 30 ml (2 tbsp)ice-cold water
• 7.5 ml (½ tbsp)cider vinegar
• ½ tspsalt

Instructions

1. 1

   Make the pastry

   Put the flour and cold butter in a food processor and pulse several times until mixed, taking care not to overwork it.

2. 2

   Bring dough together

   Add the ice water, cider vinegar and salt, then pulse a few times. Pinch a little dough between your fingers; it should hold together when ready.

3. 3

   Chill the dough

   Gather the dough into a ball, wrap it in cling film and refrigerate for 1 hour.

4. 4

   Slice the apples

   Quarter and core the apples, then cut them into very thin slices.

5. 5

   Season the apples

   Put the slices in a large bowl with the granulated sugar, brown sugar and cinnamon. Mix well and leave for 30 minutes.

6. 6

   Reduce the juice

   After 30 minutes, separate the apples from the juice they have released. Melt the butter over medium heat, stir in 1 tsp flour and toast for 1 minute. Add the apple juice and stir as it boils until reduced by half, then set aside.

7. 7

   Heat the oven

   Preheat the oven to 190°C (375°F) and place a baking sheet on an oven rack.

8. 8

   Roll the pastry

   On a floured surface, roll the dough into a 30 cm (12-inch) circle, about 3 mm (⅛ inch) thick.

9. 9

   Line the tin

   Carefully transfer the pastry to a 23 cm (9-inch) pie plate. Press it gently into the base and sides, then prick the base all over with a fork to help prevent bubbles.

10. 10

    Shape the roses

    Lay 8–10 apple slices in a line, overlapping their ends to create a rose effect. Roll the line of slices, stand it upright and place it on the pastry. Repeat until the crust is filled with apple roses.

11. 11

    Trim the edges

    Cut away any excess pastry with kitchen scissors or a knife.

12. 12

    Add the apple sauce

    Drizzle the reduced apple sauce over the pie and tap the pie so the sauce seeps between the apples.

13. 13

    Cover the pie

    Cover the pie with aluminium foil.

14. 14

    Bake the pie

    Bake covered at 190°C for 30 minutes. Remove the foil and bake for a further 15 minutes.

15. 15

    Cool before serving

    When baking is complete, leave the pie to cool at room temperature before serving.

What is rose apple pie?

Rose apple pie is an American-style fruit pie arranged so thin apple slices resemble roses. Its pastry base and cinnamon-sugar apples are familiar, while the flower-like shaping gives it a more decorative finish.

This version lets the apples release their juice before baking, then reduces that juice with butter into a drizzle. That concentrates the apple flavour and gives the assembled pie a glossy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 3g protein, 39g carbs, 12g fat.

The apples and pastry flour provide most of the carbohydrates, while the pastry butter and added butter contribute most of the fat. Protein is modest and comes mainly from the flour; serve a slice with plain yoghurt for a little more protein, or alongside a lighter meal to balance the plate.

Choosing and slicing the apples

Red apples: their peel adds colour to the rose shapes, so leave it on when preparing the fruit. Choose apples that feel firm enough to hold their shape as you slice and arrange them.

Thin slices: cut the apples as evenly and thinly as you can so they bend and roll without breaking. A consistent thickness also helps the roses cook at a similar pace.

The pastry depends on a light touch

Cold butter: pulsing it with the flour rather than blending for too long helps keep the pastry from becoming dense. Stop once the mixture is combined, then add the liquid ingredients.

Pinch test: the dough is ready when a small amount holds together between your fingers. If it still crumbles, pulse briefly again rather than working it by hand for a long time.

Make the apple filling manageable

Resting time: the apples sit with sugar and cinnamon for 30 minutes, which draws out their juice. Separate the fruit and liquid after this rest, as the recipe directs.

Reduced juice: simmer the apple juice with the butter mixture until it has reduced by half. Keep stirring and watch the pan as the liquid thickens, then set it aside for drizzling.

Building the rose pattern

Overlapping slices: line up 8–10 apple slices with their ends overlapping, then roll them and stand the roll upright on the pastry. Continue making roses until the crust is filled.

Even placement: arrange the roses across the base so they sit snugly without pressing them down hard. Pricking the pastry base with a fork before adding the fruit helps limit air bubbles.

Bake covered, then uncovered

Covered stage: bake the pie at 190°C for 30 minutes under aluminium foil. The foil shields the exposed apples while the pastry and filling bake.

Uncovered stage: remove the foil and bake for another 15 minutes. The recipe gives time rather than a separate colour cue, so check at the end of this stage and let the pie cool at room temperature.

Serving the pie

Serve the pie once it has cooled to room temperature, as specified in the method. The apple roses make it well suited to serving straight from the pie plate.

A spoonful of plain yoghurt or a small scoop of vanilla ice cream makes a simple accompaniment. Keep portions moderate if serving it after a larger meal, as the crust and sugars make this a rich dessert.

Recipe notes & tips

• Keep the pastry butter cold until you pulse it with the flour.
• Slice the apples thinly and evenly so they roll into roses more easily.
• Allow the full 30 minutes for the apples to release their juice.
• Measure the reduced juice against its starting amount to judge when it has halved.
• Use the foil for the first 30 minutes of baking, then remove it for the final 15.
• Let the pie cool at room temperature before cutting and serving.

Variations

• Extra cinnamon: add a little more cinnamon to the sugar before mixing it with the apples.
• Citrus note: add finely grated lemon zest to the apple and sugar mixture.
• Pear roses: replace some of the apples with thinly sliced firm pears.
• Nut topping: scatter chopped toasted nuts over each portion when serving.
• Creamy serving: offer plain yoghurt or vanilla ice cream alongside the pie.

Common mistakes to avoid

• Overworking the pastry: it can become tough; pulse only until the mixture comes together.
• Thick apple slices: they may resist rolling; slice them as thinly and evenly as possible.
• Skipping the apple rest: the juice is needed for the drizzle; leave the sugared slices for the full 30 minutes.
• Crowded roses: forcing rolls into the crust can distort their shape; arrange them gently and fill the base without compressing them.
• Leaving off the foil too soon: the apples are exposed during baking; keep the pie covered for the first 30 minutes.
• Cutting while hot: the pie has not had its specified cooling time; let it cool to room temperature first.

How to store

Cover and refrigerate leftover pie once cool, and eat within 3 days. Reheat individual portions in a low oven until warmed through, or serve them chilled.

Frequently asked questions