Last month, my homemade rose apple pie kicked off USA Today’s #yourbake 12 Days of Baked Goods series: usat.ly/1COf3CN. Honestly, I can say it was well-deserved because this was the best I’ve ever made! The crumbly crust was baked to perfection and the oozy sugar filling was at the perfect place on the sweetness scale. And the rose apples tasted just as amazing as they looked.
(Please forgive the iPhone photos.) I transcribed a European recipe and combined it with a recipe from my Pinterest for this scrumptious dessert.
First things first, you don’t want a crumbly hot mess to deal with later, so grease the pan. After its been greased or buttered or whatever your method of choice, I give you my blessing to flatten the dough into the round pie pan (I used a 9″). The secret ingredient here is lemon juice. It gives the crust a kick of flavor and leaves a pleasant, tangy aftertaste.
Now that your dough’s flattened, stretched and pinched to perfection—or as close as you can get—stop obsessing over getting it smooth and place the pan out of sight, out of mind in the fridge for the next 15 minutes.
Time to turn up the heat. After mixing the filling until you achieve a thick syrup consistency, get your green thumb on and grow some roses. But, please, I beg you, learn from my mistake and do not skin the apples. I learned the hard way that it only doubles your work. Instead, use an apple peeler to cut your slices but lower the skinning blade. Then, drop your peels into boiling water.
Boil your apple slices just long enough that you can bend them without breaking (less than 5 minutes). Then, channel your inner baking artiste and roll the peels into cones, layering until you get something that resembles a rose. Arrange your glorious roses on on top of the crust and filling.
Bake for about 25 minutes or until the crust edges turn golden, then remove the from oven, sprinkle some powdered sugar, snap a photo and enjoy your delectable creation.
1/2 cup butter
5/8 cup powdered sugar (1/2 cup + 2 tbsp)
1 tsp vanilla
1 tsp sugar
1/3 of a lemon’s juice
Just over 1/2 cup of flour
3/4 cup granulated sugar
3 tbsp flour
1 tsp cinnamon
3 tbsp butter
6 tbsp milk
1 tsp vanilla
1 bag of apples (I used Fuji)
- Beat soft butter with powdered sugar, vanilla, sugar, and lemon juice. Add egg. Add flour gradually to make a soft dough.
- Dust a 9 or 9.5 inch greased baking pan with flour. Spread the dough evenly in it, pinching the sides up to the pan edges. Place in refrigerator.
- In medium mixing bowl, mix granulated sugar, flour, and cinnamon. In separate small mixing bowl, mix melted butter, milk, and vanilla. Stir both mixtures together.
- With an apple peeler, slice apples into long strips without removing the skin
- Roll apple peels into roses (if apple is too crisp to bend, boil your apple slices until they are soft enough to roll into roses)
- Remove dough from fridge and pour filling on top, then arrange rolled-up apple roses close together
- Bake at 350 degrees F for 25 minutes or until golden on crust edges
- Remove from oven and sprinkle with powdered sugar. Eat warm or chill in fridge for 30 minutes.