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This Rose Apple Pie is a labor of love. It’s an apple pie that is in shape of a rose. It’s stunning to look at and even better to eat. And topped with a bourbon caramel glaze and flakey sea salt. Slice it up and enjoy your life.
Why Make a Rose Apple Pie
Make this rose apple pie if you want to stunt on people. I mean this with love. But if you wanna win Thanksgiving and let everyone know that you are that b*tch, make this pie.
It is a true labor of love but it’s beautiful to look at and it’s delicious. Apples that are layered side-by-side make the pie look like gigantic rose. I like to brush it with a butterscotch glaze for some flavor and top it with flakey sea salt.
And of course, if you want to make something easier that involves easier, definitely look to my Homemade Apple Pie or Easy Apple Cobbler.
Ingredients You’ll Need for Rose Apple Pie
- Apples – I love to use a combination of granny smith and honey crisp or gala. I like the color variation of the red and green.
- Lemon – You definitely need to toss the apple slices with lemon to prevent them from browning.
- Spices – This pie uses cinnamon and nutmeg. Two classic apple pie spices.
- Brown Sugar – I love brown sugar and this pie is tossed in brown sugar. AND we need brown sugar for the butterscotch glaze.
- Pie crust – You can make your own homemade pie crustQWz . OR you can buy one. Zero shame!
For the rest of the ingredients, please refer to the recipe card below!
Tips and Tricks
It looks harder than it looks, for sure. Because this recipe is a bit more challenging (really just with the arranging), I’d like to share some things to keep in mind:
- A mandolin is a must. It’ll make the whole process go much quicker and you really need to have apple slices that aren’t too thick.
- My apples were pretty small. If you’re using normal-sized apples, use a pie pan. (I opted to use a tart shell because the apple slices were pretty small.) My apples were too small for a normal pie pan and a tad bit too big for a tart shell so I trimmed about a 1/2-inch from the bottom of the slices.
- On arranging the slices – The second layer of apple slices should be arranged in between the first layers indentations. Does this make sense? This creates the illusion of a rose. It’s fairly easy and actually kinda fun once you get started.
- The freezer is your friend – Freeze the whole thing for 20 minutes before baking it. I know that seems weird but arranging the apple slices takes a good 15 minutes or so. By the time you’re done, the pie shell or tart shell will need to rechill.
- Use a combination of apples – I used granny smith and pink lady. I liked the color variation. I think all granny smith would be too tart. But all red and pink lady or honey crisp would be delicious.
Recipe FAQs
Yes, absolutely. You can make it the day ahead, freeze it (cover it lightly with plastic wrap) and bake it from frozen.
I don’t think any other fruit will really work. Maybe persimmons? But you really need a crisp fruit. Pears would be too mushy.
Absolutely, replace it with vanilla extract or water.
More Apple Recipes
Here are some favorites:
If you tried this Rose Apple Pie or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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 400 degrees F. Brush the edges of the crust with egg wash and place in the oven for 25 to 30 minutes, checking on it at the 20-minute-mark to make sure all is ok, until the apples are lightly golden brown and the edges of the crust are browned. Allow to come to room temperature on a cooling rack.
To Make the Glaze:
In a saucepan medium, placed over moderately high heat, pour in the brown sugar and butter. Cook until the sugar begins to melt and turns a darker shade of golden brown around the edges. Remove from the heat and pour in the bourbon. It will bubble up, not to worry – this is normal. Continue whisking it until it becomes smooth again.
Brush the apples liberally with the warm glaze. You may have a tablespoon or two of extra glaze. I say put it your coffee! Top with flakey sea salt and serve with ice cream or whipped cream.
- A mandolin is a must. It’ll make the whole process go much quicker and you really need to have apple slices that aren’t too thick.
- My apples were pretty small. If you’re using normal-sized apples, use a pie pan. (I opted to use a tart shell because the apple slices were pretty small.) My apples were too small for a normal pie pan and a tad bit too big for a tart shell so I trimmed about a 1/2-inch from the bottom of the slices.
- On arranging the slices – The second layer of apple slices should be arranged in between the first layers indentations. Does this make sense? This creates the illusion of a rose. It’s fairly easy and actually kinda fun once you get started.
- The freezer is your friend – Freeze the whole thing for 20 minutes before baking it. I know that seems weird but arranging the apple slices takes a good 15 minutes or so. By the time you’re done, the pie shell or tart shell will need to rechill.
- Use a combination of apples – I used granny smith and pink lady. I liked the color variation. I think all granny smith would be too tart. But all red and pink lady or honey crisp would be delicious.
Calories: 240kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 30mg | Potassium: 60mg | Fiber: 3g | Sugar: 32g | Vitamin A: 45IU | Vitamin C: 64mg | Calcium: 34mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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