Apple Rosette Pie

I just made the most beautiful piece of food in my life! I was so excited with my results! I saw the pie last spring on Household 6 Diva's blog, and I bookmarked it, so I could make it this fall when apples were on sale.

It really wasn't that difficult, and I would say it took me an hour and a half to make two pies, start to finish.

First, core and skin 4 large apples per pie.  Cut in half vertically.  Lay the flat, cut-side of the apple down on your cutting board (the opposite of what I'm showing in the picture above!), and cut the apple in 1/4" horizontal slices. You are cutting these slices on the opposite axis from when you cut the apple in half.

  

Throw the apples in a bowl filled with water and a tad bit of lemon juice to prevent them from browning.  Set a pot of water on the stove to boil while you are slicing.  Once you are done slicing, place all of the wedges in the boiling water for 2-3 minutes until flexible.

Drain the water from the pot, and run a little cold water to prevent further cooking.  Pat the slices dry on a clean towel or paper towel, and begin layering your apples in the prepared pie crust.

Alternate the apple layers to creat the "rose" effect.  I don't know how to state this simply, but when starting a new row, lay the highest part of the "petal" at the point where the two petals in the row behind meet.

 Also, be sure to keep your apple slice rows as erect as possible.

When you get to the center, just fill it with any broken or small pieces that you have left.

Next, create a glaze on the stove for your pie.  Combine 4 Tbsp. butter, 1 cup brown sugar, and 1 tsp. cinnamon. (I don't like nutmeg, so I amended the original recipe of 1/2 tsp. each of cinnamon and nutmeg.) Stir over medium heat until bubbly and somewhat liquid.  Mine was never syrupy, but maybe I never boiled it long enough.

Pour the glaze over the apples.  Bake in a 425 degree oven for 30 minutes.  Check your crust after 20 minutes or so, and place aluminum foil over the crust if it is getting too brown.

My husband didn't care how it looked as long as it tasted good.  He said it was good, so this recipe is a keeper for looks and taste!

Cost Analysis:

Apples: $2

Refrigerated Pie crust: $1.25

Brown Sugar: $.30

Butter: $.20

Total Cost: around $3.75 per pie

Apple Rosette Pie

Ingredients:

unbaked pie shell

4 large apples

4 Tbsp. butter

1 cup brown sugar

1 tsp. cinnamon

Directions:

 1.  Core and skin apples. Cut in half vertically, then cut the apple in 1/8" horizontal slices. Throw the apples in a bowl filled with water and a tad bit of lemon juice to prevent them from browning. Set a pot of water on the stove to boil while you are slicing.

2. Boil for 2 minutes until flexible. Drain the water from the pot, and run a little cold water to prevent further cooking. Pat the slices dry on a clean towel or paper towel.

3. Layer your apples in the prepared pie crust. Alternate the apple layers to creat the "rose" effect. Be sure to keep your apple slice rows as erect as possible. 

4. Over medium heat, combine 4 Tbsp. butter, 1 cup brown sugar, and 1 tsp. cinnamon. Stir over medium heat until bubbly and somewhat fluid. Pour the glaze over the apples.

5. Bake in a 425 degree oven for 30 minutes. Check your crust after 20 minutes or so, and place aluminum foil over the crust if it is getting too brown.

This post is linked to Tasty Tuesday, Tuesday Tastes, Tempt My Tummy Tuesday, Tuesdays at the Table.