adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pat's Rose Apple Pie
0 Likes
Total Time:
Indulge in a decadent apple pie masterpiece with a flaky homemade crust, sweet apple puree, spiced apple slices, and a hint of rum, all topped with decorative pastry leaves. A delightful treat worth every minute of preparation.
Ingredients:
  • 2.5 cups all-purpose flour
  • 1 teaspoon salt
  • 0.5 cup butter, chilled and diced
  • 0.5 cup shortening, chilled and diced
  • 5 tablespoons ice water
  • 6 Golden Delicious apples - peeled, cored and cut into 1/4 inch slices
  • 0.25 cup white sugar
  • 0.5 cup light brown sugar
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground allspice
  • 0.5 cup white sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons dark rum
  • 2 tablespoons milk
  • 1 tablespoon white sugar
Instructions:
  • Place the oven rack in the lower third of the oven and preheat to 400°F (200°C).
  • Create the crust by mixing 2 1/2 cups flour, 2 tablespoons white sugar, and salt in a food processor until combined. Add chilled butter and shortening using the "pulse" button until it looks like coarse meal. Slowly add water until moist clumps form.
  • Form the dough into two equal-sized balls and shape them into disks. Wrap each disk in plastic wrap and refrigerate. You can store the dough in the refrigerator for up to 3 days or freeze it for later use.
  • For the filling: Roughly chop 2 apples into big chunks and slice the remaining 4 apples thinly, about 1/8 inch thick.
  • Combine the 2 chunked apples in a food processor with 1/4 cup of sugar and 1/4 teaspoon of cinnamon. Purée until you achieve an applesauce-like consistency.
  • Combine sliced apples with a mixture of brown sugar, 1/4 cup flour, nutmeg, allspice, and white sugar. Add lemon juice, vanilla extract, and rum, tossing everything together until apples are fully coated. Let it sit for 30 minutes.
  • Roll out 1 dough disk to a 12-inch diameter, then carefully place it into a 9-inch deep-dish pie plate, leaving a 1/2 inch overhang on the edges. Place parchment paper or a flattened coffee filter in the center of the pie shell and weigh it down with pie weights or dried beans.
  • Place the pie shell in a preheated oven for 10 to 15 minutes until the edges turn golden brown. Take out the pie weights or beans and allow the pie shell to cool.
  • Pour the juices from the apple slices into a saucepan and simmer until slightly thickened. Stir the thickened juices into the pureed apples and spread this mixture onto the pre-baked pie shell.
  • Layer apple slices over pureed apple layer in a "rose" pattern, starting from the outer edges and working towards the center, placing them perpendicular to the rim of the pie plate.
  • Roll out the remaining pastry and cut out charming leaf shapes. Brush each leaf with milk and place them artfully on top of the pie and around the edges of the crust, ensuring the milk side is facing down. Once done, brush the top of the pie with milk and sprinkle gently with sugar. Cover the pastry rim with aluminum foil to prevent it from browning too much.
  • Bake the pie in a preheated oven for 1 hour to 1 hour and 15 minutes until the juices bubble and the crust browns. Remove the aluminum foil after 45 minutes to allow the crust edges to brown.

Similar Recipes