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Rose apple pie
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Create a stunning rose apple pie, a delicious dessert for all occasions.
Ingredients:
  • Plain flour, to dust
  • 435g shortcrust pastry (we used Careme)
  • 3 eggs, 1 beaten
  • 100g unsalted butter, softened, plus extra to grease
  • 110g caster sugar
  • 2 tsp vanilla bean paste
  • 100g almond meal
  • 8 Pink Lady apples
  • Juice of 1 lemon
  • 52.80 gm strawberry jam
  • Icing sugar, to decorate
  • Ice cream, to serve
Instructions:
  • Preheat the oven to 180C (160C fan-forced), then generously grease a 24cm fluted tart pan with butter.
  • Sprinkle some flour on a clean work surface. Roll out the pastry until it is 3mm thick, then carefully transfer it to line the prepared tin. Chill for 15 minutes to firm up. Trim any extra pastry. Poke the pastry base all over with a fork, line with baking paper and pastry weights. Bake for 15 minutes, then remove the weights and paper, brush with beaten egg, and bake for another 5 minutes. Take out of the oven and let it cool.
  • With an electric beater, whip together the butter, vanilla, and sugar until creamy. Mix in the 2 remaining eggs until just combined. Fold in the almond meal and flour. Gently spread the almond mixture into the pastry case and smooth the top using a palette knife.
  • Cut each apple into quarters, removing the core. Thinly slice the apples, placing them in a bowl. Toss the slices with lemon juice to prevent browning.
  • Arrange the apple slices, trimmed-side down, in a circular pattern on top of the almond mixture, slightly overlapping each slice to form a beautiful 'rose' in the center.
  • Mix the jam and 2 tablespoons of hot water in a small bowl. Brush the mixture over the apple slices and bake for 35 minutes until golden. Allow to cool in the pan.
  • Sprinkle with powdered sugar and enjoy with a scoop of ice cream.

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