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Making Apple Rosettes for your Apple Pie will impress your guest for sure! Such a simple touch will look like you spent hours making them.
Oh yeah, and the pie taste really good too. Try my Fool Proof Pie Dough Recipe. It’s an all butter recipe that I think will be an equal star in all of your pies.
Apple Pie with Apple Rosettes
- November 16, 2018
- 2 hr
- Print this
Ingredients
- 3 pre-made 9 inch pie crusts or one Fool Proof Pie Dough recipe
- For the Egg Wash
- 1 whole egg
- 1 egg yolk
- For the Filling
- 6 cups peeled, thin sliced, and cored apples. Place in a bowl of water with 2 tbsp of lemon juice.
- 1 extra medium sized apple for the rosettes.
- 1/2 cup packed brown sugar
- 1 cup granulated sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp Apple Pie Spice
- 1/2 tsp fresh ground nutmeg
- 1 tsp salt
- 4 tbsp melted butter cooled
- 1 tsp fresh lemon juice
- 5 tbsp flour
- 1 tbsp pure vanilla extract
- For the Crumb Topping
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 butter
- For the Rosettes
- Extra pe dough
- 1 medium sized apple
- Egg wash
Directions
- Step 1
- Egg Wash
- Step 2
- Whisk together eggs until very well blended. Set aside in the fridge.
- Step 3
- Pie Filling
- Step 4
- Drain Apples well of all the lemon water.
- Step 5
- Add the brown sugar, granulated sugar, cinnamon, apple pie spice, nutmeg, salt, melted butter lemon juice, flour and vanilla into the apples. Mix well. Set aside.
- Step 6
- Assemble the Pie
- Step 7
- Roll out your pie dough a little wider than your pie pan for the top and bottom.
- Step 8
- Fill the pie shell with the filling.
- Step 9
- Turn under the dough around the edges and crimp or flatten if you are adding any other decoration. Use a pastry brush to brush on a thin layer of egg wash to add decorative dough. Set in the fridge to chill for at east 20 minutes.
- Step 10
- Apple Rosettes (Makes 4 rosettes)
- Step 11
- Cut your extra apple in half and scoop out the core. Place the apple slice side down and slice as thin as possible. You can also use a mandoline for this. Use the dough scraps to make the rosettes. Roll and cut the dough to measure 12” long x 2’’ wide.
- Step 12
- Brush a thin layer of egg wash on half of the cut dough lengthwise. Place the slices one by one on top of the other halfway on top of the bottom slice to the end. Now cut this in 2 equal parts.
- Step 13
- Roll the dough from end to end lengthwise to create the rosette. Use egg wash to glue the end on and pinch closed. Repeat until all your apple is used.
- Step 14
- Find where you want to place the rosettes on the pie and cut a crisscross wide enough to place your rosette inside. Press the dough closed against the rosette. Repeat if necessary.
- Step 15
- Bring the dough only with egg wash and place back in the fridge for another 30 minutes.
- Step 16
- Preheat the oven for 350F
- Step 17
- Cover loosely with a layer of foil. Bake for about 50-55 minutes.
- Step 18
- Halfway through, check to see how the pie is browning and remove the foil or wait until the last 15 minutes of cooking.
- Step 19
- Let cool for about an hour before cutting. This lets the juices settle into the pie.
- Step 20
- Enjoy!
