Caramel Rose Apple Pie

This recipe takes a while to make, but the result is beautiful!


4 Apples (Granny Smith)

1 Lemon, juiced

1/2 Cup Sugar

1/2 Cup Brown Sugar

1/4 Teaspoon Cinnamon

1/4 Teaspoon Nutmeg

1 Prepared Pie Dough

1/4 Cup Heavy Cream

Peel granny smith apples and place them in a large bowl with enough water to cover. Pour lemon juice in the water, preventing the apples from browning.
Working with 1 apple at a time, cut around the core, discarding the core and removing the "cheeks." Slice the cheeks very thin.
In a large bowl, mix sugar, brown sugar, cinnamon and nutmeg. Stir to mix. Add the sliced apples, stir to coat, and let sit for 30 minutes.
Place pie dough in a 9-inch pie pan, and prick the dough with a fork all around and crimp the edges. Chill in the fridge, 30 minutes.
Working in batches, remove the apples from the cinnamon-sugar mixture by taking a handful at a time and carefully squeezing them to remove excess moisture.
Place the drained apples in a large bowl, saving the liquid to make the caramel sauce.
Preheat the oven to 375.
Working from the outside in, place apple slices on the pie dough by overlapping each slice to create a rose shape. Roll up 1 apple slice tightly and place it in the center, creating a bud shape.
Cover the pan with foil and bake for 30 minutes. Uncover and bake for 10 minutes more, or until golden brown. Remove from the oven and let cool for 10 minutes.
In a saucepan, bring the reserved cinnamon-sugar liquid to a boil. Once the liquid is reduced by half, 10-15 minutes, add the heavy cream and stir well.
Just before serving, pour caramel sauce over the apple pie.
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