Wow your guests with this beautiful salted caramel apple pie. This apple rose pie is an open faced apple pie that’s as delicious as it is pretty!
OK – the title of this post. It’s somewhat wordy, but I couldn’t leave any of the words out without feeling like you wouldn’t know what the recipe is all about! I think I’ve captured it nicely 😉 No guesswork here!
Recently, I’ve been feeling rather confident in my pie dough skills (FINALLY) so I knew the time was nigh that I share a proper pie with you all on the blog. I have yet to master a beautiful lattice or even pretty cut-outs, but I can make a crust that transfers to a pie plate without crumbling apart! Go me!
Since it’s Remembrance Day this weekend, and American Thanksgiving around the corner, it seemed fitting to post a classic apple pie today. Wishfully, I want to take full credit for the rose design, but I 100% borrowed it from another site (linked at bottom of recipe). I couldn’t help but copy it though – look!!! So pretty.
How do you make the pie look like a rose?
Start by peeling the apples and placing them in a large bowl of water mixed with some fresh lemon juice to prevent browning. One at a time, you will cut the apples in half, removing the core. Then place each apple face down on a cutting board and slice them into even 1/8″ slices.
When arranging the slices in the pie dish, line them up overlapping each other, one-by-one, going around in a circle to create the rose shape. It actually doesn’t take as long as you might think!
What kind of apples should you use for apple pie?
The main rule of thumb is basically to just use a crisp apple. Granny Smith apples have long been an apple pie favorite, but I prefer to use Honeycrisp apples!
You could also try a Golden Delicious or a Jonagold!
How do you make caramel sauce?
First off, you all know about my obsession with salted caramel; it pretty much deserves its own category on the site. It turns out I’m a big fan of caramel and apple as well, based on the number of recipes I have featuring this combination! It only made sense that I’d top my apple pie with salted caramel.
The caramel sauce is so easy – you actually just make it using the drippings leftover from the apple slices soaked in sugar. Genius!
The sugar water simmers in a saucepan along with some butter until it thickens up, then you add a bit of cream. You could even add a pinch of salt if you like!
Add the caramel sauce to the pie immediately before serving. That warm sauce over a warm pie is just magnificent!
So today, in honour of Canada’s veterans, I dedicate this beautiful pie!
Dig in 🙂
I didn’t lie about my love for all things salted caramel. Here are a few other caramel treats on the blog:
And if you’re looking for more pies, check out these beauties:Print
Wow your guests with this beautiful apple rose pie, that’s as delicious as it is pretty!
- 4 large apples*
- 1 lemon
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 9″ pie crust, premade or homemade
- 1 tbsp unsalted butter
- 1/4 cup heavy cream
- pinch of salt, to taste
- Peel the apples and place them in a large bowl of water. Squeeze the juice from the lemon into the water to prevent the apples from browning.
- One at a time, cut the apples in half and remove the core. Place each half down on a cutting board and cut into 1/8″ slices.
- Combine the sugars, cinnamon and nutmeg together and toss with the apple slices. Allow the apple slices to sit for at least 30 minutes in the mixture to release their juices.
- Preheat the oven to 375 F and line a pie dish with the pie crust, and prick the bottom of the crust with a fork.
- Drain the apples, reserving the juice for later. Starting on the outside edge of the pie crust, begin placing the apple slices, one at a time around the pie dish, overlapping the slices and working in a large circle towards the center of the dish. Pack the slices in tightly, filling in any gaps with remaining apple splices. Roll up one apple slice to create the center “bud” shape. Pour half of the reserved liquid over the pie. Cover with foil, and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until golden brown.
- While the pie cools, place the remaining reserved juice in a saucepan over medium heat, along with 1 tbsp butter. Bring the juice to a boil and allow it to cook for 10-15 minutes or until it has slightly reduced and thickened. Add the heavy cream and a pinch of salt (to taste) and stir well.
- Serve the pie immediately, pouring the caramel sauce over the entire pie or each slice individually.
Leftover pie can be stored in an airtight container, in the fridge, for 3-4 days.
- Any crisp apple will do; my favourite is Honeycrisp
Recipe and method adapted from Tasty.
- Category: desserts
- Method: oven bake
Keywords: apple rose pie // salted caramel apple pie // rose shaped apple pie // caramel apple pie