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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:
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Salted Caramel Apple Rose Pie
- Total Time: 2 hours 30 minutes
- Yield: 1 pie 1x
Description
Wow your guests with this beautiful apple rose pie, that’s as delicious as it is pretty!
Ingredients
- 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
Instructions
- 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.
Notes
- Any crisp apple will do; my favourite is Honeycrisp
Recipe and method adapted from Tasty.
- Prep Time: 1 hours
- Cook Time: 1 hours
- Category: desserts
- Method: oven bake
This is GORGEOUS Katherine!! You always make the most amazingest looking food 🙂 Salted caramel is a new flavor I have been playing around with too…..soooooo good though! This pie would be perfect for Thanksgiving!
You are too kind, Kelly!! Thank you!! I love salted caramel so much – it would go on everything if I had it my way! I hope your week is going well my friend XO
Your apple looks beautiful! I’m sure it tastes as good as it looks! You have definitely got your pie making skills down to perfection 😘.
Thank you Aunt Linda!! It’s fun to play around with pie now that I can make a crust that doesn’t crumble 😉
When I saw this on your IG stories a few days ago, I thought it was so stunning. And the full recipe and photos do not disappoint! I love your Remembrance day memories and dedication here. My husband and I always stop whatever we are doing to honour the 2 minute moment of silence at 11 am on Remembrance Day. Have a lovely weekend Katherine!
Thank you so much, Leanne! I think it’s great that you are able to take the time to honour the moment of silence. I hope you had a great Remembrance Day weekend!!
I think you homered all well with this beautiful pie!
Thanks Patrick! Kind of you to say!
This pie is beyond beautiful, Katherine! I can’t believe you were able to cut into it–I would’ve teared up trying to slice it :). And it sounds soooo good. You really can’t go wrong with salted caramel! And it’s a lovely tribute to Canada’s veterans. Have a great weekend, my friend.
Thank you Kelsie! I can’t lie, it was pretty tough to cut into it!! I didn’t have much of a choice though once Etienne and the boys saw it 😉 I hope you had a good weekend too! XO
Me too have a problem when cutting slices…. but if I son’t manage, there is always a spoon nearby hahaha. great post Katherine ! Shared !
Hah! A spoon always come in handy!! Thank you friend!
This pie is so elegant and beautiful!! Not to mention delicious, I wish I could have a slice right now!
Thank you my dear friend! I am pretty happy with how it turned out! I wish I could give you a slice 🙂
Beautiful. I love the fact that it’s deep dish also. More apple goodness!
Definitely – I’m all about the deep dish pies 😉 Thank you!!
Hi Katherine! What a beautiful (and delicious) dedication to the memory of this holiday!! You’ve got skills, pat yourself on the back. Take care.
Hi Stacey! Thank you so much my friend. I am pretty happy with how it turned out. Hope you’re doing well!
Katherine – what a beautiful tribute to those who made Canada what it is. I think parents like your own who instill that respect early on are wonderful! I’m not sure I’d have the patience to make this gorgeous pie! It is beautiful, nice job! And I love the caramel – truly one of my all-time favorites, too!
Hi Laura, thank you! I am certainly grateful for the values instilled by my parents! You know what, it was actually so easy. I don’t usually have patience for intricate desserts, either!!