- Presentation - This is a stunning pie that turns heads. People will think you became a pastry chef in your spare time.
- Fun - It's a fun alternative to traditional apple pie. Warm spices combine with warm slices of apple to provide a classic flavor combo.
- Easy - What! That doesn't look easy! Yes, there's a little extra prep time involved but the juice is worth the squeeze. A mandoline slicer makes getting perfect apple slices child's play.
A Few Words on Mandoline Slicers
Mandoline's are indispensable when you need precise, thin cuts like the Apple Rose Pie calls for. There are several wonderful recipes, with great presentation appeal, that call for mandolines. It's a wonderful addition to your kitchen.
You can find well-rated mandoline slicers on Amazon for under $20. We highly recommend using cut resistant gloves. Mandoline's are very sharp and it's easy to get cut when you get to the end of what you're cutting, like an apple. (Yes, we failed to use one in the video below - our mistake.)
You don't need to tell people you're using a mandoline. Let them think your knife skills are top chef level. 😉
Apple Rose Pie
- 1 mandoline slicer (Please use cut resistant glove for safety.)
- 1 pie crust premade or homemade
- 2 lbs honey crisp apples
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon Kosher salt
- 1 ½ teaspoons lemon juice
- 2 tablespoons unsalted butter
- 3 tablespoons apricot preserves
- egg wash
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Peel and core the apples, and cut in half. Using a sharp knife or a mandolin, slice each apple into ⅛-inch thick slices.
- Place the sliced apples in a large bowl. Combine and toss with the brown sugar, granulated sugar, ground cinnamon, ground nutmeg, salt and lemon juice. Let the apples sit for 30 minutes to release their juices.
- Strain the juice from the apples into a small saucepan with the 2 tablespoons of butter. Over medium heat, simmer for about 15 minutes, until the liquid has reduced by half and thickened. Set aside and reserve for later.
- On a lightly-floured surface, roll out the pie dough. Line a pie dish with the rolled-out dough. Fold the edges under and crimp with your fingers. Brush the crimped pie crust with the egg wash.
- Starting at the outside edge, begin to place the apple slices into the pie dish in circles, snuggly overlapping the apple slices and working toward the center of the dish. Fill in any spaces or gaps with remaining apples slices so they are packed tightly in the pie dish.
- Pour half of the reserved liquid over the top of the apple slices. To the remaining reserved liquid, add the apricot preserves and stir until dissolved. Set aside in a warm place.
- Cover the pie with foil with vents for steam. Bake for 30 to 40 minutes, or until the apples are tender.
- Remove the pie from the oven and remove foil. Brush the apples with the remaining apricot glaze, then return the pie to the oven. Bake for an additional 10 to 15 minutes, or until the pie is bubbling and golden brown.
- Please wear cut resistant gloves when using mandoline slicer. They are extremely sharp and it's easy to get cut when you get down to the end of an apple.