Apple Pie Filling
5 -6 large baking apples – peel and core apples except for one and slice and dice. For the last apple, Slice very thinly with the peel still on. This will be your rose apple.
½ cup brown sugar
¼ cup raw sugar (or you can use granulated)
1 tbs all purpose flour
1 tbsp ground cinnamon
½ tsp freshly grated nutmeg
1 tbsp rose water
¼ cup applesauce
1 tbsp lemon juice
1 tbsp melted butter
2 tbs brown sugar
demarara sugar for sprinkling
egg wash (1 egg, beaten + splash of water)
5| Roll out other disk of dough to 1/8” thickness and form leaf shapes using knife. If you want to be fancy, etch leaf lines onto each leaf.
6| Gently place each leaf on top of the apples, avoiding the middle 3-4” in the center. You can form a wreath around the middle. When I am placing one leaf on top of another, I first moisten the bottom leaf with water so that the top leaf can stick.
7| Make Rose: Place slices, all facing the same direction, in a horizontal line. Half of one apple should overlap the other half. Then, starting from one end, tightly roll the apples down the line. You will reach a point where you can simply pick up the rose apple. Place it onto the center of the wreath pie. Now you can add additional petals on the outside.:)