Rose Apple Wreath Pie by Tori Nicole - Musely
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Rose Apple Wreath Pie

posted in Food & Drink > Recipes
  • Double Pie Crust, 9″
    2 1/2 cups flour
    2 sticks butter, cubed into 1 cm pieces, cold – prepare this beforehand
    1 tsp salt
    3 tsp sugar
    3/4 cup cold water
    2 tbsp
     apple cider vinegar
    2 tbsp rose water

  • Prepare: Cube butter into 1cm pieces, and place it in a bowl in the freezer. I find that this allows the butter to get very cold before you work with it. Put the 2 tbsp apple cider vinegar into cold water, and place this into the freezer as well. Don’t worry about it freezing- you will use it before it can freeze.
    2| Combine flour, salt, sugar
    3| Take cold butter, and using a pastry cutter, fork, or fingers, work quickly and cut butter into dry ingredients. Pea size chunks will remain, and that’s completely fine.
    4| Take out cider vinegar / water mixture. Using tablespoons at a time, mix it into dry ingredients until just combined. Do not overmix or knead. Add the mixture gradually – you can always add more water, but you can’t take it out. The resulting dough should be damp but not moist.
    5| Separate dough into two halves. Shape into disks and wrap with plastic wrap. Place in fridge. Let dough rest for at least 1 hour. 

  • 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)

  • 1| Combine the diced apple pieces from the apples with ½ cup brown sugar, ¼ cup raw sugar, flour, cinnamon, nutmeg, rosewater, applesauce, and lemon juice. Set aside>
    2| Prepare the rose apple: In a smaller microwaveable bowl, combine the melted butter, thin apple slices with the peel still on, and brown sugar. Microwave for 15 seconds, until the apples are soft enough to roll. Spread it out across a surface to let the petals cool
    Butter 9″ pie dish. On a lightly floured surface, roll out dough until it is about 2″ larger than your pie dish. Place onto dish. Crimp edges. Place in fridge until filling is ready.
    4| When filling is done, gently pour apple mixture (NOT the soft rose one) into pie dish.

  • 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.:)

  • 8| Place in fridge for 15 minutes.
    9| Meanwhile, preheat oven to 425F.
    10| Brush pie with egg wash and sprinkle generously with demarara sugar.
    11| Bake for 20 minutes, or until crust is light golden.
    12| Reduce heat to 375F, and bake for another 35-40 minutes, until filling is bubbly.
    13| Remove from heat.


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