Pat's Rose Apple Pie Recipe

Pat's Rose Apple Pie is a delicious and visually stunning dessert that is perfect for any occasion. This recipe features a classic apple pie filling with a twist – the apples are arranged in a beautiful rose pattern, making for an impressive presentation that will wow your family and friends. Whether you're looking to impress guests at a dinner party or simply want to elevate your everyday dessert game, this pie is sure to be a hit.

The star of this recipe is, of course, the apples. I...

The star of this recipe is, of course, the apples. It's important to use a firm, slightly tart apple such as Granny Smith or Braeburn for the best results. These varieties hold their shape well when baked, ensuring that the rose pattern stays intact and looks as beautiful as it tastes. Combined with the warm spices of cinnamon and nutmeg, the apple filling creates a comforting and flavorful center for the pie.

What sets Pat's Rose Apple Pie apart from traditional apple pies is the stunning aesthetic of the rose pattern. Thin slices of apple are arranged in a concentric pattern, resembling the petals of a rose. This intricate design may look complicated, but with a little patience and some careful arranging, you can create a show-stopping dessert that will have everyone reaching for seconds.

Of course, no pie is complete without a flaky, buttery crust. In this recipe, a homemade pie crust is used to encase the apple filling. The rich, golden crust provides the perfect contrast to the sweet and tender apples, creating a delicious textural experience with every bite. Whether you're a pro at making pie crust from scratch or prefer to use a store-bought version for convenience, the end result will be equally mouthwatering.

So, roll up your sleeves, preheat your oven, and get ready to impress with Pat's Rose Apple Pie. This recipe is a labor of love, and the end result is worth every minute spent assembling the apple slices into a beautiful rose. Whether you're an experienced baker or just starting out, this pie is a fun and rewarding project that will bring joy to all who indulge in it. And with its stunning presentation, it's sure to become a new favorite in your dessert repertoire.

2 ½ cups all-purpose flour
2 tablespoons white sugar
1 teaspoon salt
½ cup butter, chilled and diced
½ cup shortening, chilled and diced
5 tablespoons ice water
6 Golden Delicious apples - peeled, cored and cut into 1/4 inch slices
¼ teaspoon ground cinnamon
¼ cup white sugar
½ cup light brown sugar
¼ cup all-purpose flour
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ cup white sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons dark rum
2 tablespoons milk
1 tablespoon white sugar

Information

Servings: 8
Yield: 1 pie

Position oven rack in lowest 1/3 of oven. Preheat oven to 400 degrees F (200 degrees C).

To Make Crust: In the bowl of a food processor combine 2 1/2 cups flour, 2 tablespoons white sugar, and salt. Blend briefly to combine ingredients. Cut in chilled butter and shortening using the "pulse" button of food processor, until mixture resembles coarse meal. Gradually blend in enough water to form moist clumps.

Gather dough into a ball and divide in half. Flatten each half into disks, wrap in plastic, and rest in refrigerator. (Dough can be kept in refrigerator up to 3 days, or frozen.)

To Make Filling: Chop 2 of the apples into large chunks. Cut the other 4 apples into 1/8 inch slices.

Place the 2 chunked apples in food processor with 1/4 cup sugar and 1/4 teaspoon cinnamon. Blend until apples resemble applesauce.

Place the 4 sliced apples in a large bowl. In a small bowl, mix brown sugar, 1/4 cup flour, nutmeg, allspice, and white sugar. Sprinkle over sliced apples, then add lemon juice, vanilla extract, and rum. Toss until apples are thoroughly coated. Set aside for 1/2 hour.

Meanwhile, roll out 1 dough disk to 12 inches in diameter. Fit into a 9-inch deep-dish pie plate, allowing 1/2 inch overhang on edges. Place a circle of parchment paper or a flattened coffee filter in center of pie shell and cover with pie weights or dried beans.

Bake pie shell in preheated oven for 10 to 15 minutes, until edges begin to brown. Remove pie weights or beans, and cool pie shell.

Drain juices from apple slice mixture into a saucepan. Simmer just until liquid begins to thicken. Stir thickened juices into pureed apple mixture, and spread this mixture into bottom of pre-baked pie shell.

Arrange apple slices over pureed apple layer, placing slices perpendicular to outside rim of pie plate, to form a "rose" style configuration, starting along outer edges and moving towards center.

Roll out other half of pastry and cut out decorative leaf shapes. Brush each leaf with milk and arrange on top of pie and around edges of crust, placing milk side down. When finished, brush the top of all of pastry with milk, and sprinkle lightly with sugar. Cover outer rim of pastry with aluminum foil to prevent overbrowning.

Place pie in preheated oven and bake 1 hour to 1 hour and 15 minutes, until juices bubble and crust browns. Remove aluminum foil 45 minutes into baking time to allow crust edges to brown.

Nutrition

555 cal.

Total Fat: 25g
Saturated Fat: 11g
Cholesterol: 31mg
Sodium: 380mg
Total Carbohydrate: 79g
Dietary Fiber: 3g
Total Sugars: 44g
Protein: 5g
Vitamin C: 6mg
Calcium: 27mg
Iron: 2mg
Potassium: 150mg

How to Make Pat's Rose Apple Pie - A Step-by-Step Guide

Ingredients

Information

Nutrition

555 cal.

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