Spring has nearly sprung and what a better way to get into the spirit of it by making a spring-inspired, rose decorated, apple pie?
On a rainy Sunday afternoon me and my sister decided to take it upon ourselves to do a little home baking. Which let me just clarify now, later led to me taking full responsibility for the pie on my own with little help from my pet kitty sox snooping around all of the ingredients! Alas, I got really into this recipe and found it so fun to create! The roses give it such a beautiful touch and the pie isn’t too difficult to make; also, it’s super delish which is always an absolute must!
Hope this tutorial helps and inspires some of you as much as it did with me! Happy Baking!
What you’ll need:
For the filling: 5 Bramley apples, 140g Caster Sugar, 3 tbsp’s of Plain Flour and 1/2 a tsp of cinnamon.
For the pastry: 350g Plain Flour, 225g Butter, 50g Caster Sugar and 2 eggs.
For the apple roses: 5 Red Apples thinly sliced, 6 tbsp’s of Granulated Sugar, and 1 tsp of cinnamon.
Core, peel and chop the apples into chunky slices, place onto paper towels and cover until needed.
Now to get started on the pastry; Combine the butter and sugar in a large mixing bowl until it reaches a creamy consistency. Crack in one of your eggs, and mix again. (Not to worry if your mixture now looks a bit like scrambled eggs, this is completely normal!)
Now with the same mixture, gradually fold in the 350g of flour with a wooden spoon until it reaches a doughy consistency, at which you can work and knead it with your hands. Finish by rolling the dough into a ball, wrapping in cling-film and chill in the fridge for 45mins.
After the pastry has chilled, unwrap and cut into three thirds; mould together two of these thirds for the base of the pie, while the remaining third will be used for the lid. Now roll out the pastry for the base of the pie, and line your pie dish with the pastry once it’s to fitting size, leaving a slight overhang around the edges. Roll out the remaining pastry for the lid of the pie and place aside until needed.
Using your pie filling ingredients, mix together the 140g caster sugar, 3 tablespoons of flour and 1/2 a teaspoon of cinnamon in a large bowl. Pour your previously cut apple slices into this mixture and toss around until fully coated.
Place the coated apple slices into your pastry based dish, brushing a little water around the pastry rim. Finish by laying the pastry lid you rolled out over the pie, pressing the edges together to seal. Now cut a few small slashes into the top centre of the pie, as this will help the steam to escape whilst the pie is cooking. Brush with egg white using your last remaining egg and sprinkle with caster sugar to finish. Place aside and cover until needed.
Now the best part; Using your ingredients for the apple roses, mix together the 6 tablespoons of granulated sugar and teaspoon of cinnamon in a bowl. Pour into a large non-stick frying pan, and heat until the mixture just starts to melt. Place the red apple slices on top and sizzle without flipping for around 1minute or just until they start to wilt.
After the apple slices are slightly wilted and soft, transfer them onto a large plate, tray etc, Caramelised side-up. Leave to cool for around 5-10mins.
Time to get creative; Start off with a smaller slice of apple as the bud, and tightly roll slices of the caramelised apple around the bud layering and wrapping to form a delicate and edible rose. I used the technique of pinning through tooth picks to keep them in place while making the others which also comes in handy; just remember to take them out before you bake the pie!
Arrange the apple roses on top of your pie once you’ve finished creating them all, forming whatever shape you like. I’ve gone for a simple circle but you can decorate it however you like; whether it be a heart, a pattern or the same look as mine, it’s up to you! Bake in the oven for 45mins and leave to cool for 5-10mins. Serve with cream and enjoy! xo