Entertaining this fall and want to impress your guests? Cap off a delicious home cooked meal with this beautiful Apple Pie. Featuring an apple bouquet and leaf pastry design, this is a pie that is sure to WOW all your family, friends and guests.
Although you can use any pie dish to recreate this recipe, we recommend the Emile Henry Pie Dish as it creates a wonderful deep dish pie. Shop our collection of great pie dishes, cookie cutters and baking products today!
8-10 Apples, a mix works best (Such as Honey Crisp, Granny Smith and McIntosh)
2/3 cup granulated sugar
1/4 cup brown sugar (optional)
Juice from 1 lemon
6 tablespoons unsalted butter
2 tablespoons all-purpose flour or corn starch
2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 disks pie dough (See Below)
1 large egg, beaten with a teaspoon of water
Sugar, for sprinkling
Peel and Slice apples. Toss apples with Lemon Juice, Sugar, Flour and Spices. The cut butter into small chunks and toss half in with the apple filling mixture.
Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Place apple mixture into pie dish dot with the remaining butter.
Prepare Pastry Leave Decorations:
Roll out the remaining disk of dough and using leaf dough press cut out pastry leaves, place leaves on pie working from the outside in, leaving enough space for the apple rose bouquet at the center.
Prepare Apple Bouquet:
Quarter and core (leaving the skin on) of 2 apples. Using a mandolin slice apple into thin slices. Warm sugar and water on stove top and submerse apple slices within until they become soft. When soft roll multiple slices together until you have created the desired rose effect. Use tooth pick to hold together and sprinkle roses with lemon juice.
Remove tooth picks and place apple roses in center of pie.
Then brush visible pie dough and all pastry leaves with egg wash mixture. Do not brush apple roses. Sprinkle with sugar, make sure to sprinkle lots of the sugar on the apple roses.
Place a baking sheet on the bottom oven rack and preheat oven to 425 degrees F. Put the pie directly on the hot baking sheet and bake for 30 min then reduce the oven temperature to 375 degrees F; bake until the pie is golden and the filling is bubbly, roughly 1 hour. Rotate the pie as needed. (Cover the edges with foil if they are browning too quickly.) Transfer to a rack and let cool until the filling is set
5 cups All Purpose Flour
1/2 tsp baking soda
1/4 tsp salt
1 brick tenderflake
3 tbsp white vinegar
Mix dry ingredients, cut in the tenderflake. With a rolling motion of thumbs over finger tips mix and sift first set of ingredients until the consistency of coarse meal (better to mix too much than too little).
Lightly mix the last set of ingredients together for a total of 1 cup of liquid. Add to the flour.
Using a pastry cutter blend until pastry is workable by hand. Flour your fingers and then hand mix until well blended. Sprinkle flour on your work surface and divide the pastry into 6 equal balls. Feel free to lightly flour balls to prevent sticking.
Each ball of dough should do 1 crust. Divide into only 5 balls if you prefer more pasty when rolling out. Pastry can be frozen and used later.
The Apple Roses can be made ahead if desired. Just make sure to use lots of lemon juice to keep them from turning brown.