![]() ![]() ![]() Toss the apples with the mixture, separating the layers of apples as you gently stir to ensure all sides are coated.īaker’s tip: If you want the apples to remain creamy white so there’s more contrast between the flesh and skin, go light on the cinnamon and use white sugar instead of brown sugar, if that’s what called for in your recipe. While the apple discs hang out with the lemon juice, mix together the dry ingredients for the filling. This will prevent them from oxidizing and turning brown during the next few steps (and also add a slight touch of citrus-y flavor). Time for the filling! Start by tossing your apples with 1 to 2 tablespoons of lemon juice. Ideally, the semi-circles should be about 2 to 2 1/2" at their widest point. Honestly, there are a handful of ways you could successfully slice the apples, as long as you end up with lots of evenly sliced apple discs that are roughly the same height. Cut these in half vertically so that they resemble semi-circles. You should now have a pile of thinly sliced apple discs.Rotate the apple and repeat with the other half until you’re left with just the core (and a bit of apple on either side - another baker’s snack!).Slice vertically from the outside edge, making very thin slices, working your way toward the middle until you reach the core.Begin by standing the apple on its end so that the stem is pointing up.Set yourself up for success by using a very sharp chef’s knife, and be sure to work slowly and carefully. Here, we’ll show you how to transform the apples into ribbons using only a knife. If you have an apple slicer or another tool that will produce this cut for you (like a mandolin), feel free to use it. Your goal is to slice the apples into very thin discs about 1/8" thick. Once you have your apples, start preparing them for the rose-like center of the pie. (See our previous blog post, The very best pie apples, for tips on selecting varieties.) Our test kitchen recommends starting with a variety of apples to offer a mix of flavors, colors, and textures. (A pie pan that's about 1" to 1 1/2" deep will suffice for this style of pie.) Crimp the edges with your design of choice - you don’t want to mess with the edges once the filling is in place. When you’re ready to make your rose apple pie, roll out the dough and place it in a 9" pie pan. You can use our Classic Single Pie Crust recipe, or divide a Double Pie Crust recipe in half. When it comes to the crust, you’ll only need a single crust for the bottom of the pan: no top crust will cover up the beautifully arranged apples. (If you missed the first time we gussied up apple pie, check out our blog post on Cinnamon Bun Apple Pie.) Do I need to use a special crust? (Alternatively, prepare the entire batch of filling and bake off any excess filling in a small ramekin as a baker’s snack.) It’s time to give traditional Apple Pie another facelift. A half batch of our Apple Pie recipe is just the right amount. This year, it’s time to take a leap of faith and branch out from your standard double-crust apple pie. Brace yourself - we’re making a rose apple pie!Ī rose apple pie contains all the deliciousness of the classic dessert while giving it a stunning rose-like presentation.įor those of you who are shaking in your aprons, terrified at the idea of deviating from your tried-and-true apple pie recipe, go ahead and relax. I’ve got good news: you can start with practically any apple pie recipe and turn it into a rose apple pie.įor best results, start with a pie recipe that uses about 4 to 5 apples - a “mile-high apple pie” will produce too much filling for this style of pie. ![]() That sense of excitement and intrigue is usually absent when you make the same recipes, the same way, over and over again. Trying something new - even if it’s simply tweaking flavor or adjusting presentation - can deliver a rush of success. Taking risks in the kitchen can be thrilling, especially if you’re a baker who normally sticks with the classics. ![]()
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