Apple Rose Pie

• Vegetarian

• Produce

  • 2 lbs Honey crisp apples

• Refrigerated

  • 1 Egg wash

• Condiments

  • 3 tbsp Apricot preserves
  • 1 1/2 tsp Lemon juice

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1/4 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 1/4 tsp Nutmeg, ground

• Bread & Baked Goods

  • 1 Pie crust

• Dairy

  • 2 tbsp Butter, unsalted

Found on tiphero.com

Description

Directions

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Peel and core the apples, and cut in half. Using a sharp knife or a mandolin, slice each apple into ⅛-inch thick slices. Place the sliced apples in a large bowl. Combine and toss with the brown sugar, granulated sugar, ground cinnamon, ground nutmeg, salt and lemon juice. Let the apples sit for 30 minutes to release their juices. Strain the juice from the apples into a small saucepan with the 2 tablespoons of butter. Over medium heat, simmer for about 15 minutes, until the liquid has reduced by half and thickened. Set aside and reserve for later. On a lightly-floured surface, roll out the pie dough. Line a pie dish with the rolled-out dough. Fold the edges under and crimp with your fingers. Brush the crimped pie crust with the egg wash. Starting at the outside edge, begin to place the apple slices into the pie dish in circles, snuggly overlapping the apple slices and working toward the center of the dish. Fill in any spaces or gaps with remaining apples slices so they are packed tightly in the pie dish. Pour half of the reserved liquid over the top of the apple slices. To the remaining reserved liquid, add the apricot preserves and stir until dissolved. Set aside in a warm place. Cover the pie with foil with vents for steam. Bake for 30 to 40 minutes, or until the apples are tender. Remove the pie from the oven and remove foil. Brush the apples with the remaining apricot glaze, then return the pie to the oven. Bake for an additional 10 to 15 minutes, or until the pie is bubbling and golden brown.