Rosette Apple Pie
Ingredients
Instructions
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 1/8-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 (see photo)
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
Garnish with rose petals
Notes
Please wear cut resistant gloves when using mandoline slicer. They are extremely sharp and it's easy to get cut when you get down to the end of an apple.