Rose Apple Pie

Name: Rose Apple Pie
Yield: Makes one 10 inch rose apple pie, yielding 8–10 servings
Ingredients: ½ cup (100 mL / 3.4 fl oz) heavy cream (35 percent fat); ½ cup (125 g / 4.4 oz) unsalted butter; 28 medium or 18 large red apples—look for large apples that are red all over; ½ cup (100 g / 3.5 oz) caster sugar or superfine sugar; 2 teaspoons vanilla extract; ¾ cup (200 mL / 6.8 fl oz) milk; 2 tablespoons (14 g / 0.5 oz) cornstarch; ½ cup (125 mL / 4.2 fl oz) fresh orange juice; 1½ cups (250 g / 8.8 oz) plain or all-purpose flour; 3 tablespoons (37 g / 1.3 oz) caster sugar or superfine sugar; ¼ cup (80 g / 2.8 oz) strawberry jam; 1 tablespoon water; ½ cup (110 g / 3.9 oz) melted butter; 4 egg yolks (60 g / 2.1 oz); ½ cup (105 g / 3.7 oz) sugar; ½ cup (60 g / 2.1 oz) pecan nuts, processed until fine; 1 egg (45 g / 1.6 oz)

Preparation info

Makes one 10 inch rose apple pie, yielding
8–10
servings

Difficulty
Medium

Appears in

Crazy Sweet Creations

By Ann Reardon

Published 2021

About

A delicious bouquet of gorgeous red apple roses with rich creamy custard in a crisp pecan pastry. It’s beautiful enough to take center stage on a dessert buffet…but why wait for a big occasion when you could share it over afternoon tea with old friends?

When apples are heated, the flesh softens and the red skins turns a dull reddish brown. In this recipe, you will learn my secret to softening apples as if they are cooked without losing the bright red color of the skin.

Ingredients

Vegetarian
Pie

Ingredients

Method