

In addition to their ideal taste and texture, they are also perfect to eat all winter long. This is very unique for an apple, making the RubyFrost perfect for an Apple Rose Pie. These gorgeous apples have a deep ruby red exterior that almost looks like a jewel and a creamy white interior that holds its shape and more importantly for this pie, its color after being baked in a hot oven. RubyFrost apples are a versatile and well-balanced sweet-tart crisp apple that is as good to eat fresh as they are to bake with. They have recently been gaining a lot of popularity and for good reason. Susan Brown from Cornell University are a combination of Braeburn and Autumn Crisp apples, grown in New York State. This Rose Apple Pie is made especially pretty and delicious thanks to RubyFrost apples.
#APPLE ROSE TART TASTY FULL#
The full recipe is listed below in greater detail. Here is an overview of the ingredients needed for this recipe. So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started! Ingredients Needed


But trust me, you'll be so glad you cut into this work of art because this pie tastes like a lovely pastry you'd find in a Parisian bakery. The show-stopping finished product looks like a beautiful flower that is almost too good to eat. Thinly sliced RubyFrost Apples are simply arranged in concentric circles to look like a rose on top of almond cream (also known as frangipane) and baked inside of a buttery flaky pastry. It's hard to decide what to love more about this Rose Apple Pie how gorgeous it truly is, or how amazing it tastes. This post is made in partnership with RubyFrost Apples. Carefully remove roses and let cool on a rack before serving.As pretty as it is delicious, this Almond Apple Rose Pie features thinly sliced apples arranged to look like a rose, on top of a layer of almond frangipane, which bakes beautifully in a flaky buttery crust. Transfer muffin tin to oven and bake until golden and pastry is cooked through, about 50 minutes.Sprinkle granulated sugar on top of each rose, about ¾ teaspoon each. Seal the edge at the end with apricot mixture, and place into prepared muffin tin. Starting from one end, carefully roll dough, keeping the apple slices in place.Fold the bottom half of the dough up to meet the top half, and press lightly to seal. Each slice should look like an upside-down U, with its rounded, skin-on edge sticking out over the top edge of the dough. Arrange apple slices, round side up, on top portion of dough strip, slightly overlapping one another. Using a pizza cutter, cut dough in half vertically, and then horizontally, at 2-inch intervals. On a lightly floured work surface, roll pastry to 16” x 10”, with the long side parallel to the bottom edge of the work surface.If apricot preserves is very firm, transfer to microwave and heat gently, stirring at 15-second intervals, until mixture is well-combined and smooth. Combine apricot preserves and 2 tablespoons water in a small bowl.Drain and transfer to a plate or small baking sheet. They be soft enough to bend but not break when rolled. Cook until slices bend easily, about 3-4 minutes. Transfer slices to simmering acidulated water. Remove core and cut apples crosswise into paper-thin slices. Bring to a boil over high-heat and reduce to a brisk simmer. In a medium pot, combine 8 cups water and lemon juice.Butter 10 cups in a standard 12-cup muffin tin.
