Apple Rosette Pie

Ingredients for Apple Rosette Pie


  • 2.5 cups (315 grams) all-purpose flour

  • 1 stick unsalted butter, chilled and cut into 1/4 inch pieces

  • 1 Tbsp granulated sugar

  • 1 tsp coarse salt

  • 1/2 to 1 cup ice cold water


  • 5 apples for mini pie or 10-12 for large pie

  • 3 Tbsp apricot jam, warmed in microwave for 30 seconds

  • 2 cups whole milk

  • 6 egg yolks

  • 3/4 cup granulated sugar

  • 3 Tbsp cornstarch

  • 1 Tbsp all-purpose flour

  • 1/2 cup reduced fat ricotta, drained

  • 1 tsp pure vanilla extract

  • 1/4 tsp cinnamon

  • 1/8 tsp all spice

  • zest of 1 lemon

Directions for Apple Rosette Pie

    1. Pie Dough- Place 1 cup of water in freezer to chill for 10 to 15 min. In a large metal bowl {metal tends to keep the dough cooler than plastic or glass bowls}, whisk together dry ingredients. Add chilled, diced butter cubes. Use a pastry knife or 2 forks to mix together dry ingredients and butter. The mixture should be lumpy with butter, but well coated in flour. Start to drizzle ice cold water, 1/2 cup to start, over the flour/butter. Ditch the pastry knife and use hands to incorporate. Continue to add small amounts of ice cold water until dough can be held together. Knead dough, only 4-5 turns, should still have very small pieces of visible butter. Shape dough into round disc, then wrap in plastic wrap and chill in fridge for at least 30 minutes up or up to overnight.

    2. After the pie dough is chilled, roll out into a circular shape just slightly larger than the pie pan and about 1/8 inch thick. Transfer the dough into the pie pan (buttered or sprayed with non-stick spray and lightly floured). Gently press dough into the pan, trim the edges flush with the pan. Transfer to the refrigerator and chill for 20 minutes. Preheat oven to 350 F.

    3. Remove pie shell from refrigerator, then prick the bottom and sides with a fork (docking) to prevent bubbling in the crust. Line the shell with parchment paper, then fill with baking weights or dried beans. Bake about 15 minutes at 350 degrees F with the weights, then carefully remove the weights and parchment. Return shell to the oven and bake until golden brown, about 10-15 additional minutes. Remove from oven and set aside.

    4. Custard Filling- Heat milk and lemon zest in a small sauce pan over medium heat, just until milk simmers. Turn off heat.

    5. In a medium bowl, beat egg yolks, sugar, vanilla, cornstarch and flour until completely smooth. Egg mixture should double in volume and turn a pale yellow color.

    6. Temper the warm milk into the egg mixture by adding small portions (1/4 cup at a time) of milk while constantly mixing. Once you have added about half of the warmed milk, transfer the milk/egg mixture back into the remaining warm milk. Place saucepan over low heat, whisk until thick and smooth.

    7. Remove from heat and pour into a glass container. Cover with plastic wrap and chill. Once chilled, mix in ricotta cheese. Set aside.

    8. Apple Roses- Using a vegetable peeler, peel long ribbons of apple leaving the skins on. Tightly roll the apple ribbons into roses.

    9. Fill the pre-baked pie crust half way with the custard filling. Arrange the apple rosettes closely to each other in the custard filling. Glaze roses with warmed apricot jam. Bake at 350 F for 45 minutes or until custard sets.

Recipe courtesy of Food and Gladness