This pie is what happens when I’m trapped in my own apartment for a whole weekend. First of all, I had plans. Except according to the weather channel, the news, & the entire universe, it was supposed to be insanely rainy & windy all weekend so I decided to stay in & make that Netflix subscription work extra hard.
Click through for recipe & directions!
Salted-Butter Rose Apple Pie:
half a stick of butter / half a vanilla bean, split lengthwise / basic tart dough / all-purpose flour for dusting / 1 lb baking apples / 3 tbsp dark muscovado sugar / 1 large egg
Place a rack in middle of oven and preheat to 375°. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5–8 minutes. Remove pan from heat and remove pod.
Roll out dough on a lightly floured surface into a circle about ⅛” thick (alternatively, roll out into a 12” round). Transfer to a pie dish.
Slice Apples thinly with a peeler or a mandolin. Transfer to a bowl, sprinkle with lemon juice, & microwave for 1 minute intervals until the slices can be bent without breaking. To make a “rose bud”, take one small slice & wrap it around your finger; then take another slice & wrap it around again. Keep wrapping & overlapping slices until you have the desired size. Temporarily skewer with a pick so that the flower doesn’t fall apart. Keep making rose buds until you have enough for the surface of the dough.
Once you have enough rose buds, take all the leftover slices & line that bottom of the pie with it, discard the juice. Carefully arrange your rose buds on top of the apple slices & take off the picks as you go.
Brush apples with brown butter. Beat egg with 1 tsp. water in a small bowl and brush crust with egg wash.
Sprinkle with muscovado sugar, cover with foil, and bake until apples are soft and juicy – about 45 minutes. Take off the foil & bake until the crust is brown. Let cool slightly before slicing, serve with Vanilla ice cream.