Rose Caramel Apple Pie
This stunning, easy to create work of art is also incredibly delicious. You’ll never want to go back to traditional apple pie after making this one!
- 1 pie crust, homemade or premade
- 2 lbs honey crip apples
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp Real salt
- 1.5 tsp lemon juice
- 2 tbsp unsalted butter
- 3 tbsp apricot preserves
- 1 cup egg wash (1 egg yolk + 1 tablespoon water, combined)
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Preheat the oven to 350 degrees.
Peel and core the apples, and cut in half. Using a sharp knife or a mandolin, slice each apple into ¼ -inch thick slices.
Place the sliced apples in a large bowl. Combine with the brown sugar, granulated sugar, cinnamon, 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 butter. Simmer, over medium heat, for about 15 minutes, until the liquid has reduced by half and thickened. Set aside.
Starting at the outside edge, begin to place the apple slices into the pie dish in circles (rounded side up), tightly overlapping the apple slices and working toward the center of the dish. Fill in any spaces or gaps with remaining apples slices so they are packed tightly in the pie dish.
Brush the edges of the pie crust with the egg wash.
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.