A few months ago I posted the above video to my Instagram and Facebook accounts and I received so many messages and comments asking for the recipe! It may have taken me some time, but I have all the details here! And just in time for Thanksgiving. This pie would make for the perfect Thanksgiving centerpiece, and will definitely be making an appearance at our feast. Trust me, this is easier than it looks. Unless you already think it looks easy, then you are correct. I particularly love it because it means I don’t have to peel the apples. That’s always been a mundane task in my book.
I adapted this recipe from one I discovered years ago on Preserve, but sadly that website no longer exists.
Let me know if you try this at home, and how it turns out! I especially love seeing all of your photos of your baking creations. Everyone adds their own unique twist, and it makes it that much more fun to see. And to eat, of course! Hope everyone is getting geared up for Thanksgiving! I know we are.
1 pie crust, my favorite recipe is here
1/2 cup butter
3/4 cup brown sugar, packed
Juice of 1 small lemon
1/4 tsp cloves
1/4 tsp nutmeg
1 tsp cinnamon
1 egg, beaten
Preheat oven to 400F. Roll out pie crust and place in lightly greased pie dish. Let crust chill in the fridge until filling is ready. On the stove top, melt butter over low heat. Whisk in sugar, spices and lemon juice, stirring for approx 1-2 minutes until ingredients are well incorporated. Set aside. Wash and core apples. Slice apples thinly using a mandolin slicer, or a very sharp knife. Cut the apple slices in half so that they resemble half moons. Starting from the outside of the pie crust, place the apples skin side up, one slightly overlapping the next. Work your way around the pie dish in a clockwise direction towards the center of the pie. For the center rose use the smallest apple slices to create a tight rose bud. Pour the syrup mixture evenly over the pie. Beat 1 egg and 1 Tbsp water and brush the pie crust with the egg wash. Bake pie for approximately 25 minutes. The crust will be golden brown and the filling will bubble when finished. Let the pie cool before eating. Enjoy!
Photography by Jessica Crockett