Mema Roses Apple Pie Recipes

MINI ROSE APPLE PIES

Steps:

• Combine flour, white sugar, and salt in a large bowl. Cut in cubed butter using a pastry blender, 2 knives, or your fingertips until mixture resembles coarse meal. Stir in water until dough just comes together into a ball.
• Form the dough into a disc. Cover tightly with plastic wrap and chill for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with butter.
• Roll out dough to 1/4-inch thickness on a well floured surface. Cut out nine 3 1/2-inch rounds using a biscuit cutter or floured glass. Press rounds into the muffin tin, pushing dough up the sides in the shape of a cup. Transfer to the refrigerator.
• Core apples by slicing around the core on 4 sides. Cut apples into very thin half moons using a mandolin or a very sharp knife. Toss apple slices with lemon juice in a microwave-safe bowl.
• Combine 1/4 cup brown sugar and 2 tablespoons melted butter in a small bowl; pour over apples and toss to combine. Microwave apples until pliable enough to roll, about 1 minute.
• Lay 10 apple slices in a horizontal line on a flat work surface with the skin side facing you; arrange slices so that each slice overlaps the previous slice by half. Roll up the slices tightly from one end to the other. Arrange 2 to 8 additional slices around the outside of each apple rose to reach desired size. Repeat with remaining slices to form 8 more apple roses.
• Combine remaining 1/4 cup brown sugar and 2 tablespoons melted butter in a small bowl; brush over the bottom of each dough cup. Place an apple rose in each cup.
• Bake in the preheated oven until dough turns golden and apples are cooked through, 25 to 30 minutes.
• Pour strawberry preserves into a microwave-safe bowl. Heat in the microwave until liquid, about 30 seconds. Brush preserves over each apple rose.

APPLE PIE WITH ROSE WATER

Steps:

• Preheat oven to 350 degrees F
• Slice apples into mixing bowl and add sugar, cream, and rose water, and mix thoroughly, so that rose water will be distributed evenly. Line a 9-inch pie dish with favorite pastry. Fill with apple mixture and cover with top crust in which a few small vents have been slashed for steam to escape. Flute the edges well to keep juice from escaping. Bake in a moderate oven for 50 minutes.
• In a bowl, rub the flour and lard together. Add enough water to make a dough (not too stiff).
• On work surface, roll the dough out and spread with some of the butter. Fold over evenly and butter. Make a second fold. Roll out again, being careful not to squeeze the butter out. The layers of dough and butter repeated provide the flakiness of the crust.
• Use a pinch of ginger in piecrust to eliminate the taste of lard in case it is not fresh.

CARAMEL ROSE APPLE PIE RECIPE BY TASTY

Steps:

• Peel the apples and place them in a large bowl with enough water to cover. Squeeze lemon juice in the water to prevent the apples from browning. Working with 1 apple at a time, cut around the core, discarding the core and removing the "cheeks." Slice the cheeks very thin.
• In a large bowl, combine the granulated sugar, brown sugar, cinnamon and nutmeg. Stir to combine. Add the sliced apples, stir to coat, and let sit for 30 minutes.
• Line a pie dough in a 9-inch (23-cm) cast-iron pan, and prick the dough with a fork all around. Chill in the fridge until very firm, 20-30 minutes.
• Working in batches, remove the apples from the cinnamon-sugar mixture by taking a handful at a time and carefully squeezing them with your hands to remove the excess moisture. Place the drained apples in a separate large bowl, reserving the liquid to make the caramel sauce.
• Preheat the oven to 375˚F (190˚C).
• Working from the outside in, line the apple slices on the pie dough by overlapping each slice to create a rose shape. Roll up 1 apple slice tightly and place it in the center, creating a bud shape. Cover the pan with foil and bake for 30 minutes. Uncover and bake for 10 minutes more, or until golden brown. Remove from the oven and let cool for 10 minutes.
• In a saucepan, bring the reserved cinnamon-sugar liquid to a boil. Once the liquid is reduced by half, 10-15 minutes, add the heavy cream and stir well.
• To serve, pour the caramel sauce over the apple pie.
• Enjoy!

MAMA ROSE'S APPLE DUMPLINGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a square baking pan with nonstick spray.
• Pour melted butter into a bowl; add sugar, flour, and cinnamon for dumplings and whisk until fully combined with the butter. Toss apples in mixture to coat; add 2 tablespoons warm water and mix to combine.
• Gently stretch out the biscuits one at a time until they're large enough to fit 1 tablespoon apple mixture. Be careful not to stretch them too thin, you don't want the dough to break.
• Add 1 heaping tablespoon apple mixture to the center of each stretched-out biscuit. Gently tuck the dough around the mixture to seal each dumpling into a ball shape.
• Line up the dumplings with the seal facing down. Use a sharp knife to slice a tiny slit into the top of each dumpling to allow them to vent while cooking.
• Bake in the preheated oven until nearly golden brown, 15 to 25 minutes.
• While dumplings are baking, melt butter for sauce in a medium saucepan over medium-low. Slowly sprinkle flour into the butter, whisking the entire time. Add water and stir to combine. Remove from heat. Whisk in sugar and vanilla extract.
• Remove dumplings from the oven and pour sauce on top. Continue to bake until the edges of the corner dumplings start to brown and pull away from the sides of the pan, 5 to 6 minutes more.

CLASSIC APPLE PIE

Steps:

• Make the Crust Dust:
• In a small bowl, whisk together flour and sugar. Set aside.
• Make the Pie Wash:
• In a small bowl, mix milk and cream. Chill until needed.
• Make the pie:
• Place the apples in a medium bowl. Add the lemon juice and toss with a spatula until the apples are well coated.
• Place the granulated sugar, brown sugar, tapioca starch, cornstarch, Chinese five-spice powder, and salt in a small bowl and whisk to combine. Pour the dry ingredients into the bowl of apples and mix until the apples are again well coated. Set aside to macerate for at least 25 minutes.
• Place a colander over a medium bowl and transfer the macerated apples to the colander, making sure to scrape down the side of the bowl to get all the juices, sugars, and starches. Let the apples drain for 25 minutes.
• Pour the drained juice into a small saucepan, scraping down the side and bottom of the bowl to get every drop. Bring the apple juice to a boil over medium-high heat, stirring constantly. Reduce heat and continue to boil the apple juice gently until it thickens, about 2 minutes. Remove from the heat and set aside to cool. Once it is room temperature, chill the saucepan in the refrigerator for about 20 minutes.
• Sprinkle Crust Dust into the empty pie shell. Pour in the apples, making sure to scrape out any dry ingredients or juices that stick to the side of the bowl. Make a well in the middle of the apples and pour in the thickened apple juice. Gently smooth the pie filling with a spatula and dot with the butter. Finish the pie with the second crust, following Epi's double-crust pie instructions, then freeze for at least 20 minutes.
• Preheat the oven to 400°F (200°C).
• Brush the top of pie with Pie Wash and bake for 45 minutes to 1 hour, rotating 180 degrees every 20 minutes, until the crust is dark golden brown and the juices are bubbling thickly through the vents. Cool for at least 2 hours before slicing.