Pat's Rose Apple Pie Recipe -
Pat's Rose Apple Pie Recipe

Pat's Rose Apple Pie

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"A picturesque as well as delicious apple pie"

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


  1. Position oven rack in lowest 1/3 of oven. Preheat oven to 400 degrees F (200 degrees C).
  2. To Make Crust: In the bowl of a food processor combine 2 1/2 cups flour, 2 tablespoons white sugar, and salt. Blend briefly to combine ingredients. Cut in chilled butter and shortening using the "pulse" button of food processor, until mixture resembles coarse meal. Gradually blend in enough water to form moist clumps.
  3. Gather dough into a ball and divide in half. Flatten each half into disks, wrap in plastic, and rest in refrigerator. (Dough can be kept in refrigerator up to 3 days, or frozen.)
  4. To Make Filling: Chop 2 of the apples into large chunks. Cut the other 4 apples into 1/8 inch slices.
  5. Place the 2 chunked apples in food processor with 1/4 cup sugar and 1/4 teaspoon cinnamon. Blend until apples resemble applesauce.
  6. Place the 4 sliced apples in a large bowl. In a small bowl, mix brown sugar, 1/4 cup flour, nutmeg, allspice, and white sugar. Sprinkle over sliced apples, then add lemon juice, vanilla extract, and rum. Toss until apples are thoroughly coated. Set aside for 1/2 hour.
  7. Meanwhile, roll out 1 dough disk to 12 inches in diameter. Fit into a 9-inch deep-dish pie plate, allowing 1/2 inch overhang on edges. Place a circle of parchment paper or a flattened coffee filter in center of pie shell and cover with pie weights or dried beans.
  8. Bake pie shell in preheated oven for 10 to 15 minutes, until edges begin to brown. Remove pie weights or beans, and cool pie shell.
  9. Drain juices from apple slice mixture into a saucepan. Simmer just until liquid begins to thicken. Stir thickened juices into pureed apple mixture, and spread this mixture into bottom of pre-baked pie shell.
  10. Arrange apple slices over pureed apple layer, placing slices perpendicular to outside rim of pie plate, to form a "rose" style configuration, starting along outer edges and moving towards center.
  11. Roll out other half of pastry and cut out decorative leaf shapes. Brush each leaf with milk and arrange on top of pie and around edges of crust, placing milk side down. When finished, brush the top of all of pastry with milk, and sprinkle lightly with sugar. Cover outer rim of pastry with aluminum foil to prevent overbrowning.
  12. Place pie in preheated oven and bake 1 hour to 1 hour and 15 minutes, until juices bubble and crust browns. Remove aluminum foil 45 minutes into baking time to allow crust edges to brown.
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Reviews More Reviews

Nov 03, 2010

I have been wanting to make an apple pie for quite a while with my young daughter. Today I singled this recipe out and we went for it! I consider my choice a BIG mistake, after all the recipes I poured over and debated ingredients, quantities, level of difficulty, etc. I chose this recipe because it seemed to be sort of all-inclusive. Lazy of me, I'm sure, but I am not an avid baker. I liked that the pastry was included in the pie recipe. Also, it seemed to have a little something extra going on. I thought it would give my pie a hint of authenticity - worthy of the time it took, with extra layers of texture and taste. Do not fall into the same trap I did. What was wrong with my pie was mainly the crust. After only 3 T of water it became too dense and gluey. The two separate layer & textures of apples were actually very good, and the reason for my second star. The "rose" layout was quite nice (and beautiful) as well. They could not, however, salvage the overall paste-y texture which I attribute to too much flour. I also had feel that 400 is too high, as even with the edges of the pie covered, the top crust persisted in darkening well premature of the pie being cooked through. Perhaps the blame lies with me, but I followed the recipe to the letter, even using hints I had read about on other recipe reviews - making certain butter and shortening were exceptionally cold. I can only urge you to choose another recipe and leave this one alone!

Feb 10, 2011

I didn't use this crust recipe, but LOVED the filling! I hate apple pie that is super dry in the middle or oozing out, or not tender apples, and this filling was perfect!! My sister has mastered her own crust recipe, but she requests my apple pie filling which I use from this recipe. I'm not good at following recipes to the letter, so I'm sure I altered it a tiny bit, but the way to do it is perfect. Setting the apples aside and putting the others in the food processor, LOVE the texture this gives the pie. I think I just added my applesauce mixture to the simmered juice off the apples. Totally reccomend this filling to everyone!!


4 Ratings

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  • Calories
  • 555 kcal
  • 28%
  • Carbohydrates
  • 78.5 g
  • 25%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 24.9 g
  • 38%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 380 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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