Recipe: Honey Rose Apple Pie
The unique and subtle flavors in this easy-to-make pie are sure to impress your dinner party guests.
- 2 (9-inch) unbaked pie dough pieces, chilled
- 2 lbs. Granny Smith apples, peeled, cored and sliced thin
- 2 lbs. Pink Lady apples, peeled, cored and sliced thin
- 1 cup sugar
- 1/4 cup honey
- Grated zest of 1 lemon
- 2 tsp. ground Saigon cinnamon
- 1/2 tsp. grains of paradise coarsely ground
- 1 tsp. rose water
- 3 Tbsp. arrowroot starch/flour (or corn starch)
- 2 Tbsp. heavy cream
- 2 Tbsp. turbinado sugar
Roll out one of the pie dough pieces and mold it into a 9-inch pie dish, leaving a generous overhang of dough off the edge of the dish; refrigerate while preparing filling.
Combine apples with all ingredients except cream and turbinado sugar and toss to combine. Pour apple mixture into chilled pie crust, piling it high. Brush edges of bottom crust with water. Roll out second pie dough piece and place it over the apples as the top crust. Press crusts together along the edges of the dish. Trim off excess dough with scissors, leaving a 1-inch overhang. Tuck dough under and pinch to form a decorative edge, or use the tines of a fork to make indentations around the edge. Refrigerate unbaked pie for 30 min. Meanwhile, preheat oven to 425 degrees.
Brush top and edges of pie crust with cream and sprinkle with turbinado sugar. Make a few decorative slits in the top crust to let steam escape while baking. Place pie on a baking sheet and bake for 15 min. Lower oven temperature to 350 and bake another 35 min. or until golden brown. Let cool to room temperature before serving.
Serve with honey ice cream or cardamom whipped cream.