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Mini Apple Rose Pies 5 October, 2016 | Dessert

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  • 1 store bought pie dough
  • 5 fuji apples
  • 4 tablespoons lemon juice (about half a lemon)
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon sea salt
  • 4 tablespoons unsalted butter
  • 5 tablespoons strawberry jam


Chill muffin pan while preparing dough. Roll out prepared pie dough and cut into 3-4” rounds. (The lid of a pint-sized mason jar works well if you don’t have a round cutter.) Gently press rounds into chilled muffin tin and return to the refrigerator while preparing filling.

Core and thinly slice apples (to about 1/16”) using a mandoline. In a large mixing bowl, toss apples with lemon juice.

In a small saucepan over medium heat, melt butter. Stir in brown sugar, cinnamon, sea salt and jam. Stir to combine and cook 3-4 minutes. Remove from heat and immediately add to apples. Strain apples slices and discard liquid.

Preheat oven to 350ºF. To form roses, arrange about 25 apple slices in a straight row, with each slice overlapping one another to create about an 18-inch line. Starting with one end, gently roll apples. Transfer rolled apples into pie crust. Repeat rolling apples, until all pie crusts are filled. Bake in preheated oven for 30 minutes. Cool and use a paring knife to carefully remove apple rose pies from muffin pan. Cool completely before serving. Serve with fresh whipped cream if desired.

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