Overlap the 5 circles on top of each other and flatten the rounded edges. Use a 2" circle cutter to cut out 15 circles for your 6 roses (5 circles will make 2 roses). Add some vanilla ice cream and you have got a plate of pure heaven.įor the roses and leaves, roll out one pie dough about 1/8" thick. I love to just let it set in the fridge overnight, so the filling really has a chance to thicken up, for that ooey gooey spiced filling all over the crisp apples. The best part is, you can make the crust and the filling ahead of time, then just put it together and pop it in the oven, if you want a make-ahead recipe.
Topped with these gorgeous pie crust roses, this pie is the ultimate show-stopper! And I promise they are not as hard as they look to pull off! The outcome is so impressive that they are totally worth the effort. This tender, buttery, flaky pie crust, is filled with fresh juicy apples, smothered in a warm, gooey, caramel-y filling because I like my apples really coated in that thick saucy filling and that is exactly what this recipe will give you. Just place a whole pie crust over the top, slit some holes in it and seal to the bottom crust and you're all ready to bake. You can definitely just use a basic top crust, too, if you don't want to get super fancy with the decoration. I am so happy with how it turned out and so in love with this design! I decorated this pie with my Diamond Lattice Top and Pie Crust Roses, for an extra fancy touch.