Its that time of year…

I love to cook, better yet, I love to bake! So, in light of the holidays coming up I decided that I would give a new recipe a try and make a “practice” apple pie if you will.  I have made some yummy apple pies in the past, but what makes this one so special is that it’s a Rosette Apple Pie! What is a Rosette Apple Pie you say? It is an apple pie that looks like a rose! Totally clever!

I got this saweet recipe from Household 6 Diva and had to try it..

Totally simple recipe, with a beautiful outcome, anyone could do it!

Now, you can either make a pie crust from scratch, which apparently is really easy, I however have never made one so, I am gonna go with its really easy.

Should you want to make your own Pie Crust these are what you are going to need:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup butter, chilled and diced
• 1/4 cup ice water

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

           *courtesy of allrecipes.com*

BUT, for you folks out there who like to do it the “lazy” way, go get yourself some premade pie crust, I happen to love Pillsbury’s unroll and fill pie crust.

Now, on to the rest of the pie:

5-6 apples (I would recommend Granny Smith or Pippin apples)
-slice them on the stem axis
-thinly slice them again
-boil them in water until flexible (2-3min) *DO NOT over boil*
-blot them dry on paper towels
-place them in the crust, saving the most flexible pieces for the center
-use broken pieces for the center
 

*apples boiling, remember do not over boil them, or else they get very very mushy.*

In a skillet over medium heat add 4Tbs butter, 1c. brown sugar, and 1/2tsp. cinnamon.  Once the ingredients have mixed nicely poor over the apple pieces.

and after baking at 425*f for 25-30 minutes, or until the crust is a nice golden color,…  TA DA!!!!

Ok, my pie crust design isn’t the greatest, but the Rosette looks beautiful doesn’t it!?

Enjoy it warm with some vanilla ice cream, or just by itself!