Apple Rose Pie

Make the dough. Place the flour, powdered sugar, and baking powder in a food processor, then add the softened butter cut into cubes.

Pulse in the food processor until the mixture resembles coarse crumbs. You can also do this by hand — it works just as well. Simply rub the flour and butter together with your fingertips, or chop them together on a cutting board with a knife. Add the egg and sour cream.

Mix the dough together. Shape the dough into a ball. Do not knead it — work it as little as possible, just enough to bring it together into a ball. Refrigerate for one hour, or freeze for 20–30 minutes.

Press the dough into the pan (mine is 26 cm in diameter), forming the sides, or roll it out between sheets of plastic wrap and transfer it to the pan. Line with parchment paper and fill with pie weights — dried beans, peas, or something similar. This prevents the dough from puffing up and the sides from slipping down during baking. Alternatively, chill the dough in the freezer for at least 30 minutes. Bake in a preheated 180°C oven for 15–20 minutes, adjusting as needed for your oven.

Make the custard filling. In a bowl, combine the egg yolks, sugar, flour, starch, vanilla sugar, and a small amount of milk. Mix thoroughly.

Pour the remaining milk into a heavy-bottomed saucepan and heat until hot. Add the egg yolk mixture, whisking vigorously.

Stir constantly until the mixture thickens to a very thick consistency. Let cool slightly.

Spread the custard into the crust.

Prepare the apples. Cut the apples in half and remove the core and any inedible parts. Slice into thin pieces, about 2 mm thick.

Pour the water into a saucepan, add the sugar and lemon juice, and bring to a boil. Add the apple slices to the boiling water. It's best to cook them in two batches, as they won't all fit in the pan at once. Cook each batch for no more than 2–3 minutes, depending on the variety of apple and the thickness of the slices. The slices should become flexible but not fall apart. Arrange the cooked slices on a large plate.

Lay 6 apple slices overlapping one another.

Then stand them upright and roll them into a rose shape. You can also roll the rose while holding it in your hands, starting with one petal and adding petals one at a time — but I find that method a bit trickier. Choose whichever way feels easier for you.

To keep each finished rose from unrolling, place it immediately into the custard on the pie, pressing down gently. It's best to arrange the roses in circles, starting from the edge and placing them snugly against each other. Bake in a preheated 180°C oven for 25–30 minutes, adjusting as needed for your oven. Let the finished pie cool completely. Just look at how gorgeous it turns out!

A cross-section view.

Apple Rose Pie is the perfect way to treat yourself, your family, or your guests to a wonderful baked dessert on a gloomy autumn day. So delicious and so beautiful!