mini rose apple pie recipe on

Mini Apple Rose Pies

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mini rose apple pie recipe on
I’m obsessed with mini things (see: mini cherry lime pies). I’ve seen this recipe floating around on the Pinterest for a while, and quite a few people have sent me links to some version of this recipe. Initially, I was a bit intimidated because they’re just so darn cute and pretty! I thought for sure it would end up a Pinterest Fail, but the process isn’t nearly as intimidating as it seems.


I recommend using an apple like Pink Lady, Braeburn or Honeycrisp – something crisp, firm, sweet and a bit tart with a pinkish hue on the skin. A regular Red Delicious lunchbox apple won’t give you great results here because the texture is too mealy, the skin too bitter and the flavor not intense enough. Fuji or Golden Delicious will work in a pinch.

You can shortcut the recipe and save yourself about an hour and purchase already made pie dough – look for “all butter” pie dough. Honestly, it’s easy enough to make yourself (it’s like playing with Play-doh! lol), but sometimes you just don’t wanna, and I get that. But make it from scratch, at least once. It’ll rock your world.

mini rose apple pie recipe on

You’ll need flour, sugar, a lemon, apples, butter and salt (not pictured).

mini rose apple pie recipe on

In a medium bowl, combine the flour, sugar and salt. Stir to combine. Add in the cubed butter and work it into the dough using your fingertips, until the mixture looks like a coarse meal. Add in ice cold water and stir until just combined. Form dough into a disc, cover in plastic wrap and chill for at least one hour.

mini rose apple pie recipe on

Roll out the dough onto a lightly floured surface to about 1/4″ thick. Use a cup, biscuit cutter or bowl about 3 1/2-4″ in diameter to cut out rounds of dough.

mini rose apple pie recipe on

Fit each round into the cup of a muffin tin. Chill while the filling is prepped.

mini rose apple pie recipe on

Cut around the core of the apple.

mini rose apple pie recipe on

I used a mandolin to cut the slices thinly. This tool makes slicing things a breeeeeze! You could also cut the apples with a very sharp knife into very thin half-moons.

mini rose apple pie recipe on

Thin, uniform slices. Thanks, mandolin! And I still have all my fingers! Yuuhhhsssss.

mini rose apple pie recipe on

Melt 2 tbsp of butter and combine with 1/4 cup of brown sugar.

mini rose apple pie recipe on

Add the lemon juice to the sliced apples and toss. Pour the butter + sugar mixture over the apples and toss to combine.

mini rose apple pie recipe on

Microwave the apples for 1 minute, until pliable enough to roll.

mini rose apple pie recipe on

Start with about 10 slices, laying the slices out horizontally, skin side toward you, overlapping the previous apple by half.

mini rose apple pie recipe on

Being rolling tightly on one end toward the other, using one hand to roll and the other to support.

mini rose apple pie recipe on

baby apple rose!!

mini rose apple pie recipe on

Add additional “petals” to the outside until desired size. I used 12-18 apple slices per rose.

mini rose apple pie recipe on

Place one rose in each muffin cup. Bake at 375F for 25-30 minutes, until crust has browned nicely and apples are cooked through.

mini rose apple pie recipe on

After baking, brush with melted strawberry jam – the red of the jam accents the red in the apple’s skin and makes it look even rosier! I used the strawberry and rhubarb jam I made a few weeks ago

mini rose apple pie recipe on

Voilà! C’est une rouge rose!

mini rose apple pie recipe on

They’re so cute and tiny and little and dreamy!

mini rose apple pie recipe on

I mean…

mini rose apple pie recipe on



4.9 from 7 reviews
Mini Apple Rose Pies
Prep time
Cook time
Total time
Mini Apple Rose Pies adapted from buona pappa
Recipe type: Dessert
Serves: 9
  • for the pie dough

  • 1 1/4 cups all-purpose flour
  • 1 tbsp sugar (see note below)
  • 1/4 tsp salt
  • 8 tbsp (1 stick) unsalted butter, very cold and cut into 1/2" cubes
  • 3 tbsp ice cold water

  • for the filling

  • 2 apples (Pink Lady, Braeburn, Honeycrisp etc)
  • 1/2 cup brown sugar (see note below)
  • 4 tbsp (1/2 stick) unsalted butter
  • 3 tbsp lemon juice
  • 1/4 cup strawberry preserves
  1. for the dough
  2. In a medium bowl, combine flour, sugar and salt. Stir to combine. Add in the cubed butter. Work the butter into the flour using a pastry cutter, two knives, or your fingertips until the mixture looks like a coarse meal and there are no pieces of butter larger than the size of a pea. Add in ice water and stir to combine. The mixture should just come together into a ball, add additional ice water, 1 tablespoon at a time, if dough seems dry.
  3. Form the dough into a disc, cover tightly with plastic wrap, and chill for at least 1 hour.
  4. On a well floured surface, roll out the dough to 1/4" thick. Use a biscuit cutter, a cup or a bowl about 3 1/2-4" in diameter and cut out rounds of dough. Fit each round into the cup of a buttered muffin tin, pushing the dough up the sides. Chill dough while the filling is prepped.
  5. for the filling
  6. Preheat oven to 375F.
  7. To cut the apples and remove the core, place the apple upright and make a cut about 1/8" from the center of the apple - basically making straight cuts around the core. Repeat on the remaining sides, you should have 2 large pieces, 2 small pieces and the core.
  8. Using a mandolin or a very sharp knife, cut the apples very thinly into half moons. Toss the apples with the lemon juice. Melt 2 tbsp of butter and combine with 1/4 cup of brown sugar. Pour mixture over the apples along with lemon juice and toss to combine. Microwave apples for about 1 minute, until soft and pliable enough to roll.
  9. Melt the remaining 2 tbsp of butter and combine with remaining 1/4 cup of brown sugar. Brush the bottom of each dough cup with the mixture.
  10. To form the roses, place about 10 slices of apples on a flat surface, laying them out horizontally and consistently with the skin side facing you. Place each slice so it overlaps the previous slice by half. Begin tightly rolling the apples from one end to the other. Once you've got the basic rose shape, pick up the apples and add any additional apple "petals" around the outside, depending on how large you want the rose to be. I used about 12-18 slices per rose.
  11. Put an apple rose in each cup of the muffin tin and bake for 25-30 minutes at 375F until crust is golden and apples are cooked through.
  12. Warm the strawberry preserves in the microwave for about 30 seconds. Brush preserves over each apple rose to glaze.
I used raw turbinado sugar for all the sugar in this recipe. You can use any combination of white sugar and/or brown sugar that you like, this recipe is pretty flexible as far as sugars are concerned.


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56 replies
  1. sundiegoeats
    sundiegoeats says:

    It looks so easy when you do it! And they turned out gorgeous. I thought you have to arrange them on the pie one by one but the microwaving them and then rolling it all up it seems so easy. I wanna make this. Maybe with pears. Or plums? Plums might be too soft. Hmmmm

    • holly
      holly says:

      it IS easy Joyce! LOL Tedious, but easy! Pears would totally work. I think a super firm plum would work, not sure how well it would hold its shape after baking but this recipe is so easy (and uses so few ingredients) that it’s easy to experiment! get one pear, one apple and one plum and make a little mini pie variety pack! lol

  2. Mélanie
    Mélanie says:

    Thank you so much for sharing this beautiful recipe!
    I followed the instructions carefully, and made these little pies for my colleagues at work, and we all loooooved them!
    Perfect recipe, thanks!

  3. Marielle
    Marielle says:

    Hi there! Just made these last night. I think I need a better mandolin, but my fingers are all here today!! They taste great, and i didn’t expect much in taste since there’s so little…goo, unlike pie? But it turned out super delicious and just as pielike as I’d hoped in flavor. It takes a while to get the rolling down, but I found that even when it seemed disastrous if I just sorta shoved it back together and kept rolling i’d get something that looked good. Thanks for this! Also? The strawberry preserves really is a nice finishing touch. Hadn’t seen that before with these.

    • holly
      holly says:

      wow! thank you so much Marielle! So glad your fingers are still in tact! Let me
      know if you experiment with the recipe at all; I love seeing the variations 🙂

  4. Gabby
    Gabby says:

    These are so gorgeous and yummy! I didn’t have any lemon juice to soak them in to stop the color of the apple slices from turning brown….but I had some leftover purple beet juice (I love working it into other recipes) and soaked them in that. They came out a beautiful dark pink rose. ^_^

    Thanks for the great recipe!

  5. Melanie
    Melanie says:

    Thank you for the recipe and tutorial. I did the recipe 1.5 times larger and it perfectly made 16 tartlets for me. I am so pleased with them. I hand-cut my apples, so I found the rolling of the apples to be difficult for me. Instead, I worked my way from the outside by placing any thicker cuts on the outer edge of the cups, worked my way in a couple of layers, then hand rolled the centers with the thinnest slices. I also used a food processor for the dough, which I have never done, but it turned out nicely. They are beautiful. Thanks again!

    • holly
      holly says:

      Thank you, Melanie!!! I’m so happy that you enjoyed the little pies and found a technique that works better for you!!

  6. Aneesh
    Aneesh says:

    Hi, I was wondering if anyone kept these pies overnight or longer? And what is the best way to keep them? I am planning to bake them 2 days before a friend’s birthday party, but I am not sure if it will still be good by then.. Any ideas/tips?? They look so great, it will be perfect for the party!

    • holly
      holly says:

      Hi Aneesh! I haven’t tried baking them ahead of time – the only thing I”d worry about is the pie crust becoming soggy over time. Could you maybe prep all of pies in their muffin tins, then cover tightly and refrigerate, then bake the day of? That might be your best bet for the freshest tasting pies!

    • Alia
      Alia says:

      I was wondering too, as I don’t use a microwave, even though we have a built in one above our stove. I love when recipes offer non-microwave alternatives (or avoid them altogether!). Sautéing in my small iron skillet seems like a good alternative! Thanks for posting.

  7. MissMoehrensud
    MissMoehrensud says:

    It looks very awesome and I want to test, but how many gramm is a cup and how many apple roses do you get with this recipe?


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