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Mini Rose Apple Pumpkin Pies
THEEEE most popular recipe here on FMITK is, without a doubt, the mini rose apple pies. I absolutely love them – they’re deceptively easy and impressive, especially if you use store-bought pie dough. If you’ve been around FMITK before, you know that I tend to make everything from scratch. If I could milk the cow to make the butter to make the pie dough, I would. Even a make-it-from-scratcher like me uses store-bought pie dough. It’s the holidays and we’re busy. So there.
These little apple pumpkin pies are the Thanksgiving remix – half pumpkin pie, half apple rose. ALL DELICIOUS.
If pumpkin isn’t your thing, try the original, all-apple version of this recipe.
Mini Rose Apple Pumpkin Pies
An updated holiday version of my favorite mini rose apple pies.
Serves: 12 pies
- 1 cup (about half a 15oz can) pumpkin puree
- 1 tsp pumpkin pie spice
- 1 large egg
- 1/2 cup + 2 tbsp (about half a 14oz can) sweetened condensed milk
- 1/4 tsp salt
- 1-2 apples (Pink Lady, Braeburn, Honeycrisp - NOT Red Delicious or any meal-y apple)
- 2 tbsp lemon juice
- 2 tbsp butter, melted
- 1/4 cup brown sugar
- 1 batch of pie dough (enough for two 9” rounds, 1/4" thick; store-bought or homemade)
- butter or vegetable oil (to grease muffin tin)
- 1/4 cup strawberry preserves
- for the pumpkin filling
- Combine pumpkin puree, pumpkin pie spice, eggs, salt and condensed milk. Stir to combine.
- Preheat the oven to 400F and grease or butter a 12-cup muffin tin. Using a 3 1/2" cookie cutter, cut circles from the pie dough and fit a circle into each cup. Fill each cup half way with the pumpkin filling. Bake for 15 minutes.
- While baking, prepare the apple roses.
- for the apple roses
- To cut the apples and remove the core, place the apple stem-side up 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.
- 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.
- 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 jellyrolling 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 10-15 slices per rose. Nestle together the roses in a bowl for keeping.
- Place one rose on top of each pumpkin pie. Lower the temperature to 375F and bake for an additional 15 minutes until pumpkin filling is set and apples are cooked through.
- Warm the strawberry preserves in the microwave for about 30 seconds, until melted. Brush preserves over each apple rose to glaze.