Apple pie with roses



Apple Rose Cream Pie....Its listed as a Bulgarian site but there is a translate button at the top of the page. A few things didn't translate well but more than enough to figure out how to make this beautiful pie.

See full instructions on : yoli-www.blogspot.com



7 comments:

  1. A little effort and Google Translate goes a long way...

    125g soft butter
    '70 Powdered sugar
    1 egg
    1 vanilla
    1 tsp grated orange peel
    100 g of finely ground almonds
    150g flour

    for the cream

    400 ml milk
    100ml white wine
    3 egg yolks
    1 vanilla
    1 tsp grated orange peel
    6 tablespoons sugar
    4 tablespoons flour peak

    5-6 apples

    making

    * Mix the butter with the sugar , vanilla and orange peel . Add egg and almond . With flour knead a soft dough . Add it gradually.

    * Spread the dough in small baking pan 22/24 cm, as previously. brush with butter and sprinkle with flour. You can cover it with baking paper . Put the pan in the refrigerator while preparing the cream.

    * For the cream , mix the flour with the sugar , vanilla and orange peel . Add egg yolks and a little milk. Stir to a smooth pulp. Pour the remaining milk and wine. Boil the cream and let it cool . Optionally, you can use some instant cream or vanilla pudding.

    * With vegetable peeler to make strips of apples without removing their bark .

    * Wrap strips apples into florets .

    * Pour the cream over shortbread and on it in a row of apples roses .

    * Slightly glazed roses with warmed apricot jam. Bake cake in a preheated 180 * oven until the dough is baked , and the apples are golden .

    * Serve the cake completely cooled . Enjoy your meal !

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  2. Thank you for translating, BJ!!!

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  3. If you go to her blogspot, there is a small band of international flags below the photo. I clicked on the British one and a complete English translation popped up. Super!

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  4. is the sugar powdered sugar or super fine granulated sugar? What is the measurement for the sugar?

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  5. I wanted to comment as I made this pie recently for thanksgiving and wanted to share my experience for anyone willing to try this.. Firstly DO NOT DOUBLE THE RECIPE FOR A BIGGER PIE. Just make two. Ok? Lol that was an awful idea. Second (bare in mind I doubled my recipe however I doubled it to a T nothing was more or less) the crust is less like dough and more like sticky playdoh you can't roll it out you make it pliable and then toss it in the dish and physically mold it with your hands which means very sticky a bit greasy and somewhat hard to get evenly spread (but it's worth it the crust is the best part IMO) in the custard use a little less wine than called for I personally used barefoot moscato which is not a strong wine and it was VERY noticeable in the dish it was still delicious but I would almost like a little less.. Third use a deep dish pie pan AND put a flat or round baking sheet under the pie pan. The butter will bubble over if you put your crust too high and it will catch fire. Fourth and most importantly if you want your dish to look like the photo do not peel the apples. Repeat- DO NOT PEEL THE APPLES. Find a good apple for cutting, I'm sorry I don't know what types of apples are just get one that's a good solid apple as the ones I chose were too soft inside which make them easily snap during bending. Cut a whole apple in half. Carefully remove the hard inside area and seeds. Cut the halves into fourths so you have four large chunks of apples. Then with a very sharp knife, being careful not to slice your fingers, slice thin (but not TOO THIN) pieces these will be the petals. And the recipe calls for 5-6 apples have 9 on hand in case you cut too thinly or thick. So you have extras. Now you can make one large rose by placing your apples at an angle moving spiral from the outside like I did OR to make the roses read on.. Fill a medium large pot with water about half way, then add in about 1/4c of lemon juice. Add the apple slices and bring to a boil. Keep an eye on them stirring gently checking now and again to see if the apples are bendy without breaking. You need to be able to roll them tightly without them snapping. Once they're pliable you can start making your rosettes this part is all about trial and error but don't roll them so tightly that they flop open.

    That's my experience I hope it helps someone and for those who do not use the metric system:
    9 tbsp soft butter
    5 tbsp Powdered sugar
    1 egg
    1 tsp vanilla
    1 tsp grated orange peel
    7 tbsp of finely ground almonds
    11 tbsp flour

    for the cream

    14 oz milk
    4 oz white wine
    3 egg yolks
    1 tsp vanilla
    1 tsp grated orange peel
    6 tbsp sugar
    4 tbsp flour peak

    5-6 apples

    making

    * Mix the butter with the sugar , vanilla and orange peel . Add egg and almond . With flour knead a soft dough . Add it gradually.

    * Spread the dough in small baking pan 8.5" - 9", as previously. brush with butter and sprinkle with flour. You can cover it with baking paper . Put the pan in the refrigerator while preparing the cream.

    * For the cream , mix the flour with the sugar , vanilla and orange peel . Add egg yolks and a little milk. Stir to a smooth pulp. Pour the remaining milk and wine. Boil the cream and let it cool . Optionally, you can use some instant cream or vanilla pudding.

    * With vegetable peeler to make strips of apples without removing their bark .

    * Wrap strips apples into florets .

    * Pour the cream over shortbread and on it in a row of apples roses .

    * Slightly glazed roses with warmed apricot jam. Bake cake in a preheated 180 * oven until the dough is baked , and the apples are golden .

    * Serve the cake completely cooled .

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  6. No mention of how long to bake for! I just made this pie and baked it at 375F for 45 minutes. I think that did the trick.

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