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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Caramel Rose Apple Pie Recipe

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Caramel Rose Apple Pie image


This recipe for Caramel Rose Apple Pie, by , is from The Renz Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nayeli Renz


Whipped Cream

1 cup heavy whipped cream
1 teaspoon vanilla extract
1-4 tablespoons of confectioners’ sugar (depends on your sweet tooth)
1 teaspoon of cinnamon
Granulated brown sugar for topping (if you want a bit of a crunch).

Add ingredients to a large bowl or if you have a kitchen aid use place all ingredients
except the granulated brown sugar and whip the cream until stiff peaks form.

Store in the fridge until pie is ready to be served.

Pie Crust

¼ cups of all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water

In a large bowl combine flour and salt. Then add butter until mixture looks like coarse
crumbs. Stir in water a tablespoon at a time until mixture forms a solid ball.

Wrap in plastic wrap and refrigerate for 4 hours or overnight.

Pull out dough out to fit a 9 inch pie or a cast iron skillet. Place crust in pie plate or skillet and press it evenly into the bottom and the sides.

Use aluminum foil around the edges to prevent burning when baking the pie.

Caramel Sauce

Reserved cinnamon, nutmeg, sugar liquid from the cooked apples.
½ cup Heavy Whipped Cream
1 cup mini marshmallows

Take the reserved cinnamon, nutmeg, sugar liquid from the skillet and bring it to a boil.

Add some heavy whipped cream (your preference on taste) and a handful of mini
marshmallows to the boiling liquid.

Reduce heat and allow the mixture to slightly cool.

Pour over the pie once out of the oven and allow to cool before you enjoy your pie!

Caramel Rose Apple Pie

5-6 large pink lady apples
1 Tablespoon lemon juice
¼ cup light brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Kraft jet-puffed mini marshmallows
Pie crust (homemade or store brought. If store brought, I use Pillsbury pie pastry)
Homemade whipped cream (see recipe above or you can use store brought)
A couple tablespoons of Heavy whipped cream

Preheat oven to 425°F (218°C)

Slice each apple in half lengthwise and then remove the core and seeds.

Use a mandoline slicer to slice the apple halves lengthwise to a ⅛ inch thickness.

Place slices into a large bowl. Place the two types of sugars, cinnamon, and nutmeg over the apples.

Let that stand for at least ten minutes. I love letting them stand overnight to absorb all that flavor.

Transfer to a large skillet on low heat and simmer apples between 8-10 minutes until
they can easily bend without breaking but make sure the apple slices are not soft!

Let the slices cool and reserve the cinnamon, nutmeg, sugar liquid from the skillet.

Starting from the outside in, line the apple slices on the pie dough by overlapping each slice. Roll up on small apple slice tightly and place in the center so it looks like a rose bud.

Bake at 425°F (218°C) for 20 minutes and then reduce to 375°F (190°C) for 30-40
minutes or until the apples and pie crust are golden.

Take out and add the caramel sauce on top and let cool for 1 hour. Serve with whipped cream.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours




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