Rosette Apple Pie

santa claus is coming tooooooo townnnn.


i’m like the female version of clark griswold.

there is something about the holidays. yes, i love them.

it feels like life fills up my glass with champagne that bubbles right over. like there’s a little extra warmth in everyone i meet. strangers are kinder. there’s a little more hope.

and let’s be honest, we could all use a little more hope to grab onto.


the last few days have been a sweet little reality check. life looked right at me and said, quit your bitchin’ . you’re find just right where you are. stop fretting so much.

i was reminded of the fragility of life. how precious it is. and that’s something. something to grasp tightly and not let go of. especially this time of year.

but enough with the morose talk, we have gingerbread houses to bake and snow angels to make and we only have 16 days. SIXTEEN. what should we do first? how will we get it all done? what can i sell to have more dough (bad pun. don’t leave meeee).


hi, i’m megan and i’m a christma-holic. my apartment looks the freaking north pole. i have 5 trees. in 800 square feet. some are mini – but 5! i don’t even have that many rooms. i also have 4 christmas candles. and a partridge in a pear treeee.

someone, please help. admission is the first step to recovery right?

you should bake this pie for your christmas/kwanza/hannukah/scientology celebrations. it’s just so pretty, dontchathink? and it’s not as hard as it looks i promise!


i bought a mandoline for it. because i’m a cooking nerd who seriously asked for tupperware and a cast iron pan for my birthday. if you don’t have one, you just need to slice the apples reallllll thinly. then you just layer them around in a circle and pour buttery brown sugar goodness on top and bam!

well almost. when i got it out. the middle rose part looked all funky. i won’t say anything more, but it looked funky. and that’s ok. because the apple slices soften while baking, so you can wrap them right around real easy. that’s my tip for ya. don’t say i never gave you anything.

photo 4

recipe courtesy of – the best website ever ever

Rosette Apple Pie
Author: Preserve
  • 1 ready-made (or homemade) pie crust
  • 3 red organic apples
  • ½ cup butter
  • ¾ cup light brown organic sugar
  • Zest of 1 lemon
  • 1 teaspoon of cinnamon
  1. Melt the butter over medium heat. Whisk in sugar, lemon zest and cinnamon and cook for 2 minutes until a smooth syrup is formed and all sugar is dissolved; then set aside.
  2. Prep the pre-made crust and heat the oven to 400 degrees Fahrenheit. Use a Chinese Mandoline slicer and slice the apples into rounds. Slice as thinly as possible. If you do not have a Mandolin, a sharp knife will also suffice. Cut these slices in half. Use the half moon slices, starting from the outside line of the piecrust, and place them one after the other skin side up going in a clockwise direction. Layer the next row on top of the last. Continue till you reach the middle of the pie and finish off with the last few small pieces to cover up the center. The shape of apples should look like a rose once finished.
  3. Pour the sugar and butter mixture over the top and bake for 25 minutes or till the piecrust is golden brown. Serve and indulge.
  4. recipe from




  1.'Nicole says

    Ok, this is probably a dumb question, but will this be just as good if I make it the night before? I want to make this for Thanksgiving, but I’d like to keep the stress of cooking that whole day down to a minimum

    • says

      Hi Nicole – I’m the worst for missing this! So sorry – I went headfirst into cooking myself. Did you make it? It should’ve been fine sitting overnight, but definitely looks and tastes it’s best right out of the oven.

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