Rose Pie

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This rose pie is not only delicious but perfect for Valentine’s Day or an Anniversary. Made by assembling apple peelings into roses, it’s breathtaking to gaze upon and a real treat to eat.

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First, for the dough, which is delicious in its own right, you need:

1 egg

11 tbsp flour

5 tbsp powdered sugar

7 tbsp ground almonds (you can put slivered almonds through the food processor)

9 tbsp butter (the soft kind)

1 tsp grated orange peel

1 tsp vanilla extract

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Use a spoon or a spatula to mix together the sugar, vanilla, and orange peel.

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Add flour little by little until the dough reaches a butter-like consistency.

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Spread some butter onto a tart or pan pan (here you see a tart pan) and then sprinkle with flour. Spread the batter into the pan. I had some left over and so spread the dough into two smaller tartlet pans.

Cover with some saran wrap and refrigerate.

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For the filling, or pudding, you need:

 

1 3/4 cups milk

1/2 cup white wine or white grape juice (if you use regular grape juice or red wine, it will stain the filling)

6 tbsp sugar

3 egg yolks

4 tbsp flour

Half a jar of apricot jam

1 tsp grated orange peel

1 tsp vanilla extract

 

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Mix together the sugar, flour, and orange peel, adding the egg yolks, vanilla extract, and milk and wine or white grape juice.

Next, boil the mixture until thickened. Set aside to cool while you peel the apples.

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Preheat the oven to 375 degrees F.

 

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Using a vegetable peeler, peel a whole apple at a time. Do NOT discard the skin.

 

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Put the filling into the tart pans and put the apple peelings together into flowers. Holding one carefully together, set it into the filling one at a time so that it holds in the filling and doesn’t fall apart. The filling will hold it together.

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Next, boil the jam until liquidy and spoon over the roses to form a glaze.

Cook in the preheated oven for 45 minutes.

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