This apple rose pie gives classic apple pie a beautiful upgrade with rose water, adding a delicate floral note that enhances the natural sweetness and flavor of the apples.
Apple pie is already one of the most comforting desserts you can bake, but this apple rose pie makes it feel just a little more special. It has everything a great homemade apple pie should have: tender sliced apples, warm spices, a buttery flaky crust, and a golden top that looks beautiful on the table. The difference is a small splash of rose water, which gives the filling a subtle lift without overpowering the classic flavor everyone loves.
Rose water may sound unusual in an apple pie recipe, but it works beautifully. It does not make the pie taste perfumed, soapy, or overly floral. Instead, it gently brings out the fresh, sweet flavor of the apples in much the same way that a little coffee can deepen the flavor of chocolate. The result is a pie that still tastes familiar, warm, and nostalgic, but with a more fragrant and memorable finish.
The filling is simple and balanced. Thinly sliced apples are tossed with lemon juice, sugar, brown sugar, flour, ginger, cinnamon, salt, rose water, and a dash of bitters. The lemon keeps the apples bright, the sugars create a rich sweetness, and the spices add warmth without taking over. Once baked, the apples become soft and jammy while still keeping enough texture to make every slice satisfying.
The all-butter pie crust is another important part of this recipe. Cold butter, ice water, and a little cider vinegar help create a pastry that bakes up tender, crisp, and flaky. Chilling the dough before rolling and again before baking helps the crust hold its shape and develop a beautiful golden color. You can finish the pie with a full top crust or make a lattice for a decorative look.
This apple rose pie is perfect for holidays, dinner parties, weekend baking, or any time you want a classic apple dessert with a subtle twist. Serve it fully cooled so the filling has time to set, then enjoy it on its own or with your favorite pie topping.
- For the pie crust
- 2½ cups all-purpose flour
- 1 tsp kosher salt
- 1 tbsp sugar
- ½ lb (2 sticks) cold unsalted butter, cut into ½-inch pieces
- 1 cup cold water
- ¼ cup cider vinegar
- 1 cup ice
- For the filling
- Juice of 2 lemons
- 6-7 apples, peeled, cored, and thinly sliced, about 6 cups
- 1/3 cup + 2 tbsp sugar
- 1/3 cup packed dark brown sugar
- 2 tbsp all-purpose flour
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/2 tsp kosher salt
- 3 tbsp rose water
- Dash of Angostura bitters
- 1 large egg
- 1 tsp water
- Demerara sugar, for finishing
- In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter pieces and toss until they are coated in the flour mixture. Using a pastry blender, cut the butter into the flour until the largest pieces are about the size of peas.
- In a small bowl, combine the cold water, cider vinegar, and ice. Sprinkle 2 tbsp of the ice water mixture over the flour and butter. Toss gently with your hands until the liquid is incorporated. Continue adding the ice water mixture 1-2 tbsp at a time, mixing just until the dough comes together. Divide the dough in half and shape each half into a flat disc. Wrap the discs in plastic wrap and refrigerate for at least 1 hour.
- Roll out one disc of pie dough into an 11-inch round. Fit it into a pie plate, leaving about a 1-inch overhang around the edges. Wrap the lined pie plate in plastic wrap and chill for at least 30 minutes or overnight.
- Pour the lemon juice into a large bowl. Add the sliced apples and toss gently to coat them. Sprinkle with 2 tbsp of sugar and toss again. Let the apples sit for 20-30 minutes, or until they begin to soften.
- Roll out the second disc of pie dough into an 11-inch round. Use a pizza cutter or sharp knife to cut it into long, thin strips or triangle shapes for a lattice or decorative top. Refrigerate the dough pieces until ready to use.
- In a large bowl, combine the remaining 1/3 cup sugar, brown sugar, flour, ginger, cinnamon, and salt. Drain the apples to remove any excess liquid, then add them to the sugar mixture. Toss until evenly coated. Sprinkle the rose water and bitters over the apples and mix gently. Pour the apple filling into the chilled pie shell, arranging the slices as tightly as possible.
- Top the pie with the second pastry round or create a lattice pattern. Trim and crimp the edges as desired.
- Place the pie on a parchment-lined baking sheet and chill it in the freezer for 10-15 minutes. Meanwhile, heat the oven to 425°F.
- In a small bowl, whisk together the egg, water, and a pinch of salt. Brush the egg wash over the pastry, then sprinkle with demerara sugar. Place the pie on the lowest oven rack and bake for 20-25 minutes, or until the crust begins to brown.
- Reduce the oven temperature to 375°F. Move the pie to the center rack and bake for another 30-35 minutes, or until the filling is bubbling in the center and the crust is deeply golden.
- Transfer the pie to a wire rack and allow it to cool completely, about 2-3 hours, before slicing and serving.
For the cleanest slices, let the pie cool fully before cutting. This resting time allows the apple filling to settle and thicken, making the pie easier to serve while keeping the crust crisp and tender.