That is an apple. Isn’t it incredible?! The first time I saw this gorgeous Hidden Rose (that is actually it’s name!) was when Specialty Produce posted it on Twitter or Instagram (follow them @SpecialtyProd on Twitter & @SpecialtyProduce on IG). I was really excited to try this beauty. Ben was stopping by SP to get apples for our Thanksgiving pies and picked a couple of these up. I was hesitant to use these in our Thanksgiving pies because I wasn’t sure they would hold up. So he just grabbed a few to try; eaten raw, they are quite tart.
Now that Thanksgiving is over, I thought this would be a great time to test these guys out in a traditional pie recipe. I’m using the same recipe that I used for the Thanksgiving pies (which turned out beautiful using Honey Crisps), so I have the technique pretty down.
A little Pink & Glitter – Tori Amos for your listening pleasure.
Hidden Rose Apple Pie adapted from Bon Appetit November 2013
For the crust you’ll need:
- 3 cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup chilled unsalted butter, cut into small pieces
For the filling you’ll need:
- 1/4 cup all-purpose flour, plus more for rolling dough
- 3 pounds Hidden Rose apples I would use 4 pounds next time
- 3/4 cup sugar
- 1/4 cup (packed) brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground allspice
- 1 egg
- 2 tablespoons raw sugar
Transfer to a bowl; drizzle 1/3 cup of ice water over and, using a fork, gently mix. Keep adding water by the tablespoon until the dough starts to come together in clumps (dough should be on the dry side; it will hydrate as it rests).
Form dough into two disks. Wrap in plastic and chill for at least an hour.
Place a rack in the lower third of the oven and preheat to 375 degrees. Roll out one disk of dough on a lightly floured surface. It should be about 13 inches round. Transfer to a pie dish. Chill until firm (about 20 minutes).
Toss apples, sugar, brown sugar, vinegar, butter, cinnamon, nutmeg, salt, allspice and 1/4 cup flour in a large bowl.
Pour filling into crust.
Roll out the second disk of dough into a 12 inch round; place on top of apples. Press crusts together, trim overhang and crimp edges.
Cut 5 small slits in top crust to allow steam to escape.
Beat the egg with a tablespoon of water in a small bowl.
Brush egg was over the top of the crust and sprinkle with raw sugar.
Chill in the freezer for 15 minutes.
Place pie on a foil-lined baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees, rotate pie and continue baking. Be sure to tent the edges of your crust if it is getting brown so you don’t burn it (I bought this nifty little crust saver tool from Williams-Sonoma, doesn’t quite fit this dish but is A LOT easier than tenting your crust with foil).
Bake for another 50-60 minutes, until juices are bubbling and the crust is golden brown. Transfer to a wire rack; let cool for at least 4 hours before serving.
Okay, truth and honesty time. These apples are not meant for a pie, they just don’t hold up as well as some of the more pie-friendly varieties. BUT, they taste amazing. I guess what I’m trying to say is this, make the pie and eat it. I wouldn’t plan to impress people with it, the apples just can’t maintain their crispness and so the pie ends up a little messy…
Messy, however, doesn’t have anything to do with flavor. The flavor is the BOMB. In my opinion, often times the messier something is, the more delicious. So do it, but plan on sitting in front of your fireplace, listening to music, enjoying the pie straight from the pie dish.
I am going to try to get my hands on some more Hidden Rose apples and make applesauce and a cobbler. Their flavor, when cooked, is incredible and I think using them in sauce or cobbler might be a better way to go.