This Apple Rose Pie features thinly sliced apples baked with almond frangipane cream in a flaky crust for a stunning, bakery-style dessert that's actually easy to make.

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It’s hard to say what’s more impressive about this Rose Apple Pie: its elegant design or its incredible flavor. Thinly sliced apples are arranged in concentric circles to mimic the petals of a rose, set over a layer of almond cream (also known as frangipane), and baked inside a buttery, flaky pastry shell.

As it bakes, the apples soften and take on a slight caramelized texture. The almond cream adds subtle sweetness and richness that pairs perfectly with the fruit. A crisp, golden crust holds it all together, adding structure and just the right amount of contrast. It may look like something from a Parisian bakery, but it's simple enough to pull off in your own kitchen!

Best Type of Apples for an Apple Rose Pie

The apples you choose for this pie affect both the flavor and the final look. You want a variety that holds its shape when baked, has a balanced sweet-tart flavor, and features vibrant skin that enhances the rose design without browning too much in the oven. The apple should also be flexible enough to bend without breaking so it can be shaped into clean, even petals.

Common varieties that will work well:

Empire
Honeycrisp
Pink Lady
Braeburn

More niche apples that work the best but can still largely be found in a well stocked grocery store would be:

RubyFrost
Envy
Sugar Bee
Evercrisp

Let's Talk Almond Cream

Hidden underneath the apple rose is a layer of almond cream. This almond filling, also known more formally as frangipane, is a sweet creamy mixture made up of sugar, butter, an egg, almond flour, almond and vanilla extracts, and a bit of flour. It really helps balance this pie, bringing together the sweet-tart apple layer and the crisp pastry layer.

While traditional frangipane is made with equal parts of each main ingredient, this version has a thicker consistency. As the pie bakes, liquid from the apples seeps into the almond cream, so I adjusted the proportions to help the filling and the apples hold their shape. The result is a sturdier frangipane that still bakes up soft and flavorful.

The recipe uses a food processor to make the frangipane; however, it can also be made by an electric mixer (as pictured) or by hand using a bowl and a spatula.

Making the Pie Crust

The pastry in this recipe is a relatively standard butter pie crust with a bit of sugar added to it. You can make it by using just a pastry blender or you can use your hands! New to making pie crust? I suggest you take a look at my Ultimate Guide for All Butter Pie Crust.

A hand whisking together flour, cornstarch, and salt in a glass bowl

Step 1: Whisk together the dry ingredients.

A hand using a pastry blender to mash butter into flour in a glass bowl

Step 2: Cut the butter into the flour using the pastry blender.

A hand holding a liquid measuring cup over a bowl of flour and butter, pouring the liquid into it

Step 3: Cut the butter into the flour using the pastry blender.

A glass bowl with a blended mixture of butter and flour in it

Step 4: Use the blender as an aid to mix the crumbly mixture to ensure all butter is cut.

How to Make It

This pie may look fancy, but it’s actually quite easy to assemble. The most important part is slicing the apples thinly and evenly. A mandolin is an option, but I found a sharp knife easier (and safer), especially since some apples were too large to fit in the mandolin. Aim for ⅛-inch thick half-moon slices. Once sliced, toss the apples with sugar and lemon juice, and let them sit for about 10 minutes to draw out some of the moisture. After draining, they’re ready to be arranged on the pie.

Arrange the apple slices cut side down one slice at a time in concentric circles on top of the almond cream, starting from the outer edge and moving your way in.

Step 1: Slice the apples into ⅛-inch thick half-moon slices.

Step 2: Toss the apples with sugar and lemon juice, and let them sit for about 10 minutes to draw out some of the moisture

Almond cream in a bowl of an electric mixer.

Step 3: Combine the ingredients for the almond cream (either in a food processor, mixer or by hand).

Sliced apples being arranged in an apple rose pie.

Step 4: Arrange the apple slices, cut side down, in concentric circles on top of the almond cream, starting from the outer edge and moving in.

Once you have only about a 2” space remaining in the middle of the pie, it's time to make the center of the rose. Roll the apples up, starting with the first one that was laid down, until you get an apple spiral. Place it in the center of the pie. Fill in any gaps in the apple rose with any remaining apple slices.

Rolling up apple slices on a work surface to make an apple rose.

Step 5: Lay down about 6 slices of apple in a straight line on a work surface. They should be overlapping about ½ way through.

Step 6: Roll the apples up, starting with the first one that was laid down, until you get an apple spiral.

An assembled but unbaked apple rose pie.

Step 7: Place it in the center of the pie. Fill in any gaps in the apple rose with any remaining apple slices.

Step 8: Bake until the almond cream is mostly set, with only a slight wobble remaining in the center.

Serving + Storing Leftovers

The baked apple pie needs to cool down for at least two hours before serving. Unorthodox as it may be, I found cutting the pie with a pair of large kitchen scissors easier to snip the apple rose into a pretty pie slice.

Serve this pie slightly warm or at room temperature. It can also be served as is, with a dusting of powdered sugar or even a touch of whipped cream.

To store the pie, leave it at room temperature, covered, for up to 1 day. For longer storage, cover and refrigerate.

Watch it: Apple Rose Pie Assembly Tutorial

More Apple Recipes:

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Full Recipe

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5 from 8 reviews

Apple Rose Pie

Recipe by Kelli Avila

This Apple Rose Pie features thinly sliced apples baked with almond frangipane cream in a flaky crust for a stunning, bakery-style dessert that's actually easy to make.

Print Recipe

Total Time1 hour 20 minutes
YieldServes 8

Ingredients

For Pie Crust:

1-½ cups (180 grams) all-purpose flour
1 tablespoon (12 grams) granulated sugar
¼ teaspoon salt
½ cup (113 grams) cold unsalted butter, diced
1 tablespoon apple cider vinegar
4-6 tablespoons cold water

For Apple Filling:

4-5 baking apples, thinly sliced (about ⅛” thick)
2 tablespoon (30 grams) fresh lemon juice
2 tablespoons (25 grams) granulated sugar
Pinch salt

For Almond Cream:

4 tablespoons (55 grams) softened unsalted butter
½ cup (100 grams) granulated sugar
1 teaspoon almond extract
½ teaspoon vanilla extract
¾ cup (75 grams) almond flour
2 tablespoon (15 grams) all-purpose flour
1 large egg
Eggwash

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Instructions

Add the flour, sugar and salt to a large bowl. Add in the butter and toss to coat with the flour. Work the butter in the flour using a pastry blender. Or, use your fingers by squeezing the butter chunks until they're flat and then rub the butter into the flour. Some larger pieces can remain, up to the size of a marble. Continue this until the dough looks shaggy.
Add the vinegar to the water then drip in ¾ of it throughout the dough and toss together with your fingers. If there is enough water the dough should easily squeeze together with your hands. Drip in more water as needed. Add just enough water to bring the dough together.
Gather the dough and shape into a rough disk shape. Place in a piece of plastic and wrap tightly. Let it chill in the refrigerator for at least two hours, but preferably overnight.
Add sliced apples, lemon juice, sugar and salt to a bowl and toss to coat. Let the apples macerate for about 10 minutes. When done, drain the apples. Set aside the strained liquid for another purpose.
Meanwhile, prepare almond cream. Add butter, sugar, almond and vanilla extract to the bowl of an electric mixer. Beat for 2-3 minutes until lightened in color.
Add in almond flour and all-purpose flour and mix together until combined.
Add in the egg and beat until smooth.
Pre-heat oven to 400ºF and place oven rack on the lowest level.
Roll out the pie dough to an 11" circle. Fit the pastry in a 9” metal pie plate, tucking in and crimping the edges as desired.
Transfer the almond cream to the prepared pie shell and smooth it over.
Arrange the apples cut side down one slice at a time in concentric circles on top of the almond cream, starting from the outer edge and moving your way in. When you only have only a 2” space remaining in the middle of the pie, make a center rose by arranging about 6 slices of apple in a straight line on a work surface. They should be overlapping about ½ through. Roll the apples up, starting with the first one that was laid down until you get an apple spiral. Place it in the center of the pie. Fill in any gaps in the apple rose with any remaining apple slices.
Make an egg wash, and brush a light coat on the crimped edges of the pie pastry.
Bake the pie in the lower part of the preheated oven for 20 minutes. Lower the temperature to 350ºF and continue to bake until the pie has puffed up and set through the middle, about 25-30 minutes more.
Let the baked pie cool for at least two hours before serving.

Notes

Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.

Have a question or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.

Prep Time: 00:30
Cook Time: 00:50
Category: Sweet Pie
Method: Bake

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