Apple pie is a great favourite served with custard or cream but have you ever heard of apple and rose petal pie? No, neither had we until a customer kindly shared this recipe with us:
Ingredients:
225 grams (8ozs) puff pasty
675 grams (1 1/2lbs) Bramley apples
125 grams (4ozs) granulated sugar + additional sugar for sprinkling on crust
Grated rind of 1/2 lemon
A handful of rose petals (scented), washed with the base pinched out.
3 cloves
A blade of mace
Beaten egg to glaze
Method:
Peel, core & slice the apples into thick slices.
Place the apple peel, cores, cloves and mace in a saucepan with enough water to cover them.
Bring to the boil and simmer for about 30 minutes.
Remove peelings, cloves and mace before dissolving 125grams of sugar in the syrup, leave to cool.
Put the apple slices in a pie dish, sprinkle the grated lemon rind on top then add the cooled syrup.
Next scatter the rose petals on top.
Roll a pastry lid and cover the pie, leaving a hole to allow steam out.
Brush with the beaten egg and sprinkle lightly with sugar.
Put the pie dish on a baking tray and cook in a preheated over for 10 minutes on Gas Mark 8, 230c, 450f, followed by a further 30 minutes at Gas Mark 5, 190c, 375f.
Remove from oven and serve with clotted cream.
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