Rose Water Apple Pie

1 comment

Nothing new… apple pie is a classic. What intrigued me was matching it with the roses, since we’re in May, and on this blog I have seen wonderful recipes made with the petals. I didn’t have edible roses though, so I settled for the dried buds, purchased from my trust retailer… guaranteed pesticides free. I wanted to add a spicy hint, pink pepper 🙂 The result was truly amazing, sweet, sour and spicy at the same time, and I really realized, how wonderful it is to experiment in the kitchen!

180 gr of manitoba flour (very strong Canadian flour)
130 gr of white cane sugar
2 tablespoons of cornstarch
4 tablespoons of vegetable oil
baking powder
a handful of rosebuds
a generous sprinkle of red pepper
3 small or 2 large apples
1/2 glasses of rice milk
a glass of water

First of all, let’s prepare the rose water. I did it a little my own way, by boiling a glass of water, then adding the buds, off the heat. I let them soak for about 10 minutes and strained. I put all the dry ingredients in a bowl, mixed well, added oil, rose water and rice milk. I ground the pink pepper, and I whisk the misture well with a whisk, then letting it rest. Meanwhile, I cleaned the apples and sliced them​​. I prepared a cake tin by greasing it with soy butter, or oil if you prefer, I pour the mixture in and I placed the sliced ​​apples on top. I sprinkled the surface with sugar, and baked in a preheated oven at 170°C for about 30 minutes, but make the toothpick test!

Chef: Rossella from VeganBlog

  1. monsoon 17 May 2011 at 13:55

    This is amazing! I wonder how it tastes like, I’d really like a (huge) slice of it!!!

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