Today it’s Pie day, or actually π-day. Of course I’m a bit more interested in the eatable Pie, but I have to tell you that it originally is about the number π. I love the idea of the Americans to celebrate this day with pie. This is one of the best excuses for eating pie, isn’t it?

The moment I saw this pie from Julie Jones on instagram, I was in love. The apples, in the shape of beautiful red and yellow roses in a field of flowers.. I immediately thought about a pie I made a year ago. A frangipane pie with rosewater. My baking mind was creating a pie, that had to be as delicious as beautiful. I had to say this was one of the funniest pies I ever made. I loved to play with the apple and the colours of the peell. I’m pretty proud at this pie and its looks.




“Be what you would seem to be – or, if you’d like it put more simply – never imagine yourself not to be otherwise than what it might appear to others that what you were or might have been was not otherwise than what you had been would have appeared to them to be otherwise.”

– Lewis Carroll

Apple rose frangipane pie
for one small pie, double the recipe for a bigger one


recipe from Lomelinos pies

  • 130 g all purpose flour
  • 25 g granulated sugar
  • 1/4 teaspoon salt
  • 105 g unsalted butter


  • 65 g unsalted butter, room temperature
  • 65 g granulated sugar
  • 50 g almond meal
  • 1/2 tablespoon flour
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rose water
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt

Apple roses
recipe from Julie Jones

  • 3 red apples
  • 1/2 lemon




  1. Preheat the oven to 175 ℃ (350 ℉).
  2. Mix the flour, granulated sugar and salt in a bowl. Melt the butter and blend it with the dry ingredients by pinching it into the flour until the dough coheres.
  3. Press the dough into an oblong pan and prick the bottom and sides of the dough with a fork. Bake the dough on the middle rack of the oven for 21 to 23 minutes, until the crust begins to take on colour. Remove the pie shell from the oven and let it cool.


  1. In a large bowl, mix butter and sugar until pale and creamy. Add almondmeal and flour and mix 2 minutes.
  2. Add egg, rose water, cinnamon and salt and mix for another 3 minutes until pale and fluffy.
  3. Devide the frangipane on the bottom of the pie shell.


  1. Preheat the oven to 165℃ (325 ℉).
  2. Fill a large microwaveable bowl with cold water and squeeze in the juice of 1 lemon. Core and halve apples, then cut each half vertically into slices about 1mm thick.
  3. Use a mandolin if you have one but if not, try to slice the apples as finely as you can with a sharp knife. Submerge all of the cut apples slices in the acidulated water. Microwave the bowl of apples on full power for 5 minutes. This will soften the flesh so that slices can be shaped easily.
  4. Test a slice by bending and rolling it between your fingers – if it cracks, microwave for a further 60 seconds or until the apple slices become soft and pliable. I have found that this time varies from apple to apple, so testing is vital. Drain off the water, submerge in cold acidulated water and drain again.
  5. Lay 8 of the apple slices on a clean tea towel in a neat row, overlapping each slice as you do so. Start to roll one end of the row and gently manipulate them into a complete roll, to resemble a rose. Place the apple rose in the frangipane, skin facing up, and spread out to get the effect of petals blooming.
  6. Repeat with the rest of the apples, preparing another batch of apple slices when needed. Continue until all of the frangipane layer has been covered with roses. Gaps can be filled with single slices tightly rolled or swirled in between – it really is a case of being as artistic as you wish. I used some left over pie dough to make flowers and leaves.
  7. Bake the pie on the middle rack of the oven for 25-30 minutes, or until the frangipane is set and the apples lightly carmelized.