This unique “Love Apple Pie” transforms simple apples into a sophisticated dessert with a surprising savory-sweet twist. The key lies in the glaze: a blend of tomato ketchup and fresh lemon juice that adds a deep, rosy red color and a tangy brightness that cuts through the sweetness of the fruit. Topped with a crumbly mixture of flour, sugar, cinnamon, and butter, this pie offers a delightful contrast of textures. It’s an unexpected yet harmonious flavor profile that feels both nostalgic and modern. Perfect for potlucks or dinner parties where you want to surprise guests with something different, this pie is easy to assemble and bakes into a golden, aromatic treat. Serve it warm to highlight the soft, cooked apples and the glossy, vibrant topping.
Love-Apple-Pie-Rosy-Red-Apple-Pie
Description
This unique "Love Apple Pie" transforms simple apples into a sophisticated dessert with a surprising savory-sweet twist. The key lies in the glaze: a blend of tomato ketchup and fresh lemon juice that adds a deep, rosy red color and a tangy brightness that cuts through the sweetness of the fruit. Topped with a crumbly mixture of flour, sugar, cinnamon, and butter, this pie offers a delightful contrast of textures. It&# 226;ÂÂs an unexpected yet harmonious flavor profile that feels both nostalgic and modern. Perfect for potlucks or dinner parties where you want to surprise guests with something different, this pie is easy to assemble and bakes into a golden, aromatic treat. Serve it warm to highlight the soft, cooked apples and the glossy, vibrant topping.Ingredients
Directions
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Preheat your oven to 375ðF (190ðC).
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In a small bowl, whisk together the tomato ketchup and lemon juice until smooth. If your apples are particularly tart, stir in 1-2 tablespoons of sugar to balance the acidity.
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In a separate medium bowl, combine the granulated sugar, all-purpose flour, and cinnamon.
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Cut the softened butter into the dry mixture using a pastry cutter or your fingers, mixing until the texture resembles coarse crumbs.
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Place the unbaked pie shell in a pie dish. Arrange the thinly sliced apples evenly inside the shell.
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Spoon the ketchup-lemon glaze evenly over the apples.
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Top the apples and glaze with the crumbly sugar-flour-butter mixture, spreading it out to cover the fruit completely.
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Bake in the preheated oven for 40 to 45 minutes, or until the apples are tender and the topping is golden brown.
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Remove from the oven and let cool slightly before slicing. Serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320.0kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 7.0g35%
- Cholesterol 30.0mg10%
- Sodium 280.0mg12%
- Total Carbohydrate 52.0g18%
- Dietary Fiber 3.5g15%
- Sugars 38.0g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best texture, use firm baking apples like Granny Smith, Honeycrisp, or Braeburn, which hold their shape well during baking.
If you prefer a sweeter pie, add 1-2 tablespoons of sugar to the ketchup-lemon mixture before pouring it over the apples.
This pie is best served warm. It pairs exceptionally well with vanilla ice cream or a dollop of whipped cream.
Store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat slices in the oven at 350ðF for 10 minutes to refresh the crust.
