Apple Pie À La Mode with Dirty Rose Chai Caramel Drizzle

Create a beautiful botanical twist on a classic dessert with this lattice-topped apple pie, featuring tender, cinnamon-spiced apples, a golden buttery crust, and a luscious Dirty Rose Caramel made with Anima Mundi Dirty Rose Chai Collagen. Served warm with a scoop of homemade Rose Fior di Latte, this dessert brings together the comforting flavors of baked apples and vanilla with delicate floral notes of rose.

The secret is roasting the apples before baking them into the pie, allowing their edges to caramelize while keeping their shape and texture. Paired with creamy no-churn rose ice cream, swirled with vibrant rose and beetroot and ribbons of lemon curd, every bite is a beautiful balance of warmth, sweetness, and floral aroma.

Ingredients

For the pastry

• 312g (2½ cups) plain flour

• 1 tsp granulated sugar

• 226g (1 cup / 2 sticks) salted butter, very cold and cubed

• 1–2 tbsp ice-cold water

For the apples

• 7 large apples, peeled and cut into thick chunks

• 100g soft light brown sugar

• 2 tsp ground cinnamon

• 1 tbsp Anima Mundi Dirty Rose Chai Collagen (optional) 

• 1 tsp Anima Mundi Vanilla (optional)

To finish

• 1 large egg, beaten, for the egg wash

• 1 tbsp demerara sugar, for sprinkling

For the Dirty Rose Caramel (optional)

• 320g full-fat coconut condensed milk

• 1½ tbsp Anima Mundi Dirty Rose Chai Collagen

• Pinch of fine sea salt

Bake time: 50-55 minutes
Serves: 8
Recipe by: Silvia Bifaro

For the Pie

1. Make the pastry. Rub or pulse the flour and sugar with the cold butter until it resembles coarse breadcrumbs, with pea-sized pieces of butter still visible. Add the ice-cold water a little at a time, just until the dough comes together. Do not overwork it. Divide into two discs, making one slightly larger for the base. Wrap and chill for 1 hour.

2. Roast the apples. Toss the apple chunks with the brown sugar, cinnamon, and Dirty Rose Chai Collagen and vanilla, if using. Spread in a single layer on a baking tray and roast at 200°C (400°F) for about 30 minutes, until the edges catch color and the apples are tender but still holding their shape.

3. Cool the filling. Spread the roasted apples out and allow them to cool completely before filling the pie to help prevent a soggy crust.

4. Prepare the base. Roll out the larger pastry disc and line your pie tin, leaving a slight overhang.

5. Assemble the lattice. Pile the cooled roasted apples into the pastry shell. Roll out the second disc, cut into strips, and weave them into a lattice over the filling. Crimp and trim the edges.

6. Chill the pie. Rest the assembled pie in the refrigerator for 15 minutes so the pastry firms up again.

7. Finish the pastry. Brush the lattice with the beaten egg and sprinkle with demerara sugar.

8. Bake. Bake at 200°C (400°F) for 20 minutes, then lower the temperature to 180°C (350°F) and continue baking for a further 30–35 minutes, until deep golden and the filling is bubbling through the lattice.

9. Cool. Let the pie cool for at least 1 hour before slicing so the filling has time to settle.

10. Make the Dirty Rose Caramel. Gently warm the coconut condensed milk in a small saucepan. Whisk in the Dirty Rose Chai Collagen and salt until glossy and combined. Simmer for 2–3 minutes, until slightly thickened.

11. Serve. Warm a slice of pie and plate it à la mode. Spoon a pool of warm Dirty Rose Caramel onto a serving plate, place the pie slice on top, and finish with a scoop of Rose Fior di Latte.

For the Latte

A classic no-churn fior di latte gets a floral twist with Anima Mundi Rose Powder and a touch of beetroot for a beautiful rose-pink ripple. Swirled with lemon curd and finished with whole dried rose buds, this creamy homemade ice cream is the perfect accompaniment to warm apple pie and Dirty Rose Caramel.

Ingredients

For the base

• 500ml double cream

• 397g tin condensed milk

• 1 tsp Anima Mundi Vanilla

• Pinch of fine sea salt

For the rose swirl

• 2 tsp Anima Mundi Rose Powder (roughly 1–2 tsp per 200ml of cream)

• ½ tsp beetroot concentrate, for color — start with a few drops and build up

To marble in and finish

• 4 tbsp lemon curd, marbled in before freezing

• 2 tbsp Anima Mundi whole dried rose buds, to serve

Makes: About 1 litre (serves 8)

Method

1. Whip the cream. Whip the double cream to soft peaks. It should hold its shape without becoming stiff.

2. Make the base. Gently fold in the condensed milk, vanilla, and salt until smooth and fully combined.

3. Create the rose swirl. Spoon about 200ml of the mixture into a separate bowl. Stir in the Rose Powder and beetroot concentrate until you have a rose-pink mixture. Taste and adjust the color before adding it to the rest of the ice cream.

4. Layer and swirl. Pour half the plain base into a freezer-safe container. Dot half the rose mixture over the top and swirl loosely with a knife. Repeat with the remaining plain base and rose mixture.

5. Add the lemon curd. Spoon the lemon curd over the top in a few dollops and marble it through with a knife.

6. Freeze. Cover and freeze for at least 7 hours, or until firm.

7. Finish with rose. Scatter the whole dried rose buds over the top just before serving.

Note: Dirty Rose Chai and plain Rose Powder can vary in strength, so taste the reserved rose swirl portion before folding it through.

SHOP THE INGREDIENTS

• Anima Mundi Dirty Rose Chai Collagen — for the apple filling and Dirty Rose Caramel.

• Anima Mundi Rose Powder — for the rose-pink ice cream swirl.

• Anima Mundi Vanilla — for added warmth and depth in both recipes.

• Anima Mundi Whole Dried Rose Buds — for the finishing touch on the ice cream.

Discover more botanical inspiration and recipes on the Anima Mundi Blog.

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any diseases.