A cupcake-sized version of this is one of my favorite desserts to make when I want to impress company with something beautiful! I find that the dry ingredients for the filling don't necessarily stick to the slices well, so the pie will will end up bland and dry if you just have the rose as filling. Rather, I like to have a layer of finely - diced apple pie filling beneath the rose to ensure that it's tasty as well as beautiful. The rose is also much easier to shape if you very lightly wilt the apple slices for the petals first, though be careful not to actually cook them.

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