Baking/ Christmas/ Dessert/ Entertaining/ Vegetarian

Spiced Rum and Maple Apple Pie with White Chocolate Whipped Cream

Apple Pie

Buttery shortcrust pastry houses an impressive bouquet of spiced rum and maple apple roses topped with white chocolate whipped cream. This apple pie will be the centerpiece of your winter dessert table.

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Winter usually calls for some kind of apple pie recipe, right? I mean, you’ve got that beautiful, buttery pastry crust nestled away under lashings of warm, spiced fillings… what’s not to love? 

I just love the warm aromas of cinnamon and apple wafting through the house on a chilly winter afternoon. Especially on a Sunday. But, add a generous splash of spiced rum, and you’ve just levelled up your apple pie game, my friends. 

Apple Pie

Now, this maple apple pie recipe is the kind that just can’t be rushed. As far as apple pie goes, there are definitely faster and much less finicky ways to go about their delivery. But believe me when I say that the effort you put in to this version is totally worth it. Especially when you find yourself cosied up on the couch, indulging in a slice with a big, indulgent dollop of white chocolate whipped cream sitting on top. Pure. Comfort.

Apple Pie

So, warm and fuzzies aside, let’s actually talk about the anatomy of this spiced rum and maple apple pie. There are a few points around preparation and assembly I think you should take note of before you tackle it.

  • Use Pink Lady apples for this recipe. While I acknowledge that a typical apple pie is made with Granny Smiths (and their beautiful tart notes), the redness of the skins of the Pink Lady will serve you well on an aesthetic level. Their milder flavour also cooperates a little more with the spiced rum and maple. 
  • When slicing your apples, make sure they are uniform and as thin as you can comfortably get them. I use a mandolin slicer for this (it’s one of my favourite kitchen weapons). It’s not imperative to use one, but I find doing so renders almost paper-thin apple slices. These then come together to form the prettiest apple pie ever with intricate, delicate little petals… and the roses are waaaay easier to roll.
  • Trial and error has taught me that you neeeeeed to keep your pastry cold. You will need to use chilled butter and cold water, and be careful not to overwork the dough. I make it in a food processor so it’s much faster. But if you are a fan of making your pastry by end, then that’s no problem either. Apple pie is all about ‘old school’ anyway, right? That said, if you feel like using store-bought short crust pastry rather than committing your entire Sunday afternoon to this delicious project, go ahead man. You do you, I promise I won’t hold it against you.
  • Your apple slices need to be warmed through enough that they are pliable. This is so they can be easily rolled without snapping or breaking. The best way to do this is to heat them through in your spiced rum syrup before rolling them up. Trust me when I say, you will be on your way to flavour heaven… without the dramas of problematic apple rose rolling!
  • When your apple pie goes into the oven, tent it for the first three quarters of the cooking with foil. This will ensure that your apple pie filling cooks through, and your crust browns perfectly… without burning and blackening the intricate edges of those beautiful apple roses you slaved over all afternoon.

Now, I’m not going to lie to you. Slicing and rolling up your apples is the most time consuming part of this entire apple pie making process. But don’t let that (or the impressiveness of the finished product) intimidate you. It just takes a little bit of concentration, and possibly the addition of a mulled wine or two to get you through it. 

Apple Pie

At the end of the day, this apple pie incorporates all the elements of its traditional counterpart, only it’s way more interesting (and about 100 times more elegant). And with the removal of the standard top layer of pastry, it’s a little lighter too.

The white chocolate whipped cream is really simple and nowhere near as rich or sickly sweet as it may sound. In fact, it pairs so beautifully with the spices within the apple pie, it’s almost like you just can’t have one without the other. Although, you totally can if you’re a renegade.

White Chocolate Whipped Cream

So there you have it. I don’t often play around with sweets, but when I do, I really try to take it up a notch, and I think I have managed to do so with this one. This apple pie is pretty enough to impress at any fancy dinner party, or even at Christmas as a follow up to this Turkey Wellington.

But the best part is, it’s also simple enough to whip out when the only thing that’s going on is a craving for some warm, spiced goodness. So now, all I need you to do is get out there and get ready to impress just about every person you know with this take on the not-so-humble apple pie. It’s one to fall in love with this season!

Apple Pie

I am human and mistakes can happen! If you notice an error, typo or find the instructions unclear in any of my recipes, please email me directly. I will rectify the issue as soon as I can. Together, we can prevent kitchen disasters for other Nosh followers!

Spiced Rum and Maple Apple Pie with White Chocolate Whipped Cream

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Nosh - An Eater's Manifesto Serves: 8
Prep Time: 90 minutes Cooking Time: 1 hour

Buttery shortcrust pastry houses an impressive bouquet of spiced rum and maple apple roses topped with white chocolate whipped cream. This apple pie will be the centerpiece of your winter dessert table.


  • For the pastry: (see note)
  • 2 ½ cups plain flour, sifted
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup butter, cubed (see note)
  • ¼ - ½ cup cold water (see note)
  • For the filling:
  • 4 – 6 large Pink Lady apples, peel in tact
  • ¼ cup lemon juice
  • 4 tablespoons butter
  • ½ cup spiced rum (see note)
  • ¼ cup pure maple syrup
  • 2/3 cup brown sugar
  • 2 teaspoons cinnamon
  • 4 tablespoons plain flour, sifted
  • For the whipped cream:
  • 300ml heavy cream, chilled
  • 100g white chocolate



In a large bowl, combine the flour, salt and sugar. Transfer the dry ingredients to a food processor and add the cold butter. Process until combined – the mixture should look crumbly, like course meal. Be wary not to over process as heat will make the mixture sticky.


Add half of the water (1/4 cup) in a slow stream until the dough begins to hold together. Add more water if required. Slowly.


Lightly flour your work surface. Turn the dough out from your processor and gather it into a ball. Divide the dough in half and cover with plastic wrap. Place in the refrigerator for at least an hour. At this point, you can choose to freeze one of the portions of dough, should you choose not to cover the pie with pastry (see notes).


Meanwhile, prepare the apples and filling. Cut the apples in half, and then slice each half as thinly as possible - around 3mm thickness is best, a mandolin slicer will help you with this. You should be left with moon-shaped pieces. Leave the peel on to give the roses their red colour, and to stop the apple slices from browning, place in a medium bowl with the lemon juice and toss to coat as you go.


Once your apples are sliced, prepare the spiced rum and maple syrup. Place the butter in a large pan on low heat and allow to melt. Once melted, add the rum, sugar, maple syrup and cinnamon, and stir until the sugar dissolves.


Add the sliced apples and combine so that all of the apple pieces are coated with the syrup. Allow to simmer slowly for about 5 minutes, then sprinkle the flour on top. Cook until incorporated and the syrup starts to thicken slightly. Once the apple slices are pliable, immediately remove from the heat.


Assemble the pie by laying 10-12 slices side by side horizontally, slightly overlapping the edges. Gently roll up the apples in a tight spiral to form a rose shape, then place it vertically in the prepared pie shell. Repeat with all the remaining apple slices in a concentric pattern until the pie is filled, nestling each rose against the last to hold it in place. Pour any remaining spiced rum syrup over the apples to finish the filling.


Preheat oven to 200C and place the over rack in the lower third of the oven. Place the pie in the refrigerator while your oven preheats to firm up the crust and the filling.


Place pie in the oven and bake until the crust is browned and the filling is bubbling, approximately 1 hour. Ovens differ, so begin to check the progress after 45 minutes.


Remove the pie from the oven and allow to cool – you want to serve it warm, but not piping hot!


Meanwhile, prepare the white chocolate whipped cream by melting the white chocolate in 10 second spurts in a small bowl in the microwave.


Once melted, mix until smooth and set aside to cool slightly.


Whip the chilled cream until thick, then fold in the melted white chocolate, combining well.


Dust the pie generously with icing sugar, then slice and serve with a large dollop of the chocolate whipped cream and some crushed walnuts for crunch. Enjoy!


1. This pastry recipe makes enough dough for a fully covered pie. I have provided it in this quantity as this is my standard short crust pastry recipe, tried and tested. You can make this apple pie to the same recipe without the roses and with chunks of apple instead, and cover it like a traditional pie, if you wish. Should you choose to not cover the pie with pastry, you will have ample left over pastry. It can be frozen and defrosted for later use. 2. Ensure your butter is cold, not room temperature, and definitely not warm. 3. Ensure the water you add to the pastry is cold, not straight out of the tap. 4. I used Bacardi Oakheart for this recipe (it’s delicious!), but Sailor Jerry or anything similar will work just as well.

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  • Reply
    July 22, 2019 at 10:26 am

    Such a gorgeous twist on a classic apple pie! The way you rolled the apple slices is absolutely beautiful, and I love all the flavour your brought with the rum, the maple syrup and the cinnamon! Cannot wait to try it 🙂

    • Reply
      July 22, 2019 at 6:08 pm

      Thanks Sylvie! It’s definitely a winter warmer for the ages 🙂

  • Reply
    July 22, 2019 at 3:17 pm

    Looks absolutely gorgeous! I love apple pie and this one is definitely one of the prettiest I’ve ever seen ♥

    • Reply
      July 22, 2019 at 6:08 pm

      Thank you Natalie! I hope you get the chance to give it a try sometime soon 🙂

  • Reply
    July 22, 2019 at 9:41 pm

    This looks spectacular! I may need to make this for my husband’s birthday (he’s not a cake guy). I have a question about the apples: do you cut them crosswise or stem to stern? And do you core them before slicing?)

    • Reply
      August 5, 2019 at 9:49 am

      H Jayne 🙂 I cut the apples crosswise, then lay them flat side down to slice the ‘moon shape’ pieces off from there. I don’t bother with coring them first, I just slice until I get to the core – any unused bits go in the compost (if my kids don’t devour them first)!

  • Reply
    July 24, 2019 at 2:35 pm

    LOVE it – by far one of the prettiest pies I’ve seen. Now time for me to replicate it for the family

  • Reply
    July 26, 2019 at 8:42 pm

    This apple pie is so beautiful! Love the flavours of maple and spiced rum as well – sounds sooo good!

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