I’ve seen custard tarts topped with apple “roses” and wanted to make something similar for our Christmas dessert. Since we made our own maple syrup this year, I wanted to use a maple custard. We had a big bag of walnuts, so I used those for the crust.

Maple Custard:

• 1.5 cups whole milk
• 6 egg yolks
• 1/2 cup maple syrup
• 3T corn starch
• 1t vanilla extract
• 1/4t sea salt

Combine all ingredients in a double boiler (or a metal bowl on top of a pot). Select a medium heat (‘4’ on my cooktop). Whisking constantly, heat custard until it thickens. Remove from heat, cover with cling film, and refrigerate.

Apple Roses:

• 2 apples
• 1/2 cup fresh orange juice
• 1/2 cup sugar
• 1/2 cup melted butter

The instructions used a mandolin to slice the apples, I used a spiral food slicer. Worked well. Combine orange juice, butter, and sugar in a bowl and mix. Gently stir in apple pieces so they are covered. Let sit for 10 minutes.

To assemble – spread custard into cooled pie crust. Curl apple slices around themselves to make rose shapes and gently press into custard.

I used a walnut crust for this pie — it’s a great combination.