Preheat the oven to 350°F (180°C).

Peel the potatoes and slice them as thinly as possible.

Cut the apples in two, remove the cores and cut each half into thin slices.

Roll out the pie crust and cut into strips 10 inches (25 cm) long and 2 inches (4 cm) wide. Brush the strips with the melted butter.

Spread the apple sauce onto the upper half of the pastry dough strips.

Alternately layer the potato and apple slices onto the apple sauce.

Fold the bottom layer of the pie crust strip onto the slices.

Brush again with butter.

Starting at the end, carefully roll the strip into a flower and place into a cupcake tin. This isn’t a very elegant process. Don’t fret if the end product looks rather un-flower like. Focus on getting the whole mess into the cupcake tin where it will all bake together into perfection.

Sprinkle the flowers with a bit of sugar.

Bake until brown. The recipe says this will take 12-15 minutes. Mine took nearly an hour. As long as you keep an eye on them to make sure they won’t burn and there’s enough butter to keep them from drying out, I reckon it’s best to let them crisp up so that the bottoms aren’t soggy.