Crust: Add the ingredients to a food processor and pulse until the butter is the size of rice. In the same manner add all the ingredients to a medium size bowl and cut together using a pastry knife until the butter is the size of rice.
Knead the dough for 1 to 2 minutes and chill for 45 minutes.
Take out the dough from the refrigerator and roll it out until it is 1/8” thick. Mold to an 8” tart shell. Remove excess and set aside.
Streusel: In a medium size bowl cut together all ingredients until the butter is the size of rice and sprinkle it into the bottom of the pie crust tart shell. Chill.
Filling: Roll out each shaven apple and cut into 2’ feet sections. Brush with lemon juice and evenly sprinkle on sugar and cinnamon. Roll each apple up to make a rose and cut in half.
Place the roses right onto the chilled streusel pie crust until it is tightly packed.
Drizzle the top of the pie with melted butter and bake for 45 to 50 minutes or until lightly browned on top and cooked throughout.
Cool completely before dusting with powdered sugar and serving.