Rosemary Apple Pie
- ¼ cup granulated sugar
- ¼ cup water
- 2 large sprigs fresh rosemary plus 1 tsp. finely snipped fresh rosemary
- ½ cup packed brown sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 6 cups cored, peeled and sliced Granny Smith apples
- 1 tablespoon lemon juice
- 3 tablespoons whipping cream
- 1 teaspoon vanilla
- ¼ cup butter
- 1 recipe Rosemary Pastry, see recipe
- 1 egg white, beaten
- 2 teaspoons granulated sugar
Directions
- Step 1 - For rosemary syrup, in small microwave-safe bowl combine 1/4 cup granulated sugar, the water, and 2 sprigs rosemary. Microcook, uncovered, on 100% power (high) for 2 minutes. Let stand 30 minutes; remove rosemary sprigs and discard.
- Step 2 - In small bowl combine brown sugar, flour, salt and 1 teaspoon finely snipped rosemary; set aside. In very large bowl toss apples with lemon juice. Add brown sugar mixture; toss to coat. Add whipping cream, vanilla, and rosemary syrup.
- Step 3 - In large skillet melt butter over medium heat; add apple mixture. Cook over medium heat for 8 minutes, stirring occasionally. Remove from heat and set aside.
- Step 4 - Preheat oven to 375 degrees F. On lightly floured surface, slightly flatten one Rosemary Pastry ball. Roll it from center to edges into a circle 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll pastry into a 9-inch pie pan or plate. Trim pastry even with rim of pie pan; spoon in apple mixture.
- Step 5 - Roll remaining ball of pastry into a circle 12 inches in diameter. Cut large slits in pastry. Place pastry circle on apple filling; trim to 1/2 inch beyond edge of pan. Fold top pastry under bottom pastry. Crimp edge as desired. Brush with egg white and sprinkle with 2 teaspoons sugar. To prevent overbrowning, cover edge of pie with foil. Place on a foil-lined baking sheet. Bake 35 minutes. Remove foil. Bake 20 to 25 minutes more or until fruit is tender and filling is bubbly. Cool on wire rack; serve slightly warm. Makes 10 servings.
Rosemary Pastry
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon finely snipped fresh rosemary leaves
- 1 cup shortening, chilled
- ⅓ cup ice water
- 1 egg yolk, beaten
- 1 tablespoon vinegar
Directions
In a food processor combine all-purpose flour, salt, sugar and fresh rosemary leaves. Add shortening. Pulse until mixture resembles cornmeal. In a small bowl combin ice water, egg yolk, and vinegar. Add liquid mixture, 1 tablespoon at a time, to flour mixture and pulse until a soft dough forms. Divide in half; form into balls. Wrap in plastic wrap and chill 30 minutes.