Rosemary Apple Pie Recipes

ROSEMARY APPLE PIE

Steps:

• For the crust: In a large bowl (or the bowl of a food processor,) combine the flour, salt, sugar, and rosemary. Stir together or pulse in the food processor until well- combined. Add the butter chunks and cut into the flour with a pastry cutter, two knives, or use your hands to spread and work the butter into the flour until it forms chunks no bigger than peas. (If using a food processor, pulse until the butter is broken down to small pieces.) Mix the ice water and vinegar together, and add it to the dry mixture gradually, mixing and folding with your hands until the dough comes together in a cohesive ball. (Don't get too moist, just enough to form a disk.) If using food processor, stream the water/vinegar in while processing. Turn dough onto a sheet of plastic wrap and divide into 2 equal pieces. Form 2 disks and wrap well- chilling for a minimum of 60 minutes. For the filling: In a small saucepan, combine the rosemary sprigs, 1/2 cup of water, and 1/2 cup of sugar. Cook until sugar melts and rosemary loses color, about 5 minutes. Then turn to low and let the rosemary steep into the syrup a few minutes more. Remove from heat and set aside. In a large bowl, toss the apples with lemon juice, the cinnamon, flour, and rosemary syrup. toss well and set aside while you roll out the pie dough. To assemble and bake: When the dough has chilled enough, roll out one sheet to about 12 inches diameter and drape inside your 9-inch pie dish. Fill with the apple mixture. Roll out the other disk of pie dough, and either cut strips for a lattice crust, or just keep it simple and drape it over the top as is. Crimp/trim the edges and if you are doing a traditional double crust, cut a couple slits in the top for steam to escape. Brush the crush with beaten egg and sprinkle with sugar. Pop the whole pie into the fridge or freezer until ready to bake. (I suggest doing this for a few minutes or until the crust feels cold and hard to the touch. This will help it keep it's shape while you bake it.) Preheat oven to 400F. Bake on a cookie sheet (for leaky juices,) for 15 minutes, and then reduce heat to 350F and bake for another 45-60 minutes, or until the crust is deep golden and insides are bubbly. Cool slightly before serving.

ROSEMARY-THYME APPLE PIE

Steps:

• Whisk flour, sugar, and salt together in a large bowl. Place in the freezer for 30 minutes.
• Fill a 1-cup liquid measuring cup with water. Drop in 3 ice cubes; set aside.
• Remove butter and flour mixture from freezer. Grate butter into the flour mixture quickly. Toss using a spatula or an electric mixer to incorporate the grated butter. Drizzle 1/2 cup ice water into the bowl and mix, adding a little more water at a time until dough begins to form large clumps. Gather and lightly knead clumps of dough together into a mound using your hands.
• Divide dough in 1/2 and wrap each portion separately in plastic wrap. Refrigerate for at least 1 hour.
• When ready to bake, roll dough out on a lightly floured surface and place bottom crust into a 9-inch pie pan. Roll out second crust and slice dough into long, 3/4-inch wide strips using a rotary pizza cutter.
• Preheat the oven to 425 degrees F (220 degrees C).
• Fill bottom pie crust with apples. Cover with dough strips, weaving into a lattice crust; crimp edges to seal. Place pie in the refrigerator.
• Melt butter in a saucepan over medium heat. Stir in flour to form a paste. Add white sugar, brown sugar, water, rosemary, and thyme. Bring to a boil. Reduce heat quickly and let simmer until rosemary and thyme are very aromatic and sauce has thickened, 5 to 7 minutes.
• Take pie out of the refrigerator and gently and slowly pour caramelized liquid over the crust, distributing it as evenly as possible so that some liquid gets into all openings of the lattice.
• Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
• Continue baking until apples are soft, 35 to 45 minutes. Remove pie from the oven and let cool on a wire rack before serving.

ROSEMARY APPLE PIE TEA

Steps:

• Cut the vanilla bean into little pieces.
• Assemble all the ingredients and place in a tea ball. Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later.
• Place tea ball in hot water and steep for 10 minutes.

ROSEMARY APPLE PIE

Steps:

• Rosemary Syrup: 1/4 c sugar, water, rosemary sprigs in bowl. Microwave 2 mins on high; let stand 30 mins. Discard sprigs. In a small bowl combine brown sugar, flour, slat, and chopped rosemary; set aside. In a very large bowl toss apples with lemon juice. Add brown sugar mixture; toss to coat. Add whipping cream, vanilla, and rosemary syrup. In a lg skillet melt butter over medium heat, add apple mixture. Cook for 8 min, stirring occasionally. Remove from heat and set aside. Preheat oven 375. On lightly floured surface, slightly flatten one Rosemary Pastry ball. Roll it from center to edges into a circle 12" diameter. Wrap pastry circle around the rolling pin. Unroll into a 9 " pie pan, spoon in apple mixture. Roll remaining ball of pastry into a 12" circle. Cut large slits in pastry. Place pastry circle on apple filling; trim to 1/2" beyond edge of pan. Fold top pastry under bottom pastry. Crimp edge. Brush with egg and sprinkle with 2t sugar. To prevent overbrowning, cover edge of pie with foil. Place on foil lined sheet. bake 35 mins. Remove foil. Bake 20-25 min or until fruit is tender. and filling is bubbly. Cool on wire rack, serve slightly warm.