Rosemary Apple Pie Tea Recipes

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.

RASPBERRY LEAF, ROSEMARY AND ORANGE ICED TEA

Steps:

• Place rosemary, orange and raspberry leaves in a jug or jar that will hold at least 4 cups (1 liter).
• In a covered medium pot, bring 4 cups of water and marmalade to a boil, stirring occasionally. Remove from heat.
• If using fresh herbs, allow the mixture to cool for a few minutes. If using dried, pour over the herbs immediately. Allow to steep for 10 -15 minutes.
• Pour through a strainer into a jug and refrigerate for 3 to 6 hours.
• Serve chilled over ice, garnished with orange slices and raspberries.

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.