Rosemary Apple Pie

Whether making your first pie or a seasoned pro, try this recipe. The exotic mix of apple and rosemary flavors make it deliciously delectable.

Rosemary Apple Pie
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24 users rated this recipe an average rating of 4.0
Makes:
10 servings
Prep:
1 hr
Stand:
30 mins
Bake:
55 mins to 1 hr 375°F
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Rosemary Apple Pie

Ingredients
1/4
cup water
2
large sprigs fresh rosemary plus 1 tsp. finely snipped fresh rosemary
1/2
cup packed brown sugar
1/4
teaspoon salt
6
cups cored, peeled and sliced Granny Smith apples
1
tablespoon lemon juice
3
tablespoons whipping cream
1
teaspoon vanilla
1/4
cup butter
1
recipe Rosemary Pastry, see recipe
1
egg white, beaten
2

Directions

  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.
  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.
  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.
  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.
  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.

From the Test Kitchen

Make-Ahead Tip:

Bake and cool the pie, then refrigerate for up to 24 hours. Or to freeze an unbaked pie, treat apples with an ascorbic-acid color keeper. Assemble the pie in a metal or freezer-to-oven pie plate, then place it in a labeled freezer bag. Freeze for up to 4 months.

Rosemary Pastry

Ingredients

1
teaspoon salt
1
teaspoon sugar
1/2
teaspoon finely snipped fresh rosemary leaves
1
cup shortening, chilled
1/3
cup ice water
1
egg yolk, beaten
1
tablespoon vinegar

Directions

    Rosemary Pastry:
  1. 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.

Nutrition Facts

(Rosemary Apple Pie)
    Per serving:
  • 487 kcal cal.,
  • 26 g fat
  • (9 g sat. fat,
  • 39 mg chol.,
  • 336 mg sodium,
  • 57 g carb.,
  • 2 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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