SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Rosemary Apple Pie

Makes: 10 servings
Prep 1 hr Stand 30 mins Bake 375°F 55 mins to 1 hr Cook 8 mins Microwave 2 mins
Rosemary Apple Pie
  • 1/4  cup  granulated sugar
  • 1/4  cup  water
  • 2  large sprigs  fresh rosemary plus 1 tsp. finely snipped fresh rosemary
  • 1/2  cup  packed brown sugar
  • 1/4  cup  all-purpose flour
  • 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  teaspoons  granulated sugar

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 KitchenMake-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
  • 3  cups  all-purpose flour
  • 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)
  • Servings Per Recipe 10,
  • cal. (kcal) 487,
  • Fat, total (g) 26,
  • chol. (mg) 39,
  • sat. fat (g) 9,
  • carb. (g) 57,
  • fiber (g) 2,
  • pro. (g) 5,
  • vit. A (IU) 243,
  • vit. C (mg) 4,
  • sodium (mg) 336,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe