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.
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Rosemary Apple Pie
Directions
- 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.
- 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.
- 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.
- 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.
- 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
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.
Nutrition Facts (Rosemary Apple Pie)
- Per serving:
- 487 kcal ,
- 26 g fat
- (9 g sat. fat ,
- 39 mg chol. ,
- 336 mg sodium ,
- 57 g carb. ,
- 2 g fiber ,
- 5 g pro.