Rosemary Apple Pie

By chelyc13

Ingredients

• FOR PASTRY:
• 3 cups all purpose flour
• 1 tsp. salt
• 1 tsp. sugar
• 1/2 tsp. finely snipped fresh rosemary leaves
• 1 cup shortening, chilled
• 1/3 cup ice water
• 1 egg yolk, lightly beaten
• 1 tblsp. vinegar
• FOR FILLING:
• 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 tsp salt
• 6 cups cored, peeled, sliced granny smith apples
• 1 tblsp lemon juice
• 3 tblsp whipping cream
• 1 tsp. vanilla
• 1/4 cup butter
• 1 egg white, beaten
• 2 tsp. granulated sugar

Preparation

Step 1

FOR PASTRY:

1. In large bowl combine flour, salt, sugar, and rosemary; cut in shortening until mixture resembles cornmeal.

2. In small bowl combine ice water, egg yolk, and vinegar. Add liquid mixture, 1 tblsp at a time, to flour mixture using a fork to mix, until flour misture is moistened. Divide in half; form into balls. Wrap in plastic wrap and chill 30 minutes.

(Food processor method: in food processor combine flour, salt, sugar, and rosemary leaves. Add shortening. Pulse until mixture resembles cornmeal. Add liquid mixture, 1 tblsp at a time, until moistened. Proceed as above.)

FOR PIE:

1. For rosemary syrup, in a small microwave safe bowl combine 1/4 cup sugar, the water, and 2 sprigs rosemary. Microcook, uncovered, on 100% powder 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; st aside. in very large bowl toss apples with lemon juice. Add brown sugar mix; toss to coat. Add whipping cream, vanilla, and rosemary syrup.

3. In large skillet metl 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. 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 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 112 inch in diameter. Cut large slits in pastry. Place pastry circle on apple filling; trim to 1/2 inch beyond ede of pan. Fold top pastry until 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 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.