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.
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