Best Rosemary Apple Pie Recipes

ROSEMARY-THYME APPLE PIE

Steps:

• Whisk flour, sugar, and salt together in a large bowl. Place in the freezer for 30 minutes.
• Fill a 1-cup liquid measuring cup with water. Drop in 3 ice cubes; set aside.
• Remove butter and flour mixture from freezer. Grate butter into the flour mixture quickly. Toss using a spatula or an electric mixer to incorporate the grated butter. Drizzle 1/2 cup ice water into the bowl and mix, adding a little more water at a time until dough begins to form large clumps. Gather and lightly knead clumps of dough together into a mound using your hands.
• Divide dough in 1/2 and wrap each portion separately in plastic wrap. Refrigerate for at least 1 hour.
• When ready to bake, roll dough out on a lightly floured surface and place bottom crust into a 9-inch pie pan. Roll out second crust and slice dough into long, 3/4-inch wide strips using a rotary pizza cutter.
• Preheat the oven to 425 degrees F (220 degrees C).
• Fill bottom pie crust with apples. Cover with dough strips, weaving into a lattice crust; crimp edges to seal. Place pie in the refrigerator.
• Melt butter in a saucepan over medium heat. Stir in flour to form a paste. Add white sugar, brown sugar, water, rosemary, and thyme. Bring to a boil. Reduce heat quickly and let simmer until rosemary and thyme are very aromatic and sauce has thickened, 5 to 7 minutes.
• Take pie out of the refrigerator and gently and slowly pour caramelized liquid over the crust, distributing it as evenly as possible so that some liquid gets into all openings of the lattice.
• Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
• Continue baking until apples are soft, 35 to 45 minutes. Remove pie from the oven and let cool on a wire rack before serving.

ROSEMARY APPLE PIE TEA

Steps:

• Cut the vanilla bean into little pieces.
• Assemble all the ingredients and place in a tea ball. Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later.
• Place tea ball in hot water and steep for 10 minutes.

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.