It's been said before, and I'm going to say it again: it is hard to improve upon a classic apple pie. I mean, there is a very good reason why it is a classic--it's fantastic. I love apple pie. I love it for dessert, snacks, even breakfast. Heck, I even let my kids eat it for dinner before. :) So, yeah, I love apple pie.
I also love variety. I
blame thank my mother for that one--she is always looking for something new to try. We very much believe in the whole "variety is the spice of life."
Anyway, with these things in mind, I keep making a lot of different apple pies. I think I have made five this season. Yes, you read correctly, five. In my defense, apple pie is one of the few truly great dairy-free/egg-free desserts out there and since I am on a forced dairy-free/egg-free diet (due to allergic breastfeeding baby), it's one of my few guilty pleasures. And I just plain like it. And our neighbors were generous with their apples.
Anyway, this Rosemary Apple Pie is fantastic; definitely one of my favorite apple pies.
True, true, rosemary is traditionally a savory spice, but let me tell ya, it is marvelous with apples. The rosemary is only in the crust and there is only enough of it to add a very interesting under-current of flavor. A little warmth, a little complexity. It's great. Totally worth a try.
And, even with all my apple pie making, I must say this is the first time I've tried a lattice crust. It was easier than I thought and kind of fun.
So, if you are going to try this out, I would recommend just making your favorite apple pie recipe and then adding 1 1/2 tsp. of dried rosemary (or about 1 Tbsp. of fresh rosemary) to the pastry dough. Essentially, that's all I did.
What's that? don't have a favorite recipe? Well, let me lend you mine. :) I must say, I pretty much wing it for the filling, but here is my best guess.
2 ½ c. all-purpose flour
1 tsp. salt
1 Tbsp. sugar
1 ¼ c. shortening
1 ½ to 2 tsp. dried rosemary
½ c. water + 1 tsp. vinegar
This part is very adaptable and easy to just “wing.”
Enough tart apples to fill your pie crust. about 8 cups? About 8 medium apples?
Juice of 1 lemon
½ to ¾ c. sugar depending on how tart your apples are or how tart you like your pie
Dash of salt
1-3 tsp. of cinnamon depending on how cinnamon-y you like your pie. I just add it until it looks medium-brown.
Sometimes I add sprinkles of nutmeg, cloves and/or allspice
Sometimes 1 tsp. of vanilla is delicious.
About ¼ c. flour
Prepare crust: Combine the flour, salt, and sugar in a bowl. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the rosemary. Then, slowly add the water and stir until the dough starts to come together—until it is soft but not sticky. Do not overmix. Prepare 4 pieces of plastic wrap by placing two pieces side-by-side on the counter and two pieces ready to place on top. Put the crust dough on the plastic wrap and cover with the two top pieces.
Roll the dough out, remove the top of the plastic wrap and invert into the pie pan. Remove the remaining plastic wrap. Trim the dough edges and decorate as desired or leave plain and add a lattice top after adding the apples.
Filling: Mix the peeled, sliced apples with the lemon juice, sugar, salt, cinnamon, flour and optional seasonings. Dump into your pie crust. Add your top pie crust or lattice crust as desired.
Hope you enjoy your pie!
Click here to print.