Rosemary Apple Pie

Instructions

For the crust:

In a large bowl (or the bowl of a food processor,) combine the flour, salt, sugar, and rosemary. Stir together or pulse in the food processor until well- combined.

Add the butter chunks and cut into the flour with a pastry cutter, two knives, or use your hands to spread and work the butter into the flour until it forms chunks no bigger than peas. (If using a food processor, pulse until the butter is broken down to small pieces.)

Mix the ice water and vinegar together, and add it to the dry mixture gradually, mixing and folding with your hands until the dough comes together in a cohesive ball. (Don't get too moist, just enough to form a disk.)

If using food processor, stream the water/vinegar in while processing.

Turn dough onto a sheet of plastic wrap and divide into 2 equal pieces. Form 2 disks and wrap well- chilling for a minimum of 60 minutes.

For the filling:

In a small saucepan, combine the rosemary sprigs, 1/2 cup of water, and 1/2 cup of sugar. Cook until sugar melts and rosemary loses color, about 5 minutes. Then turn to low and let the rosemary steep into the syrup a few minutes more. Remove from heat and set aside.

In a large bowl, toss the apples with lemon juice, the cinnamon, flour, and rosemary syrup. toss well and set aside while you roll out the pie dough.

To assemble and bake:

When the dough has chilled enough, roll out one sheet to about 12 inches diameter and drape inside your 9-inch pie dish.

Fill with the apple mixture and dot with the 2 T butter, cut into small cubes.

Roll out the other disk of pie dough, and either cut strips for a lattice crust, or just keep it simple and drape it over the top as is.

Crimp/trim the edges and if you are doing a traditional double crust, cut a couple slits in the top for steam to escape.

Brush the crush with beaten egg and sprinkle with sugar.

Pop the whole pie into the fridge or freezer until ready to bake. (I suggest doing this for a few minutes or until the crust feels cold and hard to the touch. This will help it keep it's shape while you bake it.)

Preheat oven to 400F. Bake on a cookie sheet (for leaky juices,) for 15 minutes, and then reduce heat to 350F and bake for another 45-60 minutes, or until the crust is deep golden and insides are bubbly. Cool slightly before serving.