Rosemary Apple Pie
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Recipe type: Dessert
Author: Jen
Ingredients
Directions
  1. Measure out all crust and mixing ingredients and place in the freezer for 15 minutes.
  2. Make the dough:
  3. Place the food processor bowl back on the motor with the blade, carefully. Combine flour, salt, sugar and rosemary in the food processor. Mix.
  4. Add butter cubes and pulse until the mixture begins to resemble coarse meal with varying sizes lumps of butter
  5. Add the vinegar and pulse to mix. Add one tablespoon of water at a time, pulsing to incorporate, until the mixture begins to clump together. It's at this point that I transferred to a bowl. Add water until the dough holds together without being overly wet. Dough should be slightly crumbly, but hold together when pinched. If too wet, add more flour.
  6. Divide the dough into two equal parts and gently shape into two flat round discs. Wrap in plastic wrap and refrigerate, or place in freezer for a shorter time period, for at least one hour.
  7. Now, prep the apples:
  8. Toss apple slices in lemon. Add sugar, nutmeg, salt, rosemary and vanilla.
  9. Cook the slides in a large skillet. Over medium heat, melt butter in the pan (small amount), and cook the slices and flip until they caramelize. Don't crowd the slides in the pan. Place in a bowl. Keep doing this with all the apples. Keep any liquid that's left at the bottom of the bowl(s).
  10. Finish the pie:
  11. Place a 9" pie plate in the freezer. Remove one dough disc from the refrigerator and let sit at room temperature until lit's easy to roll, but still chilled. Lightly flour your work surface and roll dough out to a 12" circle, between 1/8 - 1/4" thick. Place in the bottom of the chilled 9" pie plate. Trim edge at pie plate rim. And prick bottom with fork. Return to the refrigerator to chill.
  12. Remove second dough disc and roll out to a 12" circle on a lightly floured surface. Decorate and cut air holes, if desired.
  13. Take out pie dish. Pour in cooled apples and any remaining liquid.
  14. Place top dough on top of the apples and pinch the top and bottom dough edges together to enclose the apples.
  15. Make the egg wash:
  16. Beat the egg in a small dish and mix in cream. Lightly brush the egg wash over the top of the pie and along the edges. Sprinkle with coarse sugar.
  17. Bake:
  18. at 400 degrees Fahrenheit for 30 minutes. Cover edges with aluminum foil if browning too quickly. Continue to cook in 7 minute intervals, as needed, until the crust is golden brown and flaky.
Recipe by Wine and a Spoon at http://wineandaspoon.com/rosemary-apple-pie/