ROSEMARY APPLE PIE

ROSEMARY APPLE PIE

#SIAintheKitchen

I am disappointed to say I hardly did any holiday baking this year! I think baked two things at most and they weren’t even that… Christmassy? Despite being laid off from my job, I found myself with even less time to myself as I was hustling away working all of my jobs! The only holiday-esque recipe I made was a rosemary apple pie which I happily consumed 2/3 of. Yes, it was that good. And did I mention that it was my very first time making apple pie? Of course I end up making something that wasn’t traditional…

Following the inspiration from my thyme-studded quiche, I followed the same technique and instead of a savoury pie, made a sweet one with a rosemary crust. The earthiness from the rosemary paired surprisingly well with tart Granny Smith apples in this apple pie. Maybe it’s more of a tart because I used a tart pan because I don’t actually have a proper pan and it came out thinner than expected - oops! Don’t forget that once the apples cook down, they’ll shrink in size as well. Luckily, the looks didn’t compromise for the flavour.

I think for next time, I’d prepare this in a traditional way with apple chunks to prevent the apples from melding together into a paste/jam. And double up on the apples. Don’t get me wrong - the flavour was perfect. Will have to try this again later the year!

ROSEMARY APPLE PIE TART - makes 1 10” pie (adapted from The Baker Chick)

Crust

1 cup butter, ice cold and cubed

1 1/2 cup all-purpose flour

1 tbsp granulated sguar

1/2 tsp kosher salt

1 sprig fresh rosemary, leaves only, chopped

up to 2 tbsp ice cold water

Apple pie filling

2 large Granny Smith apples, peeled, and thinly sliced

1 spring fresh rosemary, leaves only and chopped

1/2 cup granulated sugar

1 tbsp all-purpose flour

2 tsps ground cinnamon

1/4 tsp ground cloves

1/4 cup almond milk

1. In your food processor, pulse the butter, sugar, salt, flour and rosemary together. If the mixture is not moist enough, add in some water 1 tsp at a time until you can press the dough together in-between two fingers and it sticks. Split the dough into two, roll into two balls and wrap them in Saran Wrap. Set aside in the fridge while you prep the filling, about 30 minutes.

2. Preheat the oven to 400F and grease a 10” pie pan. Set aside.

3. Peel and slice the apples and place into a bowl. Add in the sugar, cinnamon, cloves and flour and toss until evenly dispersed.

4. Take out one of the chilled dough balls and roll onto a floured surface. Roll out into a circular shape until 1/4” thick. (I found that I used about 2/3 of the total dough and had to take some form the other ball for it to fit my 10” pie pan, FYI). Transfer this dough to the pie pan and press into the pan. Trim off any excess and poke holes throughout the dough. Pour in the apple filling and even out.

5. Roll out the remaining dough and cut into lattice strips. Weave the dough and place over the filling. Brush with almond milk and bake at 400F for 15 minutes. Lower the heat to 350F and bake for another 35 - 45 minutes or until golden.