First prepare the rosemary Syrup. In a m/w safe bowl combine 1/4 cup sugar, the water, and 2 sprigs rosemary. Micro cook, uncovered, on 100% power (high) for 2 minutes. Let stand 30 minutes; You can do this on stove top too.
Next let's prepare the Pie crust. In a bowl, combine flour, salt, sugar and fresh rosemary leaves.
If you have a food processor, these steps would be much easier. You can now pulse these ingredients until mixture resembles cornmeal. I just used my fingers to do the same.
In a small bowl combine ice water, egg yolk, and vinegar.
Add this mixture, 1 tablespoon at a time, to flour mixture and pulse
until a soft dough forms.
Note: I had to add additional few tsp of cold ice water to make the dough softer. I suspect that was because I used my hands to knead the dough and that which probably you might not need the additional liquid if using the processor.
Divide in half and form each into balls.
Wrap in plastic wrap and chill 30 minutes.
While the rosemary syrup was steeping and the dough chilling, I did the prep work for the apples. Peel the apples.
Slice them into thin pieces.
Toss the sliced apples along with lemon juice in a large bowl.
In another bowl combine brown sugar, flour, salt and 1 teaspoon finely snipped rosemary.
Add this brown sugar mixture to the apples and toss to coat.
Strain the Rosemary Syrup. If you did not chop them into leaves and used the whole sprigs, then simply discard the sprigs.
Add whipping cream, vanilla, and rosemary syrup to the apples. Combine well.
In large skillet melt coconut oil over medium heat and add the apple mixture.
Cook over medium heat for 8 minutes, stirring occasionally. Remove from heat and set aside.
Preheat oven to 375 degrees F.
On lightly floured surface, slightly flatten one Rosemary Pastry ball. Roll it from center to edges into a circle 12 inches in diameter.
Wrap pastry circle around the rolling pin. Unroll pastry into a 9-inch pie pan or plate. Trim pastry even with rim of pie pan;
Spoon in the apple mixture.
Roll remaining ball of pastry into a circle 12 inches in diameter. Place pastry circle on apple filling; trim to 1/2 inch beyond edge of pan. Fold top pastry under bottom pastry. Crimp edge as desired. I wanted to do a decent job with the crimping but my little one kept jumping up and down, demanding that I hand over "his cake"! So, I ended up doing a "rustic" job :) :)
Cut large slits on the top. I did 3 slits with the center one longer. Brush with egg white
and sprinkle with 2 teaspoons sugar.
To prevent overbrowning, cover edge of pie with foil. Place on a foil-lined baking sheet. I covered the edges with a pie shield that I have been meaning to put to good use for ages.
Note: Only when I was processing the photos did I realize that my little one did a little debut in my site. Yes, those teeny tiny fingers trying to creep up to the pie are certainly not mine :).
Bake 35 minutes. Remove foil/pie shield. Bake 20 to 25 minutes more or until fruit is tender and filling is bubbly. Cool on wire rack.