Apple Rosemary Pie

By DK on Nov 20, 2012
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Given that we are not dessert lovers, its no wonder I don't have that many pies in the site.  But a recent visit to an Aunt's place changed all that. They have a huge garden with all kinds of fruits and veggies. So every time we visit them, we are rewarded with a bag of fresh, organic produce. This time around we got to pluck out bags and bags of Granny Smith apples right from the tree. It sure was fun!
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Given the amount of apples we got home, I knew that the time to bake some Apple pie had arrived. I have abundant rosemary shrubs growing in my garden and keep finding excuses to use them. A quick search on the internet brought me to this beautiful Apple Rosemary pie recipe. Keeping my new year resolution in mind, I adapted the recipe with satisfactory changes. The best part is, you wouldn't know that this pie is better, health wise, for you.
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I switched the white flour with Whole wheat pastry flour. Instead of butter, I use coconut oil. You wouldn't taste or smell coconut when you take a bite of the warm pie. I did the swap for reducing the cholesterol content that comes with  butter. Blond cane sugar replaced the white. Apart from that, the rest of the recipe was kept to the original.
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I have to say that, of all the Apple pies I have eaten before, this one takes the cake (or the pie!). That crust alone sold the recipe for me. Immensely flaky and aromatic with the rosemary sprigs, it balanced perfectly well with the earthy and sweet apples.  I wondered if the rosemary would overpower it, but instead it was subtle and yet distinct enough to sense with every bite. The sweet tart apples were infused beautifully with the herb and you also got a hint of vanilla. The richness was from the cream and coconut oil which did a good job for butter. All in all, the time you put in, is rewarded 10 times over and that you know is very rare in the real world :) 
References

Adapted from a recipe at bhg.com

Basic Information
Prep Time: 30 min to 1 hour
Cook Time: 30 min to 1 hour
Serves: 8+ people
Yield: Makes 10 Servings
Ingredients
    For the Rosemary Pie Crust
  • 3 cups Whole Wheat Pastry Flour
  • 1 tsp Sea Salt
  • 1 tsp Cane Sugar
  • 1/2 tsp finely snipped fresh Rosemary leaves
  • 1 cup Vegetable Shortening, chilled - see Tips
  • 1/3 cup ice Water
  • 1 Egg yolk, beaten
  • 1 tbsp Vinegar
    For the Rosemary Apple Pie
  • 1/4 cup Cane Sugar
  • 1/4 cup Water
  • 2 large sprigs fresh Rosemary plus 1 tsp. finely snipped fresh Rosemary
  • 1/2 cup packed Brown Sugar
  • 1/4 cup Whole Wheat Pastry Flour
  • 1/4 tsp Sea Salt
  • 6 small-med Granny Smith apples, see Tips
  • 1 tbsp Lemon juice
  • 3 tbsp Whipping Cream
  • 1 tsp Vanilla
  • 1/4 cup Coconut Oil, see Tips
  • 1 recipe Rosemary Pie Crust
  • 1 Egg white, beaten
  • 2 tsp Cane Sugar
Tips
1. Apples: You would need enough to make 6 cups worth of sliced apples.
2. Coconut Oil: I use Organic Extra Virgin Coconut oil. If you are not comfortable using all Coconut oil, then replace 2 tbsp with butter. Or else use all butter. In case you are wondering, you don't get any taste of the coconut in the pie.
3. Vegetable Shortening: I use the Non-hydrogenated, Organic variety with 0 trans fats, that's made from palm oil.

If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven

For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
Method
1
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.
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2
Next let's prepare the Pie crust. In a bowl, combine flour, salt, sugar and fresh rosemary leaves.
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3
Add shortening.
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4
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.
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5
In a small bowl combine ice water, egg yolk, and vinegar.
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6
Add this mixture, 1 tablespoon at a time, to flour mixture and pulse
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7
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.
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8
Divide in half and form each into balls.
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9
Wrap in plastic wrap and chill 30 minutes.
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10
While the rosemary syrup was steeping  and the dough chilling, I did the prep work for the apples. Peel the apples.
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11
Core the apples.
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12
Slice them into thin pieces.
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13
Toss the sliced apples along with lemon juice in a large bowl.
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14
In another bowl combine brown sugar, flour, salt and 1 teaspoon finely snipped rosemary.
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15
Add this brown sugar mixture to the apples and toss to coat.
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16
Strain the Rosemary Syrup. If you did not chop them into leaves and used the whole sprigs, then simply discard the sprigs.
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17
Add whipping cream, vanilla, and rosemary syrup to the apples. Combine well.
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18
In large skillet melt coconut oil over medium heat and add the apple mixture.
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19
Cook over medium heat for 8 minutes, stirring occasionally. Remove from heat and set aside.
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20
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.
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21
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;
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22
Spoon in the apple mixture.
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23
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 :) :)
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24
Cut large slits on the top. I did 3 slits with the center one longer. Brush with egg white
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25
and sprinkle with 2 teaspoons sugar.
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26
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 :).
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27
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.
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Serve slightly warm. These were great as they are, but if you really insist, go ahead and serve it with a dollop of icecream. :) Thanksgiving Recipes | Christmas Recipes | American Food recipes I kept reaching out for the crust. Those were deliciously flaky and addictive. But, those luscious moist aromatic apples made the best pair to the crust. Together, they created sweet sensations on my palate. Thanksgiving Recipes | Christmas Recipes | American Food recipes
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5 Responses to “Apple Rosemary Pie”
  1. Karen Milburn

    I found your site when I Googled rosemary recipes. My shrub is monstrous and I use the herb all of the time, but never in desserts. It just so happened that I had all of the ingredients on hand. I used more rosemary than called for as a personal preference, and I loved the pie. I think I am going to add rosemary to all of my pie crusts from now on. Delish! Thanks!

  2. Archana Brian

    Hi Dk, In India its difficult to find fresh rosemary…can i use the dried ones? i wonder if the taste might change?

  3. Maya

    The pie looks super delicious! I commend you for continuing to bring us new recipes even though you have a little one to care for:-)

  4. Divya

    I have been following your site for a while and like the way you present the recipe in a step by step manner with pictures for each step. I love browsing the site when I feel hungry or homesick! This apple Rosemary pie is aromatic thru ur pictures!! :) will definitely give it a try..

  5. Rosemary in pie, thats truly amazing..

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