We love what rosemary does in this simple pie. Slightly woodsy, slightly savory, and not at all what you might expect from an apple pie. Just perfect with a small scoop of vanilla ice cream.
- Basic Pie Dough
- 3 tablespoon all-purpose flour
- 3 tablespoon sugar
- 1 ½ teaspoon chopped fresh rosemary
- ¼ teaspoon salt
- 1-pound sweet apples, such as Cortland, Northern Spy, Empire, Golden Delicious, or a combo
- 2 tablespoons bourbon, brandy, Applejack, or dark rum
- 2 tablespoon unsalted butter, cut into bits
- 1 large egg beaten with 1 teaspoon water
- Prep Time: 30m
- Cook Time: 1hr
On a lightly floured work surface, roll the dough out to a 12-inch round and transfer to a large baking sheet.
In a small bowl, whisk together the flour, sugar, rosemary, and salt. Sprinkle half of the mixture over the dough, leaving a 2-inch border all around.
Preheat the oven to 350ºF.
Peel, core, and cut the apples into ¼-inch-thick slices. As you work, transfer the apples to a bowl and toss with the bourbon. Arrange the apples and slightly overlapping concentric circles on top of the flour mixture, leaving the same 2-inch border. (If any bourbon remains in the bowl, drizzle it over the apples.) Sprinkle the top of the apples with the remaining flour mixture. Fold the border of the pie over the apples. Dot the apple with the butter and brush the dough with the egg wash.
Bake for 1 hour, or until the crust is golden brown and the apples are tender. Let cool on the baking rack.
This recipe can be found in our Beekman 1802 Heirloom Cookbook.