food

American as (rosemary) apple pie

Apple pie
Photo by Natalie Serafini

An autumn afternoon is perfectly accompanied by tea and baking. One rainy Sunday, I bought some crisp apples, brewed spicy ginger tea, and set to work on making an apple pie. Since my roommate’s herbs are still in season, I also added in a little twist on the classic!

ROSEMARY APPLE PIE

Ingredients

  • Pie crust. (For ease, I used a prepared crust from the store, but why not make your own? This recipe from Martha Stewart is sure to be a good one! You should have enough pie crust/dough for the bottom, and to cover your pie filling.)
  • Three to four apples, cut into thin slices.
  • Enough honey and/or maple syrup to coat the apples. (I did roughly a tablespoon per apple.)
  • 3/4 of a lemon, juiced.
  • A light dusting of brown sugar.
  • A light dusting of cinnamon.
  • A small handful of rosemary, chopped.

Apple pie

Photo by Natalie Serafini

These are all approximate amounts, but it’s hard to mess up the recipe. Don’t throw in too much cinnamon, and be sure to coat all the apple slices with honey/maple syrup. The delicious fruit and pastry will take care of the rest!

Put the apple slices in a bowl, and pour lemon juice over the slices. Mix together, then pour over the honey and/or maple syrup. Again, you just want to coat the apples, so they won’t desiccate while gettin’ toasty in the oven. 

Sprinkle some brown sugar and cinnamon over the apple slices. I like to put a bit more cinnamon than brown sugar: it will be sweet enough, between the apples’ natural sweetness, honey, and maple syrup. Finally, toss in your chopped rosemary, and mix everything together. 

Apple pie

Photo by Natalie Serafini

Fill the bottom pie crust, and finish it off with the top crust. If you’re feelin’ fancy and have enough dough, make a lattice to cover the filling! If not, you can still get fancy with a wee bit of rosemary, or some leftover apple slices to top it off. Sprinkle the dough with some final brown sugar and cinnamon. 

My pie baked at 400F, for eight minutes. Follow the directions for cooking your pie crust, so it’s a beautiful golden brown. Serve topped off with a scoop or two of vanilla ice cream, and enjoy! 

Apple pie

Photo by Natalie Serafini

Thinking of trying this recipe out? Tag me on Instagram @natalieseraf, or on Twitter @natalieseraf 

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