Cooking Instructions
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Step 1
Place
All-Purpose Flour (375 g)
in a food processor with
Salt (6 g)
,
Granulated Sugar (10 g)
, and
Fresh Rosemary (2 g)
. Cut in
Butter (240 g)
a few pulses at a time until the butter is bean shaped.
Step 2
Add in the
Buttermilk (120 mL)
and continue to pulse until the butter is pea-sized. Dump out onto a clean surface and work together and knead until it forms a ball. Cut in 2 parts making one part slightly larger than the other.
Step 3
Form each into a flattened ball and place each portion into a large zip-lock bag. Chill the dough in the fridge for 30 minutes. Peel and thinly slice the
Granny Smith Apples (6)
. Place in a medium sized bowl.
Step 4
Add the
Granulated Sugar (200 g)
,
Butter (30 g)
,
Ground Cinnamon (5 g)
,
Ground Nutmeg (1 g)
,
Ground Allspice (as needed)
,
Vanilla Extract (5 mL)
,
Ground Cardamom (as needed)
,
Instant Tapioca (6 g)
,
Apple Cider Vinegar (15 mL)
and
Fresh Ginger (as needed)
to the apples. Mix until uniform.
Step 5
On a well-floured surface, roll out the larger disk of pie dough, and place in a 9-inch glass pie pan.
Step 6
Dump the apples into the pie crust, and evenly distribute. On a well-floured surface, roll out the remaining smaller disk of dough, and cut into one-inch thick strips, and place on the pie in a diagonal lattice. Crimp edges. Cut excess dough hanging off the pie pan, and fold inward.
Step 7
Bake at 425 degrees F (220 degrees C) for 30 minutes.
Step 8
Turn oven temperature down to 350 degrees F (180 degrees C), and bake for another 10-15 minutes.
Step 9
Cool pie to room temperature before cutting.
