Let’s talk about this Apple Pie with Rosemary Buttermilk Crust because it’s high time. This crust is all you need and more in a pie crust. Maybe I have a slight obsession with rosemary? I have a hard time admitting it. Either way, this pie is fall perfection.
Total Time
1hr 20min
5.0
1 Ratings
Author: Olive and Artisan
Servings:
8
Ingredients
Rosemary Buttermilk Pie Crust Dough
•
3
cups
All-Purpose Flour
•
1
tsp
Salt
•
1
Tbsp
Granulated Sugar
•
1
Tbsp
Fresh Rosemary
, chopped
•
1
cup
Butter
, chilled
•
1/2
cup
Buttermilk
Apple Filling
•
6
Granny Smith Apples
•
1
cup
Granulated Sugar
•
2
Tbsp
Butter
•
1/2
Tbsp
Ground Cinnamon
•
1/2
tsp
Fresh Ginger
, ground
•
1/2
tsp
Ground Nutmeg
, ground
•
1/2
tsp
Ground Allspice
•
1/4
tsp
Ground Cardamom
•
1/2
Tbsp
Instant Tapioca
•
1
Tbsp
Apple Cider Vinegar
•
1
tsp
Vanilla Extract
Cooking Instructions
1.
Place All-Purpose Flour (3 cups) in a food processor with Salt (1 tsp), Granulated Sugar (1 Tbsp), and Fresh Rosemary (1 Tbsp). Cut in Butter (1 cup) a few pulses at a time until the butter is bean shaped.
2.
Add in the Buttermilk (1/2 cup) 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.
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.
4.
Add the Granulated Sugar (1 cup), Butter (2 Tbsp), Ground Cinnamon (1/2 Tbsp), Ground Nutmeg (1/2 tsp), Ground Allspice (1/2 tsp), Vanilla Extract (1 tsp), Ground Cardamom (1/4 tsp), Instant Tapioca (1/2 Tbsp), Apple Cider Vinegar (1 Tbsp) and Fresh Ginger (1/2 tsp) to the apples. Mix until uniform.
5.
On a well-floured surface, roll out the larger disk of pie dough, and place in a 9-inch glass pie pan.
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.
7.
Bake at 425 degrees F (220 degrees C) for 30 minutes.
8.
Turn oven temperature down to 350 degrees F (180 degrees C), and bake for another 10-15 minutes.
9.
Cool pie to room temperature before cutting.
Nutrition Per Serving
CALORIES
533
FAT
28.4 g
PROTEIN
5.7 g
CARBS
64.7 g
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