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Apple Pie with Rosemary Buttermilk Crust

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:

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

•

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

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.

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.

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.

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.

On a well-floured surface, roll out the larger disk of pie dough, and place in a 9-inch glass pie pan.

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.

Bake at 425 degrees F (220 degrees C) for 30 minutes.

Turn oven temperature down to 350 degrees F (180 degrees C), and bake for another 10-15 minutes.

Cool pie to room temperature before cutting.

Nutrition Per Serving

CALORIES

533

FAT

28.4 g

PROTEIN

5.7 g

CARBS

64.7 g