All-Purpose Flour (3 cups)
in a food processor with
Salt (1 tsp)
Granulated Sugar (1 Tbsp)
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.
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)
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.