Apple Pie with Rosemary Buttermilk Crust

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.