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 (2 tsp), Ground Nutmeg (as needed), Ground Allspice (as needed), Vanilla Extract (1 tsp), Ground Cardamom (as needed), Instant Tapioca (2 tsp), Apple Cider Vinegar (1 Tbsp) and Fresh Ginger (as needed) 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.