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RECIPE
17 INGREDIENTS9 STEPS1hr 20min

Apple Pie with Rosemary Buttermilk Crust

5.0
1 Ratings
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.
Apple Pie with Rosemary Buttermilk Crust Recipe | SideChef
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.
Olive and Artisan
Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/
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Olive and Artisan
Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/
1hr 20min
Total Time
$1.30
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8

Rosemary Buttermilk Pie Crust Dough

1 tsp
1 Tbsp
Fresh Rosemary , chopped
1 cup
Butter , chilled
1/2 cup
Buttermilk

Apple Filling

2 Tbsp
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
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Nutrition Per Serving

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CALORIES
575
FAT
28.6 g
PROTEIN
5.7 g
CARBS
74.9 g

Cooking Instructions

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Step 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.
Step 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.
Step 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.
Step 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.
Step 5
On a well-floured surface, roll out the larger disk of pie dough, and place in a 9-inch glass pie pan.
Step 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.
Step 7
Bake at 425 degrees F (220 degrees C) for 30 minutes.
Step 8
Turn oven temperature down to 350 degrees F (180 degrees C), and bake for another 10-15 minutes.
Step 9
Cool pie to room temperature before cutting.
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Nutrition Per Serving
Calories
575
% Daily Value*
Fat
28.6 g
37%
Saturated Fat
17.4 g
87%
Trans Fat
--
--
Cholesterol
74.2 mg
25%
Carbohydrates
74.9 g
27%
Fiber
4.3 g
15%
Sugars
37.2 g
--
Protein
5.7 g
11%
Sodium
328.7 mg
14%
Vitamin D
0.2 µg
1%
Calcium
45.8 mg
4%
Iron
2.3 mg
13%
Potassium
198.2 mg
4%
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