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Rosemary-Thyme Apple Pie
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
320 minutes
Rosemary and thyme-infused buttery apple pie: a show-stopping hit for any gathering.
Ingredients:
  • 2.5 cups all-purpose flour
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, frozen
  • 8 Granny Smith apples - peeled, cored and sliced
  • 0.5 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 0.5 cup white sugar
  • 0.5 cup packed light brown sugar
  • 0.25 cup water
  • 1.5 teaspoons chopped fresh rosemary
  • 1 teaspoon dried thyme
Instructions:
  • Combine the flour, sugar, and salt in a large bowl. Chill the mixture in the freezer for 30 minutes.
  • Fill a 1-cup liquid measuring cup with water and add 3 ice cubes. Set aside.
  • Take the chilled butter and flour mixture out of the freezer. Quickly grate the butter into the flour mixture. Use a spatula or an electric mixer to blend in the grated butter. Pour 1/2 cup of ice water into the bowl and stir, gradually adding more water until the dough starts forming large clumps. Gather the clumps of dough together and lightly knead them into a mound using your hands.
  • Divide the dough in half and individually wrap each portion in plastic wrap. Chill in the refrigerator for at least 1 hour.
  • Prepare for baking by rolling out dough on a lightly floured surface and placing the bottom crust in a 9-inch pie pan. Then roll out the second crust and cut it into long, 3/4-inch wide strips with a rotary pizza cutter.
  • Preheat the oven to a toasty 425°F (220°C).
  • Place a generous amount of apple filling into the bottom pie crust. Top with strips of dough, weaving them into a beautiful lattice crust and sealing the edges with a nice crimp. Chill the pie in the refrigerator.
  • In a saucepan over medium heat, melt butter until sizzling. Stir in flour to create a fragrant paste. Add white sugar, brown sugar, water, rosemary, and thyme. Bring to a boil, then swiftly lower heat and simmer until herbs are aromatic and sauce thickens, about 5 to 7 minutes.
  • Remove pie from the fridge and elegantly drizzle the caramelized liquid over the crust, ensuring even coverage to allow the liquid to seep through the lattice openings.
  • Continue baking for an additional 15 minutes at 350 degrees F (175 degrees C) after preheating the oven.
  • Bake until apples are tender, for about 35 to 45 minutes. Take the pie out of the oven and allow it to cool on a wire rack before serving.

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