• 2 1/4 cups Plain Flour
  • 1 cup Cold Unsalted butter
  • 1/2 cup Brown Sugar
  • 1 tsp Salt
  • approx 3 tbs - as rqd Cold Milk
  • 8 Medium Granny Smith Apples, peeled, cored and thickly sliced
  • 2 tsp Cinnamon
  • 1 tsp Ground Nutmeg
  • 1/2 tsp Ground Cloves
  • 2 tsp Freshzest Rosemary, finely chopped
  • 1/2 cup Honey
  • 1 large Egg, lightly beaten with 1 tsp of water

Apple and Rosemary Pie.


Preparation Time: 1 hour and 30 minutes

Cooking Time: 1 hour and 15 minutes

Serving Size: 1 Large Pie

  1. Place flour, 1/4 cup brown sugar, and salt in a cake mixer and combine. Add butter. When well combined, slowly add milk until the dough starts to form a ball. Split dough into 2, flatten slightly and wrap in glad-wrap. Place in fridge for about an hour.
  2. In another bowl, place apples, the rest of the brown sugar, cinnamon, nutmeg, ground cloves and rosemary. Combine well, add honey and mix well.
  3. Preheat oven to 180 degrees celcius. Lightly flour a surface and roll out 1 ball of dough too an approximate 11-inch round size. Place it into a 9 inch round deep dish pie plate. Trim edges off dough, leaving a 1 inch overhand all around. Place the apples on the base spreading evenly.
  4. On the same lightly floured surface roll out the other ball of dough to the same size as the previous dough. Place this on top of the pie and join at the edges with fingers, cutting off any unnecessary dough. Cut 2 thin slices into the middle which will allow moisture to escape.
  5. Move pie to oven and cook for 30 minutes (Ensure the crust doesn’t burn in this period). Then remove pie and cover with alfoil. Place back in oven for approximately 1 hour or until just cooked. Remove from oven and put on a wire rack to cool, approximately 45 minutes.
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