ROSEMARY APPLE PIE
For pastry, make whatever pastry you usually use (Mine calls for 2 1/2 cups flour, 1 teaspoon salt, 3/4 cup plus 2 tablespoons lard, scant 5 tablespoons cold water) but add 1/2 teaspoon snipped fresh rosemary. Then chill.
Then make rosemary syrup: In small microwave bowl, combine 1/4 cup sugar, 1/4 cup water, 2 large sprigs rosemary. Microcook on high 2 minutes. Let stand 30 minutes. Discard rosemary sprigs.
Then in small bowl combine 1/2 cup packed brown sugar,
1/4 cup flour
1/4 teaspoon salt
1 teaspoon finely snipped rosemary
Set asid.
In large bowl toss 6 cups cored, peeled, sliced Granny Smith apples with
1 Tablespoon lemon juice. Add brown sugar mixture from above. Toss to coat. Then add
3 Tablespoons whipping cream
1 teaspoon vanilla
rosemary syrup (above)
In skillet melt 1/4 cup butter. Add apple mixture. Cook over medium heat aboutr 8 minutes, stirring occasionally. (makes a kind of caramel syrup on the apples).
Roll out pastry (this is a two crust pie - half for bottom, half for top). Add apple filling. Add top crust. Cut slits. Brush with 1 beaten egg white.
Sprinkle on 2 tablespoons sugar. Bake at 375 for about 1 hour.