© ROSEMARY APPLE PIE
m other has A lzheim er's disease and
can no longer bake. Each week w hen
bring a different pie fo r m y fa th e r to 'test.’ It
is sort o f like a challenge. This w as one I
cam e up w ith when
had a lot o f rosem ary
in the garden.”—C atherine W ilkinson
PREP: 1 HR. BAKE: 55 MIN. OVEN:375°F
STAND: 30 MIN.
cup granulated sugar
large sprigs fresh rosemary plus
tsp. finely snipped fresh rosemary
cup packed brown sugar
cup all-purpose flour
cups cored, peeled,and sliced
Granny Smith apples
Tbsp. lemon juice
Recipe Rosemary Pastry,
egg white, beaten
tsp. granulated sugar
For rosemary syrup, in small microwave-
safe bowl combine 1/4 cup granulated
sugar, the water, and
Microcook, uncovered, on 100% power
(high) for 2 minutes. Let stand 30 minutes;
remove rosemary sprigs and discard.
In small howl combine brown sugar,
flour, salt, and l teaspoon finely snipped
rosemary: set aside. In very large bowl toss
apples with lemon juice. Add brown sugar
mixture; toss to coat. Add whippingcream,
vanilla, and rosemary syrup.
In large skillet melt butter over medium
heat; add apple mixture. Cook over medium
minutes, stirring occasionally.
Remove from heat and set aside.
Preheat oven to 375°F. On lightly floured
surface, slightly flatten one Rosemary
Pastry ball. Roll it from center to edges into
a circle 12 inches in diameter. Wrap
pastry circle around the rolling pin. Unroll
pastry into 9-inch pic pan or plate. Trim
pastry even with rim of pie pan; spoon in
Roll remaining ball of pastry into a
circle 12 inches in diameter. Cut large
slits in pastry. Place pastry circle on apple
filling; trim to
inch beyond edge of pan.
Fold top pastry under bottom pastry.
Crimp edge as desired. Brush with egg
white and sprinkle with
To prevent overbrowning, cover edge of pie
with foil. Place on foil-lined baking sheet.
Bake 35 minutes. Remove foil. Bake 20 to
25 minutes more or until fruit is tender and
filling is bubbly. Cool on wire rack; serve
ser vin g s
487cal, 26 g fa t (9gsat.fat),
29 m gchol, 336 m g sodium, 57 g carbo, 2 g fiber,
Sgpro. Daily Values: 5% vit. A,
% vit. C,
3% calcium, 12% iron.
cups all-purpose flour
tsp. finely snipped fresh
cup shortening, chilled
cup ice water
egg yolk, lightly beaten
1. In large bowl combine flour, salt, sugar,
and rosemary; cut in shortening until
mixture resembles cornmeal.
In small bowl combine ice water, egg
yolk, and vinegar. Add liquid mixture,
tablespoon at a time, to flour mixture
using a fork to mix, until flour mixture is
moistened. Divide in half; form into balls.
Wrap in plastic wrap and chill 30 minutes.
Food processor method
In food processor
combine flour, salt, sugar, and rosemary
leaves. Add shortening. Pulse until mixture
resembles cornmeal. Add liquid mixture,
tablespoon at a time, until moistened.
Proceed as above.
is a delicious
potato dish waiting
to com e out.
Real russet potatoes, cheeses
and seasonings. Betty starts
with the same real ingredients
you would. So you know it's
going to taste really great.
BETTER HOMES AND GARDENS SEPTEMBER
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