© ROSEMARY APPLE PIE
“My
m other has A lzheim er's disease and
can no longer bake. Each week w hen
J
visit
I
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
I
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.
Va
cup granulated sugar
Va
cup water
2
large sprigs fresh rosemary plus
1
tsp. finely snipped fresh rosemary
Vi
cup packed brown sugar
Va
cup all-purpose flour
Va
tsp. salt
6
cups cored, peeled,and sliced
Granny Smith apples
1
Tbsp. lemon juice
3
Tbsp. whippingcream
1
tsp. vanilla
Va
cup butter
1
Recipe Rosemary Pastry,
right
1
egg white, beaten
2
tsp. granulated sugar
1.
For rosemary syrup, in small microwave-
safe bowl combine 1/4 cup granulated
sugar, the water, and
2
sprigs rosemary.
Microcook, uncovered, on 100% power
(high) for 2 minutes. Let stand 30 minutes;
remove rosemary sprigs and discard.
2.
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.
3.
In large skillet melt butter over medium
heat; add apple mixture. Cook over medium
heat for
8
minutes, stirring occasionally.
Remove from heat and set aside.
4.
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
apple mixture.
5.
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
l 2
3
4
/ 2
inch beyond edge of pan.
Fold top pastry under bottom pastry.
Crimp edge as desired. Brush with egg
white and sprinkle with
2
teaspoons sugar.
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
slightly warm,
m akes
10
ser vin g s
.
EACH SERVING
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,
6
% vit. C,
3% calcium, 12% iron.
ROSEMARY PASTRY
3
cups all-purpose flour
i
tsp. salt
i
tsp. sugar
V
2
tsp. finely snipped fresh
rosemary leaves
i
cup shortening, chilled
V
3
cup ice water
1
egg yolk, lightly beaten
1
Tbsp. vinegar
1. In large bowl combine flour, salt, sugar,
and rosemary; cut in shortening until
mixture resembles cornmeal.
2.
In small bowl combine ice water, egg
yolk, and vinegar. Add liquid mixture,
1
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,
1
tablespoon at a time, until moistened.
Proceed as above.
is a delicious
Betty Crocker
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.
Real Beginnings.
Delicious Endings.
A
BETTER HOMES AND GARDENS SEPTEMBER
2003
2 0 7
©2008
General Mills
