This election season has me feeling a little down and I know I’m not alone in this. But, don’t worry, I’m not about to launch into an anti-candidate rant right here, right now. After all, we at Small Fry Pie prefer to devote our thoughts to far more elevated purposes, like dessert.
But I would like to take a few minutes out of our day to remind you of some of the things that America can be proud of, like Jack Kerouac and S’mores. We’re a nation founded by philosophical revolutionaries… bigoted, land-stealing, slave-owning revolutionaries, but you know, I’m trying here.
Okay, let’s try this again. There’s baseball. Not really my favorite sporting event, but I do have a fair number of pleasant memories involving hot dogs with the family while watching the Diamondbacks play. How about Walt Whitman and tater tots? Laser tag and fortune cookies? How about apple pie?
I think Apple Pie is something we can all get behind. A warm, apple pie cooling on a windowsill is about as Mayberry as you can get. Even the mythos of the apple has become distinctly American over time. Think about it. The Big Apple? Johnny Appleseed?
Maybe apple pie is the one thing we can all agree on. So, rather than embracing the contention that has been dividing the country, let’s seek some cohesion through the power of pie. And, Dana found a special way to dress up the American standard by adding a savory hint of rosemary.
The super secret trick to making this pie really pop is to use fresh rosemary. Do not settle for a dried substitute or the flavor will fall flat.
- Two rounds of pie dough (enough for top and bottom crust of a 9" pie)
- 2 tsp finely chopped fresh rosemary (optional)
- 2 - 2 1/4 lbs apples (between 4 to 6 apples, usually. And preferably Granny Smith apples)
- 2-3 tsp finely chopped fresh rosemary
- 2-3 TBSP brown sugar
- Juice of 1 lemon
- 1 tsp vanilla
- 2 TBSP flour
- 1-2 TBSP melted butter
- 1-2 TBSP turbinado sugar (granulated works well, too)
- Preheat oven to 350 degrees.
- The first thing you'll want to do is prepare your pie dough/crust. I like to add fresh rosemary to the dough, I feel it adds that extra little something to the pie. To do this, finely chop a sprig or two of fresh rosemary. Roll out the dough and sprinkle rosemary over the top, then gently fold the dough into itself to incorporate the rosemary a bit. Once those herbs are worked into the dough, roll out as usual. If you want to skip the rosemary, well, that's okay, too. Once the bottom crust is in your pie pan, don't forget to poke some holes in it so the steam is able to escape!
- Pre-bake the bottom crust for about 10-12 minutes.
- For the pie filling, first peel and slice the apples. The slices don't need to be paper thin, but thinner is a bit better than thicker. Of course, if you like chunky apples, I say go for it. Personal preference is key here.
- In a medium sized bowl, combine the sliced apples, lemon juice, brown sugar, chopped rosemary, and vanilla. Give the ingredients a good stir and let sit for a few minutes. This gives the lemon juice a chance to help the apples get nice and juicy. After about 5-10 minutes, gently stir flour into the apple mixture. This will help the filling hold together a bit.
- Pour filling mixture into pre-baked crust. Top with rolled out crust or cut-outs.
- Gently brush melted butter onto the top crust. Sprinkle turbinado sugar over the top as well.
- Bake for 30-35 minutes
- Let cool, slice, enjoy!