Maybe I have a slight obsession with rosemary? I have a hard time admitting it. I think it’s by far the most superior herb out there. Especially around this time of year. I can bake it in a pie, or add it to a pastry wrapped brie. Either way, I’m happy. A few years back I made Apple Pie with Rosemary Buttermilk Crust for my sister’s birthday at her request, and I put it on the blog. Knowing that this pie just had to be made again, I dug it out of the archives to freshen it up a bit for the holidays this year.
And she cleans up well.
I always love the concept of pie. I mean, don’t get me wrong, I enjoy pie, but I’d rather have something more along the lines of CAKE. But boy, do I enjoy making pie! There is something so therapeutic about it. It takes time, patience, and a little bit of instinct to make it come alive. Plus, the added warmth from the oven in my kitchen helps thaw my general fall/winter disposition, not to mention my feet.
All right, all right! Let’s talk about this Apple Pie with Rosemary Buttermilk Crust because it’s high time. This crust is all you need and more in a pie crust. Don’t even get me started on using this pie crust as a base for chicken pot pie. It’s savory yet sweet in all the right places. I know I’m supposed to be unbiased about food. I know I’m supposed to be open to any and all pie crust experiences, but I’m not. I’m closed minded about this: buttermilk pie crust is superior to all other recipes. Okay?
I also have a strong opinion on the type of apple I use in an apple pie. Why did I decide to be so opinionated today? Usually, I’m all “eh go ahead and use whatever you want.” I’ve co-opted the phrase “you do you,” as my own. I say “different folks for different folks,” a solid few times a day. But, here I go again on my opinions: Granny Smith apples are THE WAY TO GO in an apple pie. They are tart and stable and just seem to bring out all the right flavors you’ve come to expect. They aren’t so juicy that the pie ends up runny/soggy. However, I do understand that other people may not agree with me on this and to that I say.
You do you.
Also, you don’t have to decorate with flowers or anything, but I think it’s kinda great. Especially, when your pie is uneven and you need to make it look pretty. There is a reason why most Instagram pictures of pie are the before picture. Pie always looks better pre-baked. Once it hits the heat, it does all those wonderful things that make a crust, well, crusty.
I’m signing off, but if you want to talk more about pie, join my Cooking with Karlee Instagram Live next Friday, November 17th at 4 p.m. Pacific Standard Time! We’ll talk pie crust, and I’ll even give a quick recipe for a pie crust appetizer. Seriously delicious and it won’t make the blog. So, check it out!
Apple Pie with Rosemary Buttermilk CrustPrint Recipe
- -Rosemary Buttermilk Pie Dough-
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon chopped rosemary, fresh
- 1 cup plus 2 tablespoons butter, chilled
- 1/2 cup buttermilk
- -Apple Filling-
- 6 Granny Smith apples
- 1 cup sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground all spice
- 1/4 teaspoon ground cardamom
- 2 tablespoons instant tapioca
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
Place flour in a food processor with salt, sugar, and rosemary. Cut in butter a few pulses at a time until the butter is bean shaped. Add in the buttermilk and continue to pulse until the butter is pea-sized. Dump out onto a clean surface and work together and knead until it forms a ball. Cut in two parts making one part slightly larger than the other. Form each into a flattened ball and place each portion into a large zip-lock bag.
Chill the dough in the fridge for 30 minutes.
Peel and thinly slice the apples. Place in a medium sized bowl. Add the remaining ingredients to the apples, and mix until uniform.
On a well-floured surface, roll out the larger disk of pie dough, and place in a 9-inch glass pie pan. Dump the apples into the pie crust, and evenly distribute. On a well-floured surface, roll out the remaining smaller disk of dough, and cut into one-inch thick strips, and place on the pie in a diagonal lattice. Crimp edges. Cut excess dough hanging off the pie pan, and fold inward.
Bake at 425 degrees for 30 minutes. Turn oven temperature down to 350 degrees, and bake for another 10-15 minutes.
Cool pie to room temperature before cutting.