1/4 cup granulated sugar
1/4 cup water
2 large sprigs fresh rosemary plus 1 teaspoon finely snipped fresh rosemary
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon. salt
6 cups cored, peeled, and sliced Granny Smith apples
1 tablespoon lemon juice
3 tablespoon whipping cream
1 teaspoon vanilla
1/4 cup butter
1 recipe Rosemary Pastry, below
1 egg white, beaten
2 teaspoons granulated sugar
Makes 10 servings.
For rosemary syrup, in small microwave-safe bowl combine 1/4 cup granulated sugar, the water, and 2 sprigs rosemary.
Microcook, uncovered, on 100 percent power (high) for 2 minutes. Let stand 30 minutes; remove rosemary sprigs and discard.
In small bowl combine brown sugar, flour, salt, and 1 teaspoon finely snipped rosemary; set aside. In very large bowl toss apples with lemon juice. Add brown sugar mixture; toss to coat. Add whipping cream, vanilla and rosemary syrup.
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.
Preheat oven to 375 degrees. 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 pie pan or plate. Trim pastry even with rim of pie pan; spoon in apple mixture.
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 1/2 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.
Nutritional information per serving: 487 cal, 26 g fat (9 g sat. fat), 39 mg cholesterol, 336 mg sodium, 57 g carbohydrates, 2 g fiber, 5 g protein.