I was never interested in baking till 2 years ago.

Been trying different recipes here and there on my free time and some special occasions to explore the baking world.
Have to say, it's been fun. Baking, well cooking in general, is science. It's been so much fun to combing different ingredients together to create different flavors. It's endless!

Anyways, it's two days away from Thanksgivings Day. Last year, I made apple tartlets for my family with homemade chai ice cream with my brother. This year, I am making two kinds of pies : Rosemary apple pie and pumpkin pie. Still trying to figure out the special recipe for the pumpkin pie (I want to put two kinds of pumpkin fillings....). Anyways, here is the apple pie I will be baking and made a recipe of it.

R o s e m a r y .
A p p l e .
P i e

i n g r e d i e n t s

Crust :
3 cups plain flour
1/2 cup caster sugar
250g worth of unsalted butter, cold and cubed
2 egg yolks
4 tablespoons of rosemary infused water*
1 teaspoon vanilla extract
1 teaspoon of fresh rosemary
Pinch of salt

* Boil rosemary and water together, then let it cool and sit together overnight.

Filling :
6 large Granny Smith apples
1/4 cup brown sugar
1 tsp cinnamon
2 tablespoons water
1 tablespoon butter
1 tablespoon flour
1 teaspoon lemon

** This recipe will make about 9" pie

Shift flour, caster sugar and salt together. Add unsalted butter and mix them together using a bench scraper. Make a hole in the center. add egg yolk, vanilla extract, rosemary infused water, and fresh rosemary. Use folk or wooden spoon to wisk them together slowly. When the wet ingredient is some­-what together, use a bench scraper to mix them together, just make sure there are bits of butter still remaining and flour is sticking with the wet ingredients enough.

Make it it into a ball shape, cover the dough lightly with a plastic ziplock bag or saran wrap. Place it into a fridge for 15 ~ 20 minutes - so that when you roll it out, it won't stick to the rolling pin or the dough won't crack while you roll it out.

Cover the surface with flour. Take out 3/4 of dough, Roll it out evenly and create 10 ~ 11" diameter disk. Roll the rest of the dough as well but place them separately in separate plastic covers and stick them the fridge again. (I recommend placing them on baking sheets - it will be easier to take it out, when you are ready to place them into the pie plate.

Make the apple paste next.
Take 5 apples, cut them into cubes (1/2 to 1 inch cubes). Place chopped apples, butter, sugar, cinnamon and water in a saucepan. Let is slowly cook in low heat for 20 ~ 25 minutes, stir it occasionally so it won't burn.

While you are making the apple paste. Thinly slice the last apple, sprinkle cinnamon and lemon. Let it sit in the fridge. When the paste is mushy but still contains apple bits, turn off the heat, drain liquid/juice out, then add flour. Stir well.

Preheat the oven to 350 F.

Take out the crust out of the fridge. Grease the pie plate, place the 10 ~ 11" disk dough. Make sure 1~1 1/2" of dough is hanging out of the pie plate. Then roll out the other dough to around 1/8" thickness. Cut them into 3/8" wide strips. Place the paste into the pie crust, and then place the thinly sliced apple on the top neatly. Place the strips, weave them together, and then fold in the dough that's hanging off the plate. Brush the top of the pie with caster sugar diluted with water, place it in the oven, bake it for 45 minutes to an hour.

Let it cool and when you are going to have a piece, have it with a scoop of vanilla ice cream or whipped cream.


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