Rosemary Olive Oil Infusion Pie

Ingredients: For the Pie Crust: – 2 1/2 cups all-purpose flour – 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes – 1 teaspoon salt – 1 tablespoon sugar – 1/4 to 1/2 cup ice water

For the Filling: – 5-6 medium-sized apples, peeled, cored, and sliced – 1/2 cup granulated sugar – 1/4 cup brown sugar

– 1 teaspoon ground cinnamon – 1/2 teaspoon ground nutmeg – 1/4 teaspoon salt – 2 tablespoons all-purpose flour

Instructions: 1. Prepare the Pie Crust:In a food processor, combine the flour, salt, and sugar. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.



– Gradually add ice water, 1 tablespoon at a time, and pulse until the dough starts to come together. – Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Make the Rosemary Olive Oil Infusion: – In a small saucepan, heat the olive oil over low heat. – Add the rosemary sprigs and let them infuse into the oil for about 10-15 minutes. – Remove from heat and let it cool. Strain the oil to remove rosemary leaves.

Preheat the Oven: – Preheat your oven to 375°F (190°C).

Roll out the Pie Crust: – On a floured surface, roll out the chilled pie crust to fit your pie dish. Place it in the dish and trim the excess.

Prepare the Filling: – In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, salt, and flour until well coated.

Assemble the Pie: – Brush the bottom of the pie crust with the rosemary-infused olive oil. – Fill the pie crust with the apple mixture.

Bake: – Place the pie in the preheated oven and bake for about 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Cool and Serve: – Allow the pie to cool for at least 1 hour before slicing. Serve with a scoop of vanilla ice cream if desired.