Description
A unique twist on the classic apple pie, blending tart Granny Smith apples with earthy rosemary and mellow garlic, topped with a buttery brown sugar crumble.
Ingredients
Scale
- 6 large Granny Smith apples, peeled, cored, and sliced
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons cornstarch
- 1 refrigerated 9-inch pie crust
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
- Toss sliced apples with granulated sugar and lemon juice in a bowl; let sit for 15 minutes, then drain excess liquid.
- In a small pan, sauté minced garlic and chopped rosemary in 2 tablespoons of melted butter until fragrant.
- Stir the garlic-rosemary butter and cornstarch into the apple slices until evenly coated.
- Press the pie crust into the greased dish and trim the edges.
- Pour the apple filling into the crust and smooth the surface with a spatula.
- In a separate bowl, combine flour, brown sugar, and salt. Cut in the cold cubed butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the apple filling.
- Bake for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool on a wire rack for 30 minutes before slicing and serving.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American