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An apple rosemary lattice pie is a refreshing take on a beloved classic, offering a unique flavor profile that’s perfect for fall and winter baking. The combination of juicy apples, sweet spices, and aromatic rosemary creates a pie that feels both familiar and exciting.
Why we love this apple rosemary lattice pie
1. Amazing scent!
Okay, I have a confession to make! I was clearing out the fridge and I had some rosemary left and I wanted to use them up before they lost their amazing scents. You may think the combination of apple and rosemary might be weird, but to the contrary, the scent of rosemary, mingled with apples and warm spices, will make your kitchen smell incredible, and the taste will keep you coming back for more.
2. Homemade all-butter pie crust! need me to say more?
The buttery, flaky crust and elegant lattice top make this dessert a stunning centerpiece for any gathering, while the rosemary adds an unexpected twist!
3. It’s not as complicated as it looks
This was my first lattice pie ever! and I think it turned out pretty good!
Apple Rosemary Lattice Pie
Ingredients
- 2 9-inch all-butter pie crust
Filling:
- 900 g apples honey crisp, golden delicious
- 100 g sugar
- 50 g brown sugar
- 10 g rosemary leaves finely chopped
- 26 g tapioca starch
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 Tbsp unsalted butter cut into tiny cubes to dot the pie
For the bottom of the pie crust: (crust dust)
- 1 tsp sugar
- 1 tsp all-purpose flour
For the lattice:
- 1 egg beaten
- Turbinado sugar to sprinkle on the lattice
Instructions
Pie crust:
- Prepare the pie crust using this all-butter pie crust. You will need two crusts, one for the pan and one for the lattice. The one for the lattice, you can skip fitting the dough into the pie pan
- You can also use store-bought pie crust if you don't want to make them from scratch. You can get one frozen pie crust (already in a pan) and one pie crust in the box, for the lattice. Keep them chilled in the fridge while you prepare the filling
- Preheat the oven to 450 F (230 C) for conventional oven, 430 F (220 C) for convection oven. Position one rack at the lowest level and another rack in the middle of the oven
Prepare the filling:
- Peel and core the apples. Cut the apple into 1/4-inch thick slices. Combine sugar, rosemary, brown sugar, tapioca starch, nutmeg, and salt in a mixing bowl. Add apple slices and toss to combine
Assembling:
- Combine one teaspoon sugar with flour. Stir both together to combine
- Scatter this evenly to the bottom of the pie crust. This creates a "barrier" that helps to prevent a soggy bottom.
- Pour the filling and spread it as evenly as possible, avoid mounting it high in the center. Dot the filling with butter pieces
To weave a lattice:
- Cut one of the pie dough for the lattice into 6-8 strips, about 1 1/2-inch wide. They may not be the same length but that's okay
- Lay the longest strip you have across the center of the filled pie
- Then lay another strip perpendicular to it. So you have a cross now.
- Lay another two strips on either side of the first strip you laid down.
- Fold back both ends of the first strip and place another two strips down. Fold the first strip back down
- Now it looks like a lattice
- Tear or cut off the overhanging lattice pieces on the end so they are flush with the edge of the pie crust. Roll the edge of a pie crust in to seal the lattice.
- If you use a store-bought frozen pie crust which the edge is already crimped/fluted, just pinch the end of lattice onto the edge using a fork's tines
Baking:
- Place the assembled pie on top of a baking sheet lined with parchment paper.
- Brush the lattice with some egg wash and sprinkle with some turbinado sugar
- Bake at 450 F (230 C) for conventional oven, 430 F (220 C) for convection oven for 20 minutes at the lowest rack in the oven, then carefully move the baking sheet with the pie up to the middle rack. Reduce oven temperature to 325 F (160 C) for conventional, 300 F (150 C) for conventional. Bake for the next 50 minutes or until the juice is bubbling
Cool down:
- Remove the pie from the baking sheet and cool on a cooling rack. Let the pie cool down completely for 4-6 hours before serving
Storage:
- You can store the pie, covered, at room temperature for about 2 days.
*Nutrition facts are just estimates and calculated using online tools*
Ingredients and substitutions
1. Apples: The heart of any apple pie, apples provide a sweet, juicy foundation. Tart varieties like Granny Smith or Honeycrisp work particularly well because their natural acidity contrasts beautifully with the sugars and enhances the aromatic herbs.
2. Rosemary: Minced fresh rosemary is the star ingredient that sets this pie apart. Its piney, earthy scent adds complexity to the filling, complementing the apples and providing an unexpected yet harmonious flavor. Just a small amount of rosemary brings a beautiful fragrance without overwhelming the pie.
3. Sugar and Brown Sugar: A combination of granulated sugar and brown sugar sweetens the apples while giving the filling a caramel-like richness from the molasses in the brown sugar.
4. Tapioca Starch: As a thickening agent, tapioca starch ensures the filling isn’t too runny. It absorbs the moisture from the apples and creates a thick, luscious filling, preventing any soggy bottom crust.
5. Nutmeg: A pinch of nutmeg enhances the apples’ sweetness and adds warmth, creating a beautiful blend of autumnal flavors when paired with the rosemary. You can omit if you don’t like or use your favorite spice like cinnamon
6. Sea Salt: A small dash of salt helps balance the sweetness of the sugars and brings out the natural flavors of the apples and herbs.
7. Homemade All-Butter Pie Crust: The key to any perfect pie is the crust, and using a homemade all-butter pie crust ensures that the base is tender and flaky. The butter creates steam as it bakes, forming delicate, crisp layers that complement the juicy filling. The buttery flavor enhances the rosemary’s herbal notes, creating a wonderfully balanced bite.
How to store leftovers
1. If you plan to eat the pie within 1-2 days, you can store it at room temperature, away from sunlight and damp places. Cover the pie loosely with aluminum foil or plastic wrap. This prevents it from drying out while allowing the air to circulate so the crust remains crisp.
2. For storage beyond 2 days, it’s best to refrigerate the pie. It will stay fresh for about 4-5 days in the fridge. Wrap the pie tightly with plastic wrap or cover it with foil to prevent it from absorbing odors or moisture from the fridge. You can store the pie in its pie dish, or transfer it to an airtight container. Let the pie come to room temperature before serving, or warm it slightly in the oven (at 350°F for 10-15 minutes) to refresh the crust.
3. For long-term storage, the pie can be frozen for up to 2 months. Once the pie has completely cooled, wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. Label it with the date so you know how long it’s been stored. When ready to enjoy, thaw the pie in the refrigerator overnight. Reheat it in the oven at 350°F (175°C) for about 15-20 minutes to warm it through and crisp up the crust.
