Apple Rosemary Lattice Pie

Course: Pies

Cuisine: American

Prep Time: 30

Cook Time: 1 20

Total Time: 1 50

Servings: servings

Calories: 450kcal

Author: Marvellina

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.

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US Customary - Metric

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