Rosemary Apple Pie

Hi friends! It’s Stacy here, from Seattle Seedling. As I write this, my urban farm is covered with a blanket of snow – the first snow of the season. The weight of the fluffy powder on the plastic cloche that protects my winter greens is starting to bow. Yes, this is truly the most perfect time for a winter post.
While it snows outside, I’m sitting at my desk near the window, all cozy-like, thinking about pie. If you asked me what I was going to do today, I’d tell you I was going to bake a pie. That’s my agenda. You may remember me talking pie in the fall. I’ve come a long way since then. Since my skills trade, I have made some of the most delicious homemade crusts I have ever made. And I’m not messing around. I don’t wait until late afternoon to start making a pie, if that’s what I’m planning on serving for dessert. No, I clear my schedule and make a day out of it. I get the big mixing bowl on the counter and go all Like Water for Chocolate on it – putting my love and good vibes into every handful of crumbly dough. I ditch the measuring spoons and instead pour the water on, going by feel, trusting myself to do the job. I turn the light on in the oven and feel a little nervous to look in, fearing I’ll see a sagging crust. I peer into the oven wondering if the crust I made by feel, really felt the way it was supposed to. And to my delight, it does.
bowl with brandy
Truth be told, the last crust I made was beautiful, but a little flat in flavor, making me think I need to up my pinches of salt in the future. But let’s be real, even when your pie crust turns out a little this or a little too that, it’s usually almost always edible and more times than not, delicious. Of course that’s not the ultimate goal, especially as a food blogger, to make something that is merely “edible.” But I think it’s worth keeping in mind when deciding to put so much time and effort into a project like pie. Chances are, in the end, you’ll be the over-critical one like me, while everyone else cleans their plates. Trust me when I say that this apple pie is worth taking on the project.
This is a winter apple pie. It goes well with tweed. It’s a man’s apple pie. I don’t know if I think that because the addition of rosemary brings a little earthy edge to the filling, because I tossed the cut apples in Brandy, or simply because I adapted the filling recipe from a cookbook written by two farmer dudes. Something about it just felt masculine. Had I rolled out the crust in nothing but lingerie it could have easily been something right out of Maxim. Putting a little pie bird in the middle though will soften that masculine edge right up, making this pie the perfect winter indulgence for you both.
Put a bird in it

Rosemary Apple Pie

Stacy, Seattle Seedling
I went to the farmers' market and asked an apple vendor for a good combination of apples for a pie, but I think any combination of sweet and tart apples will do. You could even get crazy and add a pear or two. Oh, and cheddar in the crust? Yes, please!


  • My Favorite Pie Crust for a top and bottom crust, prepared and ready to be filled (9in pie)
  • About 8 apples a mixture of sweet and tart
  • About 1/4 cup brandy bourbon, applejack, or dark rum
  • About 2 Tbsp finely chopped fresh rosemary
  • 1/3 cup sugar
  • 1 1/2 Tbsp tapioca flour
  • Pinch of salt
  • About 2 Tbsp cold unsalted butter, cut into small pieces for dotting


  • Put the brandy (or whatever other alcohol you choose) in a large bowl. Peel, core, and cut the apples into thin wedges and put them in the bowl with the brandy. As you add more apples, toss them around the bowl to coat.
  • In another small bowl, mix together the sugar, salt, rosemary, and tapioca flour.
  • Once all of your apples have been prepared, sprinkle the sugar/flour mixture over the apples and toss to coat.
  • Pile the apples into the bottom crust, slightly higher in the center. (Unless of course you have an adorable pie bird that will help vent steam, which will then take center stage in the middle of your pie.) Dot the apples with the small pieces of butter.
  • Place your top crust over the apples, crimp the edges together, and add vents in the crust. Brush the top with butter and sprinkle with raw sugar.
  • Place in an oven preheated to 450 and bake for 10 minutes. Then, turn down the heat to 350 and continue to make until the crust is golden and the juices begin bubbling through the vents you created in your top crust, about 45 minutes.
  • Let your pie cool on a wire rack and resist the temptation to cut into it for a few hours. It will be hard, but I know you can do it. Enjoy!
  • Until next time, friends, when I can finally say it's spring!
Tried this recipe?Let us know how it was!

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