Apple Pie with Rosemary and Bourbon, Hazelnut Crust


Apple Pie with Rosemary and Bourbon, Hazelnut Crust



1/2 lb butter
2 cups flour
3/4 cup sugar
2 tsp salt
2 egg yolks


10 granny smith apples
1/4 lb butter
2 cups honey
1 cup bourbon
1 Tbl fresh rosemary, chopped
3 vanilla beans, scraped


For the Crust:

1. Combine dry ingredients in a stand mixer. Incorporate butter, and then egg yolks.

2. Rest dough in refrigerator for 20 minutes.

3. Roll out into a pie tin.

4. Blind bake in oven for 20 minutes at 350-degrees F.

For the Filling:

1. Peel and slice apples 1/4" thick.

2. In a large pan, sauté apples with butter until golden. Add honey and reduce. Add bourbon and flambé. Add rosemary and vanilla beans.

3. Cool filling in refrigerator.

4. Add filling to crust.

5. Bake for 10 minutes at 350-degrees F. Let cool before serving.

© 2010 Amanda Baumgarten

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.

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