apple rosemary pie

This twist on the classic balances the sweetness of the honey and warm spices with the bold taste of rosemary. If you wish, you can add finely minced rosemary (fresh or dried) to the pie dough.

8 medium Granny Smith apples
¼ cup light brown sugar
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
2 teaspoons fresh rosemary, finely chopped
3 tablespoons instant tapioca
½ cup raw honey
2 tablespoons butter
1 egg yolk

Preheat the oven to 400° F.

Combine apples, brown sugar, spices and tapioca in a large bowl. Stir in honey; mix well.

Pour apple mixture into a prepared pie crust; dot filling with pats of butter. Top pie with second crust; seal and flute edges. Mix egg yolk with a teaspoon of water; brush over edges and top of crust.

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