Rustic Apple Pie by The Beekman Boys

This is easily one of my favorite recipes. I've made this pie about four times, now five, and it's delectable every time. Because there is rosemary in the recipe, it creates this woodsy flavoring that is just so unique and, well, rustic! The Beekman Boys write the best cookbooks. I cannot commend them enough for creating some truly special recipes. I am so excited to share with you their pie crust and apple pie recipe. This one comes from their Heirloom Cookbook.

FOR THE CRUST:

  • 1 1/4 cups all-purpose flour
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 8 tbsp butter, cut into bits
  • 3 to 4 tbsp ice water

In a large bowl, whisk together the flour, sugar, and salt. With a pastry blender, cut in the butter until small clumps form. Gradually add the ice water until the dough begins to form, but doesn't cling to the sides of the bowl. Add just enough water so the mixture holds together when pinched between two fingers. Shape into a disk, wrap in wax paper, and refrigerate for at least 1 hour, or up to 2 days. The dough can also be well wrapped and frozen for up to 3 months.

FOR THE PIE:

  • 3 tbsp all-purpose flour
  • 3 tbsp sugar
  • 1 1/2 tsp chopped, fresh rosemary
  • 1/4 tsp salt
  • 1 lb sweet apples (Cortland, Northern Spy, Empire, Golden Delicious, Ambrosia, or Gala)
  • 2 tbsp bourbon, brandy, applejack, or dark rum (I use bourbon)
  • 2 tbsp unsalted butter, cut into bits
  • 1 large egg, beaten with 1 tsp water

On a lightly floured surface, roll the dough out to a 12-inch round and transfer to a pie dish. Press the dough into the bottom and leave the edges falling over. 

In a small bowl, whisk together the flour, sugar, rosemary, and salt. Sprinkle half of the mixture over the dough. Preheat the oven to 350.

Peel, core, and cut the apples into 1/4 inch thick slices. As you work, transfer the apples to a bowl and toss with the bourbon. Arrange the apples in a slightly overlapping circular pattern on top of the flour mixture. If any bourbon remains in the bowl, drizzle it over the apples. Sprinkle the apples with the remaining flour mixture. Either fold the extra pie dough over the apples or trim and press into the edge of the pie dish. Dot the apple with butter and brush the dough with the egg wash. Bake for 1 hour, or until the crust is golden brown and the apples are tender. Let cool and enjoy!

Mm.. I am eating this as we speak. So yum! This pie dough is seriously so easy to make and work with; I am surprised and elated each time I make it. Definitely never using another recipe ever again!!!

xoxo Kayla