Rosey Apple Pie & Togetherness

I am so excited to be sharing this first recipe with you all! Rosey Apple Pie is an updated take on an old classic bringing in the vibrant color of rose and the herbaceous flavor of rosemary. Woven is its crust symbolizing the strength of community and togetherness that has prevailed during these difficult times. Despite many of us being physically apart, we can choose to remember how creativity, love, and compassion bridge this distance!

This pie is a wonderful catalyst for stillness and warmth in your home this winter season. May each and every bite invite you to look deeper into gratitude as you savor the subtle notes of a sweet herbaceous symphony.

ROsey Apple Pie with ROsemary Infused Crust

With a sweet kiss of rose and fragrant touch of rosemary, this pie will open your heart and soothe the mind.

Ingredients:

• 6 cups thinly sliced local or organic apples (I used a mixture of sweet and tart)

• 1/2 cup organic cane sugar

• 2 Tbs cassava flour

• 1 tsp cinnamon

• 1 pinch of sea salt

• 1/8 tsp nutmeg powder

• 1 Tbs lemon juice

• 1/2 cup dried rose petals

• 1/2 small beet, shredded

FOr the crust

• 1 cup starch of choice + more for dusting (I used tapioca)

• 1 cup brown rice flour

• 1 cup ice cold butter, cut into cubes*

• 1/2 cup cold water

• 2 Tbs. fresh rosemary, chopped

InstructiOns:

1. Preheat the oven to 425 F.

2. Start by preparing your crust by combining the flours and cold butter in a large bowl or food processor. Pulse until the mixture is crumbly, then add in the cold water and continue to pulse until the mixture comes together. This usually takes around 1 minute when using a food processor.

3. Divide your pie dough into two balls. Wrap them in plastic wrap and set it aside in the refrigerator while preparing the pie filling.

4. Prepare the rosey infusion. Add the shredded beet to a small saucepan and cover with 1 cup filtered water. Bring this mixture to a boil, then add in the dried rose petals. Remove the pan from the heat and cover with a lid to infuse for around 10 minutes. Once complete, strain the infusion and set aside.

5. Next, peel and slice the apples then combine them with the lemon juice and about 1/4 cup prepared rosey infusion. I usually let this soak while I roll out the crust.

6. Roll out 1/2 of the crust and press it into your desired pie pan sprinkling the fresh rosemary on as you go, then set aside in the refrigerator to chill. This is also a great time to roll out the woven crust parts for later assembly. Start by rolling out the second half of the crust to about 1/4 inch in thickness, then cut it into 1/2 in wide strips. Place these in the refrigerator on parchment paper while you finish the filling.

7. Now, add the remaining filling ingredients to the rose soaked apples and toss to combine.

8. Pour the filling into your prepared pie crust.

9. Lastly weave the pie topping by placing the pie dough strips over and under one another. Use any leftover pie dough for extra decorations, I tried to do a rose on mine.

10. Now, to bake the pie cover it lightly with tin foil and bake for 40-45 minutes. Take the tin foil off about halfway through baking to ensure some browning occurs.

11. Let the pie cool completely before cutting. I know it is hard to wait, but well worth it!

*If you would like to take the crust one step further use herbal infused butter instead!