Temperatures are dropping, the leaves have changed color, and sweater boxes have been unearthed from under the bed. You know what that means—it’s fall, but maybe more importantly, it’s time to start thinking about pies!

If you’re an apple pie fan (and who isn’t?), we’ve got a fun recipe for you. This mouthwatering masterpiece, from Bang Bang Pie & Biscuits in Chicago, combines tart apples with a rosemary-infused gooey caramel sauce.

Make sure you’re sitting down before enjoying this doozy!

Rosemary-Caramel Apple Pie

Serves: 8-10 / Time: 5 hours, 20 minutes

The “all-purpose, no-fail” crust:

  • 3 cups (13 12) all-purpose flour
  • 2 12 sugar
  • 1 tsp. kosher salt
  • 34 cup (5 12) chilled lard or vegetable shortening, cut into 12-inch cubes
  • 12 tbsp. chilled unsalted butter, cut into 12-inch cubes
  • 5 tbsp. ice-cold vodka (Yes, vodka!)
  • 5 tbsp. ice-cold water

Caramel filling:

  • 2 cups heavy cream
  • 8 tbsp. unsalted butter
  • 4 sprigs rosemary
  • 1 23 cups (12 oz.) sugar
  • 1 cup light corn syrup
  • 1 large egg, lightly beaten
  • 2 12 tart apples, such as Gala, peeled, cored, and diced (about 6)
  • 3 tbsp. cornstarch
  • 1 tsp. kosher salt
  • Flaky sea salt, to garnish
  • Vanilla ice cream, for serving


  1. To make the pastry crust: In a large bowl, whisk the flour with the sugar and salt. Use your finger to rub the lard and butter into the flour until they form pea-size crumbles. Add the vodka and water and stir until the dough starts to come together. Then, divide the dough in half and flatten each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour before using.
  2. At the same time, make the caramel: In a small skillet, combine the cream with the butter and rosemary. Cook on high for 3 minutes. Remove the cream from the heat but keep it warm. In a small saucepan, combine the sugar and corn syrup and heat over high. Cook the sugar, without stirring, until golden, around 7 to 8 minutes. Remove the pan from the heat and pour the warm cream into the caramel. Stir until the caramel dissolves. Let the caramel stand at room temperature for 2 hours to allow the flavors to infuse, and then remove the rosemary.
  3. Heat the oven to 375°. On a lightly-floured surface, roll 1 dough disk into a 12-inch circle. Place the circle into a 9-inch deep-dish pie plate, then trim the edge with a knife, leaving a 1-inch overhang. Brush the edge with some of the beaten egg. In a large bowl, combine 1 cup of the rosemary caramel with the apples, cornstarch, and salt. Then, scrape the filling into the pie crust. Roll the remaining dough into a 12-inch circle and place it over the apples. Trim the excess dough, and fold the overhang under to create a thick edge. Using your fingers, crimp the edge to seal.
  4. You’re almost done! Brush the top of the pie with the remaining egg and make 4 slits in the top with a knife. Transfer the pie to the oven and bake until golden, about 1 hour. Then, pour a 12 cup of the remaining rosemary caramel over the top of the pie, and continue baking until the caramel is lightly set, or about 15 minutes more. Remove the pie from the oven and transfer to a rack. Sprinkle the top with sea salt and let it cool to room temperature. Serve warm slices of pie with ice cream on top, if you’re in the mood.



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