Home Cooking

Apples Pies Applejack

Best apple pie ever, according to husband


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 5

Best apple pie ever, according to husband

TheSnowpea | Dec 30, 2008 03:37 PM

Well I have earned myself high praise from my husband with a rustic apple-rosemary tart I assembled today. I even noted his remark in my cookbook, along with my modifications.

The base recipe is from Sally Schneider's A New Way to Cook (p. 486), which uses her Fool Proof Flaky Butter Pastry as a base, and a filling made of apples, a teaspoon and a half of fresh rosemary, lemon juice, brown sugar, butter and flour. I tweaked the recipe as follows:

* For the filling: I replaced some of the lemon juice with Calvados (we're on a Calva kick nowadays)

* For the crust: I had prepared Sally Schneider's lighter pastry as a substitute to the Parmesan-laced dough recipe in Delia Smith's Winter Collection, which is used for her Wild Mushroom and Egg Tartlets. I had made the dough based on Schneider's recipe, but adding a half cup of Parmesan grated over a microplane a few days earlier. However circumstances prevented me from cooking up the egg tartlets, so to use up the dough tonight, I tried the apple-rosemary filling.

All I can say it: I'm a convert to the rosemary accent, instead of cinnamon. This makes for a grown-up apple tart, fragrant, not too sweet, and which goes nicely with a small glass of Calvados on the side.

Want to stay up to date with this post?

Recommended From Chowhound