Cinna-Sweet Grilled Apple & Rosemary PIE
-2 Cups All-Purpose Flour (Plus Extra for Rolling)
-1/2 Cup Almond Flour
-1 1/4 Cups (2.5 Sticks) COLD Unsalted Butter (Cut in Cubes)
-6-8 Tbspns ICE Water
-1-2 Tbspns Coarse Granulated Sugar
-1 Tbspn Vanilla Extract
-1 Tbspn Brown Sugar
-3/4 Tspn Salt
-4 Pounds Apples (My Favorites: Honey Crisp / Pink Lady)
-1 Orange of Zest (Grated)
-1 Lemon of Zest (Grated)
-2 Cups Water (for Pre-Grilling Soaking Solution)
-6 Tbspns Lemon Juice (4 Tbspns for Pre-Grilling Soaking Solution)
-2 Tbspns Orange Juice
-3/4 Cup Granulated Sugar
-2 Tspns All-Purpose Flour
-1 Tbspn Cinnamon
-1 Tspn Fresh Rosemary (Finely Chopped & Ground)
-1/2 Tspn Nutmeg
-1 Tbspn Milk + 1 Egg White (Beaten Together Briskly for 3-5 Minutes)
METHOD to the MADNESS:
-In Food Processor, Combine Flour(s), Brown Sugar, & Salt; Pulse to Mix.
-Add Butter & Vanilla Extract; Pulse until Mixture is Coarse.
-Add Water 1 Tspn at a Time & Pulse until Mixture begins to “Clump” together.
-Recommendation: Pull a Small Amount of Dough & Pinch with Fingers. If it HOLDS – It is Ready.
-Pull Mixture from Processor, Place on Clean Surface, & Shape into TWO Separate Disks.
-Do NOT Over-work Disks – You should see Little Chunks of Butter in the Disks.
-Sprinkle Flour over Disks, wrap in Plastic, & place in Cooler for 1 hour.
-Pull 1 Disk from the Cooler & Allow to Rest at Room Temperature for 10-15 Minutes.
-With a Rolling Pin over a Lightly Floured Surface, Roll Dough into 10-12″ Circle and Uniform Thickness… Dusting both sides with additional Flour as Needed.
-Delicately place Dough into a 9″ Pie Dish & Press down gently lining Bottom/Sides of the Dish.
-Trim Edges of Pie Crust with Kitchen Scissors.
-Place in Cooler to Chill while working on Apple Filling.
-Pre-Heat GRILL to Medium
-Prepare Apple by Core/Seeding, Peeling Skin, & Slicing each Apple into 4 Equally Thick Rings.
-Soak Apple Rings into Solution of Water/Lemon Juice for 3-5 Minutes Prior to Grilling.
-Water/Lemon Solution: 2 Cups Water / 4 Tbspns Lemon Juice
-Pull Apples from Solution, Coat with Butter, & Place over Warm Grates.
-Cook Apple for 2-3 Minutes per Side over INDIRECT Heat, basting additionally as needed.
-Pull from Grill & Sprinkle with Lite Dusting of Brown Sugar, Cinnamon, & Fresh Ground Rosemary.
-Place on Dish, tent with Foil & Allow to Rest for 3-5 Minutes.
-Untent Apples & In Large Bowl Combine All Ingredients EXCEPT Flour… Mix Thoroughly.
-Fold in 1 Tspn of Flour at a Time & Continue to MIX Until ALL Ingredients Evenly Distributed.
-Pull Pie Crust from Cooler & Load Pie with Filling.
LATTICE CRUST TOP:
-Just Prior to Working on Lattice… Pre-Heat Oven to 400 Degrees.
-Pull Disk #2 from the Cooler & Follow Disk #1 Steps… Through Rolling Dough into 10-12″ Circle.
-With a Pizza Wheel or Knife (with Straight-edge) Cut even Strips of Dough – 1/2-3/4″ Thick.
-Lay Strips Down Over Top of Pie & Fold one over the other in the Fashion of your Choice.
-Trim the Lattice Strips Flush with the Underlying Pie Crust, Fold over Edge of Dish & Crimp Together.
-Apply Egg Wash over Lattice Top & Edges of Pie Crust using a Pastry Brush.
-Sprinkle Liberally with Coarse Granulated Sugar.
-Place in OVEN 30-40 Minutes, or Until Golden Crust, Pie is Baked Through, & Apples are Tender.
-Pull From Oven & Allow Pie to Rest for 10-15 Minutes… Crack a Window & Let the Gentle Breeze Fill your Home with an INCREDIBLE AROMA of Warm Apple Pie.
-NOW… Slice, Plate, & Serve with a LARGE Scoop of VANILLA BEAN ICE CREAM!! Enjoy! :)