Cinna-Sweet Grilled Apple & Rosemary PIE

Cinna-Sweet Grilled Apple & Rosemary PIE

Cinna-Sweet Grilled Apple & Rosemary PIE

INGREDIENTS:
PIE CRUST:
-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

APPLE FILLING:
-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

EGG WASH:
-1 Tbspn Milk + 1 Egg White (Beaten Together Briskly for 3-5 Minutes)

METHOD to the MADNESS:
PIE CRUST:
-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.

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! :)

Cinna-Sweet Grilled Apple & Rosemary PIE

 

Cinna-Sweet Grilled Apple & Rosemary PIE

 

Cinna-Sweet Grilled Apple & Rosemary PIE

 

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.