Thanksgiving brings memories. I remember how my sister and I would stretch out on the front lawn after our mid-day feast. The grass still green and the air humid. An impromptu soccer game might begin after our food had settled. Or more likely, we would just sit and talk and laugh. My grandmother’s dressing. My sister’s mashed potatoes. My mother’s turkey, perfectly browned. Food and these small, quiet moments so intricately combined.
And I think that’s one of many reasons that we’re drawn to the classic dishes our families have prepared year after year. We long for the taste, but more importantly, we long for the memories. For simpler days. For childhood days. For days when loved ones, now gone, were still here.
This year at my Thanksgiving table, we’ll share dishes both old and new. Because this year, more than any other year, has been one of rebirth and new life. This rosemary apple rustic pie is a bright and flavorful version of the classic American apple. Dried rosemary melds perfectly with the tart sweetness of granny smith apples. Classic cinnamon is always a must in my apple pies, but rosemary is a lovely new addition. And the buttery pastry crust lends so well to the bright green sprigs. This is a pie that will make everyone happy. New yet old. Classic yet fresh.
Dried Rosemary and Cinnamon from McCormick was all I needed to elevate this dessert into a new realm of flavor. It’s amazing what simple spices and herbs can do! I garnished my pie with a fresh rosemary sprig, but the dried version imparts far more flavor. Serve this rustic pie with freshly whipped vanilla cream or enjoy it all on its own. You won’t regret stepping outside of the box with this one!
Rosemary Apple Rustic Tart
One disc prepared pie dough
3 granny smith apples, peeled and sliced thin
2 tablespoons brown sugar
1/2 teaspoon McCormick cinnamon
1/2 teaspoon dried McCormick rosemary
2 tablespoons butter, melted
1 tablespoon granulated sugar
Preheat oven to 350 degrees Fahrenheit.
Toss apples with brother sugar, cinnamon, rosemary, and salt. Set aside.
On a lightly floured surface, roll disc of pie dough into a 12-inch circle. Line a baking sheet with parchment paper and carefully transfer pie dough to baking sheet. Place the apple mixture in the center of the circle and spread almost to the edges, leaving enough dough to fold over to create a crust on the rim. Brush the apples with melted butter and sprinkle with granulated sugar.
Bake until the crust is golden brown, about 40 minutes. Remove from oven and allow to cool slightly before serving.
Monet
Anecdotes and Apple Cores
