| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Desserts, Fruit | 6 | Servings | |
INGREDIENTS
| FILLING | ||
| 1/2 | t | Dried rosemary leaves |
| 1/3 | c | Granulated sugar |
| 2 | T | Fresh lemon juice |
| Rind of 1/2 lemon, grated | ||
| 1 1/2 | lb | Apples, peeled 5 cups |
| Cored and sliced | ||
| TOPPING | ||
| 1 | c | All-purpose flour |
| 1 | T | Granulated sugar |
| 1 | t | Baking powder |
| 1/8 | t | Salt |
| 1/2 | t | Dried rosemary, crushed |
| Fine | ||
| 3 | T | Unsalted butter, cold cut |
| Up | ||
| 1/3 | c | Light cream, or milk |
INSTRUCTIONS
Filling: Heat oven to 450^. Have ready a heavy dish, a 9-inch pie plate, or a single layer cake pan. Crush the rosemary as fine as possible. Place in a large bowl. Add sugar, lemon juice, and rind. Stir to mix. Add apples, stirring to coat. Arrange in baking dish. Topping: Mix dry ingredients into medium sized bowl. Add butter and cut in with pastry blender or knives until mixture is the consistency of coarse cornmeal. Add cream or milk and stir until a soft dough forms. knead on lightly floured surface 10-12 times. Roll to fit baking dish, place over apples, seal edges, and cut slits. Bake 25-30 minutes untilgolden. Serve warm with cream. Recipe By : Vermont Kitchens Revisited From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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