Rustic Apple Pie

This recipe totally threw us off because it's nothing like the pies we're used to making. It's supposed to look like this:

(Image taken from myrecipes.com)

We totally made ours look like a pie, and so when it comes to presentation, we'd fail. 

The inside of the pie is strange too. There's no cinnamon, not a lot of sugar, and rosemary. Because of the rosemary, we were afraid the pie would taste a lot like apples and pine trees. 

This recipe is similar to the one we used, except of course, we used the basic pie crust recipe from before. 

Instead of lemon juice we used maple whiskey. 

We made our crust more like a normal pie crust though.

We laid out the bottom of our crust, but we didn't leave enough to fold over the top like a rustic tart.

In a bowl, we mixed the flour, sugar, and rosemary. 

Then we put our apples in. (We used MacCowan.) The flour/sugar/rosemary mixture was sprinkled over the top. Over this, I poured the maple whiskey. It was about an ounce's worth. Jess created a lattice top for the pie so that it was still open, but compatible with the bottom we had already created. 

When we finished the lattice top to the pie, we coated it with an eggwash so it would turn a nice golden brown in the oven.

Our pie took an hour to cook at 350 degrees.

In the oven, make sure you cover the edges with foil so that they don't burn.

It's a tart pie, and the rosemary compliments the flavor if you don't get too much of it in a mouthful. I prefer a tart pie, so this one was right up my alley. In fact, I had seconds.