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Apple and rosemary pie

A recipe from

Red wine apple and rosemary lattice pie

Serves: 6 – 8

Difficulty: Easy
Preparation time: 20 minutes
Cooking time: 60 minutes

8 – 10 granny smith apples
750ml (3 cups) red wine
1 cup (250ml) water
200g granulated sugar
3 sprigs of rosemary
3 pieces of lemon peel
2 x 250g ready roll puff pastry
1 large egg, beaten

Peel the apples and remove the core, place them into a medium sized pot. Top with red wine, water, sugar, rosemary and lemon peel. Top with baking paper and bring to a gently simmer. Simmer for 15 – 20 minutes or until the apples are just soft and cooked through

Remove the apples from the liquid and place onto a plate to cool. Continue reducing the liquid for 20 minutes until it thickens and becomes syrupy.

Set aside to cool.

Preheat the oven to 200°c

Roll 250g puff pastry out just big enough to line the base and sides of a rectangular oven dish, gently prick with a fork. Cover with baking paper and line with rice/ baking beans. Bake blind for 20 minutes or until the pastry is cooked through.

Remove the pastry from the oven and set aside to cool. Once cooled, top with apples and pour over the syrup. Cut the other roll of pastry into 1 cm strips and lay criss crossing over the apples. Brush with egg and bake for 20 minutes, or until the pastry is golden brown and crisp. Remove from the oven and serve with ice cream or custard.