Last week, I was brainstorming what I could bring to a Thanksgiving potluck as dessert and my boyfriend just kept repeating “What about apple pie?”. In the end, the idea grew on me and I went straight to researching all sorts of different pies. The closest I have ever come to making a pie before was when I made a strawberry galette, last summer. After reading about countless different types of apple and other fruit pies I made a couple of key decisions. First, I wanted a simple, flaky crust but only on the bottom. I saw a bunch of pies that had a crumble topping and I thought it was genius: you get buttery pastry and a crunchy, nutty top? Definitely the best of both worlds. Also, so that I wouldn’t have to use too much sugar I decided to use both tart and sweet apples in the filling, spiced with some nutmeg and cinnamon. Lastly, because I wanted to put a little twist on things, I decided I wanted to put rosemary throughout the pie: in the crust, topping and filling. I love rosemary and apples (actually I love rosemary with fruit and in desserts, generally)! And that’s how this rosemary apple pie was born.