Rosemary Caramel Apple Pie

Step 1: To make the crust: in a large bowl whisk together the flour with the sugar and slat. Using your fingers, rub the lard and butter into the flour until they form pea-size crumbles. Add the vodka and water and stir until dough just comes together. Divide the dough in half and flatter ea h half into a disk. Wrap each disk in plastic wrap and refrigerate for at least one hour before using.

Step 2: Meanwhile, make the caramel: in a skillet combine the cream with the butter and rosemary. Heat over high and cook for 3 minutes. Remove from heat and keep warm.

Step 3: In a small saucepan combine the sugar and corn syrup and heat over high. Cook, without stirring, until golden (7-8 minutes). Remove from heat and pour the warm cream into the caramel and stir until the caramel dissolves. Let the caramel stand at room temperature for 2 hours and then remove the rosemary.

Step 4: Heat the oven to 375 degrees F.

Step 5: On a lightly floured board roll one dough disk into a 12-inch circle. Fit the circle into a 9-inch deep dish pie plate, trim the edge with a knife, leaving a 1 inch overhang, and brush the edge with some of the beaten egg. In a large bowl combine 1 cup of the rosemary caramel with the apples, cornstarch and salt and scrape the filling into the pie crust. Roll the remains dough into a 12 inch circle and place over the apples. Trim the excess dough and fold the overhang under to form a thick edge. Crimp the edges with your fingers to seal.

Step 6: Brush the top of the pie with the remaining egg and using a knife make 4 slits in the top. Transfer the pie to the oven and bake until golden (1 hour). Pour 1/2 cup of the remaining rosemary caramel over the top of the pie, and continue baking until the caramel is lightly set (15 minutes). Remove from oven and transfer to a rack. Sprinkle with sea salt and let cool to room temperature.