Instructions

MAKE THE ROSEMARY PASTRY:
Kimberley's wisdom: emphasizes delicacy needed with rosemary as it's a strong herb.
Very finely mince fresh rosemary you want tiny pieces that won't overpower.
In a large bowl whisk together flour sugar salt and minced rosemary.
Add cold butter cubes and use pastry cutter or fingertips to work into flour until mixture resembles coarse breadcrumbs with some pea-sized pieces.
Mix ice water with lemon juice. Drizzle over flour mixture 1 tablespoon at a time tossing with a fork until dough just comes together.
Divide dough into two portions one slightly larger for bottom crust.
Flatten each into a disk wrap in plastic and refrigerate for at least 1 hour.

MAKE THE ROSEMARY CARAMEL:
Judge's praise: you know what stays on your tongue afterwards is that beautiful caramel flavor.
In a heavy-bottomed saucepan combine sugar and water.
Cook over medium-high heat without stirring until sugar dissolves and turns deep amber about 8-10 minutes.
Remove from heat and carefully whisk in warm cream it will bubble vigorously.
Return to low heat and stir until smooth.
Add butter rosemary sprigs sea salt and vanilla. Stir until butter melts.
Let steep for 15 minutes then remove rosemary sprigs.
Let cool to room temperature. The caramel will thicken as it cools.

PREPARE THE APPLE FILLING:
In a large bowl toss sliced apples with both sugars flour cornstarch cinnamon nutmeg salt lemon juice and vanilla.
Judge's assessment: the apples are fantastic.
Let sit for 15 minutes to allow apples to release some juice.

MAKE THE PECAN FILLING:
In a bowl combine chopped pecans brown sugar melted butter maple syrup vanilla and salt.
Judge's observation: the nuts come through really well.
Mix until pecans are well coated.

ASSEMBLE THE PIE:
Preheat oven to 425°F. Place a baking sheet on the lower rack to preheat.
On a lightly floured surface roll out the larger pastry disk to fit a 9-inch deep-dish pie pan with overhang.
Line pie pan with pastry gently pressing into bottom and sides.
Spread half the pecan mixture over the bottom of the pastry this prevents soggy bottom.
Layer the apple filling on top mounding slightly in the center.
Drizzle 1/3 of the rosemary caramel over the apples.
Top with remaining pecan mixture.
Roll out second pastry disk for the top crust.
Place top crust over filling or create decorative lattice or cutout design.
Judge's praise: the artwork that you've done is stunning.
Trim excess pastry and crimp edges decoratively.
Brush with egg wash mixed with milk and sprinkle with coarse sugar if desired.
Cut several vents in the top to allow steam to escape if not using lattice.

BAKE:
Place pie on preheated baking sheet.
Bake at 425°F for 20 minutes.
Reduce temperature to 375°F and continue baking for 35-40 minutes until crust is deep golden brown and filling is bubbling.
Judge's goal: the pastry is crispy it's golden.
If edges brown too quickly cover with foil or pie shield.
Remove from oven and immediately drizzle with more rosemary caramel.
Let cool for at least 2 hours before slicing to allow filling to set.

SERVE:
Slice and serve warm or at room temperature.
Drizzle individual slices with remaining rosemary caramel.
Judge's description: it is sort of toffee apple pie.