Strong Herbs in Desserts

When Kimberley emphasized delicacy needed with rosemary as it's a strong herb she demonstrated a level of understanding crucial to this pie's success. 

Rosemary contains potent aromatic compounds including camphor and eucalyptol that can overwhelm sweet flavors if used improperly. The delicate approach involves three key strategies. First very finely mince fresh rosemary for the pastry you want tiny pieces that distribute evenly without creating strong pockets of flavor. One tablespoon finely minced fresh rosemary for entire double crust provides subtle aromatic complexity. 

Second, use whole sprigs in caramel infusion rather than chopped herb this allows controlled steeping for exactly 15 minutes then complete removal. 

Third, balance the herb with complementary flavors the pecans provide earthy richness that harmonizes with rosemary's pine-like notes while caramel's sweetness prevents herb from tasting savory. 

The result is sort of toffee apple pie with sophisticated aromatic layer that stays on your tongue without overpowering. Start with less rosemary than seems necessary strong herbs build intensity during baking and steeping.