Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

FILLING:
1/2 ts Dried rosemary leaves
1/3 c Granulated sugar
2 tb Fresh lemon juice
Rind of 1/2 lemon -- grated
1 1/2 lb Apples, peeled (5 cups) --
Cored and sliced
TOPPING:
1 c All-purpose flour
1 tb Granulated sugar
1 ts Baking powder
1/8 ts Salt
1/2 ts Dried rosemary -- crushed
Fine
3 tb Unsalted butter, cold -- cut
Up
1/3 c Light cream -- or milk

Filling: Heat oven to 450^. Have ready a heavy dish, a 9-inch pie
plate, or a single layer cake pan. Crush the rosemary as fine as
possible. Place in a large bowl. Add sugar, lemon juice, and rind.
Stir to mix. Add apples, stirring to coat. Arrange in baking dish.

Topping: Mix dry ingredients into medium sized bowl. Add butter and
cut in with pastry blender or knives until mixture is the consistency
of coarse cornmeal. Add cream or milk and stir until a soft dough
forms. knead on lightly floured surface 10-12 times. Roll to fit
baking dish, place over apples, seal edges, and cut slits. Bake
25-30 minutes untilgolden. Serve warm with cream.

Recipe By : Vermont Kitchens Revisited

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