Apple Pie with fresh rosemary and thyme is a heavenly pie. Completely different from traditional apple pie, yet it still reminds me of being with the family at Thanks giving.
Sift together flour and salt into a food processor. Add the lard and butter and pulse until the size of small peas. Gradually add ice water, until dough comes together in a ball. Shape into 2 balls, wrap in plastic, and refrigerate for at least one hour. Preheat oven to 450 degrees. Roll out 1 pastry ball and line the pie pan with it. Pour filling into pie dish and dot with butter. Roll out remaining pastry and fit to top of pie. Pinch the edges closed. Slice three holes down the center to allow steam to escape. .
Fit aluminum foil around the edges to prevent burning. Bake for 20 minutes, reduce heat to 375 and bake for 20 minutes, remove foil and bake another 20 minutes. Remove and let cool.
Fill a mason jar up with 6 ounces of your favorite gin and 2 sprigs of rosemary. Let this sit over night to flavor the alcohol. Meanwhile, freeze 2 martini glasses in the freezer for about an hour. Drizzle chocolate syrup around the inside of the martini glass and put it back in the freezer until ready to use. Remove the rosemary sprigs from the gin and set aside to use for your wreath. Add the gin and cherry juice to a shaker full of ice and shake for a full 60 seconds. Pour it into the chocolate drizzled martini glasses and garnish each martini with a cherry wreath.
To make the wreath
Skewer 2 cherries with the end of the rosemary sprig. Put a toothpick through the other end of the cherries and wrap the loose end of the rosemary around to make a wreath shape.