Recipe

Savory Herb Apple Pie

A brighter, less-sweet apple pie with rosemary, thyme, and a whisper of sharp cheese in a flaky crust. Cozy, crisp-edged, and surprisingly dinner-friendly.

By Matt Campbell

•

4.8

A golden lattice-topped apple pie on a wooden table with a few rosemary sprigs and sliced apples nearby

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Apple pie has a reputation for being sugar-forward and dessert-only. This one plays it a little cooler. Think tender apples that still taste like apples, a savory herbal perfume from rosemary and thyme, and a bright pop of lemon and cider vinegar that keeps the filling from turning into syrupy mush.

It is still absolutely a pie. It is just the kind you can confidently serve next to roast chicken, or bring to a holiday table when everyone is begging for something that is not a sugar bomb. If you want a lightly sweet slice with crisp edges, flake for days, and that “wait, what is that flavor?” moment, you are in the right kitchen.

A single slice of apple pie on a plate showing layered apple slices and a flaky crust

Why It Works

Less sweet, more apple: We use a modest amount of sugar and rely on browning the filling slightly to concentrate flavor without turning it candy-like.
Herbs that actually come through: Rosemary and thyme go in at the right time and in the right amount so they read as cozy and aromatic, not piney or soapy.
Better texture: A quick stovetop toss jump-starts the filling and activates the starch so your pie slices clean instead of flooding the plate.
Flaky crust, no drama: A classic butter crust with an optional cheese boost bakes up crisp and savory, which makes the apples taste even more “pie-ish.”

Pairs Well With

Storage Tips

Keep It Crisp

Room temp (best for crust): Cover loosely with foil and keep at cool room temperature for up to 1 day.
Refrigerator: Cover and refrigerate up to 4 days. The crust will soften a bit, but the flavor gets even more savory and interesting.
Reheat: Warm slices on a sheet pan at 325°F for 10 to 15 minutes. If you want the bottom to crisp back up, place the slice directly on the rack for the last 2 minutes.
Freeze: Freeze baked pie or individual slices, wrapped well, up to 2 months. Thaw overnight in the fridge, then re-crisp in a 325°F oven.

Timing note: Total time includes dough chilling, filling cooling, and the full 3-hour rest for clean slices. Some of that is hands-off, but it is not optional if you want crisp crust and a slice that holds.

Common Questions

Is this pie actually savory?

It is savory-leaning, not a meat pie. You still get apple sweetness, but it is balanced with herbs, lemon, and a pinch of black pepper. Think “dessert that can hang with dinner.”

What apples are best?

Use a mix for the best texture. My favorite combo is Honeycrisp for juicy brightness plus Granny Smith for structure and tang. Pink Lady also works great.

Can I skip the cheese in the crust?

Yes. The pie will still be excellent. The cheese just adds a subtle savory note and extra browning. If you do use it, pick sharp cheddar, not a mild one that disappears.

Do I have to pre-cook the filling?

You do not have to, but I recommend it. A quick 8 to 10 minute stovetop toss helps prevent a watery pie and gives you cleaner slices.

How do I avoid a soggy bottom?

Use a metal pie pan if you have one.
Start hot at 425°F to set the crust, then reduce heat.
Let the pie cool at least 3 hours before slicing so the filling sets.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie pan (metal preferred)
Rolling pin
Large mixing bowl
Large skillet or wide saucepan
Microplane or fine grater (for zest and optional cheese)
Pastry brush
Sheet pan (to catch drips)

I started making this version when I realized my favorite part of apple pie is not the sugar. It is the buttery crust, the tangy apples, and that moment when something warm and flaky makes the whole kitchen smell like you have your life together. The first time I tossed rosemary into the filling, I honestly thought, “This might be chaos.” It was. The good kind. Now it is my go-to when I want apple pie that feels a little more grown-up, a little more dinner-party, and still completely snackable straight from the fridge.

Savory Herb Apple Pie

(4.8 Reviews)

Prep Time 55 minutes

Cook Time 55 minutes

Total Time 6 hours

Servings 8 slices

Ingredients

For the crust (double)

2 1/2 cups (300 g) all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1 cup (226 g) unsalted butter, very cold and cubed
1/2 cup (120 ml) ice water, plus more as needed
1 teaspoon apple cider vinegar
Optional, savory boost: 1/2 cup (50 g) finely grated sharp cheddar

For the savory-herbal apple filling

3 pounds apples (about 6 to 7 medium), ideally a mix of Honeycrisp and Granny Smith
1/3 cup (65 g) light brown sugar
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon apple cider vinegar
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons finely chopped fresh rosemary
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons cornstarch
1/4 cup (60 ml) apple cider or water

To finish

1 egg, beaten with 1 tablespoon water (egg wash)
Flaky salt, for the top
Optional: 1 tablespoon turbinado sugar for sparkle, if you want a slightly sweeter crust

Instructions

Make the crust

Mix dry ingredients. In a large bowl, whisk flour, sugar, and salt. If using cheddar, whisk it in now.
Cut in the butter. Add cold butter cubes and work them in with your fingers or a pastry cutter until you have a mix of pea-size pieces and some flatter shards. Those shards are your flake insurance.
Add water and vinegar. Drizzle in 1/2 cup ice water and the cider vinegar. Mix with a fork until it looks shaggy. If it is dry, add more ice water 1 tablespoon at a time just until it holds when you squeeze it.
Chill. Divide into two disks, wrap, and refrigerate at least 1 hour (or up to 2 days).

Make the filling

Prep apples. Peel, core, and slice apples about 1/4-inch thick.
Quick stovetop cook. In a large skillet over medium heat, melt butter. Add apples, brown sugar, lemon juice, lemon zest, vinegar, thyme, rosemary, cinnamon, nutmeg, salt, and black pepper. Cook 6 to 8 minutes, stirring often, until apples begin to soften but still hold their shape.
Thicken. Sprinkle cornstarch over the apples and stir for 30 seconds. Pour in apple cider (or water) and cook 1 to 2 minutes until the juices look glossy and slightly thickened.
Cool completely. Transfer filling to a bowl and cool to room temp, then refrigerate 20 to 30 minutes. Warm filling will wreck your crust.

Assemble

Heat oven. Preheat to 425°F. Place a sheet pan on the lower rack to preheat too. This helps crisp the bottom.
Roll bottom crust. Roll one dough disk into a 12-inch circle. Fit into a 9-inch pie pan, leaving a slight overhang. Refrigerate while you prep the top.
Keep the top cold. Leave the second disk in the fridge until you are ready to roll it. Cold dough is happy dough.
Add filling. Spoon the cooled filling into the crust and level it out.
Top it. Roll the second disk and lay it over as a full top crust or cut into lattice strips. Trim excess dough, then crimp edges to seal.
Vent and wash. If using a full crust, cut 5 to 6 vents. Brush with egg wash, then sprinkle with flaky salt. Add turbinado sugar if you want a sweet-savory vibe.

Bake and cool

Bake hot, then steady. Bake at 425°F for 20 minutes. Reduce to 375°F and bake 30 to 35 minutes more, until the crust is deep golden and the filling is bubbling in the center.
Shield if needed. If the edges brown too fast, loosely tent with foil or use a pie shield for the last 15 minutes.
Cool for clean slices. Cool at least 3 hours before slicing. This is the difference between “pie soup” and “nice slice.”

Nutrition information is estimated.

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