Infuse your cream with rosemary by heating 150 ml of cream with 2 big sprigs of rosemary. Once it has come to a boil, remove the pot from the heat and let come to room temperature*. Prepare the salted caramel as describes in the recipe (see link in article) using the rosemary cream instead of cream.

Juice the lemons into a large mixing bowl. Core, peel, and thinly slice the whole apples. A mandolin works great for producing very thin slices.

Dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor. Set the prepared apples aside.

In a large measuring cup or small mixing bowl, combine the sugar, flour, cinnamon, allspice, nutmeg, and Angostura bitters. Sprinkle this mixture over the apples in the mixing bowl. Use your hands to gently mix and coat the apple slices and set aside for 20 to 30 minutes.

Preheat the oven to 400 degrees F.

Take your rolled out and cooled pie crust out of the fridge and sprinkle each one tbsp flour and sugar on the bottom. Layer 1/3 of the apples in the bottom (without the juices) so that there are minimal gaps. Pour 1/3 of the salted rosemary caramel over the apples. Add another 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again. I like to save a small portion of the caramel to pour on top of the lattice once the pie is assembled.

Assemble the lattice crust and either flute the edges of the crust or seal them with a fork. Pour the last bit of caramel on top or save it for serving. Brush the crust with the beaten egg and lightly sprinkle with raw sugar and sea salt.

Bake the pie on a baking sheet larger than the pie pan for 20 minutes. Reduce the oven temperature to 325 to 350 and bake for another 25 to 35 minutes. You can test the apples for doneness with a long toothpick or small knife. The apples should be just soft.

Let the pie cool for a couple of hours to allow the juices to set, then slice and enjoy