Sweet Basil Apple Pie

Directions

In small saucepan, combine all the sweet basil syrup ingredients; bring mixture to a boil swirling pan until sugar is dissolved. Remove from heat, cover and let syrup steep while preparing the crust. In large bowl, whisk flour, salt; cut in shortening with a pastry blender until mixture forms pea-sized clumps. In small bowl, whisk soda and egg yolk ; add to flour mixture, stirring with a fork forming a soft dough. Shape the dough into a ball, divide in half and wrap in plastic wrap; chill while preparing filling. In large bowl, toss apples with lemon juice. In small bowl, mix brown sugar, flour and cinnamon. Melt butter in large skillet over medium heat. Add apples, brown sugar mixture and heavy cream; stir well. Remove cinnamon stick and basil leaves from syrup; reserve for garnish. Add syrup to skillet. Cook apples, stirring occasionally, for 6 to 8 minutes or until mixture bubbles and sauce thickens. Heat oven to 500F. On lightly floured surface, roll out 1 piece of dough to fit the pie pan. Spoon apple filling into crust. Roll out remaining dough; place over filling. Seal pie edge. Cut steam vents into top of pie with a sharp knife. Decorate pie edge and center with apple cut-outs. Lightly beat egg white; brush over top crust. Sprinkle with sugar. Place pie on a baking sheet. Place pie in oven and immediately reduce the oven temperature to 425F. Bake pie for 30 minutes. Reduce oven temperature to 375F. Bake an additional 30 minutes or until crust is golden brown and filling is bubbly. Garnish with candied basil leaves and cinnamon stick.