Apple Pie with Rosemary Cornmeal Crust

Crust1#189; cups flour#189; cup cornmeal2 tablespoons sugar2 teaspoons rosemary, finely chopped#189; teaspoon salt#190; cup frozen butter, cut in cubes#188; cup water or moreFilling5 pounds apples, peeled, cored and sliced#189; cup brown sugar, or more if using tart apples1 teaspoon cinnamon#189; teaspoon nutmeg2 tablespoons flour2 tablespoons butter, small cubesSugarHeat oven to 425 degrees.For the crust: In food processor mix flour, cornmeal, sugar, rosemary and salt. Scatter butter over mixture and pulse to size of small peas. With processor running pour water through feed tube. Pulse to incorporate. Wrap dough in plastic wrap and chill 1 hour. Roll into 15-inch circle and place on parchment paper-covered cookie sheet or in a 9-inch pie pan.For the filling: In a large bowl, combine apples, brown sugar, cinnamon, nutmeg, flour and butter. For free-form pie, mound filling in center of crust, leaving border or 2 to 3 inches. Gently fold crust over apples, forming pleats. Or, fill pie pan with apples and fold crust over top the same way. Use any leftover apple juice to brush on crust; dust with additional white sugar. Bake for 15 minutes; reduce temperature to 350 degrees. Bake 1 hour or until filling is bubbly. Cover pie with foil if it browns too quickly. Serve with caramel sauce or gruyere.Serves eight.