Recipe courtesy of Persis Fuller and Amy Bess Miller
Episode: Simply Shaker
Apple Pie with Rose Water
Total:
1 hr 20 min
Active:
30 min
Yield:
Two 8- to 9-inch crusts
Level:
Intermediate
Total:
1 hr 20 min
Active:
30 min
Yield:
Two 8- to 9-inch crusts
Level:
Intermediate

Ingredients

Flake Piecrust:

Directions

Preheat oven to 350 degrees F

Slice apples into mixing bowl and add sugar, cream, and rose water, and mix thoroughly, so that rose water will be distributed evenly. Line a 9-inch pie dish with favorite pastry. Fill with apple mixture and cover with top crust in which a few small vents have been slashed for steam to escape. Flute the edges well to keep juice from escaping. Bake in a moderate oven for 50 minutes.

Flake Piecrust:

In a bowl, rub the flour and lard together. Add enough water to make a dough (not too stiff).

On work surface, roll the dough out and spread with some of the butter. Fold over evenly and butter. Make a second fold. Roll out again, being careful not to squeeze the butter out. The layers of dough and butter repeated provide the flakiness of the crust.

Use a pinch of ginger in piecrust to eliminate the taste of lard in case it is not fresh.

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