Apple Pie with Rose Water

Total Time:
1 hr 20 min
Prep:
30 min
Cook:
50 min

Yield:
2 (8 to 9-inch) crusts
Level:
Intermediate

Ingredients
  • 3 cups peeled, sliced baking apples, such as Gravenstein
  • 2/3 cup maple or white sugar
  • 1 tablespoon heavy cream
  • 1 tablespoon rose water
  • Pastry for 2 (9-inch) crusts, recipe follows
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:

2 cups all-purpose flour

1/2 cup lard

Cold water, as needed

About 1 1/2 cups unsalted butter, softened

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.

Yield: 2 (8 to 9-inch) crusts

Preparation time:


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Apple Pie