Apple Pie with Rose Water
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
Recipe courtesy Amy Bess Miller and Persis Fuller,The Best of Shaker Cooking, Hancock Shaker Village, 1985