Apple Pie with Rose Water

Total Time:
1 hr 20 min
30 min
50 min

2 (8 to 9-inch) crusts

  • 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
  • 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:

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