Recipe courtesy of Persis Fuller and Amy Bess Miller

Apple Pie with Rose Water

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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 30 min
  • Cook: 50 min
  • Yield: Two 8- to 9-inch crusts
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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 twp 9-inch crusts, recipe follows

Flake Piecrust:

2 cups all-purpose flour

1/2 cup lard

Cold water, as needed

About 1 1/2 cups unsalted butter, softened


  1. Preheat oven to 350 degrees F
  2. 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:

Yield: Two 8- to 9-inch crusts
  1. In a bowl, rub the flour and lard together. Add enough water to make a dough (not too stiff).
  2. 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.
  3. Use a pinch of ginger in piecrust to eliminate the taste of lard in case it is not fresh.
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