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.
Yield:Two 8- to 9-inch crusts
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.
Recipe courtesy Amy Bess Miller and Persis Fuller, "The Best of Shaker Cooking", Hancock Shaker Village, 1985