Apple Pie with Rose Water |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 2 |
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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:
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.
3. Flake Piecrust:
4. 2 cups all-purpose flour
5. 1/2 cup lard
6. Cold water, as needed
7. About 1 1/2 cups unsalted butter, softened
8. In a bowl, rub the flour and lard together. Add enough water to make a dough (not too stiff).
9. 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.
10. Use a pinch of ginger in piecrust to eliminate the taste of lard in case it is not fresh.
11. Yield: 2 (8 to 9-inch) crusts
12. Preparation time:
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