- Preheat oven to 350 degrees.
- 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: 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. (Makes two 8- to 9-inch) crusts)
- This recipe yields one 9-inch pie.
Notes:
Recipe from "The Best of Shaker Cooking" by Amy Bess Miller and Persis Fuller, (Hancock Shaker Village, 1985) |
