Apple Pie With Rose Water
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
48
Spice
40
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cup
Maple1 tbsp
Heavy Cream1 tbsp
Rose Water2 cups
All-Purpose Flour1 cup
Lard1.5 cups
Unsalted Butter (softened)Directions:
1
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
2
Line a 9-inch pie dish with favorite pastry
3
Fill with apple mixture and cover with top crust in which a few small vents have been slashed for steam to escape
4
Flute the edges well to keep juice from escaping
5
Bake in a moderate oven for 50 minutes
6
In a bowl, rub the flour and lard together
7
Add enough water to make a dough (not too stiff)
8
On work surface, roll the dough out and spread with some of the butter
9
Fold over evenly and butter
10
Make a second fold
11
Roll out again, being careful not to squeeze the butter out
12
The layers of dough and butter repeated provide the flakiness of the crust
13
Use a pinch of ginger in piecrust to eliminate the taste of lard in case it is not fresh