The defining detail of this traditional Shaker apple pie is the use of rose water in the filling. Sliced apples, brown sugar, and a splash of floral results in a special combination. Pair it with an all-butter crust and you have a beautiful apple pie on your hands.
- 1/2 cup (120 ml) hot water
- 2 tablespoons (30g) granulated sugar or dark brown sugar
- 1 tablespoon good tasting vinegar
- 1 1/2 teaspoons fine grain sea salt
- 2 2/3 cups (330g) unbleached all-purpose flour
- 2 sticks (225g) very cold unsalted butter, cut into 3/4-inch chunks
- 6 large tart or tart-sweet apples honey crisp, Granny Smith, Braeburn, pink lady
- 1 tablespoon lemon juice or apple cider vinegar
- 1/4 teaspoon fine grain sea salt
- 1/2 cup dark brown sugar
- 3 tablespoons unbleached all-purpose flour
- Zest of one lemon
- 2 teaspoons rose water, or more to taste
- 2 tablespoons dried rose petals optional
- 1 egg
- 1/4 cup granulated or large grain sugar, to sprinkle on crust
You can find this Pie Crust Recipe for further reading.
- Combine the hot water, sugar, vinegar, salt in a measuring cup or jar. Stir until the sugar dissolves and chill in the freezer until very cold - 10-15 minutes or so.
- Combine the flour and butter in the bowl of an electric mixer with the paddle attachment. Cover the mixer with a clean kitchen towel to keep flour in the bowl, and mix on low speed until the butter and flour smears and combines into an uneven, shaggy and pebble-like texture - 20 seconds or so.
- Remove the towel, and, continuing on low speed, very slowly drizzle in about half of the sugar-water mixture. Continue mixing just until the dough comes together adding more water, a bit at a time, if needed. The dough comes together quickly, in ten or twenty seconds or so, and you may not need to use all the water. I typically use about half the water and have about 1/4 cup leftover.
- Working quickly, turn the dough out onto a counter and use floured hands to press together into one large mound. Divide the dough in half with a bench scraper or knife and shape each half into a 1-inch thick disc. Wrap each half tightly in plastic and refrigerate for two hours before using. You can also freeze the dough at this point for later use.
Heat the oven to 425°F with a rack in the center. Heat the oven for at least 30 minutes before baking pies - you want to make sure it’s hot and ready to go. Also, clear a space in the freezer to chill the pie before baking.
Peel each apple and cut away from the core. Slice into 1/4-inch thick slices. Toss the apple slices with the lemon juice. Sprinkle with the salt, brown sugar, flour, lemon zest, rose water and rose petals (if using) and toss again.
You can find this Pie Crust Recipe for further reading.
- If your dough has been chilling overnight allow it to sit at room temperature for a bit before rolling out - 15 minutes or so. Lightly flour your work surface and rolling pin. Roll the pie dough out, large enough to relax into your pie dish with extra dough a bit beyond the edge. As you’re rolling the dough, you’re going to want to turn the pie dough clockwise after every few passes with the rolling pin to prevent sticking. Flour more as needed.
- Transfer the dough for the bottom crust into the pie dish by gently wrapping it around your rolling pin and unrolling it across your pie dish. Coax the pie dough into place, and then press into the pan to anchor it. Roll out the top pie crust. You want to work relatively quickly at this point so your dough doesn’t warm. If you’re doing a lattice or other design, refer to the Lattice Pie Crust Guide below, and prepare the top crust.
- Gently pour the apple filling into the dough-line pie dish. Drape the other round of pie dough on top and trim so you have about 1-inch of dough hanging beyond the edge of the dish. Press the edges of the pie shell together to seal things, and fold the edge of the crust over or under, and crimp or pinch around the edge using a fork or pressing your thumb and forefinger of one hand into the forefinger of the other hand. Carefully place the entire pie in the freezer for 15 minutes.
- In the meantime, whisk the egg. When it is time, remove the pie from the freezer, cut a few slits in the top (unless you’ve chosen a lattice top) to allow steam to escape while the pie bakes, and gently brush with enough egg to coat all of the top crust. Sprinkle generously with sugar.
Put the pie on a baking sheet to catch any drips and place in the oven. Dial back the heat to 375°F. You’re going to bake the pie for about an hour, but start checking on it about 45 minutes in. At this point I often spin it 180 degrees in the oven, and make note if the top of the pie is getting too dark. If so, place a sheet of aluminum foil over it until the bottom catches up. When everything is deeply golden remove from the oven and cool on a pie rack for 2-3 hours before slicing. If you have leftovers, you can refrigerate this pie for up to a week.
This section is just an extended reading of a simple step-by-step guide on how to make a lattice pie crust. You don't have to make a latticed top for this pie, but you can if you like. Here's how:
- Roll the pie dough top crust out into a 12 x 12 shape and cut into 1-inch thick strips (pictured below). My shape was too circular here, go for more of a square.
- Arrange 6-7 strips horizontally on a piece of parchment paper. Then, starting in the middle, working quickly with a single strip, make your strips look like this. (below) Under two, over two, under two, at 45 degree angle.
- Grab another single strip and do the opposite next door. So - over two, under two, over two. Keep going working outward, alternating. When you've used all your strips transfer the crust to the refrigerator for 5 minutes or so to set a bit. You'll be able to slide it off the parchment paper into place on the pie. Trim just beyond the edge of the pie dish, crimp or seal, and proceed with the recipe.
