🍎 Shaker Apple Pie

< Felice's recipe >

Sweet & Classic

Shaker Apple Pie

The defining detail of this traditional Shaker apple pie is the use of rose water in the filling. Sliced apples, brown sugar, and a touch of floral essence create a comforting combination of flavors and aroma.

Inspiration

I brought the book home with me and continued reading. The account by Sister Marcia’s Bullard (1821-1899) goes on to inform, “rose petals were gathered and distilled into rose water, which was used medicinally and also as a flavoring in cooking.” Much like we use vanilla today. She then says, “rose water was a traditional ingredient in Shaker apple pies.” And that was the record scratch for me. An apple and rose scented pie? That sounds amazing (and it is!). So here we are. Apparently, rose water was an important flavoring agent in America prior to the availability of vanilla extracts.

What kinds of apple for apple pie?

Honeycrisp apples are great for pies (and snacking), but they can be a bit tricky to finding certain areas outside of peak apple season. Granny Smith apples are ubiquitous and easy to buy just about anywhere, anytime. Keep your eyes open for pink lady and Braeburn apples as well. And you can always do a blend of apple types. This pie pictured here was baked with honey crisp apples

Ingredients

Basic Steps to Making an Apple Pie

  1. Make the apple pie filling by mixing the ingredients in a large bowl. No pre-cooking of the apples is necessary for this pie.
  2. Roll out bottom pie dough and line the pie dish with the crust.
  3. Roll out and make the top crust. I share how to make this lattice crust below this section. Alternately, keep it simple! Roll out the top crust into a full circle and use that, cutting a few vents prior to baking to allow steam to escape. Seal and crimp.
  4. Brush with egg, sprinkle with sugar, chill and bake!

Basic Steps to Making an Apple Pie

  1. Roll the pie dough top crust out into a 12 x 12 shape and cut into 1-inch thick strips (pictured above). My shape was too circular here, go for more of a square.
  2. 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. (above) Under two, over two, under two, at 45 degree angle.
  3. 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.

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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 photos up above, and prepare the top crust.
  5. 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.
  6. 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.
  7. 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