Apple Pie with Rose Water

• 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

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.
3. Line a 9-inch pie dish with favorite pastry.
4. Fill with apple mixture and cover with top crust in which a few small vents have been slashed for steam to escape.
5. Flute the edges well to keep juice from escaping.
6. Bake in a moderate oven for 50 minutes.
7. 2 cups all-purpose flour
8. 1/2 cup lard
9. Cold water, as needed
10. About 1 1/2 cups unsalted butter, softened
11. In a bowl, rub the flour and lard together.
12. Add enough water to make a dough (not too stiff).
13. On work surface, roll the dough out and spread with some of the butter.
14. Fold over evenly and butter.
15. Make a second fold.
16. Roll out again, being careful not to squeeze the butter out.
17. The layers of dough and butter repeated provide the flakiness of the crust.
18. Use a pinch of ginger in piecrust to eliminate the taste of lard in case it is not fresh.
19. Yield: 2 (8 to 9-inch) crusts
20. Preparation time:

baking apples, maple, heavy cream, water, pastry

Taken from www.foodnetwork.com/recipes/apple-pie-with-rose-water-recipe.html (may not work)