Apple-Rose Pie

Name: Apple-Rose Pie
Yield: 8 Servings
Ingredients: 1 Tbsp. apple cider vinegar; 2½ cups (313 g) all-purpose flour; 1 Tbsp. granulated sugar; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; 1 tsp. baking powder; 1 cup (2 sticks) chilled unsalted butter, cut into pieces; 3 lb. firm baking apples (such as Pink Lady or Granny Smith; about 6), peeled, cored, thinly sliced; ¼ cup (50 g) granulated sugar; ¼ cup (packed; 50 g) light brown sugar; 2 Tbsp. unsalted butter, cut into ½" pieces; 1 Tbsp. fresh lemon juice; 2 tsp. ground cinnamon; ¼ tsp. freshly grated nutmeg; ¼ tsp. ground cardamom; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 2 Tbsp. all-purpose flour, plus more for surface; 1½ tsp. rose water, divided; 2 Tbsp. plus 1 cup heavy cream, divided; 2 Tbsp. powdered sugar; A mini cookie cutter

By Cheryl Day

October 19, 2021

Photograph by Christopher Testani, Food styling by Victoria Granof, prop styling by Alex Brannian

This floral take on a classic apple pie from Back in the Day Bakery owner Cheryl Day may be new to many, but the use of rose water here is rooted in American history. “Before vanilla extract was widely available, the most popular flavoring in America was rose water,” Day writes in her newest cookbook, Cheryl Day’s Treasury of Southern Baking. “This recipe brings the lovely taste of rose water back to apple pie.” Plan to mix the filling at least 4 hours ahead so the accumulated juices can be reduced before you assemble and bake the pie. While the pie pictured has a layered top crust to create a floral effect, here we call for a simple rolled-out top crust with a few vents, which does the job nicely.