When we were in the Berkshires we visited the Hancock Shaker Village. In the gift shop we purchased a bottle of Sabbathday Lake Shakers' Rose Water. This was prepared by The United Society in Maine which is one of , if not the only, active Shaker community. With the rose water came a few recipes. One for apple pie, which turned out to be delicious and a different taste sensation due to the roses.
Shaker Apple Pie
3 cups peeled sliced sour apples (I used a sweeter Honeycrisp variety)
2/3 cups maple or white sugar (I used turbinado sugar)
1 tablespoon rose water
1 tablespoon heavy cream
Pastry for two 9 inch pie crusts (I used the Pilsbury rollup crust)
Slice apples into mixing bowl and add sugar, cream, and rose water. Mix thoroughly. Line the pie dish with pastry. Fill with apples and cover with pastry. Vent the top. Flute edges. Bake at 350 degrees for 50 minutes.
The rose water permeated the apples and definitely gave the pie a floralness. I really liked it. The Shakers also suggest using rose water instead of vanilla; add a drop to coffee; or use in cookies, cakes, and ice cream.
1 comment:
well nice recipe.
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