ROSE APPLE PIE RECIPE RECIPES

Steps:

• Combine vinegar and ½ cup cold water in a measuring glass. Whisk flour, sugar, salt, and baking powder in a large bowl. Add butter and toss to coat. Working quickly and using a pastry blender or 2 butter knives, cut butter into flour to create large shaggy pieces of dough (you want some pea-size pieces of butter and some that are large and chunky). Drizzle half of the vinegar mixture over; stir with a fork until dough starts to come together (it should look a little dry, but add remaining vinegar mixture by the tablespoonful if needed).
• Transfer dough to a surface; gather into a ball. Using the heel of your hand, smear dough across surface by a full arm’s length to flatten. Using a bench scraper, gather back into a ball. Smear and regather 2 more times. Cut dough in half. Wrap each piece tightly in plastic; flatten into a disk. Chill until firm, at least 1 hour. Do ahead: Dough can be made 1 week ahead. Keep chilled or freeze up to 1 month. If frozen, thaw overnight in refrigerator before using.
• Toss apples, granulated sugar, brown sugar, butter, lemon juice, cinnamon, nutmeg, cardamom, salt, 2 Tbsp. flour, and 1 tsp. rose water in a large bowl until evenly coated. Cover and chill at least 4 hours or up to 12 hours.
• Drain apples in a sieve set over a small saucepan; transfer apples back to bowl. Bring liquid to a boil over medium heat and cook until thickened, about 4 minutes. Pour sauce over apples; toss to combine.
• Let dough sit at room temperature 5 minutes, then roll out 1 disk of dough on a lightly floured surface to a 12" round. Transfer to a standard 9"-diameter pie dish, then lift edges and allow dough to slump down into dish. Trim, leaving about a ½" overhang; chill while you roll out remaining dough disk to a 10" round. Using cookie cutter, punch out 4–8 vents in second round. Spoon apple filling, including any juices, into pie dish. Place second dough round over filling. Trim, leaving a 1" overhang. Press crusts together and fold over to seal. Crimp edges; decorate with cutout dough pieces as desired. Chill pie in freezer 20 minutes.
• Meanwhile, place a rack in lower third of oven and preheat to 400°.
• Place pie on a parchment-lined rimmed baking sheet; brush crust with 2 Tbsp. cream. Bake 20 minutes. Reduce oven temperature to 375° and continue to bake until crust is deep golden brown and juices are thick and bubbling, 60–80 minutes longer. Transfer pie to a wire rack and let cool at least 3 hours.
• Using an electric mixer on medium-high speed, beat powdered sugar, remaining 1 cup cream, and remaining ½ tsp. rose water in a small bowl until cream begins to thicken. Reduce speed to medium and beat until soft peaks form.
• Serve slices of pie with whipped cream. Do ahead: Pie can be baked 1 day ahead. Store loosely covered at room temperature.

Steps:

• Peel the apples and place them in a large bowl with enough water to cover. Squeeze lemon juice in the water to prevent the apples from browning. Working with 1 apple at a time, cut around the core, discarding the core and removing the "cheeks." Slice the cheeks very thin.
• In a large bowl, combine the granulated sugar, brown sugar, cinnamon and nutmeg. Stir to combine. Add the sliced apples, stir to coat, and let sit for 30 minutes.
• Line a pie dough in a 9-inch (23-cm) cast-iron pan, and prick the dough with a fork all around. Chill in the fridge until very firm, 20-30 minutes.
• Working in batches, remove the apples from the cinnamon-sugar mixture by taking a handful at a time and carefully squeezing them with your hands to remove the excess moisture. Place the drained apples in a separate large bowl, reserving the liquid to make the caramel sauce.
• Preheat the oven to 375°F (190°C).
• Working from the outside in, line the apple slices on the pie dough by overlapping each slice to create a rose shape. Roll up 1 apple slice tightly and place it in the center, creating a bud shape. Cover the pan with foil and bake for 30 minutes. Uncover and bake for 10 minutes more, or until golden brown. Remove from the oven and let cool for 10 minutes.
• In a saucepan, bring the reserved cinnamon-sugar liquid to a boil. Once the liquid is reduced by half, 10-15 minutes, add the heavy cream and stir well.
• To serve, pour the caramel sauce over the apple pie.
• Enjoy!