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 splash of floral result in a special combination. Pair it with an all-butter crust and you have a beautiful apple pie on your hands.

Inspiration

An apple and rose scented pie sounds amazing, and it is. Rose water was used historically as a flavoring much like vanilla today. It brings a unique floral note to this pie.

What Kind of Apples?

Honeycrisp, Granny Smith, Pink Lady, and Braeburn are all great choices. Using a blend gives nice balance of sweetness, tartness, and texture.

Basic Steps

1. Mix the filling: sliced apples, brown sugar, a pinch of salt, lemon zest, flour, and rose water.
2. Line the pie dish with the bottom crust.
3. Add filling, top with a lattice or full crust, crimp edges.
4. Brush with egg, sprinkle with sugar, chill briefly, then bake until deeply golden.

Recipe

Ingredients

• 2 rounds all-butter pie dough (top & bottom)
• 6 large apples, sliced
• 1 tbsp lemon juice
• 1/2 cup dark brown sugar
• 3 tbsp all-purpose flour
• 1 tsp fine sea salt
• Zest of 1 lemon
• 1–2 tsp rose water (to taste)
• 1 egg (for egg wash)
• Granulated sugar (for topping)

Instructions

1. Preheat oven to 425°F (218°C). Place a rack in the center. Clear a space in the freezer.
2. Toss apple slices with lemon juice, then add brown sugar, flour, salt, lemon zest, and rose water. Mix well.
3. Roll out bottom crust into pie dish. Add filling. Top with lattice or full crust. Crimp edges.
4. Chill assembled pie in freezer for 10–15 minutes. Brush with egg, sprinkle sugar.
5. Place on a baking sheet, reduce oven to 375°F (190°C), and bake 50–60 minutes until deeply golden. Cool 2–3 hours before slicing.