I also learned that the Shakers, a religious utopian community best known for their furniture, were also known for making high-quality rosewater. This further intrigued me because I'm from Shaker Heights, Ohio, a city named for a Shaker community that used to reside there (but was long gone by the time the modern-day city was incorporated). I also learned that the Shakers made an apple pie with rosewater, and I love pie. I mean seriously, I love pie.
It was only a matter of time, then, before I made a rosewater-apple pie of my own.
In true Shaker fashion, the recipe is very simple. Google Shaker rosewater apple pie and you'll find
Tart apples (I used 6 Granny Smiths)
2/3 c. sugar (I used a bit less because I like keeping it tart)
1 tbsp heavy cream (I used half-and-half because I didn't have any cream, and neither did my corner drugstore)
1 tbsp rosewater
You'll also need two pie crusts, of course. I cheated and used Pillsbury because, as much as I love to bake and as much as I love pie, I hate rolling things out.
Preheat oven to 350.
Add the sugar, cream, and rosewater, and mix together.
Pour the mixture into the bottom crust, top with the top crust, and seal and crimp the edges. Slice a few vents into the top. I brushed a bit of cream (okay, half-and-half) on the top crust before venting.
Bake about 50 minutes. (You might want to set the pie on a foil-lined baking sheet to catch any spills.) Cool, slice, and enjoy.
What does this pie taste like? It tastes like a garden. Like a lovely English garden or something.
I'm actually going to recommend against topping it with whipped cream like I did. My 6-year-old said the whipped cream made the rosewater flavor disappear, and I agree. The flavor is so delicate that the whipped cream sort of overwhelmed it. But the whipped cream would melt at the tea party anyway.