Apple-Rose Pie

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

Steps

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.
6. Meanwhile, place a rack in lower third of oven and preheat to 400°.
7. 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.
8. 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.
9. Serve slices of pie with whipped cream. Do Ahead: Pie can be baked 1 day ahead. Store loosely covered at room temperature.