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1
Roll out the larger piece of dough to a 1/8-inch thickness and use it to line a deep 9-inch pie pan.
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2
Do not trim overhang yet.
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3
Roll the other piece between sheets of wax paper into a rectangle roughtly 12 inches long and 1/8-inch thick.
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4
Refrigerate shell and rolled dough for at least a half hour.
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5
Combine sugar, cinnamon and mace.
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6
Toss apples with rosewater, then with butter.
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7
Preheat the oven to 400 degrees.
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8
Sprinkle a third of the sugar mixture over the bottom of the shell.
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9
Arrange a layer of apples on it and sprinkle with another third of the sugar.
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10
Add the remaining apples, rounded sides up, and sprinkle with the remaining sugar.
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11
Brush the rim of the pie with cream and return it to the refrigerator.
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12
Working quickly, peel wax paper from one side of the reserved sheet of dough, replace it lightly, flip dough and remove paper from the other side.
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13
Working on the wax paper, create a decorative open-work crust either by cutting 1/3-inch strips and weaving a lattice or by using a knife or cookie cutter to make a pattern that allows the apples to show.
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14
Stop and refrigerate if the dough starts to soften.
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15
Carefully flip top crust onto pie.
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16
Press around the edges to seal and trim overhang to a half-inch beyond rim.
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17
Fold it over the top crust edges and crimp up into a decorative rim.
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18
Bake the pie 10 minutes, reduce the heat to 375 and bake 50 minutes more, or until the apples are very tender and the crust is a rich brown.
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19
Allow to cool 10 to 15 minutes and serve while still warm.
