I decided to be nice to my co-workers and make my favorite Autumn Apple Pie to spice up a fun fall Friday. I think baking for people really makes them happy and brightens up a dreary day like it's been here lately in the Midwest.
After misplacing (I don't lose, I misplace things ;-) my pie crust recipe, I came across this one and it's divine. It has vodka in it!! Now that's my kind of pie crust. Don't worry goody goodies, it cooks out and ads no flavor. It just ads moisture without aiding in gluten formation. It rolled out beautifully! Please try and let me know how you like it.
Foolproof Pie Dough by Cooks Illustrated
- makes one 9-inch double-crust pie -
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar (I added a smidgen more for sweetness)
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
And now for the CUTIE PIE recipe: