Foolproof Pie Dough

The trick to this pie crust is the inclusion of vodka. Eighty-proof vodka, which is 60 percent water and 40 percent alcohol, adds moistness to the dough without aiding in gluten formation since gluten doesn't form in ethanol. Although the recipe includes 8 tablespoons of liquid, the alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 tablespoons of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour.

Ingredients

1. 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
2. 1 teaspoon table salt
3. 2 tablespoons sugar
4. 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
5. 1/2 cup cold vegetable shortening, cut into small bits
6. 1/4 cup cold vodka
7. 1/4 cup cold water

Directions

1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
2. 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.
3. 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.
4. 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.

Notes

Apple-Cranberry Pie

Cooking the cranberries with a little sugar in a saucepan allows the berries to completely break down (whole berries delivered a sour burst in the mouth) and the cranberry juice to thicken, eliminating the soggy crust. And microwaving the apples until they just turned translucent kept them from turning too soft while baking. When assembling the pie, arranged the cooked cranberries and the apples in two distinct layers, allowing the flavor of each to come through clearly.

Ingredients

1. 2 cups frozen or fresh cranberries
2. ¼ cup orange juice
3. 1 cup granulated sugar plus 1 tablespoon for top of pie
4. ½ teaspoon ground cinnamon
5. ½ teaspoon table salt
6. ¼ cup water
7. 1 tablespoon cornstarch
8. 3 ½ pounds sweet apples (6-7 medium), peeled, cored, and cut into ¼-inch-thick slices
9. 1 recipe Foolproof Pie Dough
10. 1 egg white, beaten lightly

Directions

1. Bring cranberries, orange juice, ½ cup sugar, ¼ teaspoon cinnamon, and 1/4 teaspoon salt to a boil in a saucepan over medium-high heat. Stir occasionally, while pressing the berries against the side of the pan with a spoon to assist in breaking the berries down. Cook for 10-12 minutes or until the berries achieve a thick consistency (scrapping spoon across bottom of pan leaves a trail that does not fill in). Remove from heat, and stir in water. Cool to room temperature (30 minutes).
2. Meanwhile, mix ½ cup sugar, ¼ teaspoon cinnamon, ¼ teaspoon salt, and cornstarch in large microwave-safe bowl. Add apples and toss to coat. Microwave on high, stirring every 3 minutes, for 10-14 minutes or until the edges of the apples are slightly translucent and liquid has thickened. Cool to room temperature (30 minutes).
3. Move oven rack to the bottom and place a baking sheet on the bottom rack. Preheat oven to 425°.
4. Roll one disk of the refrigerated dough out to a 12-inch circle about 1/8-inch thick on a generously floured surface. Place dough in pie pan, leaving a 1-inch dough overhang. Refrigerate for 30 minutes.
5. Spread the cranberry mixture evenly in the dough-lined pie pan. Top with apple mixture.
6. Roll the second dough disk out to a 12-inch circle about 1/8-inch thick on a generously floured surface. Place on top of the pie, leaving a 1-inch overhang.
7. Cut both layers of the overhanging dough, leaving ½ inch overhang. Fold the dough under so it’s flush with the pie pan edge. Crimp pie edges. Brush top of pie with egg whites, and sprinkle with 1 tablespoon sugar. Cut slits in top of pie dough.
8. Place pie on preheated baking sheet and bake for 20-25 minutes. Reduce oven temperature to 375°, rotate baking sheet, and continue to bake for 25-30 minutes, or crust is deep golden brown.
9. Cool for at least 2 hours before serving.

Notes

Sour Cream Apple Pie

This is a delicious recipe combining apples, sour cream, sugar and a few others--to make a scrumptious dessert. I highly recommend that you use a high quality sour cream-it really does make the difference.

Ingredients

1. For the crust:
2. =============
3. 1 recipe pâte brisée
4. .
5. For the topping:
6. =============
7. 3 tablespoons unsalted butter, softened
8. 1/4 cup plus 2 tablespoons sugar
9. 1 teaspoon cinnamon
10. 2 tablespoons all-purpose flour
11. .
12. For the filling:
13. ============
14. 1 1/3 cups sour cream
15. 2/3 cup sugar
16. 1/4 teaspoon salt
17. 2 teaspoons vanilla extract
18. 2 large eggs
19. 3 tablespoons all-purpose flour
20. 5 large Granny Smith apples (about 2 1/4 pounds)
21. .
22. Ginger whipped cream as an accompaniment

Directions

1. Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and flute the edge decoratively. Chill the shell while making the topping and the filling.
2. Make the topping:
3. In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling.
4. Make the filling:
5. In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth, add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well.
6. Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it. Bake the pie in the middle of a preheated 350°F. oven for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer it to a rack, and let it cool completely. Serve the pie with the ginger whipped cream.

Notes