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Apple Pickin' Pie with Disappearing Vodka Crust

Disappearing Vodka Crust is Adapted from Cook's Illustrated Makes One Double-Crust Apple Pie
Author: Roseanne Carrara, The Lunchbox Season


Disappearing Vodka Crust

  • 2.5 c all-purpose flour
  • 1 tsp salt
  • 4 tbs sugar
  • 2 tsp cinnamon optional
  • 1 1/2 sticks [12 tbs] cold unsalted butter cubed
  • 1/4 c vodka
  • 1/4 c ice-cold water

Apple Pickin' Pie Filling

  • 4-5 c peeled cored, thick sliced apples - we used about 5-6 very large cortlands
  • brown and/or white sugar
  • cinnamon
  • We don't use flour or starch or other thickeners - but it's your pie! Feel free to add what you like!


Disappearing Vodka Crust

  • In a food processor, pulse 1 1/2 c flour, salt and sugar until combined.
  • Add the butter and shortening and process until the dough becomes clumpy.
  • Add the other 1 c flour and pulse until mixture is combined but still clumpy.
  • Add the vodka 1 tbs at a time, pulsing sparingly.
  • Add the ice-cold water 1 tbs at a time, pulsing sparingly, until the dough just sticks together.
  • Divide the dough in half.
  • Flatten each half into a disk.
  • Wrap in cling wrap and refrigerate for at least an hour before rolling and baking.

Apple Pickin' Pie Filling

  • As you slice your apples, add sugar by the tablespoon and cinnamon by the 1/4 teaspoon to taste.
  • Stir this mixture as you go so that the apples are coated in a lovely sweet syrup.

Apple Pickin' Pie Assembly and Baking

  • Heat your oven to 400 degrees.
  • Roll each crust into a flat round circle.
  • [I find that rolling the dough between two pieces of gently floured waxed paper works most effectively.]
  • Place one crust in the pie plate, leaving the edges of the disc hanging about 1 inch over the edges.
  • [Optional] Place a ceramic pie vent (bird) in the center of the pie.
  • Fill the pie with the apple mixture as high as you like. [Just don't cover the top of your pie vent]
  • Scatter the cubes of butter over the top of the apple mixture.
  • [Optional] Slice an "x" or a small circle in the center of the top crust if you are using a pie vent.
  • Place the crust over the top of your pile of apples [accomodating the tip of your pie vent if you are using one].
  • Pinch the edges of the crust together, trim them, and crimp them to your taste [i.e. fork, fingers freestyle].
  • [Optional] Brush the crust with a beaten egg yolk.
  • [Optional] Cover the edges of the pie with a metal pie rim or with tin foil if you so choose.
  • Bake for 30 minutes.
  • Reduce heat to 350 F.
  • Bake for an additional 20-40 minutes, until the apples look baked/you can slice through them fairly easily.
  • It's pie, people. Eat it as soon as you can bite into it without burning your tongue. And then eat the rest for breakfast.