Thanks for doing the experiment! I've been wondering about the Vodka part.
And, the pie looks delicious. Is that from Cook's too?

OOPS...I meant to mention the filling.

I saw a new item at the grocery, Kraft Caramel Bits. They are the same caramel as the cubes that you have to unwrap. The filling was just apples, my usual flour, sugar, cinnamon mixture and about half a bag of the caramel bits.
I like to layer an apple pie...starting with some of the flour mixture then 2 apples sliced, sprinkle with more flour mixture and about 1/4 C of the caramel bits. I repeat that a couple more times and then used a few extra caramel bits on top. I used a 10" glass pie dish and 8 Northern Spy apples and had plenty of dough for the top crust.

Nancy

I should waste my Grey Goose? LOL

Thanks, Nancy! Wow, great photo - you can just see how flaky and perfect the crust is. I never made pie crust before and was recently thinking it was time! I am a bit intimidated. I trust you experience and am definitely going to try it! Going to look for those caramel bits - thanks. I wonder if Grey Goose Vanille would impart any flavor? It also has hints of cinnamon and caramel.

Wow really? Grey Goose is in that recipe? I've got to try it. I have a bottle of the goose! I've never made a pie crust before.......always intimidated by it. If you have two bottles of that vodka would it be Grey Geese?

Going to go look at the recipe now.

Thanks!

Oh darn. You have to be a member of that site to see the recipe. Unless I'm doing something wrong. Nancy can you post it?

If you have two bottles of that vodka you must be on the wagon. On the other hand, if you have two bottles of that vodka and you make the pie and you don't like it, you can always drink the other bottle and taste the pie again later. ; )

Shaun, I got it and printed out.
And does it have to be GreyGoose? Belvedere? I don't drink, so I won't know the diff.

I always make my great-grandmother's recipe for pie dough. This week I took two pecan pies to the really great local Italian restaurant. The chefs are from Italy. They have never tasted a pecan pie and didn't know about pecans. The chef cut a small piece and gave it to a couple setting near the desk. Then chef took his knife and cut a small piece and then took a piece off with the knife and put it in his mouth. Then took the rest of the small piece and stuffed it in his mouth! He loved it. Took it back to the kitchen and I heard raves! He said he would sell the second one. After we were served, he joined us. Said: you like to bake. I agreed. He said: you make the dessert for the next wine diner and you two attend free ($60/each is the normal price). I told him I would bring something for him to test. I think next week I'll take Marlyn's Chocolate Flourless Tort and see what he thinks. Bet he will love it--everyone else does!

Anyway, the man who had the first piece approached me and asked if the crust contained grahm flour. I said, no, just flour, salt, crisco and milk. When we were served, the couple came over and the wife said she didn't eat dessert, but had eaten half of the piece of pie. She asked about the crust. I described it and she started babbling. She and her husband are both German and told me very excitedly that my crust is totally German. She described her mother's pie crust in detail. I stopped her when she said her mother put lemon zest in the crust. (How good would that be with peach or apple???) Duh! My great grandmother was German, as was my Aunt. I'm second generation. Sorry. Anyway, they loved it and told me it was better than anything they had loved in Germany.

Don't know where this is going, but the ride is fun!

Here ya go Shaun... I just was thinking... this could be really fun to make, chill the vodka over ice and drink the extra...

Foolproof Pie Dough For a Single-Crust Pie
Published: November 1, 2007

For one 9-inch Single-Crust Pie (double for a 2-crust pie)

Vodka is essential to the texture of the crust and imparts no flavorÂdo not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
INGREDIENTS
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 teaspoon table salt
1 tablespoon sugar
6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices
1/4 cup chilled solid vegetable shortening , cut into 2 pieces
2 tablespoons vodka , cold (Grey Goose recommended)
2 tablespoons cold water

1. Process 3/4 cups flour, salt, and sugar together 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 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 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. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.
4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.

Nancy

Nancy, thanks for the recipe. I will try it and your caramel apple pie. It looks delicious and the crust so flaky!!

Chill the vodka and drink the extra,, makes for a happy cook!

OOOOH Nancy, gorgeous apple pie. Wish I was eating a slice right now. I see a pie in my future.

Vinegar seems to be an ingredient in many pie crust recipes. I wonder if the vodka adds the same thing that the vinegar does.

Ann

Nancy, thanks for the recipe. I really stink at pie crusts, and leave it to dh. But I will give it a try too. I don't think the kind of vodka makes a difference.
And I like Ann wonder if it does the same as vinegar.
You have probably made 100's of pies, and if you say it was easy to roll, I am trying it! Thanks!

I read that article too and am planning on using that pie dough recipe this Thanksgiving. I don't know about the Grey Goose though, I might get something cheaper as we don't drink vodka.
They did rate Grey goose as their favorite vodka for penne with vodka however...

I've made pie crusts with vinegar and egg... I always thought they were pretty good but they arn't as flaky as this one.

According to the article, the vodka replaces some of the water (vodka is 60% water and 40% ethanol) therefore you can have a softer, easier to work with dough ( it rolled into a circle very easy) without using as much actual water. The water is what developes gluten and makes the crust turn out tough so using the vodka insures tenderness.

Maggie, try the vanilla vodka, it should work just fine...but you have to report back...please. LOL (as soon as you sober up!!)

Nancy

Hmm..........nice crust.........is that the Marie Barone recipe?

I was going to make an Apple Pie tomorrow and I will try the vodka.

Thanks Nancy for posting the link!

Michelle

Nancy thanks for posting the whole recipe.

WEEEEEDDDDYYYYY ((((HHUUUGGGSSSS))))

Watch LindaC cringe....

I have some Ketel One left over from the Bar Mitzvah's Pomegranate Martinis...think that'll work?

"I just was thinking... this could be really fun to make, chill the vodka over ice and drink the extra..."

Remember, it's eleven or later in the kitchen next week!....chocolate goes with everything....lol

David

LOL Weed...Marie would approve

Jessy...go for it

David...you might have to drag me out of the hot tub..

Nancy

I'd like to try and make this for Halloween - I hope!

Nancy - thank you for the filling recipe - how much flour, sugar, cinnamon? just sprinkle over the apples? Think pie making for dummies (as in me!). I just need to buy shortening and look for the caramel bits. If I can't find them, do you think butterscotch chips would be good?

C'mon, Shaun! Let's get goosed together!

Head Slap! I just got the Marie Barone reference! I was thinking she was some fancy cookbook maven! LOL - My 4 year old goes to school with twins named Marie and Frank - I can't help but think of you know who every time!

Maggie, I used about 1 cup of sugar for a 10" pie. It really depends on how tart the apples are and I was using Northern Spys which are pretty tart. If you use Granny Smith it would be about the same. I mix the flour (1/4C) and a heaping tsp of cinnamon with the sugar.

If you can't find the caramel bits you could use the reg caramels and cut each in 1/4's...a pain....which is why I grabbed the chips..at Wally World...LOL

Nancy

Oh Weed too funny. I was a little slow yesterday but your reference to Marie Barone finally clicked. LOL!

Nancy, I use about a cup of sugar per pie too. But I always use half white and half brown. I don't measure the flour or the cinnamon but I probably use a little less than a 1/4 cup of flour and a similar amount of cinnamon and I dot with a couple of teaspoons of butter before putting on the top crust.

Ann

OOPS...I used dots of butter too...it's so automatic I forgot to mention it. I have used the brown sugar combo too, I just didn't this time because of the caramel.

Nancy

{{gwi:529114}}

That first photo of the pie... it looks like it had too much vodka... I know it's not my monitor but that pie... is blushing!! And... it has this crooked happy smile!

Thanks for passing on the recipe =o)

I must be the only person who doesn't know who Marie Barone is.

Woodie, I guess you didn't watch Everybody loves Raymond. Marie Barone was his mother on the show. Played by Doris Roberts.

Ann

Thanks, Ann! I didn't know either. Doris Roberts is the only person on that show I like, and so I never watch it, although I've seen Doris visit Good Day L.A. morning news show.

I am going to have to try this recipe - I've already printed it out. I will use a different pattern on mine, however, and I won't say what the first picture reminded me of.

Lars

I've been buried in the church kitchen cooking chicken and boiling pasta and making casseroles without any "cream of XXX" soup! Just now getting to this.
And Jessie...please save me some Ketel....but hold the pomgranet juice...I'll have that for breakfast.
So if Grey Goose works, wouldn't Ketel One be better? And if vodka works....wouldn't 180 proof rum displace even more water?
Who's going to try that and report back?
Sooo....now I have to make a pie just because....
Linda C...who IS Marie Barone!

Nancy made the vodka pie crust at PFPP with the apple pie; I have to validate that is was the most flaky crust I have ever eaten. It was a thing of beauty.