Best Apple Pie
- Yield 6 servings
The key to a perfect apple pie? The crust. And it's all in the vodka.
The crust recipe is considered chef Christopher Kimball's greatest achievement, and from the taste of this pie, we agree.
- 2 1/2 cups flour
- 1 teaspoon table salt
- 2 tablespoons sugar
- 12 tablespoons cold butter, sliced
- 4 tablespoons shortening, cut into quarters
- 1/4 cup water
- 1/4 cup vodka
- 6 large apples, peeled and thinly sliced
- 1 tablespoon lemon juice
- 2/3 cup sugar
- 3 tablespoons flour
- 1 teaspoon cinnamon
- freshly grated nutmeg
- Combine flour, salt and sugar in the bowl of a food processor, pulse. Add butter and shortening and pule 15 seconds or until it forms a coarse mixture. Place in a large bowl. Add water and vodka and gather dough into a ball. Separate into 2 disks and wrap each in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 425F. Combine apples and next 5 ingredients. Toss well. Roll dough out into 12-inch circles and place one in bottom of a 9 or 10-inch pie plate. Pour apples into dough. Place remaining dough onto of apples and crimp edges. Cut slits into top of dough. Place on a baking sheet and bake 15 minutes. Lower oven temperature to 350F and bake an additional hour or until crust is browned and apples are bubbling around edges. Remove and cool.
Recipe by Jill Melton, Editor