or Cancel

Welcome, food lover!

Forkd.com is the easiest way for you to save your recipes online and share them with the world!
If you sign up you'll be able to bookmark this recipe, rate it, comment on it or even change it.


Apple pie with vodka crust

  • Send to Group
  • Add to Set
  • Print
Prep time Cook time Difficulty Views Rated (0) Recipe #
n/a n/a Unknown 230
Not tried yet
Added by Jared on 9 November 2008
Cindyrela forked this on 17 December 2012 (2 descendants)

Description (Some HTML is OK)

This apple pie uses a vodka crust. You'll never go back to a normal pie crust. Never.

Found on Smitten Kitchen through Honeyed Hashette from Cooks Illustrated, November 2007.


Makes 1 serving

  • Apple Pie Filling
  • 5 granny smith apples, peeled, cored and sliced into 1/2" wedges
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 tbsp. Lemon juice
  • 2 Tbsp. Corn Starch dissolved in 1 tsp. water
  • 2 heaping Tbsp. cinnamon
  • 1 tsp. nutmeg
  • 2 tsp. vanilla extract
  • Fool Proof Pie Dough
  • (Makes enough for 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
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
  • ½ cup cold vegetable shortening, cut into small bits
  • ¼ cup cold vodka
  • ¼ cup cold water
  • 1 egg slightly beaten

Preparation (Some HTML is OK)

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.

Preheat oven to 350.
Roll out one disk of dough and place it into 9" pie pan.
Press firmly around edges to adhere to pan.
Fill pan with apple mixture arranging apples however you please.
Roll out second disk of dough.
Place over apples.
Seal and flute edges.
Trim off remaining dough.
Pierce vents.
Brush top crust with egg.
Sprinkle with cinnamon and sugar.
Bake for 25 minutes.
Cover with foil and bake for additional 20 minutes.
Let cool 10 minutes before serving.

Blogged at Optional. Fill in if you've blogged this recipe elsewhere and would like to link to it.

(the name of your blog, not the recipe) (the web address of the actual recipe)

You've previously blogged this as a Draft post. Have you published it yet? If so, please add the URL so this recipe can link to it.


or Cancel

Comments (1)

  • Tarnum said on 12 Nov 2008:

    Try replacing the vodka with sweet dessert wine.

Back to top

Tags [?]

or Cancel

Double click words or drag-select to add tags.


Sets – this is part of

Coming soon!

Groups – this belongs to

Coming soon!

Attribution [?]

[Help with licensing / privacy]

Public recipe

Photos by Jared (3)

 Enter your caption here
 Enter your caption here
 Enter your caption here