NOTE that you will need double the ingredients. It's easier to just measure out everything twice before you start than have to do the math while you are preparing!
Cooks Illustrated has a wonderful recipe for vodka pie crust. Go here to see it http://www.cooksillustrated.com/recipes/3919-foolproof-pie-dough#.
I have made a few changes that I think makes this pie crust remarkable! And also, totally worth the effort.
*Using cake flour with its' low protein content makes a very delicate crust. I used all cake flour with great results. But many would recommend adding some all purpose flour. If you are worried about rolling out your crust then replace 1/4 cup of the cake flour with all purpose flour.
**Caster sugar is used very infrequently in American recipes but the benefit in pie crust making is desirable. Caster sugar is just a super fine granulated white sugar. Do not confuse it with powdered sugar which contains cornstarch. Caster sugar dissolves and incorporates into mixtures much more easily. Thus it prevents over mixing. You can make your own caster sugar by just throwing some regular granulated sugar into a food processor and processing until fine.
*** Home made vanilla extract is the aspirational part of this recipe and also what will set apart from all other pie crusts you have ever made. According to Cooks Illustrated, vodka reduces the amount of moisture in your pie dough and evaporates when baked. This produces a very flakey pie crust.
Home made vanilla extract is made with vodka. The addition of vanilla in the piecrust gives the pie whole other level of flavor.
See the recipe below.
Dark brown sugar from your grocery store will work but dark Muscovado sugar is the one brown sugar to rule them all. Trust me on this. If you can find it use it!
Now, lets not underestimate the apples! I love to use the Honey Crisps because of their wonderful sweetness. But it's also makes a more interesting flavor pallet if you mix in a few tart Granny Smith. I sliced my apples in a food processor Then each thin slice is coated with sugar mixture. This combination of each thin apple slice coated with the spicy, deep brown sugar mixture is just devine!
Pie Crust
1 ¼ cup cake flour*
½ tsp. fine sea salt
1 Tbsp. caster sugar **
6 Tbsp. very cold unsalted butter (3/4 stick), cut into 1/4-inch slices
¼ cup very cold solid vegetable shortening, cut into pieces
2 Tbsp. chilled homemade vanilla extract***
2 Tbsp. ice water
Filling:
3/4 cup dark brown sugar****
3 Tbsp. all-purpose flour
1 1/2 tsp. cinnamon
1/4 tsp. ground ginger
½ tsp. Fresh ground nutmeg
1/8 tsp. kosher salt
4 lbs. mixed apples, peeled, cored and cut into 1/4-inch slices ( about 8 large apples)
4 tsp. fresh Meyer lemon juice or fresh orange juice
2 tbsp. unsalted butter, cut into small pieces
Optional
1 Tbsp. heavy cream or half and half
1 egg yolk
Pie crust
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 dough just starts to look like it has clumps about the size of whole almonds. DO NOT over process; better to under process if you are not sure.
Scrape down sides and bottom of bowl with spatula and spread dough evenly around processor bowl. Add remaining 1/2 cup flour and pulse 4 to 6 quick pulses.
Add vanilla and water to processor. Pulse about 4 times.
Remove dough to a pastry board and knead a few times. Flatten dough into a disk. Wrap in plastic or parchment paper and refrigerate at least 4 hours or up to 3 days.
Remove dough from refrigerator and roll out on a work surface covered with parchment paper
to 13-inch circle about 1/4 inch thick. And roll another larger circle into a 15-inch circle.
Starting at the end of the parchment paper roll up the pie crust. Do this for each of the pie dough circles.
Place in refrigerator for 15 minutes. Remove the smaller pie dough from refrigerator and unroll dough on work surface. If dough cracks just lightly pass rolling pin over dough a few times.
Roll dough loosely around rolling pin and unroll into a deep 9 inch pie plate.
Working around the circumference, place dough into plate gently. Trim any overhanging dough and place in refrigerator until dough is firm, about 30 minutes or up to 4 hours.
Filling and baking
Preheat oven to 425°.
In a large bowl, combine sugar, flour, cinnamon, ginger, nutmeg and salt. Add apples and lemon juice. Gently toss to coat the apples with the sugar mixture separating any apple slices that stick to each other as you go. Try to coat all the apples evenly.
Place filling in crust-lined pie dish and dot with butter.
Cover with reserved large dough circle flute the edges of the pie together. Cut a 1 ½ inch X into the top center; gently pull back the corners of X to allow steam to escape while baking.
Place the pie back in the refrigerator for 30 minutes or up to 4 hours.
In a small bowl, combine cream and egg yolk. Remove pie from refrigerator. Using a soft pastry brush lightly coat the crust with egg mixture.
Place pie on a baking sheet lined with foil and bake 15 minutes. Reduce heat to 375° and continue baking until filling bubbles in the center and crust turns golden brown, about 1 hour. Check pie every 10 – 15 minutes and when brown tent with foil to prevent over browning; about the last 45 to 50 minutes of baking. Cool on a wire rack for 1 hour. You can serve it with your favorite ice cream but it really does not need any!
***Vanilla extract. It's so easy! 5-6 vanilla beans for every cup of vodka. (no it does not have to be the good stuff. Save that for drinking!). A jar with a tight fitting lid. Split each vanilla bean in half lengthwise. Place the vanilla beans in the jar. Cover them with the vodka, making sure they are completely submerged. Screw the lid tightly on to the jar and give it a good shake.
Infuse for at least one month.