David and I have been having stressful, rotten times at work lately. Yesterday his bad day outweighed mine, and so I took care of stuff and let him chill. I was productive and washed a ton of dirty dishes that had taken over our kitchen, and then I baked, which was so relaxing to me, even though it took a while. I’ll post more details if I remember to take pictures of the final product, but TRY THIS.
I wanted to try out this Vodka Pie Crust from Cooks Illustrated, but I didn’t want to make a whole pie. So I combined the crust with the recipe for the apple pocket pies. Pie crust seems kind of advanced and scary to me, but trust me, this was SO EASY. I had heard this crust could be kind of sticky, so I was worried when mine was on the dry and crumbly side. And when I rolled it out, I saw some huge chunks of butter that I didn’t see on Smitten’s blog entry, because I have a crappy pastry cutter. But I went with it, and hoped for the best. O.M.G. AWESOME! I don’t know if I can choose a favorite between this crust or the pastry from the original pocket-pie recipe, but I think this one was definitely flakier. It totally melts in your mouth. O.M.G.
I am thinking about making an apple pie to take to Thanksgiving, but I’ve been hesitant because my mom makes awesome pie crust (she totally goes for it and uses lard) and I sometimes wonder why I should try to perfect the already-perfected. So I tried this crust just to see which crust I would use if I made a whole pie. I was hoping for a clear winner, but I don’t know!!
I think I would like this vodka crust better for a whole pie, but the other crust is good for the mini pies? I don’t know! Maybe I’ll just have to make both again and have a side-by-side taste test. Any testing volunteers?