apple pie ready

This classic deep dish apple pie is perfect not only for Thanksgiving but Christmas holidays as well. Since making pies is not really a Polish thing it took me a while to understand the difference from other baked desserts, but also to figure out a perfect crust and filling recipe. I again used America’s Test Kitchen instructions and they never let me down. I tried other recipes but the crust was never tender enough. Some recipes asked either for cold water or sour cream but this one asks for vodka. I know you may think that I made it up because I’m Polish but it wasn’t me this time! The vodka will make the crust easy to roll out, will keep it moist, and will leave no taste of vodka to it in the end. Another problem I always had with pies was the apple filling; it would be too watery, and the apples would be mushy and never stay in place when cutting the slice. So the solution for that was to use two different types of apples and precook them. Heating the apples will help keep them firm and not mushy after baking in the oven because their pectin, when heated, changes into a stable form. More »