I made deep dish apple pie last Sunday. I had some apple pie filling I made about a year ago in the freezer, I didn’t think I could wait until Thanksgiving to use it. I felt I had pushed the limit on how long it was in the freezer already. So I decided I had better bake up a pie, and it tasted delicious!
So I thought I’d repost this recipe . . .
With this pie, I used a different pie crust recipe. I have always used a simple Crisco, flour and water based pie crust without complaints. But the website I adapted my pie from (Chickens in the Road) had a pie crust recipe with vinegar and egg.
So I used it. My mom and I were curious as to why use vinegar. So we did a bit of research to find that just a bit of acid (need not be vinegar, but cider vinegar is traditional for fruit pie pastry) helps relax the gluten formation that would otherwise toughen the pastry. And I have to say that I had no complaints.
So give it a try if you haven’t made crust like this before, and see what you think.