A looming due date creates all sorts of projects for me – cleaning, organizing, packing hospital bags, readying the baby room, and even baking pies. Actually, it was not a looming due date that caused me to bake these two pies, but the return of family from out of town. Eric’s sister and her family just arrived in town to become residents of the Des Moines area, so these were welcome back pies.
I did try something slightly different with my tried and true apple pie recipe though – the addition of bourbon and brown sugar in the filling. See below for the recipe. The second pie was a strawberry rhubarb pie – one of my all time favorite flavor combinations. The strawberries do an excellent job mellowing out the tart rhubarb. I am ever so grateful to be able to buy reasonably priced and high quality fresh rhubarb now that we are back in Iowa. The only way to actually get decent rhubarb in North Carolina was to buy it frozen.
Dad’s Pie Crust – makes a double crust for a pie
2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
3 tablespoons ice cold water
3 tablespoons cold vodka
1. Preheat oven to 400°. In a medium mixing bowl, use a pastry blender to cut in cold butter until pieces are coarse crumb size.
2. Sprinkle 1 tablespoon ice cold liquid at a time; gently toss with fork. Push moistened dough to side of bowl. Repeat using rest of liquid. Dough will be dry, do NOT give into temptation to make dough moister by adding more liquid. This will make your dough tough. Divide dough in half; form into a ball.
Bourbon Apple Pie Filling
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