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Vodka pie dough - possible permutations?

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Vodka pie dough - possible permutations?

greygarious | Jan 15, 2009 10:18 AM

I have not made the Cooks Illustrated vodka pie dough but am intrigued after seein it on ATK.
The concept is that vodka is 50% alcohol, which cooks off during baking. Using 2 oz. ice water and 2 oz. vodka creates a wetter dough which is easy to work with, but bakes up more tender than a 4 oz. water pie dough.

So I got to thinking....how about using flavored spirits for fruit pie doughs? Amaretto, which is 24-28% alcohol, leaps to mind as a flavor that would pair well with, well, pear. Also peach, plum, and apple. Its volume would decrease less, but if the water were omitted entirely, and replaced with 4 oz. of amaretto chilled in the freezer, it should evaporate down to the same 3oz net as a vodka pie dough. Has anyone seen such a recipe, or baked something similar?

Other thoughts: Kahlua or creme de menthe dough for a chocolate tart, praline liqueur for pecan pie.....

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