3.14

Autumn time is apple pie time. I'm a huge fan of making as many things from scratch as possible, but up until recently I was always afraid of trying to make pie crusts - my OCD-like tendency to overmix things into submission didn't seem like a good fit for the light hand that crusts need. However, my mother recently directed me to the secret to perfect pie crusts: vodka! It has to do with the alcohol evaporating out to keep the crust flaky so you don't have to worry about the gluten building up and becoming it tough or something along those lines... Who cares, all I know is BOOZE SCIENCE = PIE MAGIC.

ALAKAZAM!

The biggest drawback is at some point during the process I always inevitably end up tasting some of the dough and wondering why it tastes so awful until I remember there is booze in it. The crust recipe I always follow is here. PRO TIP: the dough comes out extremely tacky and difficult to roll, so I usually roll it out between two pieces of saran wrap so it doesn't stick to my rolling pin (which was always a wine bottle up until recently - The Pink One supplied a real rolling pin and part of me was mildly disappointed). For these pies I added some cinnamon, nutmeg, ground ginger and allspice to the crust as well. The assembled pie (made from apples from a local orchard) is currently in the oven and two of our Bros are on their way to The Guv'nah to bring mulling spices for our cider, eat our food and generally tell us how awesome we are. Happy Sunday!

- The Yellow One