Adding sour cream to apple pie provides a harmonious balance between the sweetness of the apple pie and the tang of the sour cream, leaving the pallet yearning for more. This recipe has a very interesting pie crust that makes it easy to come out with a delicate and moist texture. By adding the alcohol to the crust recipe, you can increase the amount of liquid in the recipe without making the pie crust tough. Typically if you add to much water to a pie crust you end up with a tough crust. But this extra moisture provided by the vodka makes the crust much easier to work with, yet it evaporates much more quickly when baked. This gives it that delicate texture that is so prized in a high quality crust. Give it a try and it will become your go to approach from now on.
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