The last pie I baked (blueberry) had a lower crust of dough moistened with apple juice and a top crust of dough moistened with vodka. The upper crust was much flakier. I had no worries about the added booze, because after all it had plenty of time to evaporate.
This evening’s pie (half peach, half blueberry, a few cherries at the demarkation line) has both upper (lattice) and lower crusts of vodka-moistened dough. Whaddya think: will the lower crust’s vodka basically evaporate its way out of the pie over the course of the baking?
I know vodka’s probably the least chancy type of booze for MAV, but . . . I c an be a pretty avid pie-eater. Also,my wife inhaled at least a third of the last pie at one sitting, and her digestion’s rather delicate at the moment, thanks to food poisoning sustained at a restaurant. She was poisoned four weeks ago, by a dish containing chicken that was left out too long before cooking; she just finished her first week back to work! (Yes, folks, her allopathic, mainstream MD said her system was suffering from ingested toxins.)