The incorporation of high-proof ethanol into apple pie preparation primarily serves two distinct purposes. First, a small quantity added to the pie crust inhibits gluten development, resulting in a flakier, more tender texture. The alcohol evaporates during baking, leaving behind only its influence on the dough’s structure. Second, it can be used to macerate the apples with spices, enhancing the flavor profile of the filling. It’s crucial to use it responsibly, accounting for its high alcohol content.
Using such a high-proof spirit offers certain advantages when executed properly. The resulting crust boasts a superior texture compared to those made with purely liquid-based doughs. Macerating the fruit in alcohol allows for better infusion of flavors from spices like cinnamon, nutmeg, and cloves. Historically, the use of spirits in cooking and baking has been employed for both flavor enhancement and preservation. The flavor complexity is important factors for many consumers.