Episode 3: Why is the Fat Guy Named Porkins?

In this episode we talk about Star Wars, and how George Lucas even today, continues to change cinema. We had some audio problems while recording this episode that were not discovered until after the show finished recording. Please excuse the audio quality. The problem has been corrected, and we’ll be back next week with our usual higher quality audio.

Show Notes

  • Apple Pie (with vodka crust)
    • Pie Filling
      • 0.5 cup granulated sugar (3 1/2 ounces), plus 1 teaspoon
      • 0.25 cup packed light brown sugar (1 3/4 ounces)
      • 0.25 teaspoon table salt
      • 0.5 tablespoon lemon juice
      • 1.5 teaspoons ground cinnamon
      • 2.5 lbs tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices
      • 2.5 lbs sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices
      • 1 egg white , beaten lightly
    • Pie Crust (for one 9-inch Double-Crust Pie)
      • 2.5 cups unbleached all-purpose flour (12 1/2 ounces)
      • 1 teaspoon table salt
      • 2 tablespoons sugar
      • 12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
      • 0.5 cup chilled solid vegetable shortening , cut into 4 pieces
      • 0.25 cup cold vodka
      • 0.25 cup cold water
    • Instructions
      1. Heat oven to 425 degrees
      2. Mix 0.5 cup granulated sugar, brown sugar, salt, and cinnamon in large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees.
      3. Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. Transfer apples to dough-lined pie plate; sprinkle with lemon juice.
      4. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
      5. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
      6. Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
      7. Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes.
      8. Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment. Pinch edges of top and bottom dough rounds firmly together. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar.
      9. Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1 1/2 hours. Cut into wedges and serve.