If there was one singularly most hated food in my house, it would be cooked egg yolks. Bright yellow with green-blue sheen (nobody ever bothers to cook eggs properly chez moi) and a delicious sandy, mushy texture -they are freaking DISGUSTING. My parents used to make me eat an entire egg (white and all) for breakfast every day and I would always eat the egg white, stubbornly picking out every little instance of this bright yellow solid stuff and leaving the yolk. It made a little fun game to play -chase the egg yolk around the bowl without getting it on the table (but it was even better on the floor…). My 8 year old self didn’t think of all the starving children in the world.
My parents don’t seem to like this yellow ball much either because periodically when they would eat an egg, the egg yolk would still be lying on the side of the plate, looking like sad little eye balls, abandoned after a busy morning.
A few weeks ago, I saw this brilliant recipe to combine cooked egg yolks into cookies to make them more melt in your mouth. Yes yes yes!!! This is my kind of kitchen sink cookie! It was absolutely brilliant and made a heck ton of sense too because these little egg yolk particles disrupt gluten formation and result in a more flaky and delicate cookie. Unfortunately, I have some sort of aversion to making large amounts of cookies and following recipes so I turned it into pie crust for some rotting fruit in our fridge.
It turned out pretty much perfectly. Bubbly fruit encased in the flakiest, melt-in-your-mouth pastry, all the while using fruit that would have ended up in the trash. And we definitely cannot ignore the fact that it uses 3 EGG YOLKS!!
In a bowl, add the flour, butter, and salt. Push/scrape the egg yolks through a fine-mesh sieve onto the top of the mixture. Work the four ingredients together until there are only small chunks of butter left (don't work the butter in too well or else you won't get layers in your crust).
Add in the water or vodka 1-2 tbsp at a time until the dough comes together. Divide the dough in two and shape into a circle. Wrap in plastic wrap and let rest for at least 2 hours.
Preheat the oven to 375 F.
Mix the fruit, brown sugar, and vinegar together. Let rest for at least 15 minutes.
Meanwhile, roll out one of the wrapped circles on a floured surface until it is ~1/2-1/4 cm thick. Spoon the fruit onto the pie (don't include the leftover juice), leaving about a 1.5 inch margin. Fold over the edges of the pie crust and brush with a beaten egg. Sprinkle over some sugar, if desired.
Bake for 20-25 minutes or until the crust is golden and the fruit is bubbly.