Old Fashioned Alcoholic Pie

Votes: 1

Time: 1 hour 20 minutes plus cooling time
Complexity: easily
Servings: 10 - 12

This Vintage Pie is based on the classic cocktail of the same name. You can use rye whiskey instead of bourbon if you prefer. A retro-inspired orange topping adds a fun finishing touch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1.25 cups all-purpose flour, plus extra for rolling
2 tablespoons cold margarine
1 teaspoon granulated sugar
1/2 teaspoon apple cider vinegar
1/4 teaspoon fine salt
6 tbsp (85 g) cold unsalted butter, cut into small pieces
2 tbsp plus 2 tsp ice water

Filling

1.5 cups heavy cream
1/2 cup granulated sugar
3 yolks from large eggs
1 large egg
3 tbsp bourbon
2 tsp orange zest
1 teaspoon cocktail cherry syrup
1/2 tsp fine salt

Topping

2 tablespoons powdered sugar
1 tbsp bourbon
1 cup heavy cream
6 very thin orange slices (from 1 large orange)
6 cocktail cherries

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, apple cider vinegar, Orange zest, cherry juice, powdered sugar, eggs, cream, Oranges, bourbon

Cooking the dish according to the recipe:

CakePreheat oven to 190°C with a rack in the center.

In a food processor, combine the flour, vegetable shortening, granulated sugar, vinegar, and salt until the mixture resembles fine flour. Add the butter and process until pea-sized lumps form. Add 2 tablespoons of ice water and process until a dough begins to form.

Pinch the dough with your fingers. If it doesn't hold its shape, add another 2 teaspoons of ice water, 1 teaspoon at a time, stirring and checking the dough each time. Wrap it tightly and refrigerate until firm, at least 1 hour, preferably overnight.
On a lightly floured surface, roll the dough into a disk 11-12 inches (28-30 cm) wide. Place it between sheets of parchment or waxed paper on a baking sheet and refrigerate for at least 10 minutes. Place the dough into a pie pan 8 inches (20 cm) deep, allowing it to extend over the edges by about 1/2 inch (1.3 cm).

Fold the outer edge of the dough under itself and pinch it with your fingers, creating decorative curls. Prick the dough with a fork all over and chill in the refrigerator for another 10 minutes.

Line the crust with parchment paper or foil, fill with pie weights or beans, and bake for about 20 minutes, until the crust feels dry to the touch. Remove the foil and weights and continue baking for another 5-7 minutes, until lightly golden brown. Cool completely on a wire rack.
FillingReduce oven temperature to 180°C.

In a medium bowl, whisk together the cream, granulated sugar, egg yolks, egg, bourbon, zest, cherry juice, and salt until smooth. Place the cooled cake on a rimmed baking sheet and fill with the frosting. To prevent burning, cut two strips of foil and tuck them around the edges of the cake.
Carefully place the pie in the oven and bake for 50-60 minutes, until the filling is set but still slightly wobbly. Let the pie cool completely on a wire rack, about 4 hours. If serving the next day, let it cool completely, then wrap and refrigerate overnight.
Topping.

In a large bowl, beat the powdered sugar and bourbon with a mixer on low speed. Add the cream, reduce the speed to medium-high, and beat for about 1 minute until stiff peaks form.

Spoon six 2-tbsp dollops of whipped cream around the pie, topping each with a cherry. Twist orange slices into a spiral and place between dollops of whipped cream. Serve with the remaining whipped cream.