Perfect Manhattan Pie #SundaySupper

Perfect Manhattan Pie

Welcome to this week’s edition of Sunday Supper, where our theme is quite near and dear to my heart: Pies, Sweet and Savory!!! My regulars know how much I love baking pies, so this week is so much fun for me.

Of course, the question of which pie to make loomed before me, and I decided I wanted something a little off the beaten path. I ran across this intriguing recipe, and dessert was served, as they say!

Perfect Manhattan Pie

Matt received the coolest little book for Christmas, The Ultimate Bar Book. It was there that I learned the difference between traditional Manhattans (a cocktail I’ve been consuming for quite some time now) and perfect Manhattans. A perfect Manhattan is simply equal parts dry and sweet vermouth, as opposed to all sweet vermouth, and it’s garnished with a lemon strip instead of a maraschino cherry.

It seems that the world of Manhattan drinkers is a bit polarized – people seem to very strongly prefer either traditional or perfect, but personally I’ve found that both are quite pleasing to me. I love having discovered the perfect version, but it definitely didn’t sway me completely away from the traditional.

Perfect Manhattan Pie

This pie celebrates the perfect Manhattan though, and that’s just fine by me. It’s creamy, and silky, and boozy, and tastes exactly as advertised. We absolutely loved it! Highly recommend this to all you Manhattan lovers out there! Enjoy! And be sure you check out all the glorious pies brought to you by my Sunday Supper crew!

Perfect Manhattan Pie

Source: First Prize Pies by Allison Kave

Pie crust for 1 regular 9” pie
1 tbs unflavored gelatin
2/3 cup granulated sugar, divided
3 large eggs, separated
¼ tsp salt
5 tbs rye whiskey or other bourbon
1 ½ tbs sweet vermouth
1 ½ tbs dry vermouth
5 dashes Angostura bitters
1 cup heavy cream
Candied lemon peel, for garnish (I made Martha Stewart’s version, or you could buy them)

Preheat your oven to 425 F. Roll out the pie dough to a circle about 11 inches or so, then transfer it to a greased regular 9” pie plate. Fold the underhang under and crimp the edges decoratively. Make sure your crust is cold, then prick the bottom all over with the tines of a fork. Line the dough with parchment paper and fill with dried beans or pie weights. Bake for 20 minutes, turning once halfway through. Let sit 1 minute, then carefully remove the weights and parchment paper. Turn the oven temperature down to 350 F. Brush the edge of the crust with milk or egg wash. Return the unfilled pie to the oven and bake another 10 to 20 minutes, until the crust is fully baked and golden. Cool completely.
Make the filling: pour ½ cup cold water in a heavy-bottomed medium saucepan and evenly dust it with the gelatin. Allow mixture to bloom, about 5 minutes.
Whisk in 1/3 cup sugar, the egg yolks and salt. Set over low heat until the gelatin dissolves and the mixture thickens enough to coat the back of a spoon. Remove from the heat.
Stir in the whiskey, both vermouths, and bitters into the mixture and refrigerate it, uncovered, until it begins to firm up and mound slightly when pushed with a spoon, about 30 minutes.
In a stand mixer or mixing bowl, beat the egg whites until soft peaks form, then add the remaining 1/3 cup sugar and beat until stiff peaks form. Fold the meringue into the custard mixture.
In a clean bowl with clean beaters, whip the heavy cream until stiff peaks form. Gently fold it into the filling. Spread the filling in the crust and smooth the top. Garnish with the candied lemon rind. Refrigerate the pie for 4 hours or up to overnight to let it set up completely. Slice and serve. Keep it stored in the refrigerator.

Sweet As Pie

Mealtime Pie

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33 responses to “Perfect Manhattan Pie #SundaySupper

  1. Amy Kim (@kimchimom)

    I was so intrigued by the name! Was it going to be pizza or the cocktail? 🙂 So now I really want to try this since Manhattans are one of my favorite cocktails!

  2. Oooh, I love dessert inspired by cocktails! Your perfect Manhattan pie is sure to be a hit at our house too.

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  12. I love baking with booze. This pie is so right up my alley!

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  20. Both my parents and my in-laws drank Manhattans. I hope I can make this pie for either my dad or my MIL 🙂

  21. This is such a great idea! My brother loves Manhattan’s and I bet he’d dig this pie too!

  22. Ohhh a cocktail pie! What a delicious idea! This looks fabulous!

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  25. Oh my! So sophisticated, smooth and scrumptious looking and sounding =) Yes, please!

  26. This looks amazing!!! How can you go wrong with booze in a dessert? I’ll have to try this on our friend who looooves Manhattan’s.

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  28. I’d love this at the end of a summer bbq.

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