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!
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.
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!
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
- Banana Cream Pie from Recipes Food and Cooking
- Blood Orange Pie from The TipToe Fairy
- Brown Sugar Pie from Hezzi-D’s Books and Cooks
- Cherry Chocolate Brownie Pie from Sew You Think You Can Cook
- Chocolate Macadamia Nut Tart from Desserts Required
- Chocolate Pudding Pie from The Bitter Side of Sweet
- Coconut Cream Pie from Family Foodie
- Easy Lemon Pie from Basic N Delicious
- Fresh Lemon Hand Pies from From Gate to Plate
- German Sweet Chocolate Cream Pie from Meal Planning Magic
- Gluten-Free Chocolate Cherry Pie from NinjaBaker
- Gluten Free Mini Irish Cream Chocolate Mousse Pies from Cupcakes & Kale Chips
- Grapefruit Pie from Culinary Adventures with Camilla
- Homemade Oatmeal Creme Pies from Pies and Plots
- Irish Cream Coffee Mud Pie from The Crumby Cupcake
- Leaf Topped Apple Pie from That Skinny Chick Can Bake
- Magic Cookie Bar Pie from Moore or Less Cooking
- Mixed Berry Hand Pies from My Imperfect Kitchen
- No Bake Blueberry Cheesecake Pie from Feeding Big and More
- No Bake Blueberry Mini Filo-Pies from Hardly A Goddess
- No-Bake Mixed Berry Cream Cheese Tart from Magnolia Days
- Orange Meringue Pie from Cindy’s Recipes and Writings
- Paifala (Samoan Pineapple Half Moon Pies) from Tara’s Multicultural Table
- Peanut Butter Chocolate Chip Pie from Sweet Mornings
- Perfect Manhattan Pie from The Texan New Yorker
- Pineapple Meringue Pie from A Day in the Life on the Farm
- Quick Swiss Apple Pie from Confessions of a Cooking Diva
- Raspberry Cheesecake Pudding Pie from Flour On My Face
- Strawberry Mascarpone Tart from Taste And See
- Beef & Red Wine Pie from Wholistic Woman
- Cauliflower Cheese Pie with Grated Potato Crust from Food Lust People Love
- Chard and Parsnip Galette from Caroline’s Cooking
- Cornish Pasties from Palatable Pastime
- Homity Pie (British Potato Leek Pie) from Curious Cuisiniere
- Italian Cheesy Artichoke and Asparagus Phyllo Pie from La Bella Vita Cucina
- Italian Hand Pies from Brunch-n-Bites
- Irish Shepherd’s Pie from The Freshman Cook
- Jamaican “No-Beef” Patties from What Smells So Good?
- Mini Swiss Quiches from Family Around The Table
- Mushroom Swiss Quiche from Renee’s Kitchen Adventures
- Pizza Rustica from Monica’s Table
- Salmon Pot Pie from Bobbi’s Kozy Kitchen
- Savory and Spicy Mincemeat Pie from eating in instead
- Shepherd’s Pie Hand Pies from Our Good Life
- Skillet Shepherd’s Pie from Life Tastes Good
- Spaghetti Pie from Grumpy’s Honeybunch
- Spicy Korean Cottage Pie from kimchi MOM
- Taco Hand Pies from Kitchen Gidget
- Weeknight Chicken Pot Pie from Books n’ Cooks
- Plus: Baked Puerto Rican Meat Pies and More Pie Recipes from Sunday Supper Movement
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