DrinkWire is Liquor.com’s showcase for the best articles, recipes and reviews from the web’s top writers and bloggers. In this post, Melissa Moreno offers a boozy dessert.
The Fourth of July is right around the corner and that means fireworks, food and good times in addition to celebrating and recognizing the Independence of our country. This year make your celebration ROCK with this Black & Blue (berry) Rock & Rye Pie, made with Slow & Low Rock and Rye WHISKEY! This tasty treat is a fun and boozy spin on a berry pie made with blackberries, blueberries, Slow & Low Whiskey and a touch of fresh orange zest. There’s no better way to honor and toast to America’s birthday! Cheers!
Black & Blue(berry) Rock & Rye Pie: (Caity Pies, Nashville)
1 batch of unbaked pie dough (can be store bought)
- 1 batch of unbaked pie dough (can be store bought)
- 4 C Blueberries
- 2 C Blackberries
- 1 C Sugar
- 1/4 C All Purpose Flour
- 2 Tbsp Quick Cooking Tapioca
- 2 Tbsp fresh Orange Zest, divided
- 4 Tbsp Slow & Low Rock & Rye
- 1 Tbsp Turbinado Sugar
Mix berries, sugar, flour, tapioca, half of the orange zest, and the Slow & Low in a bowl. Allow to rest for 15 minutes, or use immediately if fruit is frozen. Roll out half of the dough In a 10 inch circle and line a 9” pie pan. Fill with berry mixture. Roll out remaining dough and cover berries either with a lattice or a top crust with slits across to vent. Preheat oven to 425. Crack an egg in a bowl and mix thoroughly. Brush across the top crust and add a sprinkle of turbinado sugar. Bake for 20 minutes at 425 and then reduce heat to 350. Continue to bake for 40 -50 minutes, turning at least once. Cover the edges with foil towards the end of the bake, if needed. Allow pie to cool for 5 hours or overnight. Sprinkle with remaining orange zest and serve with ice cream and a glass of Slow & Low.
Makes 8 servings.