This recipe comes to us from spirits writer, Matthew Rowley. You can read about it on his blog, here. We love this pie so much, but took the audacious step of replacing rum with our Roundstone Rye. Rye and ginger are such happy bedfellows, after all.
1 unbaked pie crust
¼-⅓ cup minced young ginger
2½ oz Roundstone Rye
1½ cups sugar
8 Tbl unsalted butter, room temperature
¼ tsp salt
2½ Tbsp all purpose flour
¼ cup heavy cream
1 tsp vanilla extract
1 tsp lemon zest
At least one hour before beginning, combine the ginger and rye in a small bowl or jar and set aside.
Cream the butter and sugar. Add eggs one at the time and mix after each addition. Add remaining ingredients, including the rye and ginger, and combine thoroughly.
Pour the mixture into the unbaked pie crust and bake at 350F about 50 minutes, until the center has mostly set, but is still just a little wobbly – it will firm on standing. It should have a slightly darkened, crusty top. If necessary, cover the pan with a tented piece of aluminum foil or an overturned stainless steel bowl to prevent overbrowning while the pie bakes.
Warm, the pie cries for heavy dollops of whipped cream barely able to hold itself together. Cold, it’s best to sneak mall slivers while the rest of the house sleeps.
Recipe courtesy Matthew Rowley and used with permission.