The Amazing Interchangable Do It Yourself Tipsy Pie the Dessert
Indulge in the endless versatility of *The Amazing Interchangeable Do It Yourself Tipsy Pie the Dessert*, a customizable treat that combines a buttery, flaky homemade crust with your choice of boozy filling. Whether you select sweet seasonal fruits, rich chocolate, or creamy custard as the star ingredient, this pie comes alive with a hint of your favorite liquor—be it rum, bourbon, or amaretto. Perfect for entertaining or a special occasion, this adaptable recipe allows for creative lattice designs or decorative crust patterns, making each pie as stunning as it is delicious. Serve warm with a dollop of whipped cream or a generous scoop of ice cream for a show-stopping dessert that’s sure to impress. Ideal for pie lovers and home bakers, this recipe is your ticket to an elegant yet playful flavor experience.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter (cold, cubed)
- 2 tablespoons granulated sugar
- 0.5 teaspoons salt
- 6 tablespoons ice water
- 2 cups filling (e.g., fruit, custard, or chocolate)
- 2 tablespoons liquor of choice (e.g., rum, bourbon, or amaretto)
- 1 egg (beaten, for egg wash)
- 1 tablespoon optional sugar for sprinkling
- 1 cup whipped cream or ice cream (for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the flour, sugar, and salt.
Add the cold, cubed butter to the bowl and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Roll out one dough disc on a lightly floured surface to fit your pie dish. Gently press it into the dish, trimming any overhang.
In a mixing bowl, combine your chosen filling with the liquor. Stir well to evenly distribute the flavor.
Pour the filling into the prepared pie crust.
Roll out the second dough disc and use it to cover the pie. You can create a lattice pattern, cut out decorative shapes, or simply cover and seal the edges.
Brush the top crust with the beaten egg and sprinkle with sugar, if desired.
Place the pie on a baking sheet to catch any drips and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 15 minutes before serving.
Serve with whipped cream or a scoop of ice cream for extra indulgence.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 174 mg | 8% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 18.7 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 127 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
