While the bourbon flavor is subtle, feel free to leave it out entirely or substitute it for an additional teaspoon of vanilla extract.
Kentucky Transparent Pie
Yields: 1 (9-inch) pie
- Classic Pie Dough (recipe follows)
- 1½ cups granulated sugar
- 6 tablespoons unsalted butter, melted
- ⅔ cup heavy whipping cream
- 3 large eggs, room temperature
- 2 tablespoons all-purpose flour
- 2 tablespoons bourbon (optional)
- 1 teaspoon vanilla extract
- Garnish: confectioners’ sugar
Classic Pie Dough
- 1½ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- ½ cup ice water
- 2 teaspoons apple cider vinegar
- Preheat oven to 400°.
- Let Classic Pie Dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Top with a sheet of parchment paper, letting ends extend over edges of plate. Add pie weights.
- Bake for 10 minutes. Carefully remove paper and weights. Let cool on a wire rack.
- In a large bowl, beat granulated sugar and melted butter with a mixer at medium-low speed until mixture resembles wet sand, about 1 minute. Add cream, and beat at medium speed until thickened, about 1 minute, stopping to scrape sides of bowl. Add eggs, flour, bourbon (if using), and vanilla; beat at medium speed for 1 minute. (Filling should resemble a thin pancake batter.) Pour filling into prepared crust.
- Bake for 5 minutes. Reduce oven temperature to 375°, and bake until filling is set and slightly puffed and top is golden brown, 25 to 30 minutes more, covering with foil after 15 minutes of baking to prevent excess browning. Let cool completely on a wire rack.
- Refrigerate for at least 4 hours before serving. Just before serving, place a lace doily on top of pie, and sift with confectioners’ sugar, carefully removing doily to leave sugared pattern, if desired.
Classic Pie Dough
- In a medium bowl, stir together flour, sugar, and salt. Using a pastry blender, cut in cold butter until pieces are pea-sized. Stir together ½ cup ice water and vinegar. Add ¼ cup vinegar mixture, stirring until a dough starts to form. Add remaining vinegar mixture, 1 tablespoon at a time, as needed, until a shaggy dough forms and it holds together when squeezed. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days.