Hot Toddy Pie
This custard based pie is flavored with cinnamon, honey, lemon, and whiskey for a bite that gives all the comfort and flavor of a Hot Toddy. Smooth and silky, this pie is an ultimate comfort, perfect for those fall and winter days where you just want a warm drink and a bit of booze to keep you company. Yields: 10-12 slices or 1 x 9″ pie
Servings Prep Time
10-12slices 20minutes
Cook Time Passive Time
65-75minutes 4-24 hours
Servings Prep Time
10-12slices 20minutes
Cook Time Passive Time
65-75minutes 4-24 hours
Ingredients
Cinnamon Lemon Crust
Hot Toddy Custard Filling
Instructions
Cinnamon Lemon Crust
  1. In a large bowl, whisk together the flour, cinnamon, lemon zest, sugar, and salt. Add in the cubes of butter and toss in the dry ingredients to coat. Using your fingertips, rub the butter into the flour until you’re left with mostly pea sized chunks of butter covered in flour. Using a knife, stir in the vodka and the apple cider vinegar. Add in the ice water 1-2 Tbsp at a time, stirring with the knife until big chunks start to form. Using your hands, form the dough into a ball (if there are still dry bits, sprinkle a little bit of water over them until you can pull all the dough together). Flatten into a disc and wrap tightly in plastic wrap. Chill in the refrigerator for 30 minutes to 1 hour.
  2. Lightly grease a 9″ pie dish that’s 1″-1.5″ deep. Set aside.
  3. Lightly flour your work surface and the top of your pastry. Roll out the chilled dough until it is 1/4″ thick. It should be large enough so that when you place it in your pie dish, there will be some overhang.
  4. Using a rolling pin, transfer the dough to your prepared pie dish. Gently press the dough into the bottom of the dish and the sides–lift up the dough to help it drop into the bottom rather than pressing and stretching. Trim any excess overhang, leaving about 1 inch over the top of the pie dish. Fold back the edges and crimp as desired. Dock the bottom and the sides of the pastry with a fork. Return the pie dish to the fridge for 30 minutes-1 hour until the pastry is chilled solid (10-15 minutes in the freezer should do this as well).
  5. Preheat the oven to 425°F. Place a large baking sheet on the lower rack of the oven. Once your pie crust has chilled so that the pastry is firm and solid, line with a crumpled up piece of parchment paper. Weigh down the parchment with pie weights–if you don’t have pie weights, you can also use dried beans or dried rice to keep the dough from puffing up and from slipping down the sides–enough to cover the whole bottom and up the sides of the dish. Place the crust on the baking sheet and bake on the bottom rack of the oven for 15-20 minutes. Remove the parchment and the weights. Brush the inside of the crust with the egg white wash and return to the middle rack of the oven for an additional 5-10 minutes. The crust will be partially baked through. Leave the crust to cool, on the baking sheet, until room temperature.
Hot Toddy Custard Filling
  1. Once the par-baked crust is at room temperature, preheat the oven to 350°F.
  2. In a medium-large bowl, whisk together the melted butter, sugar, cinnamon, corn starch, lemon juice, and salt until combined. Whisk in the honey and the vanilla. Whisk in the eggs and egg yolk, 1 at a time, until fully incorporated. Add in the whiskey and slowly pour in the milk, 1/3 at a time, mixing until you have one smooth filling.
  3. Strain the filling directly into the par-baked pie crust. Place the pie–still on the large baking sheet–on the middle rack of the oven. Bake for 40-45 minutes, carefully rotating the pie at 30 minutes. The edges should puff and firm up but the middle will still have a bit of a wobble. The pie will continue cooking once it’s removed from the oven, so you want to pull it when the middle is no longer wet, but still has a bit of a jiggle when you move the dish.
  4. Remove the pie from the oven and allow to sit on the baking sheet for 30 minutes, until the center begins to firm up. Transfer the pie dish to a wire rack and leave to cool an additional 3-4 hours at room temperature. I usually find it’s okay to leave the pie out overnight covered with foil, but if you’re more comfortable refrigerating it, place it in the fridge once the filling has set and the pie has cooled completely to room temperature. Slice and serve as is or with a bit of whipped cream and a sprinkle of cinnamon.

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