This Black & Blue (berry) Rock & Rye pie made with Slow & Low Rock and Rye WHISKEY! A fun, and boozy, spin on a blueberry pie made with blackberries, blueberries, Slow & Low whiskey and a touch of fresh orange zest, there is no better way to cheers to America's birthday! Created by Caity's Pies in Nashville, TN. —Donna
1 hour 10 minutes
batch of unbaked pie dough (can be store bought)
All Purpose Flour
Quick Cooking Tapioca
Fresh Orange zest, divided
Slow & Low Rock and Rye Whiskey
In This Recipe
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 Whiskey ice cream and a glass of Slow & Low.