2tablespoonsunsalted butter – cut into ½ inch cubes
Spiced Rum Whipped Cream
1-1/4cupsheavy whipping creamcold
1-1/2tablespoonslight brown sugar
2teaspoonsspiced rum(optional, or non-alcoholic options below)
1Tablespoonpowdered sugar
Instructions
Food Processor
A video! Add flour(s), sugar, salt and spices to the food processor. Short pulse a couple times until mixed. Open the lid and scatter butter over the dry ingredients. Pulse about 6-7 times. Drizzle ¾ of the water/vinegar over the mixture and cover. Pulse again until the mixture resembles coarse crumbs, about 4-5 times.
By Hand
Combine flour(s), sugar, salt, and spices in a large bowl. Stir to combine. Add cut butter and coat with the dry mixture. Using a pastry blender, two knives, or your hands, cut/work the butter into the dry. Ready for liquid is when the dough is shaggy looking and butter’s well distributed. Drizzle the water/vinegar in two-three stages.
Just enough liquid is the name of the flaky crust game. Squeeze the dough between your fingers; crumbs should stick but aren’t sticky. If the dough is dry and crumbles apart when squeezed, add more water sparingly, then pulse 1-2 more times. Depending on season and outside temperature, all water may or may not be used.
When consistency’s reached, pour the mixture onto a work surface. Avoid over handling the dough. Gather the dough into a ball, then flatten into a 3/4-inch disk, wrap and refrigerate for an hour or overnight.
Lightly flour your worksurface and rolling pin. Starting in the center, apply decent pressure and roll the dough into a 12” circle. To avoid sticking rotate the dough every few rolls. If necessary, lightly re-flour underneath the pie dough. Transfer the dough to a 9-inch pie pan. Let the pastry fall into the pan. Trim the edges to 1/2-inch beyond the pie pan and crimp/flute the edge. Ball a piece of aluminum foil or parchment and starting in the middle, cover the inside of the pie so as not to abstruct the fluting. Fill the pie/parchment/foil with weights or beans, carefully pushing and forming them into the crust, as this will help the pie keep form during baking.
Preheat oven to 350°F
Bake the crust for 25-30 minutes. Have a bowl ready to catch the beans. Remove the pie and carefully remove the beans so as not to disturb the fluting or bottom crust. Rotate the pie 180° placing the front facing the back. Bake for an additional 10-15 minutes. During this time, watch for bubbling of the crust. I didn't notice any, but if seen, poke with a toothpick. Once timer sounds, remove and let the crust cool for 30-45 minutes.
Butterscotch Filling
Fit a fine mesh sieve over a large bowl.
A video! In a medium saucepan, combine brown sugar, cornstarch, and salt. Add milk, then whisk yolks. Run a spatula along the corners and bottom of the saucepan, making sure the mixture's well combined.
Place the saucepan over medium-high heat. Whisk non-stop until the mixture thickens, then boils, about 6-7 minutes. Continue stirring for an additional 60-90 seconds. Remove from heat. Whisk in butter, one piece at a time until melted. Strain pastry cream through a fine sieve over a medium/large bowl, add vanilla, then pour the filling into the cooled pie pan and smooth with a spatula or back of a spoon. Let cool for 10 minutes.
A couple options for preventing a skin from forming:Press a piece of plastic over the surface (leaving little gaps or air pockets) of the pie.Glide a piece of butter or a light coat of vegetable spray across the surface of the pie, then press a (preferably unbleached) piece of parchment paper over (leaving little gaps or air pockets) the pie.
Place the pie on a wire rack and let cool two hours, then refrigerate overnight.
Fresh Spiced Rum Whipped Cream
About 15 minutes before ready to serve, chill a medium-size (preferably deep glass) bowl and the beaters from your electric mixer in the freezer.
Combine heavy whipped cream and brown sugar in a measuring cup; stir until brown sugar is mostly dissolved. Place back in the refrigerator for remaining 15 minutes.
Remove the cream mixture from the refrigerator and stir once more. Using an electric stand or handheld mixer, starting on medium, beat the cream mix, rum and powdered sugar until it starts to thicken. Increase the speed to medium-high, continue until stiff peaks form. Avoid over beating. Place the whipped cream in the refrigerator until ready for use.
Layer or pipe the whip, then sprinkle with crushed almonds.
Notes
Adapted from Pie. • If dough has been refrigerated for over an hour, let stand five to ten minutes before rolling. • Dough can be made and refrigerated three days in advance. • Almond extract can be exchanged for vanilla. • If making a cream pie for the first time, at about the seven-minute mark, you'll feel the pastry cream thicken.I found and hope these Spiced Rum substitute ideas help.A general "how to" fresh whipped cream video.