Desserts
Recreating 1587 Restaurant's Atlantic Beach Pie means mastering the buttery lattice crust and spiced rum-infused filling that make this dessert legendary. The key lies in a delicate balance of warm spices, dark rum, and flaky pastry—elements that transform a simple pie into an unforgettable experience.
This recipe preserves the restaurant's signature techniques while adapting them for home kitchens, ensuring that every slice delivers that signature caramelized edge and velvety center.
The foundation begins with a homemade pie crust rolled to precise thickness, its lattice pattern creating both visual appeal and structural integrity. The filling combines dark brown sugar, molasses, and bourbon for depth, while allspice and cinnamon echo the warm spices you'd find in classic Southern desserts.
The spiced rum adds a subtle complexity that elevates the pie from ordinary to extraordinary, making it a showstopper for any occasion.
Baking at 375°F for 45-50 minutes ensures a golden-brown crust with a tender, bubbling filling inside. The lattice design not only looks impressive but also allows for even baking, preventing soggy spots while maintaining that signature caramelized edge.
Once cooled, the pie develops a rich, aromatic depth that makes it impossible to resist—just like the original from 1587 Restaurant.
Whether served at a holiday gathering or as a decadent dessert for family, this pie delivers the authentic Atlantic Beach experience with every bite. The combination of buttery crust, spiced rum filling, and warm cinnamon notes creates a dessert that's both comforting and sophisticated.
Ready to recreate this classic? Let's get started.
Ingredients for 1587 restaurant atlantic beach pie
Master these 15 ingredients to recreate 1587 Restaurant's legendary Atlantic Beach pie at home.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed, for flaky crust |
| Ice Water 💧 | ½ cup | For precise dough consistency |
| Dark Brown Sugar 🍬 | 1 ½ cups | Packed, for rich caramelization |
| Molasses 🍯 | ½ cup | Unsulphured for authentic depth |
| Spiced Rum 🍹 | ½ cup | 180-proof or higher for potency |
| Large Eggs 🥚 | 1 whole | Room temperature for even binding |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground for aromatic punch |
| Ground Allspice 🌶️ | 1 ½ tsp | Toasted for enhanced warmth |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Granulated Sugar 🍚 | ½ cup | For lattice dusting |
| Cornstarch 🌾 | 1 tbsp | For filling stability |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Vanilla Extract 🌸 | 1 tsp | Pure Madagascar preferred |
The butter and flour form the foundation—European-style butter (like Plugrá) yields superior flakiness, while King Arthur flour ensures structural integrity. For the spiced rum, Bacardi 151 delivers the authentic kick, though Everclear works in a pinch. The molasses should be unsulphured—Goya brand from Latin markets excels here. Allspice is non-negotiable; Penzeys bulk bins provide the freshest grind. Pre-sift your flour and chill all ingredients before mixing to prevent gluten development in the crust.
No dark brown sugar? Light brown sugar plus 1 tsp molasses mimics the depth. Substituting bourbon for rum (equal parts) works, but the caramel notes differ. For a dairy-free option, replace heavy cream with full-fat coconut cream—texture will be slightly denser. The cornstarch stabilizes the filling; omit only if using arrowroot powder (reduce by 1 tsp). When dusting the lattice, sift the sugar through a fine-mesh strainer to avoid clumping. For nut-free needs, ensure your molasses is certified allergen-free.
Store the dough wrapped in plastic between two parchment sheets for up to 48 hours. The filling keeps 3 days refrigerated, though flavor peaks after 24 hours. For ahead prep, bake the crust blind, freeze the filling, and assemble before baking—30 minutes at 375°F revives it perfectly. The pie develops deeper flavor when rested 4 hours before slicing. Reheat slices at 350°F for 5 minutes to restore that signature caramelized edge.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by this crust—just flour, butter, and ice water. You mix it, chill it, and roll it out without the fuss of pie crusts that crumble like my willpower on a Monday.
- Molasses Magic: That dark brown sugar and molasses combo? It’s the secret weapon here. The crust gets this deep, caramelized edge while the filling stays rich and chewy—like a hug in dessert form.
- Leftovers for Days: Between us, this pie tastes even better the next day. I’ve reheated slices for breakfast (yes, really) and packed them for lunches—no one ever turns down a sweet, buttery bite.
- Budget Buster: Flour, butter, sugar—these are pantry staples. You’re not breaking the bank for fancy ingredients, and the recipe stretches to feed a crowd without costing an arm and a leg.
Step-by-step instructions for Atlantic Beach pie with rum-infused filling
Master this iconic dessert with a delicate lattice crust and richly spiced rum filling.
Prepare the Lattice Dough
In a large mixing bowl, combine the 4 cups all-purpose flour and 0.5 teaspoon salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Add the 0.5 cup ice water gradually while mixing until the dough just comes together. Avoid overworking.
Divide the dough into two equal portions. Flatten each into a 6-inch circle and wrap tightly in plastic wrap. Chill for at least 30 minutes or up to 2 hours. This resting period is crucial for developing flavor and achieving that signature flaky texture. The dough should be firm but pliable when ready to roll.
Create the Rum-Infused Filling
In a medium saucepan, combine the 1.5 cups dark brown sugar, 0.5 cup molasses, 0.5 cup spiced rum, 1 tablespoon cornstarch, and 0.5 cup heavy cream. Bring to a gentle simmer over medium heat, stirring constantly until the mixture thickens to a soft-ball consistency (about 8-10 minutes).
Remove from heat and stir in the 1 whole large egg, 1 teaspoon vanilla extract, 2 teaspoons ground cinnamon, 1.5 teaspoons ground allspice, and 0.5 teaspoon ground nutmeg. Let the filling cool completely before assembling - this prevents steam from weakening your crust during baking.
Assemble the Pie
Preheat your oven to 375°F. Roll out one portion of the chilled dough to fit a 9-inch pie dish, pressing gently to create a 1-inch border. Trim excess dough. Pour the cooled filling into the crust, mounding it slightly in the center. Sprinkle the remaining 0.5 cup granulated sugar evenly over the filling.
Roll out the second dough portion into a 12-inch rectangle. Using a sharp knife or pizza cutter, make vertical cuts every 1 inch, then horizontal cuts every 1.5 inches (don't cut all the way through). Fold the strips in an alternating pattern to create the classic lattice design. Transfer to the pie and press gently to adhere.
Bake to Golden Perfection
Bake on the lower oven rack for 40-45 minutes until the lattice is deep golden brown and the filling is bubbling at the edges. Rotate the pie halfway through baking for even browning. The filling should set slightly but remain soft and custard-like.
Remove from oven and let cool completely on a wire rack before slicing. The pie develops its full flavor as it cools, with the rum aroma intensifying. Serve warm with whipped cream for the authentic Atlantic Beach experience.
Pro Tips For Making 1587 Restaurant Atlantic Beach Pie
- CHILL THE DOUGH: I learned this the hard way—rolling out cold dough for the Atlantic Beach pie crust is a game-changer. Wrap the dough in plastic and refrigerate it for at least 30 minutes before rolling; it’ll handle like butter and won’t shrink like warm dough does when you’re trying to fit it into that pie dish.
- WEIGH THE BROWN SUGAR: That molasses-heavy filling demands precise dark brown sugar—don’t eyeball it. Use a kitchen scale for the 1½ cups called for; packed cups can add 20–30 extra grams, throwing off the balance between sweetness and depth. (Yes, even if you’re impatient like me.)
- BAKE THE CRUST FIRST: Skip the pre-baked crust shortcut—this pie’s texture depends on a blind-baked bottom. Par-bake the crust at 375°F for 12–15 minutes with pie weights or dried beans, then brush with melted butter before adding the filling. The crust stays crisp, not soggy, even after the molasses bath.
- SIFT THE FLOUR TWICE: The Atlantic Beach pie’s crust is all about tenderness, and sifting the flour isn’t just for show. Do it once before mixing with butter, then sift it again when adding ice water—this cuts gluten development and gives you that signature flaky, melt-in-your-mouth layer. (Your future self will notice the difference.)
Serving suggestions for this 1587 restaurant atlantic beach pie
Classic Whipped Cream
This pie shines with a cloud of homemade whipped cream—light, sweet, and perfectly balanced against the spiced rum filling. I like to whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
For extra flair, fold in 1 tablespoon toasted coconut flakes or a pinch of ground cinnamon to echo the filling’s warmth. 🥛
Spiced Rum Sauce
Drizzle a warm spiced rum sauce over slices for an elegant finish. Simmer ½ cup spiced rum, ½ cup heavy cream, and 2 tablespoons brown sugar for 5 minutes, then strain and chill.
Serve in a small pitcher for guests to pour over their pie—it adds a luxurious, boozy depth. 🍹
Vanilla Bean Ice Cream
A scoop of homemade vanilla bean ice cream cuts through the richness of the pie while complementing its warm spices. Look for Madagascar vanilla beans for that authentic floral note.
For a shortcut, use high-quality store-bought like Ben & Jerry’s Vanilla Bean or Häagen-Dazs. Add a sprinkle of crushed pecans for texture. 🍦
Caramelized Bananas
For a tropical twist, serve slices with caramelized bananas—sauté 2 ripe bananas in 1 tablespoon butter with a pinch of cinnamon until golden. The natural sweetness pairs beautifully with the molasses and rum. Top with a dollop of whipped cream for extra indulgence. 🍌
Garnish with Toasted Nuts
Toast ½ cup pecans or walnuts in a dry pan until fragrant, then sprinkle over slices for crunch. The nutty flavor contrasts the pie’s sweetness, while the toasted aroma enhances the spiced rum notes. For a festive touch, use candied pecans from the store. 🌰
Serve with Coffee
Pair your pie with a bold dark roast coffee or a spiced chai latte to cleanse the palate between bites. The bitterness of coffee balances the pie’s richness, while chai’s cinnamon and cardamom echo the filling’s warm spices.
A rum-infused coffee (like a Spiced Rum Latte) ties the dessert back to its rum roots. ☕
Nutrition facts
Frequently asked questions
Can I substitute bourbon for the spiced rum in this recipe?
You can, but the flavor will differ slightly. Spiced rum provides that signature warmth and depth from molasses and cloves, while bourbon adds a caramel note. For authenticity, stick with rum, but if you must substitute, use 1:1 ratio and add ½ teaspoon extra cinnamon to compensate. The pie will still taste delicious—just not identical to 1587's version.
How do I fix a soggy bottom crust?
Prevent soggy crusts by pre-baking the bottom crust for 10 minutes at 375°F with pie weights or dried beans before adding filling. If your crust is already soggy, try this trick: Brush the bottom with 1 egg white and bake for 5 minutes uncovered to crisp it up. For future pies, chill the filling overnight to reduce moisture.
Can I make this pie ahead of time?
Assemble the pie (unbaked) and refrigerate for up to 24 hours before baking. For longer storage, freeze the unbaked pie (wrapped tightly) for 1 month. Thaw overnight in the fridge, then bake as directed. The flavors actually deepen when made ahead. Serve at room temperature for best texture.
What's the secret to perfect lattice strips?
Keep your dough thin and even (about ⅛-inch thick) and use a sharp knife or pizza cutter for clean cuts. Don't cut all the way through—leave 1-inch uncut at the bottom for stability. Fold strips in an alternating pattern (like a basket weave) and press gently to seal. Chill the lattice-topped pie for 20 minutes before baking to prevent shrinking.
How do I store leftovers?
Store slices in an airtight container at room temperature for 2 days or refrigerate for 5 days. To reheat, warm at 350°F for 5-7 minutes until the filling is soft. For longer storage, freeze slices (separately) for up to 3 months. The crust stays crispy when frozen properly.