Monday, November 4, 2013


Halloween is over and Thanksgiving is coming, which means one thing: PIES.

Sarah and I had an exploring-the-city day last week and discovered a cute pie shop in Brooklyn called Four & Twenty Blackbirds.  If you live in the city, you should definitely check it out. 

If you don't, they recently published a cookbook and also have some recipes online.  I found one for Salty Honey Pie on a DailyCandyemail and am thinking about amazing all my relatives this year and making it for the holiday.

In case you want to impress and dazzle anyone, too, here is the recipe!

Salty Honey Pie 
Serves eight to ten
For the 9-inch double crust
1¼ c. unbleached all-purpose flour
½ tsp. kosher salt
1½ tsp. granulated sugar
¼ lb. (1 stick) cold, unsalted butter, cut into ½-inch pieces
½ c. ice water
2 tbsp. cider vinegar
½ c. ice
1. Stir the flour, salt, and sugar in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula.
2. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).
3. Combine the water, cider vinegar, and ice in a bowl or large measuring cup.
4. Sprinkle 2 tbsp. of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated.
5. Add more of the ice water mixture, 1 to 2 tbsp. at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.
6. Squeeze and pinch with your fingertips to bring the dough together, sprinkling dry bits with small drops of the ice water mixture, if necessary, to combine. Shape dough into a flat disc.
7. Flour a flat surface, then roll out dough into a 12- to 13-inch circle. Carefully place dough in 9-inch pie pan, trim hanging edges, and crimp. Wrap pan in plastic and refrigerate for at least 1 hour, preferably overnight, to give crust time to mellow. (Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.)
For the filling
¼ lb. (1 stick) unsalted butter, melted
¾ c. granulated sugar
1 tbsp. white cornmeal
½ tsp. kosher salt
1 tsp. vanilla paste (Nielsen-Massey makes a readily available one)
¾ c. honey
3 lg. eggs
½ c. heavy cream
2 tsp. white vinegar
1 to 2 tsp. flake sea salt, for finishing
1. Have ready the frozen or refrigerated pastry-lined 9-inch pie pan.
2. Position a rack in the center of the oven and preheat the oven to 375°.
3. In a medium bowl, stir the melted butter, sugar, cornmeal, salt, and vanilla paste.
4. Stir in the honey and the eggs one at a time, followed by the heavy cream and vinegar.
5. Remove the pie shell from the refrigerator or freezer, place on a rimmed baking sheet, and strain the filling through a fine-mesh sieve directly into the pie shell (or strain it into a separate bowl and then pour it into the shell).
6. Bake on the middle rack of the oven for 45-50 minutes, rotating 180 degrees when the edges start to set, 30-35 minutes through baking.
7. The pie is finished when the edges are set and puffed up high and the center is no longer liquid but looks set like gelatin and is golden brown on top.
8. Allow to cool completely on a wire rack, 2-3 hours.
9. Sprinkle with flaky sea salt.
10. Reheat or serve at room temperature. (The pie will keep for 4 days in the refrigerator or at room temperature for 2 days.)
P.S.  Happy birthday to my wonderful mom on Thursday!!  


  1. well! Now I want pie. Quite badly. Since I'm vegetarian, pie is the staple of my Thanksgiving, since all I eat for the actual meal is stuffing (Stovetop--don't be jealous) and green beans haha.
    and happy birthday to your mom!

  2. That sounds great! I love baking so maybe I will try that recipe. I have been making sea salt caramels lately so this will be a good change of pace.

  3. I love pie, too. I made a cherry pie last week, and found my Japanese kids fighting over the last piece. The poor, deprived urchins! Must make more pie!

    There's a new book on pie from Chin Music Press, too.