The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop by Emily Elsen and Melissa Elsen

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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Spring; American
    • Ingredients: rhubarb; ground allspice; ground cardamom; ground ginger; arrowroot powder; Angostura bitters; Demerara sugar; unbleached all-purpose flour; butter; apple cider vinegar
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Spring; American
    • Ingredients: rhubarb; granulated sugar; heavy cream; sour cream; nutmeg; vanilla paste; rolled oats; ground allspice; ground cardamom; ground cinnamon
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Spring; American
    • Ingredients: Demerara sugar; strawberries; apples; balsamic vinegar; Angostura bitters; arrowroot powder; black peppercorns; unbleached all-purpose flour; butter; apple cider vinegar
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Spring; American
    • Ingredients: strawberries; apples; Angostura bitters; wild ginger; arrowroot powder; ground allspice; Demerara sugar; unbleached all-purpose flour; butter; apple cider vinegar
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Spring; American
    • Ingredients: heavy cream; chamomile tea; eggs; buttermilk; white vinegar; unbleached all-purpose flour; butter; apple cider vinegar
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Spring; American
    • Ingredients: stone-ground white cornmeal; lavender honey; eggs; heavy cream; lavender oil; lavender flowers; unbleached all-purpose flour; butter; apple cider vinegar
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    • Categories: Candy / sweets; Cooking ahead; Spring; American; Vegan
    • Ingredients: lavender flowers; granulated sugar
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Spring; American
    • Ingredients: sour cream; granulated sugar; lemons; oranges; egg yolks; heavy cream; unbleached all-purpose flour; butter; apple cider vinegar
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  • Derby pie
    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Spring; American South
    • Ingredients: milk; heavy cream; dark chocolate; peppermint extract; bourbon; old fashioned bitters; unbleached all-purpose flour; butter; apple cider vinegar
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Spring; American
    • Ingredients: pistachio nuts; milk; egg yolks; coconut milk; limes; heavy cream; unsweetened shredded coconut
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Spring; American
    • Ingredients: lemons; apples; ground allspice; ground cinnamon; white pepper; rose water; Angostura bitters; Demerara sugar; unbleached all-purpose flour; butter; apple cider vinegar
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Spring; French; American
    • Ingredients: lemon verbena; arrowroot powder; raspberries; Demerara sugar; unbleached all-purpose flour; butter; apple cider vinegar
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Spring; American
    • Ingredients: rhubarb; raspberries; arrowroot powder; ground cinnamon; ground cardamom; Angostura bitters; Demerara sugar; unbleached all-purpose flour; butter; apple cider vinegar
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  • Farmer cheese with thyme pie
    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Spring; American
    • Ingredients: farmer's cheese; honey; thyme; unbleached all-purpose flour; butter; apple cider vinegar
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Spring; American
    • Ingredients: sour cherries; arrowroot powder; ground allspice; Angostura bitters; Demerara sugar; unbleached all-purpose flour; butter; apple cider vinegar
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Summer; American
    • Ingredients: dark sweet cherries; potato starch; ground cinnamon; ground cardamom; Angostura bitters; unbleached all-purpose flour; butter; apple cider vinegar; apples; all-purpose flour
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Summer; American
    • Ingredients: apples; blackberries; arrowroot powder; ground cinnamon; ground cardamom; ground cloves; Angostura bitters; Demerara sugar; blueberries; unbleached all-purpose flour; butter; apple cider vinegar
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Summer; American
    • Ingredients: rhubarb; blueberries; apples; ground allspice; ground cinnamon; ground cardamom; ground cloves; arrowroot powder; Demerara sugar; unbleached all-purpose flour; butter; apple cider vinegar; cocktail bitters
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  • Lavender blueberry pie
    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Summer; American
    • Ingredients: apples; blueberries; arrowroot powder; ground allspice; lavender oil; Angostura bitters; Demerara sugar; unbleached all-purpose flour; butter; apple cider vinegar
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Summer; American
    • Ingredients: nectarines; blueberries; ground allspice; ground cloves; Angostura bitters; Demerara sugar; unbleached all-purpose flour; butter; apple cider vinegar
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Summer; American
    • Ingredients: peaches; potato starch; sweet paprika; white pepper; ground allspice; ground ginger; old fashioned bitters; Demerara sugar; unbleached all-purpose flour; butter; apple cider vinegar
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Summer; American
    • Ingredients: peaches; cream cheese; sour cream; ground allspice; rolled oats; ground cardamom; ground cinnamon
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Summer; American
    • Ingredients: plums; potato starch; ground allspice; ground ginger; ground cardamom; old fashioned bitters; unbleached all-purpose flour; butter; apple cider vinegar; rolled oats; ground cinnamon
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Summer; American
    • Ingredients: white nectarines; red currants; potato starch; ground cinnamon; old fashioned bitters; Demerara sugar; unbleached all-purpose flour; butter; apple cider vinegar
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Summer; American
    • Ingredients: black currants; granulated sugar; arrowroot powder; gelatin powder; oranges; lemons; eggs; heavy cream; animal crackers
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Notes about this book

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Notes about Recipes in this book

  • Salted caramel apple pie

    • Foodo on January 28, 2014

      purely awesome http://foododelmundo.com/2013/12/29/4-20-blackbirds-salted-caramel-apple-pie/

    • DKennedy on November 27, 2017

      Susan made this pie and it was the most amazing pie I have EVER tasted, straight out of the oven.

    • Astrid5555 on January 25, 2014

      What an incredibly delicious apple pie! The caramel sauce alone is worth the effort, even though it took ages for the sauce to change to its desired color. The recipe for the sauce yields much more than needed for the pie, so now I have two mason jars full of delicious caramel sauce as well. The pie turned out great, no soggy bottom, once I found out that the 2 tablespoons of AP flour were probably meant to be put on the unbaked crust before adding the filling. No mention of where to use the additional flour in the recipe but consulting the how-to manual at the beginning of the book yielded the probable explanation. Husband declared it best pie ever, and I agree!

    • nadiam1000 on November 23, 2018

      The only dessert for Thanksgiving 2018 and it was a winner! I have had this pie from the bakery and their crust was thicker and underdone which undermined the enjoyment. I have had good success with recipes from this book so I decided to make their signature pie for T-Day. I did get some boil-over which made the outside of my pie plate very sticky but luckily I had baked the pie on a parchment lined sheet pan. I baked on convection and should have lowered the temp 25 degrees (next time). I mixed the sugar, spice and flour into the apples. I let the apples drain for an hour, not the 20-30 mins recommended - I do not like a runny pie. Crust was flaky, beautifully browned and not soggy.

    • twoyolks on November 09, 2015

      I ended up underbaking the pie (it looked done but the apples weren't cooked through). The caramel flavor was only lightly present. There wasn't enough structure to hold the pie together when cut.

    • PiaOC on March 21, 2014

      Oh WOW - what a pie! Absolute success at the dinner party table - divine. Felt like I was the winning contestant on a cooking show! An easy, easy pastry - rolled out beautifully, the caramel is delicious and the combination of spices and herbs really enhanced the flavour of the apples. Bitters is such an inspired addition. Astrid5555 - the extra flour is added to the raw sugar mixture but following your tip, I read the 'how to' at the beginning of the book and added some extra flour and sugar to the crust before adding the filling. Think I may have found my new 'go to' pastry recipe and will definitely be making this pie again (and again!)

    • Rachaelsb on November 01, 2020

      Delicious!! So happy with this pie. Pie crust was perfect and so easy to work with. Caramel, it could be a meal in and of itself!!. Surprisingly this was not too sweet - the two lemons that apples soaked in make all the difference.

    • mrshalf on November 01, 2017

      I've made (and sold) quite a few of these beauties. After getting the caramel down, I've finally realized I can bake! Don't skip this one - it's the pie I'm the best at. Takes a long time for all the steps though!

    • Smokeydoke on July 22, 2020

      I've cooked this pie a few times now, it's another winner, I love this book. I made it with their lard and butter crust, which is my go-to and I made the recipe for two 6” pies and it did overflow a bit. I made the caramel today but I forgot to put it in one pie (Duh) and it didn’t overflow. So it’s the caramel that makes it messy, but it’s also what makes it taste good. Photo of the pie without caramel included.

  • Bourbon pear crumble pie

    • Foodo on January 28, 2014

      A lovely flavor!

  • Salty honey pie

    • cespitler on December 04, 2016

      I cannot tell you how amazing the Salty Honey Pie is! I've made it twice and both times almost everyone went back for second servings immediately! You can grab the recipe here. I've been lucky enough to feature honey from my own hive. http://southbrooklynpost...pie-mavens-share-recipe/ And, for this year's work holiday party I made the Black Bottom Oatmeal Pie. Folks loved the black bottom, but the reviews were mixed. I may have made it too close to Thanksgiving so folks were coming off of family favorite Pecan Pies. I would make this again at a different time a year. Both of these called for the All-Butter Crust, which is a great recipe on it's own. It bakes up really nice and garnered its own compliments

    • jenmacgregor18 on November 23, 2018

      I took this for Thanksgiving dinner and it was received well. I was worried it would be too sweet; so I shorted the granulated sugar by a couple tablespoons. Otherwise, I made as instructed. It is rich and sweet. I could only take a small piece I might short the sugar/honey a little bit more next time. But otherwise, My sister & I really enjoyed this. Note: My pie started to get a bit dark on top about 30 minutes into baking. I just covered it with foil for the rest of the baking time. No problem.

    • bching on December 21, 2016

      So delicious. The honey custard has a beautiful texture and the salt on top makes a nice contrast. Unfortunately, crust was soggy but that won't stop me from making this pie again.

  • Black bottom oatmeal pie

    • cespitler on December 04, 2016

      I cannot tell you how amazing the Salty Honey Pie is! I've made it twice and both times almost everyone went back for second servings immediately! You can grab the recipe here. I've been lucky enough to feature honey from my own hive. http://southbrooklynpost...pie-mavens-share-recipe/ And, for this year's work holiday party I made the Black Bottom Oatmeal Pie. Folks loved the black bottom, but the reviews were mixed. I may have made it too close to Thanksgiving so folks were coming off of family favorite Pecan Pies. I would make this again at a different time a year. Both of these called for the All-Butter Crust, which is a great recipe on it's own. It bakes up really nice and garnered its own compliments.

  • All-butter crust

    • cespitler on December 04, 2016

      I cannot tell you how amazing the Salty Honey Pie is! I've made it twice and both times almost everyone went back for second servings immediately! You can grab the recipe here. I've been lucky enough to feature honey from my own hive. http://southbrooklynpost...pie-mavens-share-recipe/ And, for this year's work holiday party I made the Black Bottom Oatmeal Pie. Folks loved the black bottom, but the reviews were mixed. I may have made it too close to Thanksgiving so folks were coming off of family favorite Pecan Pies. I would make this again at a different time a year. Both of these called for the All-Butter Crust, which is a great recipe on it's own. It bakes up really nice and garnered its own compliments.

    • Astrid5555 on January 25, 2014

      Truth be told I have always been scared of baking pie. Will the dough crack when rolling it out, will it be flaky enough, will the bottom be soggy, will I like it after having spent a few hours preparing the pie? Finally, I found my dough! This recipe yields an incredibly flaky dough, easy to roll out and absolutely delicious. My new go-to recipe!

    • Melanie on May 31, 2014

      This crust worked pretty well although I was in a rush and had some difficulties rolling it out. I'll refrigerate overnight next time.

    • Rachaelsb on November 25, 2020

      Best all butter pie crust ever!

    • mrshalf on November 01, 2017

      I've practiced this pie crust recipe at least thirty times. I still wouldn't say it's perfect. The easiest I've found so far is the Milk Street no shrink recipe because it's food processor easy. This all butter one though - it's my nemesis. I'll make it perfectly one day, mwahahaha

    • Smokeydoke on June 15, 2020

      I don't really follow directions when it comes to pie crust, but saying that, I really like this pie crust. I used their ingredient list, but halved the vinegar and I made everything in the food processor, because I'm very picky about how I make my crust, like OCD, rage-inducing weird about it. Whatever I did, it was tasty! And I used about 3/4 the water called for, I never measure my water, I do it purely by touch. Added bonus: it's the first time I didn't make too much or too little.

  • Maple buttermilk custard pie

    • Emily Hope on October 13, 2020

      This was a miss for me. I made a couple of modifications that probably didn't help, though filling was made as written. Filling first: a bit too sweet, fatty (tongue coating), and grainy. It was also quite hard to tell when it was done -- I pulled as instructed when the middle was quite wobbly, and it didn't set until put in the fridge overnight. Crust: I'm not a fan of cornmeal in crusts (too gritty), so I used the all-butter crust in the book, using a processor instead of making it by hand (something I do all the time) and it turned out chewy and tough, with too pronounced a flavor from the cider vinegar. I used the upper end of the recommended amount of water, which probably didn't help. The blind bake (as instructed) left the bottom relatively pale, and the bottom of the crust didn't brown any more once the filling was added, leaving it chewy and flavorless. I've made many pie crusts, and this has to rank near the bottom--not a repeat.

    • Astrid5555 on February 22, 2014

      Used grade C maple syrup for a more pronounced maple flavor. Nice custardy texture with a crunch from the cornmeal crust.

  • Cornmeal crust

    • Astrid5555 on February 22, 2014

      Another easy-to-work-with, foolproof pie crust with a nice crunch from the cornmeal.

  • Oat crumble topping & crust

    • Astrid5555 on March 31, 2014

      Very quick and easy to work with. Makes a nice crunchy crust for custard pies.

    • hirsheys on June 22, 2019

      This worked out fine, but I found the spices a bit too strong. (I used it for the rhubarb custard pie.)

  • Black bottom lemon pie

    • Astrid5555 on March 18, 2018

      I really loved the chocolate and Meyer lemon combination. However I had some issues with my filling not setting properly in the center of the pie so it resembled a lemon lake in the middle. I think I made a mistake when incorporating the lemon and orange juices into the egg & sugar mixture, which was very liquid after mixing everything together.

    • trudys_person on February 27, 2015

      I thought this might be a strange combination, but it is wonderful! I made it with a fruity 65% dark chocolate (Cacao Barry Inaya), and the balance was perfect.

    • EmilyR on June 17, 2018

      I've been to Four + Twenty in Brooklyn and it's excellent. I have a lot of meyer lemons so this recipe seemed fitting. It was a good recipe, but not one that I'll crave or likely make again. I reduced the sugar by 1/3 cup, which may have slightly altered the consistency, but I didn't want it to be overly sweet. There was a bit left over for some ramekins of custard.

  • Peaches & cream pie

    • Astrid5555 on August 09, 2015

      We really liked this pie a lot! The oat crumble crust is delicious and goes really well with the custard and the peaches. A very quick pie to make compared to some others from the book.

    • twoyolks on July 28, 2015

      I really liked this pie. The oatmeal crust really compliments the peaches and cream. The spices are also a nice touch.

    • clkandel on July 14, 2015

      This recipe doesn't work at room temperature, but is much better chilled.

    • julesamomof2 on June 26, 2019

      This tasted good, but was browner than pictured and didn't really look all that special or appetizing to be honest. It was also hard to tell when it was done, although the recipe timing ended to work fine for me. I had no problems with the crust and was happy with how easy this was to put together.

    • mrshalf on November 01, 2017

      I made six of these pies one day to give to friends. Although they all loved them (I mean who doesn't love a surprise of pie!), I didn't think after all the pies I've made that this type is a keeper for us. It was meh at room temp and looked mushy. It was a little better cold - I guess we're just traditional peach pie fans, I'll save the "cream" for chocolate cream pies, lol.

    • anya_sf on July 05, 2018

      The crust was tricky. I melted the butter in hopes that it would be easier to press in the pan, but it was still difficult. A silicone spatula proved to be the best tool to press it in, plus the folded kitchen towel to fix it after baking. Still, the edges crumbled. I was so worried about overbaking the pie that I feared I underbaked it (after 40 minutes in the oven). The outer edges were set and the center slightly wobbly, but it also looked rather runny. I decided to let it cool in the oven, cheesecake-style, after turning the oven off. It actually turned out nearly perfect - very creamy and smooth. It was delicious and I'd definitely make it again, although perhaps with modifications to the crust. I served it well chilled.

  • White nectarine & red currant pie

    • Astrid5555 on August 16, 2015

      Wow, this was sooo good! I made it in a pie pan with a lattice top and not as suggested in a tart pan with a pastry round to top, since the instructions how to fit the dough into the tart pan sounded a little too fussy for my taste. I also added 2 tablespoons of brown sugar to the filling. The original recipe has no sugar in the filling, and even though I do not like my pies too sweet I was afraid that the addition of the red currants would make the filling too tart. With the additional sugar though, the filling had the perfect sweetness paired with the tartness from the red currants. A definite keeper.

  • Rhubarb custard pie

    • Astrid5555 on March 31, 2014

      Delicious pie for rhubarb fans! Loved how the vanilla-nutmeg custard perfectly complemented the tartness of the rhubarb. Because of the press-in crust one of the quickest pies ever. Would also be nice with the all-butter crust, though much more time and labor intensive.

    • hirsheys on June 12, 2019

      I have been obsessed with finding the perfect rhubarb custard pie recipe for a long time. This was very tasty, though it's still not quite the recipe I'm looking for. This baked up nicely and was quite good, though I was reminded, yet again, that I'm a purist about rhubarb. While I like rhubarb with vanilla and with lemon, I often feel that it gets overpowered by spices like cinnamon and nutmeg. If I were to do this one again, I'd use a normal blind-baked pastry crust and leave the nutmeg out of the custard. Also, it isn't the most attractive pie pre-slicing (and I forgot to take a picture once I sliced it!), though I think some pastry decorations on top would look pretty.

  • Sour cherry pie

    • Astrid5555 on July 29, 2015

      I have been wanting to make sour cherry pie for ages, so when I finally spotted some at the farmers' market yesterday I dove right in and picked up my favorite pie book. I used the book's "All-butter crust" recipe, which produces the flakiest crust ever and the final result did not disappoint. Despite the original tartness of the sour cherries, the filling is pleasantly sweet and in combination with the flaky crust a real winner! Will have to repeat next year!

    • bching on July 02, 2017

      I loved the flavor of the filling so much so that I plan to use this recipe again with next year's cherry crop--but it was runnier than I would like. I will reduce some of the juices after pitting next year. I used Peychaud's bitters (my favorite) instead of Angostura--either way, the bitters are a genius touch!

  • Paprika peach pie

    • Melanie on May 31, 2014

      Delicious - made a few changes (adding juniper berries, skipping the paprika and white pepper). Great pie filling.

    • Smokeydoke on June 15, 2020

      I really enjoyed this pie and I really enjoyed this book. They get me. Most people want you to bake the perfect summer peaches. I'm like, no no no, perfect peaches are for eating, bad peaches are for pie. And nothing disguises bad peaches like paprika. I like how they're heavy-handed with their flavors, I'm all for boldness and creativity. This pie would be awesome paired with sweet-corn ice cream.

  • Maple lime custard pie

    • mtlevinson on January 25, 2014

      Would love to know why this tasty sounding recipe was only about a 4/5 on a 1-10 scale? The bakery makes their own pecan biscotti for the crust but in their cookbook, they have you use lady fingers, pecans and butter. Pretty bland and the filling was not robust enough for my taste.

  • Rhuby razz square pie

    • nadiam1000 on April 06, 2015

      made the strawberry variation with 3 cups of strawberries - cut into 1/2" dice. Vey good. I want to try the raspberry variation while rhubarb is still in season.

    • cadfael on June 21, 2022

      Very tasty raspberry/rhubarb version

  • Skillet stone fruit streusel pie

    • twoyolks on July 13, 2015

      I made this with apricots, plums, and plumcots. While the recipe states that one should adjust the amount of sugar depending on the fruit, no guidelines are given (not even for what type of fruit the recipe sugar amount was written for). This meant that my pie ended up too tart. The pie tasted similar to any other stone fruit pie. There's enough liquid in the filling that it leaked behind the pie crust. When cutting the pie, it mostly fell apart.

  • Apple rose pie

    • hillsboroks on August 14, 2018

      What a lovely flavor combination and one I would not have thought of before I saw this recipe. I only added 2 tbls rose water and didn't tell my husband what made this pie smell and taste so good until after he had a piece. The rosewater really meld sin with the apple flavor to create a lovely harmony. Next time I will add the full amount of rosewater. Unless you have fairly sweet apples this recipe yields a not too sweet pie. I used some of our tart Gravensteins and next time will increase each sugar to 1/2 cup to compensate.

  • Green chili chocolate pie

    • clkandel on March 15, 2022

      Rich, chocolate and delicious. Not overly sweet, which is a huge bonus. Made this using lemon peppers instead of jalapenos.

  • Sweet cherry streusel pie

    • Lepa on May 31, 2020

      We loved the filling of this pie but the streusel didn't brown properly. I made it in the food processor and I think making it by hand, with larger bits of butter, might have been a better idea. I was also surprised that the directions ask for a pre-baked crust, as it came out a bit dark and hard. Other fruit pies I have made didn't require a pre-baked crust and I'm not sure I'd do that next time. That said, this filling is really lovely.

  • Black & blueberry upside down pie

    • Lepa on March 21, 2020

      I made this as a regular pie (not upside down). The flavor is so unusual and delicious. It's a bit floral or herbal (think blueberry plus cardamom). We really loved this outstanding pie.

  • Strawberry balsamic pie

    • Lepa on March 10, 2020

      This is a tasty pie! It's not too sweet and even questionable off -season supermarket strawberries taste good here. This is the first time I tried this crust. Next time I will add a few more minutes at the higher temperature so the bottom crust gets darker. The lattice was delicious- maybe the best part of the pie?

    • jsguaium on July 25, 2021

      Made this with swerve alt sugar, vegan butter and sour cream- did use eggs and mix of date sugar and real sugar for topping. Used half as much cane sugar for maceration - my berries had been frozen an I allowed to mostly thaw at room temp before quartering. It was a delicious pie and shape held up well after pie cooled. I agree that it needs more time in oven than recipe indicates, at least my oven. Bottom and top lattice could have used more browning. This is a keeper in my book, but I’ll hold out for the best strawberries of the season and freeze them.

  • Wild ginger strawberry pie

    • Smokeydoke on June 15, 2020

      I really enjoyed this pie. The mixture of strawberry, apple and ginger is fantastic. The only reason I gave it 4.5 stars is the filling is too runny and it created the inevitable soggy bottom. I've gotta tweak the recipe so it won't do that, I'm thinking either a cobbler or not cooking the strawberries in the crust at all. Hmmm.... anyone? Photo included.

  • Nectarine blueberry pie

    • anya_sf on July 11, 2018

      In the edition of this book I checked out from the library, this recipe did not call for any sugar or starch in the filling. However, others said their editions did, so I looked at similar recipes and decided to add 1/2 cup sugar, 1/4 cup brown sugar, and 3 Tbsp tapioca starch (I did not have arrowroot). I used extra fruit (probably 4 cups blueberries) as I had a deep-dish pie plate. The filling turned out well - very tasty, just the right sweetness. The crust was super flaky, although rather thick. Overall, the pie tasted very good, but I'm not sure I loved the allspice.

  • Brown butter pumpkin pie

    • ricki on December 22, 2018

      Everyone loved this. Flavors are subtle and deep, with more pumpkin and butterscotch than spices. We didn't strain, and the texture was fine. Too much filling for my 11-cup Cuisinart; next time will mix by hand after blending the butterscotch into the pumpkin. Makes one very deep 9-inch pie; mine was not deep enough so used leftover filling in a 9" French tart pan, which cooked in about 25 minutes.

  • Rhubarb pie

    • AlyssafromRhody on May 23, 2020

      Simple but wonderful - the cardamom is great. I made this with their cornmeal crust instead of their all butter crust and would highly recommend it.

  • Sliced sweet potato & apple crumble pie

    • stacymarkow on November 16, 2020

      Absolutely delicious. My favorite Four and Twenty pie I've made, so far.

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Reviews about this book

  • Everyday Annie

    ...it is a treasure, both in inspiring, unique recipes and lovely photos. Perfect for the baker in your life.

    Full review
  • Serious Eats

    For its thought-provoking combinations of ingredients and straightforward, educative tone, (it) is a worthwhile selection for both novice and seasoned pie-makers seeking to expand their repertoire.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1455520519
  • ISBN 13 9781455520510
  • Linked ISBNs
  • Published Oct 31 2013
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Little, Brown & Company
  • Imprint Grand Central Publishing

Publishers Text

FOUR & TWENTY BLACKBIRDS PIE BOOK is by Melissa and Emily Elsen, the sisters who are third generation pie bakers from South Dakota and proprietors of the wildly popular Brooklyn Pie Shop and Cafe, Four & Twenty Blackbirds. The cookbook contains over sixty delectable pie recipes organized by season, with groundbreaking and mouthwatering pie combinations such as Salted Caramel Apple, Green Chili Chocolate, Black Currant Lemon Chiffon, and Salty Honey. There is also a detailed and stunning techniques section. The book has numerous photos and illustrations of the Elsen sisters' beautiful creations. And the photographers are Gentl & Hyer, two of the best food photographers in the country today. Pie may be the ultimate comfort food in these recessionary homemade times. This may not be your mother's pie book, but it's one you'll want to bake from and share with loved ones again and again.

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