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

  • ground allspice
  • Angostura bitters
  • Demerara sugar
  • apple cider vinegar
  • butter
  • arrowroot powder
  • sour cherries
  • unbleached all-purpose flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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!

  • 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!

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