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

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

  • LauraMB on August 21, 2024

    I made the pie as written, and I enjoyed it. However, I would change the order of adding ingredients to maximize the flavor. Next time I will macerate the peaches in only the sugar. Then I will reduce the juices, add them back to the peaches and then add the spices and the potato starch. By adding all of the spices and potato starch as written in the recipe, most of the spices and starch end up being discarded with the juices.

  • 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.

  • Melanie on May 31, 2014

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

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