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

  • old fashioned bitters
  • ground cinnamon
  • Demerara sugar
  • apple cider vinegar
  • red currants
  • butter
  • potato starch
  • white nectarines
  • unbleached all-purpose flour
  • EYB Comments

    Can substitute Champagne currants or black currants for red currants.

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

  • Eat Your Books

    Can substitute Champagne currants or black currants for red currants.

  • 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.

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