Skillet stone fruit streusel 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 January 10, 2023

    This was a tasty pie, but nothing out of the ordinary. I used 2 1/2 pounds of peaches. I increased the brown sugar slightly, using 1 cup total. I also increased the cinnamon to 1 tsp.

  • 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.

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