Let’s be honest — Whether you’re a fan of sweets or not, who doesn’t love pie? Four & Twenty Blackbirds has become a staple in the Gowanus neighborhood for both their savory and sugary concoctions. Owners Melissa and Emily, who learned the tricks of the trade from their Grandma Liz, got their start building custom pies out of their Brooklyn apartment before establishing a flagship location in 2010. Now, Four & Twenty Blackbirds is easily the top spot in Brooklyn for pies.
As the weather slowly warms, the time proves to be more than perfect for a fruit pie. The ladies have shared their recipe for the Strawberry Balsamic Pie for us, whose combination of strawberries and balsamic vinegar prove to make for an overall mouthwatering, satisfying treat.
Makes one 9-inch pie
Serves 8 to 10
Ingredients
¼ cup plus 3 tablespoons granulated sugar
2 pounds fresh strawberries, rinsed and quartered (5 to 6 cups)
1 small baking apple (such as Northern Spy or Golden Delicious)
2 tablespoons balsamic vinegar
2 dashes Angostura bitters
¾ cup packed light brown sugar
3 tablespoons ground arrowroot
2 grinds fresh black pepper, fine setting
½ teaspoon kosher salt
Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
Demerara sugar, for finishing
Recipe
· Have ready and refrigerated one pastry-lined 9-inch pie pan and pastry round or lattice to top (see page TK).
· Sprinkle 3 tablespoons of the granulated sugar over the strawberries. Stir gently to combine and allow the fruit to macerate at room temperature for 30 minutes to 1 hour.
· Peel the apple and shred on the large holes of a box grater. Drain the strawberries of excess liquid and combine with the shredded apple. Sprinkle on the balsamic vinegar and Angostura bitters.
· In a separate bowl, mix together the remaining ¼ cup granulated sugar, brown sugar, arrowroot, black pepper, and salt. Gently fold the sugar mixture into the strawberry mixture. Pour the filling into the refrigerated pie shell, arrange the lattice or pastry round on top, and crimp as desired.
· Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry.
· Meanwhile, position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rack and preheat the oven to 425°F.
· Brush the pastry with the egg wash; if your pie has a lattice top, be careful not to drag the filling onto the pastry (it will burn). Sprinkle with the desired amount of demerara sugar.
· Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown. Lower the oven temperature to 375°F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 35 to 40 minutes longer.
· Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature.
· The pie will keep refrigerated for 3 days or at room temperature for 2 days.
