Four And Twenty Blackbirds Pie

Sing a song of six-pence, pocket full of rye, four and twenty blackbirds baked in a pie. Did that line give you night mares? Just the thought of blackbirds in a pie makes me shudder! Don’t worry, we’re not showing you how to make a pie out of blackbirds!

Four and twenty Blackbirds is a cozy bakery & cafe, located in Brooklyn, and features a seasonally changing menu of handmade pies whole or by the slice. Started by Melissa and Emily Elsen in 2004, this cafe sells a range of delicious, and mouth-watering pie. Emily and Melissa Elsen’s first book of pie recipes The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop was released in October of 2013. And here is the recipe for the droolworthy Salted Caramel and Apple Pie!

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Four and Twenty Blackbirds Salted Caramel Apple Pie

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Prep Time

180 minutes

Cook Time

55 minutes

Servings

MetricUS Imperial

Ingredients

For the Pie Crust

• 1 recipe butter pie crust

For the Salted Caramel

• 1 cup white sugar
• 1/4 cup Water
• 1 stick fresh unsalted butter
• 1/2 cup fresh heavy cream
• 1 1/2 teaspoon Sea Salt

For the Apple Filling

• 4 to 6 lemons
• 5 to 6 medium to large apples

For the Apple Filling Seasoning

• 1/3 cup raw sugar
• 2 tablespoons flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon freshly grated nutmeg
• 2 to 3 dashes Angostura bitters

For Assembly

• 1 egg beaten
• raw sugar for sprinkling on top
• 1 teaspoon Sea Salt

Prep Time 180 minutes Cook Time 55 minutes Servings MetricUS Imperial Ingredients For the Pie Crust 1 recipe butter pie crust For the Salted Caramel 1 cup white sugar 1/4 cup Water 1 stick fresh unsalted butter 1/2 cup fresh heavy cream 1 1/2 teaspoon Sea Salt For the Apple Filling 4 to 6 lemons 5 to 6 medium to large apples For the Apple Filling Seasoning 1/3 cup raw sugar 2 tablespoons flour 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/8 teaspoon freshly grated nutmeg 2 to 3 dashes Angostura bitters For Assembly 1 egg beaten raw sugar for sprinkling on top 1 teaspoon Sea Salt

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Instructions

For the pie crust

1. Prepare one 2-crust batch of your favorite all butter pie crust.
2. Roll the bottom crust to fit a 9-inch pan, and cut the top crust as a lattice, approximately 1-inch in width or as desired.
3. Chill the rolled crust while you prepare the salted caramel and apple filling.

For the salted caramel

1. Cook the sugar and water together over low heat until just dissolved.
2. Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper.
3. Cook's Note-This process can take awhile depending on the heat source. Keep an eye on it, if the caramel begins to smoke, you've burned it and you'll have to start over.
4. Once the mixture has turned a copper color, remove it from the heat and immediately add the heavy cream - the mixture will bubble rapidly and steam - be cautious as the sugar will be very hot.
5. Whisk the final mixture together well over low heat and sprinkle in the sea salt.
6. Set the caramel aside while you prepare the apple filling.

For the apple filling

1. Juice the lemons into a large mixing bowl.
2. Core, peel, and thinly slice the whole apples.
3. Dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor.
4. Set the prepared apples aside.

For the apple filling seasoning

1. In a large measuring cup or small mixing bowl, combine the sugar, flour, cinnamon, allspice, nutmeg, and Angostura bitters.
2. Sprinkle this mixture over the apples in the mixing bowl.
3. Use your hands to gently mix and coat the apple slices.

For assembling the pie

1. Preheat the oven to 375 to 400 degrees F.
2. Gather your rolled pie crust, salted caramel, and apple mixture.
3. Begin by layering 1/3 of the apples in the bottom of the crust so that there are minimal gaps. Pour 1/3 of the caramel over the apples. Add 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again.
4. Cook's Note- Save a small portion of the caramel to pour on top once the lattice is assembled.
5. Assemble the lattice crust and flute the edges of the crust.
6. Pour the last bit of caramel on top.
7. Brush the crust with the beaten egg and lightly sprinkle with raw sugar and sea salt.
8. Bake the pie on a baking sheet larger than the pie pan for 20 minutes (otherwise the caramel will bubble over and burn on the bottom of your oven).
9. Reduce the oven temperature to 325 to 350 and bake for 25 to 35 minutes.
10. You can test the apples for doneness with a long toothpick or small knife. The apples should be just soft.

Recipe Notes

Let it cool, and enjoy a slice of heaven on your plate!