Salted Honey Pie
If you go to New York and don’t get pie from Four & Twenty Blackbirds, then did you even go to New York? In my opinion, you did not!
Visiting their shop in Brooklyn is one of my favourite food memories from my trip to New York two years ago. It was my second time being in the city, which just made me mad that I hadn’t discovered their pie sooner.
Although they make an array of different mouth-watering flavours from Matcha Custard to Salted Caramel Apple; their Salty Honey Pie was the only one I truly had eyes for. Having drooled all over their pies on Instagram in the months leading up to my trip, it did not let me down. The piecrust was crisp and flaky and the filling smooth, sweet and salty - just the best combination.
This year, as autumn rolled around and my Insta feed filled with endless drool-worthy pies once again, I decided to attempt my own version... and (four pies later) I like it!
The idea of making pie has always overwhelmed me slightly. The key here is to keep the dough as cold as possible when bringing all of the ingredients together. Chilling the dough before rolling makes it really easy when lining your pie dish and crimping those edges. When baking, if you find the edges are getting a little too dark, you can cover the pie with foil towards the end of the bake.