Four & Twenty Blackbirds' Cranberry Sage Pie
A Spin On Traditional Dessert
Four & Twenty Blackbirds pie shop has taken New York City by storm with its farm-to-table ethos and unique flavors like chocolate julep and birch beer float. This year, cap off your Thanksgiving meal by trying something new, like this recipe for cranberry sage pie.
For the crust:
Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend). Combine the water, cider vinegar, and ice in a large measuring cup or bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.
Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.
For the pie:
Have ready and refrigerated one pastry-lined 9-inch pie pan and pastry round or lattice to top. In a heatproof bowl, pour boiling water over the dried cranberries to cover by about an inch. Allow them to plump while making the remaining filling.
In a food processor fitted with the blade attachment, combine the chopped sage, granulated and brown sugars, salt, arrowroot, cinnamon, and allspice. Process until the sage is fully blended. Pour the sugar mixture into a large bowl. Use the same food processor bowl to briefly process 2 cups of the whole cranberries to a rough chop; add them, along with the remaining 2 cups whole cranberries, to the sugar mixture. Peel the apple and shred on the large holes of a box grater. In a colander, drain the plumped dried cranberries of excess water, but do not press or squeeze them out. Add the shredded apple and the drained dried cranberries to the bowl with the rest of the filling and mix well. Stir in the vanilla extract and egg, and mix well.
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 to coat; 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 45 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 for 3 days refrigerated or for up to 2 days at room temperature.
Recipes from THE FOUR AND TWENTY BLACKBIRDS PIE BOOK by Emily Elsen and Melissa Elsen. Copyright © 2013 by Melissa Elsen and Emily Elsen. Used with permission by Grand Central Publishing. All rights reserved.