As a societal rule, nothing is better than an excuse to eat pie. Especially on a holiday.
Of course, some holidays are more legit than others, the latter being transparent excuses for everyone to stuff their faces. It's not hard to decide which of these categories National Pie Day (that would be today) fits in. To celebrate this momentous occasion in style, we reached out to Emily Elsen at Brooklyn's Four & Twenty Blackbirds to make her delicious Rosemary and Honey Shoofly Pie. Back by popular demand this winter, the pie can be found at their cozy 3rd Avenue location in Gowanus (where we proceeded to steal pie from a 9-year-old), or their brand-new, pie wonderland at 597 Sackett Street.
See the how-to below.
Makes one 9-inch pie. Serves 8 to 10.
"Shoofly pie is a traditional Pennsylvania Dutch recipe, delicious in its own right, with its distinct gingerbread flavor. It relies on a unique process, in which baking soda is dissolved in warm water at the last minute and the whole pie is quickly assembled with simple ingredients—molasses, brown sugar, flour, and spices. We swapped honey for the molasses, blended in fresh rosemary, and used strong brewed coffee in place of the hot water. The result is a lighter, more aromatic flavor and texture." — Emily Elsen
INGREDIENTS:
Have ready one pre-baked, 9” pie shell.
Step 1. Position a rack in the center of the oven and preheat the oven to 350°F.
Step 2. In the bowl of a food processor fitted with the blade attachment, combine the sugar and rosemary leaves and process until the rosemary is chopped into fine pieces. Add the flour, salt, cinnamon, cardamom, and butter and process to a coarse meal with some larger butter pieces remaining. Refrigerate until ready to use.
Step 3. In a large bowl, beat together the honey and eggs. Mix in the milk, salt, and cider vinegar. Stir the baking soda into the warm coffee, and then slowly stream into the honey mixture.
Step 4. Place the prebaked pie shell on a rimmed baking sheet. Spread slightly more than half the crumb mixture evenly in the bottom of the shell, gently pour the honey mixture over the top, and sprinkle on the remaining crumb mixture.
Step 5. Bake on the middle rack of the oven for 45 to 55 minutes, rotating 180 degrees when the edges start to set, 30 to 35 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is slig
Of course, some holidays are more legit than others, the latter being transparent excuses for everyone to stuff their faces. It's not hard to decide which of these categories National Pie Day (that would be today) fits in. To celebrate this momentous occasion in style, we reached out to Emily Elsen at Brooklyn's Four & Twenty Blackbirds to make her delicious Rosemary and Honey Shoofly Pie. Back by popular demand this winter, the pie can be found at their cozy 3rd Avenue location in Gowanus (where we proceeded to steal pie from a 9-year-old), or their brand-new, pie wonderland at 597 Sackett Street.
See the how-to below.
Rosemary Honey Shoofly Pie Filling
Makes one 9-inch pie. Serves 8 to 10.
"Shoofly pie is a traditional Pennsylvania Dutch recipe, delicious in its own right, with its distinct gingerbread flavor. It relies on a unique process, in which baking soda is dissolved in warm water at the last minute and the whole pie is quickly assembled with simple ingredients—molasses, brown sugar, flour, and spices. We swapped honey for the molasses, blended in fresh rosemary, and used strong brewed coffee in place of the hot water. The result is a lighter, more aromatic flavor and texture." — Emily Elsen
INGREDIENTS:
- ¾ cup granulated sugar
- 1 tablespoon rosemary leaves
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- 6 tablespoons unsalted butter, cut into ½-inch pieces
- ¾ cup honey
- 2 large eggs
- ½ cup whole milk
- ½ teaspoon kosher salt
- 2 teaspoons cider vinegar
- ½ teaspoon baking soda
- ½ cup strong brewed coffee, warm
Have ready one pre-baked, 9” pie shell.
Step 1. Position a rack in the center of the oven and preheat the oven to 350°F.
Step 2. In the bowl of a food processor fitted with the blade attachment, combine the sugar and rosemary leaves and process until the rosemary is chopped into fine pieces. Add the flour, salt, cinnamon, cardamom, and butter and process to a coarse meal with some larger butter pieces remaining. Refrigerate until ready to use.
Step 3. In a large bowl, beat together the honey and eggs. Mix in the milk, salt, and cider vinegar. Stir the baking soda into the warm coffee, and then slowly stream into the honey mixture.
Step 4. Place the prebaked pie shell on a rimmed baking sheet. Spread slightly more than half the crumb mixture evenly in the bottom of the shell, gently pour the honey mixture over the top, and sprinkle on the remaining crumb mixture.
Step 5. Bake on the middle rack of the oven for 45 to 55 minutes, rotating 180 degrees when the edges start to set, 30 to 35 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is slig