This recipe is courtesy Emily and Melissa Elsen who run Four and Twenty Blackbirds in Brooklyn. The duo opened their pie shop as an homage to their grandmother who used to bake pies professionally in their hometown in South Dakota. The girls have given her recipes a modern-day makeover, but the basic appeal of the pies remains the same — flaky crust, warm filling and hopefully a scoop of vanilla ice cream on the side. Pure comfort.
And of course, a great pie starts with a flaky crust. Here’s a brief tutorial on getting perfect pie crust every time:
We couldn’t resist a challenge. So when our sister site, Food Network UK, reached out to us and asked us to battle it out over pie, we said of course! We think our Salted Caramel Apple Pie is the tops. They’re bringing their best Banoffee Pie to the table.
We want to know: Which side of the pie battle are you on? Salted Caramel Apple Pie or the Brits’ Banoffee Pie?
Find Alison Sickelka on Google+