At a recent silent auction benefitting the Community Food Pantry of Sleepy Hollow and Tarrytown, we bid on and won a copy of a coveted pie recipe book from our friends at the Four & Twenty Blackbirds pie shop in Brooklyn. Theres so much seasonal inspiration in its pages, it’ll be hard to pick just one recipe for tomorrow’s installment of Prose of Pie.
At the moment, strawberry balsamic and chamomile buttermilk custard are in the lead but how knows which of the tasty recipes will make an appearance tomorrow. The only way to find out:
Get Tickets before they sell out
and show up early to get your tasty sampling!
September’s Best Pie winner was a Blueberry, Basil & Goat Cheese delicacy that the crowd couldn’t stop raving about. Thanks to this month’s Pie-master TC, now you can recreate this treat at home. Here’s the recipe. Why not invite some friends and enjoy it over shared stories!
Blueberry, basil and Goat Cheese Pie Recipe:
Your favorite regular flaky pie crust
2 quarts plus a little more or less of fresh blueberries (about 4 cups)
1/2 cup cream (I use regular or light)
1/2 cup soft unflavored goat cheese
1/2 cup brown sugar
1/4 cup flour
1-3 Tbsp of chopped basil (or more or less to taste…I use 2-3)
1 large egg
Mix (whisk) all ingredients except blueberries until pretty smooth custard. Add berries and turn to coat well.
Pour into semi-baked pie crust ( don’t use completely raw as the bottom will remain mushy). I bake my crust for about 15 minutes, foil over edges, poking air holes down periodically. Let crust cool slightly.
1 cup (+/-) sliced raw, unsalted almonds
1/3 cup melted unsalted butter
1/3-1/2 cup granulated sugar (your taste for sweetness)
Mix all ingredients and spread evenly over top of pie.
Bake pie at 350* for 25 minutes. Leave in oven with temperature off for another 5 to 10 minutes. Cool completely before cutting.
Piemaster TC strongly suggests at least a few hours of refrigerator time to allow custard to fully set, and she also suggests adding lemon zest to the filling. ENJOY!