Four And Twenty Black Birds Baked In A Pie Recipes

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FOUR AND TWENTY BLACK BIRDS BAKED IN A PIE



Four and Twenty Black Birds Baked in a Pie image

I use Recipe #300887 to make this pie when the king comes for dinner. It's always a hit with his nibs so I hope you will try it too. If you can' find four and twenty blackbirds at your supermarket just use a nice 3 1/2 to four pound broiler/fryer or all thighs or all white meat or any other poultry.

Provided by Secret Agent

Categories     One Dish Meal

Time 2h55m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 16

6 cups cold water, mixed with
1/2 cup kosher salt (to cover 3 1/2 pound fryer, washed and brined for 4 hours, then drain and rinse chicken)
1/2 gallon chicken stock
4 cups vegetables, frozen and mixed
1 cup potato, diced peeled
1 cup white pearl onion, frozen (microwave for a few minutes to pre-cook them)
1 teaspoon flat leaf parsley, minced
1 teaspoon sage, minced
3 scallions, whites and greens, chopped
1 tablespoon frozen chives
1/4 cup cornstarch
salt
pepper
1 pinch cayenne
1 egg, separated
1/2 cup of sliced red grapes or 1/2 cup dried cranberries

Steps:

  • While the broth cooks make the Recipe #300887 and chill after you shape into disks and wrap with plastic wrap.
  • BROTH:.
  • place drained and rinsed chicken in large pot and cover with chicken stock.
  • Bring to a simmer, for two hours, adding stock as necessary. Remove chicken to a bowl and discard skin, bones, and anything you would not serve a king.
  • Remove two cups of broth and stir in the Corn startch stirring well into the soup to thicken. When it has thickened enough for your taste, roll out and arrange bottom crust in 10" glass pie plate and brush with beaten egg white. Let dry a few minutes while you finish the filling.
  • Ladle Black Birds (or chicken) and veggie filling into pie shell and pour thickened soup over all. Be sure to do this on a sheet pan to keep your oven clean. Put top crust on and crimp edges. Cut steam vents in the shape of crows feet around the center of the top crust.
  • Beat yolk with a drop or two of cream and paint the top crust to give top crust a homey look.
  • Bake at 400" for 50 - 60 minutes. Cover with foil last 15 minutes if it becomes too brown for you.
  • Serve hot with a salad and the queen will think it is such a dainty dish.

Nutrition Facts : Calories 190.6, Fat 4.8, SaturatedFat 1.3, Cholesterol 44.9, Sodium 9909.5, Carbohydrate 26.4, Fiber 1.4, Sugar 8.7, Protein 10.2

SALTED CARAMEL APPLE PIE



Salted Caramel Apple Pie image

This is a best-seller at the Elsens' pie shop-and once you see how good lightly spiced apples taste when they're bathed in homemade caramel, you'll know why. (Note: You can make the pie crust ahead of time.)

Provided by Four and Twenty Blackbirds

Categories     dessert

Time 11h

Yield 8 servings

Number Of Ingredients 27

8 ounces cold unsalted butter, plus additional for buttering dish, preferably 82% fat European butter
2 1/2 cups unbleached all-purpose flour, plus more for dusting
1 tablespoon sugar
1 teaspoon kosher salt
1/4 cup apple cider vinegar
1 cup cold water
1 cup Ice cubes
Egg wash, 1 large egg whisked with 1 teaspoon water
Raw sugar, for finishing, such as Demerara
Flaky sea salt, for finishing
2 1/2 pounds mixed baking apples (about 5-6), use tart/sweet combo (e.g., Granny Smith & Golden Delicious, or Mutzu & Empire)
Juice of 2 lemons
2 tablespoons sugar
1 cup sugar
1/4 cup Water
8 tablespoons unsalted butter (1 stick), preferably 82% fat European butter
1/2 cup heavy cream
1/3 cup raw sugar, such as Demerara
5 dashes Angostura bitters
1/4 teaspoon kosher salt
1/4 teaspoon cinnamon
1 pinch nutmeg
1/4 teaspoon allspice
4 grinds Freshly ground black pepper
2 tablespoons unbleached all-purpose flour, plus more for dusting
1/2 cup Caramel Sauce, from Step 8
1/4 teaspoon flaky sea salt

Steps:

  • Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
  • Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
  • Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. Shape into flat disks and wrap in plastic. Refrigerate for at least 30 minutes, preferably overnight. (Note: dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped.)
  • Generously grease pie dish with softened butter. Dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Keep the other disk refrigerated until it's time to make the lattice top in Step 6.) Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If dough is softening too fast, chill in the refrigerator until firm, 2-5 minutes.) Roll the dough until it's about 2-3 inches larger than the pie dish, all the way around.
  • Overturn pie dish onto the center of the dough circle, and use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies!) Remove the pie dish and place it right side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If dough is softening too fast, put it back into the refrigerator until it firms up, 2-5 minutes.) Fit crust gently into dish, being careful not to stretch the dough. Begin crimping the edge by using your fingers to roll the dough firmly so it rests on top of the rim. Crimp by using your index finger and thumb on one hand to squeeze a letter "C" into the dough rim. (Lightly flour your fingers if the dough is sticking.) Repeat, crimping the entire pie and making sure the final fluted crust sits directly on top of the pan's rim. Place in refrigerator for at least 15 minutes to let the dough set again before adding the filling.
  • Lattice: Dust a clean surface with flour. Roll out second chilled dough disk to a circle slightly larger than the pie dish, between ⅛- and ¼-inch thick. Using a pizza wheel, trim rough edges from left and right sides to square them off. Cut the dough into 8 strips of equal width. Transfer strips to a baking sheet and refrigerate, 30 minutes.
  • Apples: Prepare the apples using an apple­ peeling machine or peel, core, and thinly slice with a sharp knife or mandoline. Place in a bowl and toss with lemon juice and sugar. Set apples aside to soften slightly and release juices, 20-30 minutes.
  • Caramel Sauce: Whisk sugar and water together in a medium saucepan, and cook over medium­-low heat until the sugar is just dissolved. Add the butter and bring to a slow boil. Continue stirring over medium heat until the mixture turns a deep, golden brown color, almost copper. Turn off heat and immediately but slowly add the heavy cream (use caution, as the mixture may bubble up rapidly). Whisk the final mixture well to combine; set aside to cool while you prepare the pie filling. Makes about 2 cups. (Caramel Sauce can be made several days in advance. Cool, then store in the refrigerator in an airtight container; bring to room temperature before using.)
  • Filling: Preheat oven to 425 degrees F. In a small bowl, add the bitters to the raw sugar and mix with your fingers to combine. Add salt, cinnamon, nutmeg, allspice, black pepper, and flour; mix well. Leaving behind excess liquid, add prepared apples to the sugar spice mixture. Gently toss the apples to coat.
  • Assembly: Tightly pack the apples into the chilled pie shell, mounding the apples slightly higher in the center. Spread ½ cup Caramel Sauce evenly over the apples with a spatula (use more sauce if you'd like a sweeter pie). Sprinkle with flaky sea salt.
  • Lattice top: Assign a number to each strip of dough: 1 being the longest and 8 being the shortest. Lay strip 1 across the top of the pie, just slightly to the left of center. Lay strip 2 over strip 1 at a 90-degree angle, just below the center of the pie. Lay strip 3 over strip 2, to the right of and parallel to strip 1. Lay strip 4 over strip 2, to the left of and parallel to strip 1. Fold back the right end of strip 2 so it's on top of strip 5; fold back the top ends of strips 1 and 5 and lay strip 6 above and parallel to strip 2. Return the top ends of strips 1 and 5 to their original positions. Fold back the bottoms of strips 1 and 5 and lay strip 7 below and parallel to strip 2. Return the bottom ends of strips 1 and 5 to their original positions. Fold back the top ends of strips 3 and 4 and lay strip 8 above and parallel to strip 6. Return strips 3 and 4 to their original positions.
  • Trim the lattice edges so they're flush with the edge of the pan. Roll and pinch the bottom crust overhang inward to build up the crust edge. Crimp the edge of the pie all the way around so that the final fluted crust sits directly on top of the pan's rim. Brush the crust with the egg wash, being careful not to smudge the caramel (it will burn as the pie bakes). Sprinkle with raw sugar and flaky sea salt. Pie will bake for a total of 50-55 minutes. Place the pie on a rimmed baking sheet on the lowest rack of the preheated oven. Bake until crust is set and beginning to brown, 20 minutes. Lower the oven temperature to 375 degrees 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, 30-35 minutes longer.
  • Test the apples for doneness with a skewer or sharp knife; they should be tender and offer only the slightest resistance. Cool completely on a wire rack, at least 2 hours. Serve slightly warm or at room temperature.

BLACKBIRD PIE



Blackbird Pie image

Four and twenty blackbirds of English folklore? Nope, just a good berry pie recipe I found while surfing the net. Easy, too, as it begins with a ready-made pie crust.

Provided by Julie Bs Hive

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1 ready-made pie crust
2 cups fresh blueberries
2 cups fresh peaches, cubed
1 tablespoon lemon juice
7/8 cup sugar
1/4 cup tapioca
1/2 teaspoon cinnamon
cinnamon sugar, to top pie with

Steps:

  • Use the pre-made pie crust to line a 9-in pie pan.
  • Place blueberries and peaches in a bowl and toss with lemon juice. Add sugar, tapioca and the 1/2 tsp cinnamon and mix lightly.
  • Place above mixture into pie crust and sprinkle with cinnamon sugar as desired.
  • Bake 35-40 minutes in a 425° oven.

Nutrition Facts : Calories 220.9, Fat 5.4, SaturatedFat 0.8, Sodium 102.7, Carbohydrate 43.5, Fiber 1.8, Sugar 29.2, Protein 1.4

BLUEBERRY SLAB PIE



Blueberry Slab Pie image

Perfect for parties, this large-format pie will wow guests with its incomparable flavor. Juicy, perfectly spiced berries pair beautifully with the flaky, buttery crust.

Provided by Four and Twenty Blackbirds

Categories     dessert

Time 11h

Yield 16 servings

Number Of Ingredients 22

1 pound cold unsalted butter (4 sticks), preferably 82% fat European butter
5 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons sugar
2 teaspoons kosher salt
1/2 cup apple cider vinegar
2 cups cold water
2 cups ice cubes
unsalted butter, softened, for greasing baking sheets
Egg wash, 1 large egg, whisked with 1 teaspoon water
Raw sugar for finishing, such as Demerara
1 large baking apple, peeled and shredded, such as Empire
Juice of 1 lemon
2/3 cup brown sugar, packed
1/2 cup sugar
5 dashes Angostura bitters
1/2 teaspoon allspice
1 pinch ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
3/4 teaspoon kosher salt
7 tablespoons ground arrowroot, may substitute potato starch or tapioca starch
6 pints fresh blueberries, washed and picked over for stems

Steps:

  • In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
  • Combine vinegar with water and ice; you'll use up to 1½ cups of this liquid in the pie dough, a tablespoon at a time. Begin by sprinkling about 8 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 8 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
  • Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped.
  • Generously butter a baking sheet and line with parchment paper. Dust a large work surface and tapered French rolling pin with flour. Roll out 1 disc of chilled pie dough into a rectangle by rolling it in an "X," diagonally, for even stretching. (If dough is softening too fast at any point in the rolling process, chill in the refrigerator until firm, 2-5 minutes.) Once the dough has been thinned out, switch to a straight French rolling pin and continue rolling the dough until it's a rectangle of even thickness, 3-4 inches larger than the baking sheet. Fit the dough into the baking sheet by gently folding in half, then in half again. Align the creases squarely in the middle of the pan, then unfold the dough so it's centered in the pan. There should be a 1-inch dough overhang on all sides. (If necessary, it's okay to stretch the dough gently.) Repeat the rolling and shaping process with top crust dough to a 17" x 13" rectangle. Invert a rimmed baking sheet and spread the dough on top. Refrigerate both sheets while assembling the filling, 20 minutes.
  • Filling: Taste your blueberries first. They can vary from really sweet to really tart which will affect how much sugar is added; add or take out up to ¼ cup sugar to adjust sweetness. In a small bowl, mix shredded apple with lemon juice. In a large bowl, combine both sugars, Angostura bitters, allspice, cloves, cinnamon, cardamom, salt, and ground arrowroot. Add the blueberries, crushing about half of them with your hands; mix well to combine, making sure no spices remain at the bottom of the bowl.
  • Preheat oven to 425 F. Remove the chilled dough sheets; set the top dough aside. Transfer the filling into the dough-lined baking sheet, patting it down to make sure there are no gaps. Use the round pastry cutter to punch random holes into the top dough, 2-3 inches apart, to create a polka dot effect; don't get too close to the edges. (Save the pastry circles to make crust cookies!) Place the top dough sheet squarely over the filling, then seal the top and bottom crusts by tucking and pinching excess dough under the bottom crust. Seal again by pressing circumference of crust with your thumbs.
  • Brush egg wash evenly over the top crust, and sprinkle with raw sugar. Pie will bake for a total of 1 hour. Bake on the lowest rack of the oven until crust is set and beginning to brown, 20-25 minutes. Lower heat to 375 F, move the pie to the center oven rack, and continue to bake until crust is a deep golden brown and juices are bubbling throughout, about 30-35 minutes longer. Allow pie to cool completely on a wire rack before cutting into it, 1-2 hours. Serve slightly warm or at room temperature.

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From irishamerica.com


THE FOUR TWENTY BLACKBIRDS PIE BOOK UNCOMMON RECIPES FROM …
Oct 23, 2018 · Sing a song of sixpence, a pocket full of rye, Four-and-twenty blackbirds baked in a pie, When the pie was opened, the birds began to sing. Sing Your Way Home. Sing your way home, at the ⋯ Home Page | Shake Shack 2nd - On this date in 1770, a huge Christmas pie was baked for holiday consumption in London. according to the Newcastle Chronicle, it was made …
From teknicgear.com


FOUR AND TWENTY BLACKBIRDS SALTED CARAMEL APPLE PIE
Bake the pie on a baking sheet larger than the pie pan for 20 minutes (otherwise the caramel will bubble over and burn on the bottom of your oven). Reduce the oven temperature to 325 to 350 and bake for 25 to 35 minutes. You can test the apples for doneness with a long toothpick or small knife. The apples should be just soft.
From cookingchanneltv.com


FOUR & TWENTY BLACKBIRDS' JUNIPEAR PIE - SERIOUS EATS
2020-04-15 If you've never baked with juniper berries before, now is a perfect time to start. The berries themselves are crusted with sugar and citrus zest, combined with slices of pear macerated in lemon and orange juice. The result is a refreshingly fragrant, citrus-tinged pie. Excerpted from The Four & Twenty Blackbirds Pie Book by Emily and Melissa ...
From seriouseats.com


SUMMER PIE RECIPES FROM FOUR & TWENTY BLACKBIRDS - EDIBLE …
2022-03-28 In a blender (or using an immersion blender), combine the hot roasted corn, heavy cream, and whole milk, and puree. Allow the mixture to steep for at least 15 minutes. Reduce the oven temperature to 350°F. 3. Meanwhile, combine the melted butter with the sugar, cornmeal, salt and corn syrup, and stir to combine.
From ediblebrooklyn.com


FOUR & TWENTY BLACKBIRDS SALTY HONEY PIE RECIPE - FEMALE FOODIE
Filling. Position a rack in the center of the oven and preheat the oven to 375 F. In a medium bowl, stir together the melted butter, sugar, cornmeal, salt, and vanilla paste. Stir in the honey and the eggs one at a time, followed by the heavy cream and vinegar.
From femalefoodie.com


37 FOUR & TWENTY BLACKBIRDS BAKED IN A PIE IDEAS | RECIPES, FOOD ...
Aug 14, 2019 - Explore Kath Hansford's board "Four & twenty blackbirds baked in a pie" on Pinterest. See more ideas about recipes, food, cooking recipes. See more ideas about recipes, food, cooking recipes.
From pinterest.com.au


PIE TIPS FROM FOUR & TWENTY BLACKBIRDS | FOOD & WINE
2016-06-16 When prebaking a pie crust (as for the Maple Buttermilk Custard Pie or the Black Bottom Oat Pie), bake for 20 minutes with foil and pie weights (or beans), then remove the foil and brush with an ...
From foodandwine.com


FOUR & TWENTY BLACKBIRDS' GREEN CHILI CHOCOLATE PIE
2020-04-15 Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the ice water mixture, 1 to 2 tablespoons at a time, and mix until the dough comes together in a ball, with some dry bits remaining.
From seriouseats.com


FOUR & TWENTY BLACKBIRDS: MALTED CHOCOLATE PECAN PIE
2013-12-05 Combine the butter and chocolate in a heatproof bowl large enough to rest on the rim of the saucepan, above the water. Melt the butter and chocolate over this double boiler, whisking occasionally until smooth. Remove from the heat. Add the brown sugar, barley malt syrup, salt, cinnamon, and ginger, and stir well.
From mission-food.com


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