The Four & Twenty Blackbirds Pie Book: Rosemary Honey Shoofly Pie

A bit late to the game this month but finally we’ve been able to start baking from The Four & Twenty Blackbirds Pie Book, Food52 Baking Club‘s July selection. Aaron started us off by baking a Pennsylvania Dutch classic: Rosemary Honey Shoofly Pie.

The crust is their All-Butter Crust which is a cinch to make if you’re familiar with pie pastry. The recipe is linked to in the Food52 Baking Club post above, but the significant different between it and other pie pastry recipes is the inclusion of vinegar. My Grammy’s pie pastry has vinegar in it so this is nothing new for me, and the method I used was to chuck the flour, salt, sugar and butter in my food processor, then slowly add the icy cold water/vinegar mixture. I only ended up using 1/4 cup. Then as soon as it formed a ball I tipped it out and shaped it into a flat disc and refrigerated it until ready to be rolled.

Aaron rolled out the dough and prepared the filling which was a crumb mixture of sugar, rosemary, flour, salt, cinnamon, cardamom and butter that form a top and bottom layer and then a wet mixture in the middle made of honey, eggs, milk, cider vinegar, bicarb soda and coffee.

The result was simply amazing! The honey and coffee had a caramelized gooey texture with the rosemary spiced crumb and the flaky pastry – it was a joy to eat warm with a scoop of vanilla ice cream. While my ancestry on my mother’s side is firmly planted in the Pennsylvania Dutch region, it is hard to believe that this is the first time I’ve had this pie. It certainly won’t be the last!