Fat apricots, glossy plums, tart greengages, velvet-skinned apriums, sweet little leaf-on cherries. A tart Summer pie inspired by the bounty at my local greenmarket. Continue reading
It’s New York. It’s Summer.
Blueberries are $5/kg.
Blackberries taste like blackberries.
This pie was inevitable. Continue reading
When the original recipe skips over crucial details but the IDEA of the recipe is just too gorgeous to resist… try, try again, rejoice, then rewrite the recipe. Continue reading
A rainy Sunday. A yearning to make lattice. A handful of spicy Meyer lemons. And a hidden layer of ganache. Continue reading
If I can’t go back to Four & Twenty Blackbirds every weekend,
at least I can work my way though the The Four & Twenty Blackbirds Pie Book.
And maybe I’ll eventually get my head around lattice crusts at the same time.
Two birds, one stone… Continue reading
If you’ve got a spare two hours between now and Christmas (lucky you!) then you’ve got time to make mince pies completely from scratch. I’m not kidding. Continue reading
Inspired by an assortment of donated citrus, a sunny afternoon, and a hankering for something tart but delicate. Serve after dinner on a Sunday night, with good friends, a glass of sparkling wine and a few hours of uncontrollable laughter. Continue reading
I’ve already mentioned this shortcrust pastry in a few pie recipes, but it’s so simple, reliable and reusable it deserves a post of its own. You don’t need a food processor, rolling pin or pastry weights. The secret to a perfect shortcrust is to use your damn hands. Continue reading
If you have shortcrust ingredients + jam + citrus curd, you can have these. Continue reading
This is The Pie. The recipe is quick, easy, forgiving and adaptable. The finished product tastes like magic. I love this pie. Everyone who eats this pie loves this pie. Continue reading
