Salty Honey Pie

$79
+ Free Shipping

A rich honey custard with notes of vanilla, topped with flaked Maldon sea salt. This pie is a perfectly balanced delight!

Founded by sisters Melissa and Emily Elsen in Brooklyn, Four & Twenty Blackbirds easily makes some of the best pies in the nation. They’ve been listed on Travel & Leisure’s “America’s Best Pies” and earned immense praise from renowned food experts, including international restaurateur Danny Meyer and Food Network’s Bobby Flay.

More Details

Each pie is 9.5" round and serves 8-10 people

Ingredients

Honey, unsalted butter, granulated sugar, yellow cornmeal, heavy cream, eggs, kosher salt, white vinegar, vanilla paste; Made with All-Butter Crust (unsalted butter, all-purpose unbleached wheat flour, granulated sugar, kosher salt, water, cider vinegar)

Produced in a facility with wheat, milk, eggs, tree nuts and peanuts.

Instructions / Storage

  • Pies are baked fresh, frozen and shipped with ice packs which may thaw partially or fully during transit
  • Upon arrival, place at room temperature or in the refrigerator if serving later
  • Pies can be kept at room temperature for 24 hours or in the refrigerator for up to 5 days
  • Serve at room temperature or warm in a 250F preheated oven for 10-15 minutes
  • We do not recommend freezing this item

Shipping Details

  • Items are prepared fresh and shipped directly from the shop
  • Four & Twenty Blackbirds ships Monday – Friday of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

Recommended for you

More from New York

REVIEWS

The pie was packed like a baby in his blanket and arrived right on time and even though the box was marked as fragile the delivery man was carrying it upside down but the pie was still in perfect condition and delicious. I can't think of a thing better than that pie!
Brenda F. - Reedville, VA
10/09/19