Donny Tsang brought you behind the scenes at Four & Twenty Blackbirds last week, and we're back today for yet another slice of this Cranberry-Sage pie. If I were smarter, I would have bought an entire pie instead of stopping in every few days for a slice or two.
This pie is one of the few reasons I'll miss winter when they switch things up to spring-appropriate pies, but for now, sink your fork in and ask for whipped cream on the side. Sage comes though clearly, complementing the sweet and, surprisingly, not too tart bites of cranberry. There's that signature crust, a reliable butter-rich and flaky shell. Don't forget to snag an gorgeous, moist banana walnut muffin ($2) for breakfast tomorrow—you'll need it to help you from suffering from pie withdrawal.
Four & Twenty Blackbirds
About the author: Originally from Honolulu, Kathy YL Chan writes A Passion For Food, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.