Five Facts About Pie That Might Surprise You, And A Survey

Reply Tue 19 Jun, 2012 11:09 am
Five Facts About Pie That Might Surprise You, And A Survey
June 19, 2012
by April Fulton - NPR

Apple is the most popular pie — or is it?

As American as apple pie, a pie in the hand is worth two on the sill, and how about a cream pie in the face?

These are phrases firmly woven into the fabric of American culture, but how did we become a nation of pie lovers? It may have all started with some flapping, noisy black and white birds known as magpies way back in the Middle Ages.

Stay tuned to The Salt and Morning Edition for some insights — and photos from our audience and our in-house pie contest — as we work our way up to Pie Week, July 2-6. Keep taking pictures and sending us your ideas for how pies tell stories, and don't forget to tag them #pieweek on Twitter.

Meanwhile, here's some fast pie facts and a survey so you can share more thoughts about pie with us:

—The first pies were filled with meat and called "coffins" which means "basket" or "box." (Linda Stradley, author of "What's Cooking, America?")

— Pie is finally beginning to challenge cupcakes for the trendiest dessert. (Restaurant News Southwestern Bureau Chief Ron Ruggles)

—26 percent of households bought a fresh pie at a grocery store in 2011. (Nielsen Perishables Group FreshFacts Shopper Insights)

— Mini, sliced and half pies made up 24 percent of those pies bought, moving up 2 percentage points from 2010. (FreshFacts)

— The most popular flavors of purchased pie: Apple, pumpkin, cherry, blueberry, and Dutch apple. (FreshFacts)

So what are your favorites, either to bake or buy? Let us know.

What's your favorite pie?

What's your favorite pie?











Reply Tue 19 Jun, 2012 11:11 am
Bluebery, followed by lemon.
0 Replies
Reply Tue 19 Jun, 2012 11:17 am
1. Meringue: I'm assuming Key lime pie falls here.
2. Strawberry/Rhubarb
3. Blueberry;
4. Apple;
5. Pumpkin;
6. Mince meat pie;
7. Chocolate cream pie;
8. Lemon Meringue;

Chess pie?

And often with a scoop or two of vanilla ice cream and depending on the pie: a slice of cheddar cheese for some unknown reason.
0 Replies
Reply Tue 19 Jun, 2012 11:21 am
The History of Pie

The pies we know today are a recent addition to the history of food. However, the roots of pie go back as long as cooks had dough to bake with and a filling to stuff it with.

At one time everything baked in a oven was pie. The earliest ovens were actually large clay pots were fire was burned inside to heat them. Bread was baked in flat cakes on hot hearthstones. Clay in its wet form seem similar to dough. Meat was cooked directly exposed to fire on spits or over hot coals.

Egyptian oven for pie history

The problem of cooking meat this way is that the thing got burnt. The tasty juices dripped away and the meat was tough and dry. They got around this problem by wrapping the meat with leaves or mud to preserve the juices. Since dough seem like clay or wet mud, they wrapped the meat with dough made from flour and water to preserve the meat juices and prevent burning. This created the primitive juicy meat pie. Some medieval cooks called it a bake-mete.

The crust of this medieval pie formed like a baking dish. This serve for hundred of years as the only form of baking container for cooking over a fire or in a fire oven. Thus the meaning everything was baked in a pie.

The crust to these medieval pies served other functions. It acted as a carrying and storage container. By excluding air from its host, it help preserve the filling of meat or vegetables.

grandes heures coffin pie rich man

These medieval early pie crust were called coffins. It sounds bad today. It conveys the contents were dead. In fact the word originally meant a basket or box. This term was used first to describe a pastry casket of food before it came to refer to the funeral session.

The crust of these medieval pies or coffins were several inches thick to withstand many hours of cooking. They were very hard and inedible to eat. Only its content was eaten. If these coffins of dough were eaten, it done by the hungry beggers, the desperately poor or the scullery boys at the gates of the wealthy.

This thick crust was sometimes reused to thicken boiled stew. It was used like we use a roux as a thickener.

medieval nobleman pie history picnic

During the Medieval times of England, they were called pyes. Instead of being a sweet dessert they were mostly filled with meat like beef, lamb, wild duck, magpie pigeon and with spices of pepper, currants or dates.

Historians like to trace the meat pie’s origins to the Greeks. The Romans, on the other hand like their pies sweet. Meat pies were also part of Roman dessert courses but had a sweet version called secundae mensea.

Contrary to grade school teaching of Thanksgiving, the first celebration in 1621 did not feature pumpkin or pecan pie. The Pilgrims who colonized America brought British forms of their pies of meat-based recipes with them. Pumpkin pie, was first recorded in a English cookbook of 1675. It originated from British spiced and boiled squash. It was not popular in America until the early 1800s.

The colonists did cook many pies since it served to preserve foods that filled them. These fillings would keep fresh during the winter months. Pilgrims used dried and fresh fruit, cinnamon, pepper and nutmeg to season their meats. As the colonies spread out to other territories in America, the pie's role as a means to showcase local ingredients took hold. There came to be a proliferation of new sweet pies.

A cookbook from 1796 may list just a couple of sweet pies. A cookbook written of the late 1800s may feature many recipes of sweet pie. By 1947 a Modern Encyclopedia of Cooking listed over 60 varieties of sweet pies.

The saying that "as American as apple pie" is not totally absolute. Like many traditions, the apple pie originally came from England. Before the Revolutionary, these apple pies were made with unsweetened apples and surrounded by an inedible pie crust or shell. Still the apple pie did develop a liking, and was first referenced in the year 1589, in Menaphon by poet R. Greene:

"Thy breath is like the steeme of apple pies."

Pie started to become a lost art in America by the 1970s. Nevertheless, today pies are spanning the world as a favorite treat and are becoming more popular. The American Pie Counsel goal is to keep the pie alive. One way they accomplish this today is by hosting pie contests like the Crisco National Pie Championship which feature different competitions for the classic apple, pumpkin and cherry pie divisions.

Pies have come a long way to reach our dining tables today. Many bakeries are adding new varieties every day. The Little Pie Shop in New York City says the classic apple pie is the top holiday seller. Pies are being requested and decorated for weddings. Watch out cake, here comes the pie.

What is pie and what is not pie?

Believe it or not a concise definition for pie does not exist that everyone agrees with.

Eskimo pie history

There are some pie definitions that some like while others would hate. Pies are not pies just because they are called pies. The American treat called Eskimo pie is definitely ice cream. Moon pie is a chocolate biscuit. Boston cream pie is certainly a cake baked in a pie tin.

How do we handle a cobbler or pandowdy? As failed pies with creative tops. Then we have cottage pie and shepherd’s pie. But none of these pies have a pastry.

First Law of Pies: Pies must have a pastry made from some sort of grain, wheat, rice, cracker or cookie crumbs. No pastry, No pie!

Second Law of Pies: Pies must be baked in an oven at some time of the process or pseudo bake - like no baked pie custards. Pies are not fried, boiled or steamed.

What? Not fried! This comes to our next pie law. We must quantify the time period we are defining pie for since it took on different means through the ages. Pies from the 16th century until now where all baked in a dish, a pie dish, and of an edible tasty crust. So the definition of pies will cover the time period of the 16th Century until now.

Therefore, our pie definition will not include fried pies that are more like turnovers or store bought package pies like Hostess. A fried pie is really no different than a jelly filled doughnut.

Fried pastry is not what we visualize when we thank of pie. If so? Why not call a fry won ton a pie.

Third Law of Pies: A pie shall be baked in some form of a dish - metal, ceramic or glass.

The next point to make is which pastry is mandatory or how many? Must it have a bottom crust or must it have a bottom and top crust. Maybe you prefer just a top crust.

Oxford English Dictionary defines a pie as:

A baked dish of fruit, meat, fish, or vegetables, covered with pastry (or a similar substance) and freq. Also having a base and sides of pastry. Also (chiefly N. Amer.): a baked open pastry case filled with fruit: a tart or flan.

It seems Europe makes the top crust essential to be a pie.

America makes the bottom crust the primary statue for a pie.

According to the British English bakers, the American open single crust pie is a tart or flan. So the definition is less clear. For argument state if you are in America, a pie must have a bottom crust of some sort of pastry.

Fourth Law of Pie: A pie in America must have a bottom crust of some sort of pastry.

Is a tart, a pie and a pie a tart? Tart comes from the word torture, which comes from the same Latin root. The pastry is twisted or torture to fit the dish which is layered with custard and jam, decorated with fruit, leaving it in all other respects ‘open’, just a bottom crust.
fruit tart for pie history

A tart never has a top crust. The filling of tarts are not as deep as a pie and tend to be somewhat shallow. Not mandatory but tarts have optional sides of pastry, and if there is one, the sides are in most cases perpendicular to the base.

Common tarts have a custard base stuffed with fruit laid out in an organized matter.

Tarte Tatin is an upside down tart, normally filled with fruit like apples.

Fifth Law of Pie: A pie must have a pastry that comes up on the sides to contain its filling. A tart is a subset of the pie. If sides are perpendicular, filled with custard and topped with fruit, the pie is called a tart.

Where did the term Pie come from?

Really, no one knows. The best source comes from the Oxford English Dictionary:

The origin for the word pie is uncertain and that no further related word is known outside English. It suggests that the word is identical in form to the same word meaning ‘magpie’ which is held by many to have been in some way derived from the connected word. The connection is that is that a pie has contents of have natural fillings like fruit and vegetables, similar to the magpie colorful odds and ends picked to adorn its nest.

Supporting the magpie idea - Without its filling a pie resembles a bird’s nest, circular in form, a flat bottom with raised sides. A structure designed to hold its content securely as a bowl.

A French connection can be made with the pie word. The English language was different after the Normans invaded in 1066 and a whole lot of pie-words appear in French and English to suggest similar meanings – like the tart and tourte.

The French word pate comes from the same root as pastry which is from various themes of flour and water. The pie, a pastry wrapped food got its name from this.

Invention of the Pastry:

Dough becomes a pastry when fat is added. Not any old dough or fat of random mixing.

The task of a pastry is to get just the right amount of gluten to make the pastry light and flaky. The pastry could only originate where wheat was grown. The other ingredient needed is fat. Not all fat is created equal. The ideal fat for a pastry has a high melting point and very little water content. Even though butter is a fat, its melting point was too low and viewed has a poor mans fat - butter was used later on. Today we can use it because of refrigeration. Lard was the fat to use. Therefore, this means pigs or cows were also accessible in the area where pastries were born.

As for the time frame when the pastry was invented, we know wheat and lard came together. We can figure that the pie began its life before the fourteenth century in Europe where wheat was grown and pigs and cattle were raised. This form of pastry spread to the Italians of the Renaissance, France, Britain and the rest of Europe.

Recipes for pastry dough started to appear in cookbooks in Europe in the 16th century.

A Peopre New Booke of Cokery, published in London in 1545:

-To make a short paest for tarte -

Take fyne floure and a cursey of fayre water and a dyshe of swete butter and a lyttel saffron, and the yolckes of two eggs and make it thyne and tender as ye maye.

The instructions for these early cookbooks lack detail. They depended on much assumed knowledge and were intended more as an aid for experienced cooks. Clearly, by the 16th century short, puff and choux pastries were established.

An important historical fact of the pie is that it is a self contained meal, which can be eaten with hands without a dish. This convenient feature of the pie marked its success in England. Pies pre-date the sandwich of similar use but not in form.

The philosophical era of the Renaissance encourage the development of all the arts and wealthy families. These had money for indulging in there desires of all the good things in life. This funded the brilliant and imaginative bakers to use culinary ideas and techniques with pies.

Pie History from 1300 to 1200 B. C.

Rameses iii bakery spiral shaped bread pie history

The bakers to the pharaohs, a king who believes he is god, incorporated nuts, honey, and fruits in bread dough, a primitive form of a galettes. Drawings were found on the tomb walls of Ramses II, located in the Valley of the Kings. King Ramses ruled from 1304 to 1237 B.C. Ramses III of 1186 to 1155 B.C. also used galettes of spiral shapes on tomb walls.

The tradition of galettes, the beginnings of pie, was carried on by the Greeks. These pies were made of a flour and water paste wrapped around meat. This served to cook the meat and seal in the juices.

Pie History Roman times - 234 to 149 B.C.

When the Romans defeated Greece, they brought with them Greek culinary foods like the galettes. The wealthy and educated Romans used many types of meat in every course of the meal, including dessert course (secundae mensea). The secunda mensa was a sweet course or dessert, consisting of fruit or sweet pastries.

Cato the Younger (234-149 B.C.), a politician and statesman in the late Roman Republic, recorded the popularity of this sweet course, and a cheesecake like dish called Placenta, in his treatise De Agricultura, a Latin writing of small farms in Italy. Placenta was more like a cheesecake pie, baked on a pastry base, or sometimes inside a pastry case.

The delights of the pie passed from Egypt to classical Greece and then to Rome and the rest of Europe. The pie was adapted to their customs and food availability as it migrated across the lands.

Pie History - 13th Century

A Tortoise or Mullet Pie was in a Thirteenth Century cookbook called An Anonymous Andalusian Cookbook:

Tortoise or Mullet Pie - Simmer the tortoises lightly in water with salt, then remove from the water and take a little murri, pepper, cinnamon, a little oil, onion juice, cilantro and a little saffron; beat it all with eggs and arrange the tortoises and the mullets in the pie and throw over it the filling. The pastry for the pie should be kneaded strongly, and kneaded with some pepper and oil, and greased, when it is done, with the eggs and saffron.

Apple pie has been around in Europe since the Middle Ages. Medieval and Renaissance recipes for apple pies or tarts have shown up, in one form or another, in English, French, Italian and German.

Pie History in 14th Century

During Charles V (1364-1380), King of France, reign, gave lavish banquets of food dishes and acts of minstrels, magicians, jugglers, and dancers. The pie was used to produce elaborate "soteltie" or "subtilty." Sotelties were food disguised in an ornamental way (sculptures made from edible ingredients but not always intended to be eaten).

A fourteenth century apple pie

From The Forme of Cury: XXVII For to make Tartys in Applis.

Tak gode Applys and gode Spycis and Figys and reysons and Perys and wan they are wel ybrayed colourd with Safron wel and do yt in a cofyn and yt forth to bake wel.

In the 14th to 17th centuries, the sotelty was not always a food, but any kind of entertainment to include minstrels, troubadours, acrobats, dancers and other performers. The sotelty was used to alleviate the boredom of waiting for the next course to appear and to entertain the guest. If possible, the sotelty was supposed to make the guests gasp with delight and to be amazed at the ingenuity of the sotelty maker.

The chefs entered into the fun by producing elaborate "soteltie" or "subtilty." Sotelties were food disguised in an ornamental way (sculptures made from edible ingredients but not always intended to be eaten or even safe to eat. The sotelty was used to alleviate the boredom of waiting for the next course to appear and to entertain the guest. The sotelty was to surprise the guests with delight and to be amazed of the imaginative sotelty maker.

A Bake Mete of the 15th Century of England.

Take an make fayre lytel cofyns; than take Perys, & yif they ben lytelle, put .iij in a cofynne, & pare clene, & be-twyn euery pere, ley a gobet of Marow; & yf thou haue no lytel Perys, (some creative spelling) take grete, & gobet hem, & so put hem in the ovyn a whyle; than take thin commade lyke as thou takyst to Dowcetys, & pore ther-on; but lat the Marow & the Perys ben sene; & whan it is y-now, serue forth.

History of pies in the 16th Century

Sixpence blackbirds in a pie history

1520 to 1530s. At one banquet during the reign of King Charles V, a chef of the Duke of Burgundy created a huge pye with a captive girl inside! Musicians, also inside, played a tune when the pastry was opened.

Surprised pies (pyes) were popular at banquets for entertainment. The nursery rhyme "Sing a Song of Sixpence - four and twenty blackbirds baked in a pie," is one such pie. The rhyme says, "When the pie was opened, the birds began to sing. Wasn't that a dainty dish to set before the King." When to birds flew out singing the guest were amazed.

But how were such pies made with live things in them like birds and people?

16th Century - In the English translated version of Epulario (The Italian Banquet), published in 1598, the following is written on making surprise pies:

To Make Pie That the Birds May Be Alive In them and Flie Out When It Is Cut Up - Make the coffin of a great pie or pastry, in the bottome thereof make a hole as big as your fist, or bigger if you will, let the sides of the coffin bee somwhat higher then ordinary pies, which done put it full of flower and bake it, and being baked, open the hole in the bottome, and take out the flower. (Notice how pies are described as coffins). Then having a pie of the bigness of the hole in the bottome of the coffin aforesaid, you shal put it into the coffin, withall put into the said coffin round about the aforesaid pie as many small live birds as the empty coffin will hold, besides the pie aforesaid. And this is to be at such time as you send the pie to the table, and set before the guests: where uncovering or cutting up the lid of the great pie, all the birds will flie out, which is to delight and pleasure shew to the company. (Live birds!) And because they shall not bee altogether mocked, you shall cut open the small pie, and in this sort you may make many others, the like you may do with a tart.

A sixteenth century apple pie 1545.

From A Propre new booke of Cokery: To make pies of grene apples.

Take your apples and pare them cleane and core theim as ye will a Quince then make your coffyne after this maner take a little faire water and halfe a disshe of butter and a little safron and set all this vpon a chafyngdisshe (no punctuation and poor spelling) till it be hote then temper your flower with this vpon a chafyngdissh till it be hote then temper your floure with this said licour and the white of two egges and also make your coffyn and ceason your apples with Sinamon ginger and suger inough. Then put them into your coffyn and laie halfe a disshe of butter aboue them and close your coffyn and so bake them.

Pie History in the 17th, 18th and 19th Century

British and American Pies in history:
The British were baking pies long before they colonized America. Pies were mostly savory topped with potatoes.


1620 - The Pilgrims brought their pie recipes with them. First they used berries and fruits that were local to the New World. They used round pans to cut corners and to stretch out their limited ingredients. The pans also tend to be shallow for the same reason.

1700s – Pies were served with almost every meal. These pioneer women stated to set the trend of pastry making and making it a form of American culture. Pie was a roughed dish that could handle the diverse temperatures of stoves using wood for heat. Soon pies took center stage at county fairs, picnics, and other social events.

Reverend George Acrelius published in Stockhold on 1796, A Description of the Present and Former State at the Swedish Congregations in New Sweden, here he describes the eating of apple pie all the year:

"Apple-pie was used all the year, the evening meal of children. House-pie, in country places is make of apples neither peeled nor freed from the cores, and its crust is not broken if an agon-wheel goes over it!"

1768 - Sweet Potatoe and Black slavery

One enslaved African told a free black in Charleston about the food eaten on the slave ship that brought him to America: "We had nothing to eat but yams, which were thrown amongst us at random--and of those we had scarcely enough to support life. More than a third of us died on the passage, and when we arrived at Charleston, I was not able to stand."

The African yam, which is similar to the American "sweet potato," remained a popular food among blacks and whites alike. To this day roasted and sugared yams and "sweet potato pie" are favourite southern delicacies--both having their origins in African slavery.

George Washington's, the first President of the United States, favorite pie recipe was a pie of Sweetbreads, which are taken from Martha's Historic Cookbook, a possession of the Pennsylvania Historical Society. Martha Washington (1731-1802) was a fine cook. The book features some of her dishes that were prepared in her colonial kitchen at Mount Vernon. Here one for the pie:

Pie of Sweetbreads - Drop a sweetbread into acidulated, salted boiling water and cook slowly for 20 minutes. Plunge into cold water. Drain and cut into cubes. Stew a pint of oysters until the edges curl. (sweetbreads are edible glands of an animal. Yuck!) Add two tablespoons of butter creamed with one tablespoon of flour, one cup cream and the yolks of three eggs well beaten. Season with salt and pepper to taste. Line a deep baking dish with puff paste (dough). Put in a layer of oysters, then a layer of sweetbreads until the dish is nearly full. Pour the sauce over all and put a crust on top. Bake until the paste is a delicate brown. This is one of the most delicate pies that can be made.

Mrs. Fisher, born a black slave, found her way to San Francisco soon after the Civil War. By dint of talent and hard work, she created a life and business there. She and her husband created a business manufacturing and selling "pickles, preserves, brandies, fruits, etc."

Mrs. Fisher was proud of a Diploma awarded at the Sacramento State Fair in 1879 and two medals awarded at the San Francisco Mechanics' Institute Fair, 1880, for best Pickles and Sauces and best assortment of Jellies and Preserves.

Mrs-abby-fisher-1879 black slave

1879 - African Slave - Mrs. Fisher seems to have been supported by kind hearted citizens of San Francisco and Oakland who helped Mrs. Fisher to write and publish her Coconut Pie Recipe in 1881 as both she and her husband were illiterate.

Mrs. Fisher, born a black slave, found her way to San Francisco soon after the Civil War. By dint of talent and hard work, she created a life and business there. She and her husband created a business manufacturing and selling "pickles, preserves, brandies, fruits, etc."

Mrs. Fisher was proud of a Diploma awarded at the Sacramento State Fair in 1879 and two medals awarded at the San Francisco Mechanics' Institute Fair, 1880, for her baking and cooking.

Apple pie history lady

1880-1910 - Samuel Clemens (1835-1910), also known as, Mark Twain, was a big fan of eating pies. His long time housekeeper and friend, Katy Leary, baked Huckleberry pie to get her master to eat lunch lunch.

According to The American Heritage Cookbook, Katy Leary said in her book on Mark Twain:

She ordered a pie every morning. She said, recalling a period in which Twain was depressed. "Then I'd get a quart of milk and put it on the ice, and have it all ready - the huckleberry pie and the cold milk - about one o'clock. He eat half the huckleberry pie, anyway, and drink all the milk."

Jim brady pie history glutton

1900s - Legendary glutton and a ladies man, James Buchanan Brady (1856–1917), known as Diamond Jim Brady, loved pies of various types. A special dinner was arranged by architect Stanford White (1853-1906). A huge pie was wheeled in, a dancer emerged, naked, and walked the length of the banquet table, stopping at Brady's seat and fell into his lap. As she fed the millionaire, more dancers appeared. Brady was well known to finish lunch with an array of several kinds of fruit pies.

Reference sources:

American Apple Pie by foodtimeline.org
African Crops and Slave Cuisine by slaveryinamerica.org
Oxford English Dictionary, Volume III, 1982.
Pie: A Global History, by Janet Clarkson.
The White House Cookbook by Mrs. F.L. Gillette in 1887 - Project Gutenberg
0 Replies
Reply Tue 19 Jun, 2012 01:52 pm
My favorite pi is about 3.141592653589793238462643383279 50288419716939937510582097494459230781640628620899 86280348253421170679821480865132823066470938446095 5058223172 53594081284811174502 8410270193 8521105559 6446229489 54930381964428810975 6659334461 2847564823 3786783165 27120190914564856692 3460348610 4543266482 1339360726 02491412737245870066 0631558817 4881520920 9628292540 9171536436 7892590360 0113305305 4882046652 1384146951 94151160943305727036 5759591953 0921861173 8193261179 31051185480744623799 6274956735 1885752724 8912279381 83011949129833673362 4406566430 8602139494 6395224737 19070217986094370277 0539217176 2931767523 8467481846 76694051320005681271 4526356082 7785771342 7577896091 73637178721468440901 2249534301 4654958537 1050792279 68925892354201995611 2129021960 8640344181 5981362977 47713099605187072113 4999999837 2978049951 0597317328 16096318595024459455 3469083026 4252230825 3344685035 26193118817101000313 7838752886 5875332083 8142061717 76691473035982534904 2875546873 1159562863 8823537875 93751957781857780532 1712268066 1300192787 6611195909 2164201989


0 Replies
Reply Tue 19 Jun, 2012 02:07 pm
BumbleBeeBoogie wrote:
What's your favorite pie?



watching Jamie Oliver last year and he was doing a show on the definitive British foods and their ethnic origins, one was apple pie, of course he then tells everyone that the pie originates in the Middle East, the apple comes from China and the spices are also non native

it was also interesting to note that Jewish immigrants brought Fish & Chips to the Isles
Reply Tue 19 Jun, 2012 02:15 pm
Apple pie is hard to make - time-consuming - lots of steps. When we first got married, I copied some recipes from a neighbor who was a really good cook and one was called "Skillet Chocolate Pie" - really fast to make and yummy. I lost the recipe, though - the neighbor moved and I only made it once. Mr.Irish praised the pie crust (frozen butter and ice-water was my secret). Baking is so fun.
Reply Tue 19 Jun, 2012 02:38 pm
Favorite pie was the apple pie at The Apple Pan in west Los Angeles. Good burgers, good pies including banana cream, and the place is still there:


I've switched to an olive oil crust for my sweet or savory ricotta tortes; am about to play with using that crust for "crostatas", similar to galettes, which I tend to like as well as pies.

Here's a crostata photo:

0 Replies
Walter Hinteler
Reply Tue 19 Jun, 2012 02:44 pm
Since I'm momentarily in Austria, I want to add "Apfelstrudel" (which is a kind of 'apple pie' loved in all German speaking countries.

This is a recipe from 1696

(A modern version in English)
0 Replies
Reply Wed 20 Jun, 2012 09:19 am

1 cup sugar
2 rounded tablespoon flour
2 rounded tablespoon cocoa
1 rounded tablespoon butter
2 eggs
1 cup milk
1 to 2 teaspoons vanilla

Mix the sugar, flour and cocoa in a small container until well blended. Melt the butter in iron skillet. (Be sure to use iron skillet.) Add the dry ingredients to the butter and mix lightly.

Beat the egg yolk until lemon colored, then add milk to the eggs and beat together, add the egg and milk to the ingredients in the skillet gradually, stirring constantly. Cook slowly until thick.

Add vanilla. Pour into cooked pie shell. Cover with stiffly beaten egg whites on top for meringue and place in oven until the meringue is golden brown.

Can use already baked frozen pie shells.

Reply Wed 20 Jun, 2012 09:46 am
At no time has the ability to make a pie been in my skills.

That aside, it had been brought to my attention some time back of the origins of the pie. It may have been that quirky chap Alton Brown on the Food Network. He gives a lot of history on food origins.

Pies I've eaten and enjoyed are both in the dinner entree category and dessert.

Beef pot pie and chicken pot pie are usually enjoyable for me. With the right blend of meat and vegetable as well as a perfect crust (which should darn well run under and along the sides, not just be a thin layer across the top) they have given me lots of happiness. There have been some tasty vegetable pies as well. It needs the right vegetables and spices or else it doesn't work for me.

Moving in towards desserts, I submit the following.

Blueberry, sweet potato, peach, apple, pecan, mincemeat and several others.

I won't eat a pumpkin pie, don't like the taste.
0 Replies
Reply Wed 20 Jun, 2012 09:55 am
This is my favorite pie for my children:

Ceylon Ruby Mine Pie (Crustless Cranberry Pie)
By BumbleBeeBoogie

One of my favorite desserts which I created for my family for the holidays. But using frozen cranberries will allow you to make it all through the year.

Preheat your oven to 325 degrees F.
Butter the insides of two 10-inch pie pans.

3 cups fresh or frozen cranberries
3/4 cup of white granulated sugar
1-2 to 1 cup of chopped walnuts

Optional: You may lightly toast the walnuts if desired.

In a large bowl, combine the cranberries, sugar and walnuts. Spoon the mixture into the two pie pans.

2 large whole eggs
3/4 cup granulated white sugar
3/4 cup melted butter
3/4 cups white all-purpose flour

In an electric mixer, beat the eggs until they are lemon colored. Add the sugar and beat until the mixture is creamy.

Gradually add the flour to the mixture, alternating with the melted butter, and beat until the mixture is smooth.

Spread the topping over the cranberry mixture in the two pie pans.

Place the two pie pans on a cookie sheet or spread foil under the pan to catch any drippings.

Bake for 45 minutes until the topping is golden brown.

The pie may be served at room temperature or cold.
Reply Wed 20 Jun, 2012 10:48 am
Thank you!!! That pie is so good!

We like the crustless pies, too -- I've made that coconut custard one that I found in my mom's old Betty Crocker cookbook.

Going to try Osso's crostata thingy (no fooling around with trying to make it look pretty which is a big part of pie-making).
Reply Wed 20 Jun, 2012 11:11 am
Here's Martha Stewart's Plum Galette:



Mine of course are neither that large or that fancy.
Reply Wed 20 Jun, 2012 11:19 am
That looks like something I could handle. Did you see that one comment to add a smidge of vodka to the crust? Says it makes it easier to roll out/better texture! I'll try it.
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Reply Wed 20 Jun, 2012 11:28 am
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Reply Sat 23 Jun, 2012 02:53 pm
Thanks BBB. I've just picked a load of redcurrants. They're a bit like cranberries, so I'm giving your recipe a try. Just popped it in the oven.
Reply Sat 23 Jun, 2012 03:24 pm
Just taken it out, it looks a bit like a creme brulle. It's 10.25pm, so I won't be trying it until tomorrow.
Reply Sat 23 Jun, 2012 04:57 pm


Peach tart

Serviceberry tart

apple raisin (funeral pie)


key lime

Those are my tops favorites Also, since I do a sizeable amount of pie baking (Mrs F likes to make her own dough), I use Pillsbury's Pie Crusts . I think they're pretty good when you want a nice berry pie with a good melty cruct.
Reply Sat 23 Jun, 2012 05:09 pm
Over here people think pie more of a savoury dish than sweet.

I love a pasty, and that's beef, onion, potato and swede.

Pork pies are very popular for picnics. Melton Mowbray pork pies have European protected status, like Champagne and Parma ham.

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