Pie and Pie Crust Recipes

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Pie and Pie Crust Recipes

From
Thom's Recipe File

History

 

It seem that the pie has been around since about 2000 B.C., around the time Pieof the ancient Egyptians.  At some point between 1400 B.C. (the time of Greek settlements) and 600 B.C. (the time of the decline of Egypt), the pie is believed to have been passed on to the Greeks by the Egyptians.Pies

From Greece the pie spread to Rome, somewhere around 100 B.C. by which time pies had already been around for some 1000 years. The first known pie recipe came from the Romans and was for a rye-crusted goat cheese and honey pie.

Pies appeared in England in the 12th century and were predominantly meat pies. The crust of the pie was referred to as the “coffyn” and there was generally more crust than filling. Sometimes these pies were made with fowl and the legs were left outside the pie to act as handles. For a long time the pastry crust was actually not eaten, serving only to preserve the moisture and flavor of the filling.

Pies went to America with the first English settlers.  As in Roman times the early American pie crusts were not eaten, but simply designed to hold the filling.  Today, virtually every country in the world has some form of pie.

 I can only thank my ancestors for bringing the pie to America.  I was blessed to have a grandmother who was masterful in baking pies.  My favorite of all desserts is the pie.  It seems that I am fond of all types of pies including fruit, custards, meat and even Quiche.  You can't go wrong in making a pie for me.
 

Recipes

• Apple Pie
• Apple Pie Deep Dish
• Banana Split Pie
• Blackberry Cobbler
• Chess Pie
• Chocolate Pie
• Creamy Lime Squares
• Flaky Pie Crust
• Fried Pies
• Granny's Meringue
• Granny's Pie Crust
• Green Tomato Pie
• House of Plenty Turtle Pie
• Kentucky Derby Pie
•

Lemon Confit Shortbread Tart

•• Peach Kuchen
• Lemon Meringue Pie
• Lemon Meringue Pie (No Bake)
• Lemon Pie Bars
• Mom's Banana Pudding
• Mudah's Peach Cobbler
• Peach Cobbler
• Peach Crisp
• Peach Pie
• Classic Pecan Pie
• Pecan Pie
• Pumpkin Pie
• Shepherd's Pie
• Shoo Fly Pie
• Strawberry Pie
• Tamale Pie
• Vinegar Pie

 

Pies are Coffins?!

The first pies, called "coffins" or "coffyns" were savory meat pies with the crusts or pastry being tall, straight-sided with sealed-on floors and lids. Open-crust pastry  (not tops or lids) were known as "traps." These pies held assorted meats and sauce components and were baked more like  a modern casserole with no pan (the crust itself was the pan, its pastry tough and inedible). The purpose of a pastry shell was mainly to serve as a storage container and serving vessel, and these are often too hard to actually eat. A small pie was known as a tartlet and a tart was a large, shallow open pie (this is still the definition in England). Since pastry was a staple ingredient in medieval menus, pastry making was taken for granted by the majority of early cookbooks, and recipes are not usually included. It wasn't until the 16th century that cookbooks with pastry ingredients began appearing. Historian believe this was because cookbooks started appearing for the general household and not just for professional cooks.
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