Pie to the Left of Me, Pie to the Right of Me...Love Pie!

Pie to the Left of Me, Pie to the Right of Me…..Love Pie!

Pie season is upon us and I predict that you will be making or buying a pie sometime in the near future, whether it is fruit, vegetable, meat or sweet desert. There is something about this delectable dish that provokes childhood memories and many of us have no qualms about stating our opinion on what constitutes the best pie. When I think of pie, I remember my mother making me my very own chocolate cream pie every Thanksgiving because I do not like pumpkin pie ( I know this is sacrilegious).

A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savory ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts (pecan pie), fruit preserves (jam tart), brown sugar (sugar pie), sweetened vegetables (rhubarb pie), or with thicker fillings based on eggs and dairy (as in custard pie and cream pie). Savory pies may be filled with meat (as in a steak pie or a Jamaican patty), eggs and cheese (such as quiches or British flans) or a mixture of meat and vegetables (pot pie).

Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.

Pies can be a variety of sizes, ranging from bite-size to those designed for multiple servings.

The A-Z of Food and Drink (2002) suggests that the word pie (pye) first appeared in English in the early fourteenth century, and by the middle of the century it became commonplace. In 1378, Richard II issued an ordinance controlling pie prices in London. Even Geoffrey Chaucer mentions pie in the Cook’s Tale of his Canterbury Tales:

And he could roast and seethe and broil and fry

And make a good thick soup, and bake a pie

The variety and types of pies available for our eating pleasure is overwhelming. Not only do we have the traditional savory meat pies and the sweet dessert pies, but we also have pocket pies. These handheld pies are made by folding the dough over a filling and baking. We commonly know these pocket pies as pasties, turnovers, empanadas, and calzones.

The history of the pie has its roots in ancient Egypt and Greece. The ancient Greeks ate pie (artocreas), though it was of the savory type with meat in an open pastry shell. The Romans may have been the first to create a pie that included a top and bottom crust. The 2nd Century (BCE) recipe for placenta (flat cake) in De Agri Cultura by Marcus Porcius Cato (Cato the Elder) may be one of the earliest recipes for a closed pie. According to various translations, it was made by encasing a sweet thick filling of goat cheese, honey, and layers of pastry dough (tracta) with a bottom and top crust.

The increased popularity of the sweet fruit pie or tart is often credited to the folks of 16th century England. Elizabeth I was known to be fond of cherry pie. You can find recipes for fruit pies (tarts) containing cheryes (cherries) and strawberyes (strawberries) in a Proper Newe Booke of Cokerye (1575). The Opera of Bartolomeo Scappi (1570) also contains numerous recipes for both meat and fruit crostate (pie/tart) in a chapter devoted to pastry.

Many of you might be familiar with the nursery rhyme:

Sing a Song of Sixpence

A Pocket Full of Rye

Four and Twenty Blackbirds

Baked in a Pie

When the Pie was opened the Birds Began to Sing

Wasn’t that a Dainty Dish to set before the King

I thought this was simply a nursery rhyme: how could one bake living birds in a pie? I discovered that royalty and the upper class, as a way to impress guests, would order their cooks to create elaborate pies which contained living animals. The recipe for Live Birds in a Pie from the Accomplisht Cook (1671) is a later example of such a recipe that contained both live birds and frogs.

By the 17th century, sweet pie and tarts had become commonplace. Browsing the cookbooks of the day you will find entire chapters dedicated to these dishes. For example, the 1694 edition of The Compleat Cook: or, the Whole Art of Cookery contains a chapter devoted to “Tarts of all lozts.” Likewise, a chapter on “All manners of tarts” appears in William Rabisha’s The Whole Body of Cookery Dissected (1682) . Some pies are handheld.

Colonial America was no stranger to making pies. As the country grew, so did the cook’s access to sweeteners such as maple syrup, cane sugar, molasses and honey (the Dutch and English imported honey bees to the U.S.). Early settlers made pumpkin, apple, pear, quince, and blueberry pie. Amelia Simmon’s American Cookery (1796), the first American cookbook, contains a recipe for “Pompkin Pudding,” that is baked in a crust. This is one of the first recipes for the classic American pumpkin pie.

New England became known as the “pie belt” and rightfully so. Pies were a staple in New England households and it was not uncommon to serve pie for breakfast. As the country moved west, new ingredients surfaced and regional specialties appeared.

The Northern states became known for pumpkin pies, the Midwest for its cream and cheese pies, the Upper Plains were inspired by Swedish tart berry pies, the Southwest produced nut pies from the native pecan and walnut trees, the Pennsylvania Dutch gave us the shoofly pie, Florida’s claim to fame became the key-lime pie, Kentucky celebrated the chess pie and below the Mason-Dixon line the sweet potato pie reigned king.

By the mid-19th century we see the use of rhubarb, also known as pie plant. There are three recipes for pie plant in the Good Cheer Cook Book (Chippewa Falls, Wisconsin, 1899). The 76: A Cook Book, ed. by the ladies of Plymouth church, Des Moines, Iowa (1876) showcases the variety of pie recipes available, such as coconut, cream, custard, lemon, and even a vinegar pie.

A halt came to pie’s popularity in the United States during the late 19th and early 20th century due to the health movement. In fact pie was condemned. Articles written by Sarah Tyson Rorer, such as “Why I have no cakes and pies on my table” (1905) and “Why I oppose pies” (1900), appeared in Ladies Home Journal. In these articles Mrs. Rorer wrote that “the inside of a pie is injurious” and “pies and cakes are indigestible.”

By the mid 20th century instant pudding mixes, canned fruit, frozen and ready pie crusts simplified pie making. Also with the use of home refrigerators, chilled pie recipes, such as Black Bottom Pie, became increasingly popular. The rapidly growing food industry contributed recipes for pies, incorporating products such as Coca-Cola, Oreos, potato chips and Ritz crackers. Today we are rediscovering our pie heritage and getting back to the basics of pie making. Many of us are seeking old family recipes so we can make pie just like grandma used to make.

Everyone has a pie story. I will take pie over cake any day!

Pecan pie

Pecan pie rules the south. This pie ties with apple — it’s the top pick in five Southern states. The South’s signature pie dates as far back as 1824, when a recipe for the dessert was printed in “The Virginia Housewife,” according to Southern Living. Louisiana, Mississippi, North Carolina, Tennessee, Texas.

No Southern gathering, whether it be a holiday meal or a Sunday supper, is complete without a homemade pie. We’re sure you’ve had apple, pecan, and pumpkin pies, but there’s a whole roster full of other old-fashioned pies you may have forgotten about—Grasshopper Pie, for instance, with its electric green hue. The hotly contested Coconut Cream versus the Coconut Custard Pies. Sorghum, banana split, cherry, bourbon—we could go on and on. Then, there are the veritable depression pies, a true benchmark of Southern ingenuity, proving that here, we are adept at whipping up something delightful and delectable out of nothing.

These are the classic pie recipes that have stood the test of time. They’ve been enjoyed by families for generations and will continue to be staples for years to come. The stories they tell and the memories they create are just as important to pass along as the recipes themselves.

Now let me present to you one of my favorite Southern Pies:

Classic Southern Buttermilk Pie:

With roots in the Depression era and World War II, this pie was created to be budget-friendly by Southerners who were “making-do” with what they had on hand. This pie gets its signature tang from buttermilk, a splash of lemon juice, and a hint of vanilla.

Unlike our gooey peach cobbler, festive bourbon balls, and classic caramel cake, buttermilk pie is an old-fashioned Southern dessert that doesn’t quite get the attention it deserves. With a simple ingredient list, a fantastic history, and an irresistible flavor, you’ll want to add buttermilk pie to your table the next time you host company.

How to make our classic Buttermilk Pie, one of our favorite forgotten pies of the South.

What Is Buttermilk Pie?

Light and silky smooth, buttermilk pie is a creamy, custard-based pie that hails from an era of “desperation pies” (also known as “make-do pies”). As penny-pinchers and rations during the Depression and World War II, Southern women worked with what they had, making pies with common ingredients like vinegar and green tomatoes instead of citrus fruit or crisp apples. These vintage pies feature simple but hard-working fillings, with a mixture of pantry staples taking the lead.

Buttermilk vs. Chess Pie

Chess pie typically includes either vinegar or cornmeal in the filling, often both, while custard pie skips the buttermilk altogether and often opts for a dash of nutmeg. In contrast, buttermilk pie gets its signature tangy flavor from buttermilk, a splash of lemon juice, and a hint of vanilla.

While some confuse buttermilk pie with chess pie and custard pie, each has a distinct personality, and this buttermilk pie recipe proves it.

Ingredients for Buttermilk Pie

Because this recipe was created during tough times, this ingredient list is pretty lean. But each one is important.

Sugar: For sweetness and helps form the custard, the foundation of this pie.

All-purpose flour: Some buttermilk pies use cornmeal instead, but flour helps to thicken up the pie’s custard filling.

Eggs: You’ll need three large eggs. They add richness and creaminess to the custard.

Buttermilk: Whole buttermilk is ideal for the best flavor and texture.

Butter: Adds richness and flavor. We suggest using unsalted butter, but salted will work, too

Lemon zest: The floral, citrusy zest elevates the flavor of the pie.

Lemon juice: Lemon juice helps the custard set more easily. You can use either fresh or bottled, but fresh lemon juice has a better flavor.

Vanilla extract: An essential baking ingredient, vanilla extract rounds out the flavor of the whole pie. You could use other extracts if you wanted, such as almond or lemon.

Pie crust: We recommend our Perfect Pie Crust, because, well, it’s perfect. But you could also use pre-made crust.

Garnishes: Get creative! Whipped cream with berries is classic, but you could go simple with a dusting of powdered sugar. Candied nuts or seeds would be nice at the holidays.

What Does Buttermilk Pie Taste Like?

Sweet and slightly tangy, buttermilk pie is loved for its simplicity. The filling has a creamy and smooth texture, comparable to crème brûlée.

The combination of flaky pie crust with rich, custardy filling is an instant winner. Lemon zest and vanilla extract make up the predominant flavors.

Don’t Burn Your Pie

If you notice your pie crust or pie filling begins to darken, wrap the top of the pie with a pie shield to prevent burnt bits.

How to Store Southern Buttermilk Pie

Buttermilk pie should be kept in the fridge in an airtight container to prevent spoilage and is best for three to four days after baking.

Freeze any leftover buttermilk pie by tightly sealing it in an airtight zip-top bag or container. Pies stored in the freezer are best kept for two months. To defrost, place in the refrigerator overnight. Reheat leftover pie in the oven at 325°F to warm.

Please, try this pie. I am positive you will love it as much as I do. One of my Grandmothers and Mother’s favorite.

Home » Beef » Ground Beef Meat Pie

GROUND BEEF MEAT PIE

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WHAT IS A MEAT PIE?

A meat pie is just what it sounds like — a flaky pie stuffed with minced meat. It is typically also filled other savory ingredients including vegetables such as potatoes and carrots and flavored with delicious seasonings. It is also known as a tourtiere in Canada and is a popular French-Canadian dish during the holidays, particularly for Christmas.

For a minced meat pie without a pie crust, try easy Skillet Shepherd’s Pie made with a mashed potato topping.

This ground beef meat pie with a flaky puff pastry double crust pie is filled with delicious hearty ground beef (minced beef) cooked with vegetables and seasonings. It is the ultimate comfort food to make this season. Plus, this easy to prepare meal can be made ahead and is freezer friendly.

Ground beef meat pie with a flaky puff pastry double crust pie is filled with ground beef cooked with vegetables and seasonings. The ultimate comfort food.

Ground Meat Pie:

INGREDIENTS:

1/3 cup butter

1 cup onions, finely chopped

2 tablespoons garlic, minced

1 tablespoon parsley, finely chopped

1 lb. ground beef

2 medium potatoes, peeled and grated

2 carrots, peeled and grated

1 tablespoon Worcestershire sauce

1 tablespoon dark soy sauce

2 teaspoons salt

1 teaspoon ground black pepper

1/2 cup Panko breadcrumbs

9-inch double crust pie dough

1 egg, beaten (for egg wash)

INSTRUCTIONS

Prepare the Meat Filling:

Heat butter in a large skillet over medium high heat until the butter starts to sizzle and shimmer. Add in onions, garlic, parsley and ground beef. Stir well with a spatula and cook for 5-6 minutes until meat browns and is no longer pink.

Add in potatoes, carrots, Worcestershire sauce, dark soy sauce, salt and pepper. Stir well to cook evenly for another 2-3 minutes. Stir in breadcrumbs until fully combined.

Remove the skillet from the heat and let the meat filling cool down completely for about an hour, up to overnight.

Assemble and Bake the Pie:

Preheat the oven to 400°F.

Transfer the first dough disc onto a 9-inch pie pan and gently press down to form into the bottom pie crust. Slowly transfer the meat filling from the skillet into the dough-lined pie pan and use a spatula to spread evenly across.

Carefully place the second dough disc over the filling as the top pie crust. Make sure it covers the pie pan entirely. Gently press the edges of the top crust and the edges of bottom crust together, and crimp with your fingers to seal. Make 5-6 slits on top of the top pie crust for ventilation.

Gently brush the egg wash over the top crust and edges. If your oven is not ready at this point, store the assembled meat pie in the fridge to prevent the pie crust from disintegrating (the butter in the dough melts quickly at room temperature).

Bake the pie for 20 minutes until the edges of the pie crust turn golden brown. Then, reduce heat to 350F, and bake for another 40 minutes until the rest of the top crust is golden brown.

Remove the pie pan from the oven and let it cool at room temperature for at least 1 hour. Serve warm.

NOTES

Equipment used: measuring cups and spoons, skillet, rolling pin, and 9-inch pie dish.

How to store: This meat pie will last for up to 3 days in the refrigerator, covered with foil or plastic cling wrap.

How to freeze unbaked meat pie: You can freeze the entire unbaked pie to make things easier when you actually want to bake and serve this pie. I would recommend to initially prepare the pie in a disposable pie tin, for easier storage. Then, tightly wrap the unbaked pie in 3 layers of plastic wrap and then place inside a sealed freezer bag and store for up to 2 months. Bake directly from frozen but add an extra 5 minutes in the first baking step (so bake for 25 minutes at 400 F).

How to freeze baked meat pie: You can freeze baked pie for up to 3 months. To freeze, simply wrap the pie (or each slice) tightly with aluminum foil or plastic cling wrap. You can also place inside a heavy-duty freezer bag for storing. To reheat, thaw and then reheat at 350 F for 20 minutes.

This one is delicious, so please, step out of your comfort zone and try this one!

Pie to the Left of Me, Pie to the Right of Me…Love Pie!