![]() (Speaking for myself, a banana cream pie with said crust is worth trampling small children, who can later be mollified with chocolate chip cookies.) The graham cracker crust, infinitely easier than a pastry crust, is relatively new - it surfaced in the 1930s - and, of course, controversial. The first known recipe for pumpkin pie was written in the 17th century in England, and the process has changed little, although a bottom crust came later. A crust was a bit of a problem because there were none of the Old World grains, but if they had a pie tin and maize, that worked.” Before the mid-19th century, most Americans did not have forks, so the ability to pick up pie with one’s hands had advantages.Ī little more history: the initial pie sweeteners were maple syrup, owing to a plethora of trees in New England, and low-cost molasses, as sugar was extremely expensive in the United States until the mid-1800s. “The advantage of a pie over meat simply cooked over a fire is it literally saves everything. “The early American colonists wanted to maintain as many calories in their dishes as they could,” said Andrew F. This history of pies is not uniquely American but, in many ways, distinctly so. Hello, Boston? Your cream pie has no crust at all, so you, too, should stop this baseless claim. Moon Pies are cookies, and they should have the strength of character to admit it. You know what’s not a pie? A whoopie pie. ![]() Crumbles, slumps, buckles, crisps? Those are pie-adjacent. While the English are inexplicably fond of meat pies, pie in America tends to be sweet. Tarts are thought of as a type of pie, but really, they are not sweet enough to make the cut. In general, a pie must be baked and have a crust on its top or bottom or both. To some degree, pies suffer from a problem of definition. I think that is where the emotional response comes from.” Peach pie puts you squarely in summer, pumpkin at Thanksgiving. If you put a pie on a table, it always seem to take you back to a time in your life. “You look at a cake almost like a piece of architecture, but pies give you an emotional response. “The reaction to a nice cake is almost more intellectual,” said Ken Haedrich, author of the cookbook “Pie” and dean of the Pie Academy, an online pie-making school. Charlie Price, a 10-year-old Washington boy who prefers Key lime to chocolate cake on his birthday, said, “I love pie for its pie-ness.” Fruit, goo, pastry: pie tells the truth about itself. In her last book, Nora Ephron, mulling her own demise, listed pie among the things she would miss most. Pie shows the world its true face, often homely, with fruit oozing from its center, its edges sadly singed.īut pie is whimsical no one throws a German chocolate cake in anyone’s face. Cake wears makeup - decorative adornments, cursive writing, curlicues. The pie is humble, even a bit needy, and rarely gets its dinner-party due, sidelined instead to church bake sales, roadside stands and degrading eating contests. ![]() Pie lovers are seduced by personality.Ĭake is a tall preener, calling out from the center of the dining room table, but often disappointing with overly cloying frosting or a crumb that proves less than moist.
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