Minced Beef Pie With Puff Pastry

Baked, filled pastry

Pie
A pear pie
Master ingredients	Pie shell
Variations	Sweet pies, savoury pies
Cookbook: Pie Media: Pie

A pie is a baked dish which is ordinarily made of a pastry dough casing that contains a filling of various sugariness or savoury ingredients. Sweet pies may exist filled with fruit (as in an apple pie), nuts (pecan pie), brown sugar (saccharide pie), sweetened vegetables (rhubarb pie), or with thicker fillings based on eggs and dairy (every bit in custard pie and foam pie). Savoury pies may be filled with meat (as in a steak pie or a Jamaican patty), eggs and cheese (quiche) or a mixture of meat and vegetables (pot pie).

Pies are defined by their crusts. A filled pie (likewise 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-chaff pie has the filling in the bottom of the dish and is covered with a pastry or other roofing before baking. A ii-crust pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical kind of pastry used for pie crusts, merely many things can be used, including blistering pulverization biscuits, mashed potatoes, and crumbs.

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

Etymology

A item of a painting by Jan Brueghel the Elder (1568–1625) and Peter Paul Rubens (1577–1640) depicting several bird pies. Cooked birds were frequently placed by European royal cooks on top of a large pie to identify its contents.^[ane]

The source of the word "pie" may be the magpie, a "bird known for collecting odds and ends in its nest"; the connectedness could be that Medieval pies also contained many different animal meats, including chickens, crows, pigeons and rabbits.^[two] One 1450 recipe for "grete pyes" that is suggested as support for the "magpie" etymology contained what Charles Perry chosen "odds and ends", including: "...beef, beef suet, capons, hens, both mallard and teal ducks, rabbits, woodcocks and big birds such as herons and storks, plus beef marrow, hard-cooked egg yolks, dates, raisins and prunes."^[3]

History

Artifact

Early pies were in the form of flat, round or freeform crusty cakes called galettes consisting of a crust of ground oats, wheat, rye, or barley containing dear inside. These galettes developed into a class of early sugariness pastry or desserts, show of which tin can be found on the tomb walls of the Pharaoh Ramesses Ii, who ruled from 1304 to 1237 BC, located in the Valley of the Kings.^[1] Erstwhile earlier 2000 BC, a recipe for chicken pie was written on a tablet in Sumer.^[iv]

Ancient Greeks are believed to have originated pie pastry. In the plays of Aristophanes (5th century BC), there are mentions of sweetmeats including small pastries filled with fruit. Nix is known of the actual pastry used, but the Greeks certainly recognized the trade of pastry-cook as singled-out from that of baker. (When fat is added to a flour-water paste it becomes a pastry.)

A 19th century depiction of a Roman feast, where pastry-covered meat dishes were served.

The Romans made a plain pastry of flour, oil, and h2o to cover meats and fowls which were baked, thus keeping in the juices. The Roman approach of roofing "...birds or hams with dough" has been called more of an attempt to prevent the meat from drying out during blistering than an actual pie in the modern sense.^[3](The roofing was not meant to be eaten; it filled the role of what was later called puff paste.) A richer pastry, intended to be eaten, was used to make small pasties containing eggs or petty birds which were among the minor items served at banquets.^[5] The starting time written reference to a Roman pie is for a rye dough that was filled with a mixture of caprine animal's cheese and honey.^[vi]

The 1st-century Roman cookbook Apicius makes various mentions of recipes which involve a pie example.^[7] By 160 BC, Roman statesman Marcus Porcius Cato (234–149 BC), who wrote De Agri Cultura, notes the recipe for the most popular pie/cake chosen placenta. Also called libum past the Romans, it was more like a modern-day cheesecake on a pastry base of operations, often used as an offering to the gods. With the development of the Roman Empire and its efficient road transport, pie cooking spread throughout Europe.^[i] Wealthy Romans combined many types of meats in their pies, including mussels and other seafood.^[8] Roman pie makers generally used vegetable oils, such as olive oil, to make their dough.^[6]

Pies remained every bit a staple of traveling and working peoples in the colder northern European countries, with regional variations based on both the locally grown and bachelor meats, equally well every bit the locally farmed cereal crop. In these colder countries, butter and lard were the main fats in employ, which meant that pie cooks created dough that could be rolled flat and moulded into different shapes.^[half-dozen] The Cornish pasty is an accommodation of the pie to a working human being's daily nutrient needs.^[one] The first reference to "pyes" equally nutrient items appeared in England (in a Latin context) as early as the 12th century), but information technology is not clear that this referred to baked pies.

Medieval era

In the Medieval era, pies were usually savory meat pies fabricated with "...beefiness, lamb, wild duck, magpie dove -- spiced with pepper, currants or dates".^[8] Medieval cooks had restricted access to ovens due to their costs of structure and need for abundant supplies of fuel. Since pies could exist easily cooked over an open burn down, this made pies easier for near cooks to make. At the aforementioned fourth dimension, by partnering with a baker, a cook could focus on preparing the filling. The earliest pie-like recipes refer to coffyns (the word actually used for a basket or box), with direct sealed sides and a top; open-pinnacle pies were chosen traps. The resulting hardened pastry was not necessarily eaten, its function being to contain the filling for cooking, and to store it, though whether servants may have eaten it one time their masters had eaten the filling is incommunicable to prove.^[9] The thick chaff was so sturdy it had to be cracked open to get to the filling.^[two] This may also exist the reason why early on recipes focus on the filling over the surrounding instance, with this development leading to the utilize of reusable earthenware pie cases which reduced the utilize of expensive flour.^[10] Medieval pie crusts were oftentimes baked offset, to create a "pot" of baked dough with a removable acme crust, hence the name pot pie.^[six]

The offset unequivocal reference to pie in a written source is in the 14th century (Oxford English Dictionary sb pie).^[1] The eating of mince pies during festive periods is a tradition that dates dorsum to the 13th century, equally the returning Crusaders brought pie recipes containing "meats, fruits and spices".^[six] Some pies independent cooked rabbits, frogs,^[six] crows, and pigeons.^[2] In 1390, the English language cookbook A Forme of Cury had a recipe for "tartes of flesh", which included a ground-up mixture of "pork, hard-boiled eggs, and cheese" composite with "spices, saffron, and carbohydrate".^[11] The 14th century French chef Taillevent instructed bakers to "crenelate" pie shells and "reinforce them so that they can support the meat"; one of his pies was loftier enough that it resembled a model of a castle, an illusion enhanced by miniature banners for the nobles at the event.^[iii]

Pies in the 1400s included birds, every bit song birds at the time were a delicacy and protected by Regal Police force. At the coronation of 8-year-onetime English King Henry VI (1422–1461) in 1429, "Partrich" and "Pecok enhakill" were served, declared by some modern writers to consist of cooked peacock mounted in its skin on a peacock-filled pie. The expressions "eat crow" and "iv and xx blackbirds" are sayings from the era when crow and blackbirds were eaten in pies.^[2] Cooked birds were ofttimes placed by European regal cooks on top of a big pie to identify its contents, leading to its later on adaptation in pre-Victorian times as a porcelain decoration to release of steam and identify a proficient pie.^[1] The apple tree pie was get-go referenced in writing in 1589, when the poet R. Greenish wrote "Thy breath is like the seeme of apple pies".^[viii]

Medieval England had an early form of sugariness pies, but they were called tarts and fruit pies were unsweetened, considering carbohydrate was a rare and costly "symbol of wealth".^[2] In the Heart Ages, a pie could have a number of items as its filling, but a pastry would take only a single filling.^[12]

Since 15th century

Until the showtime of the 15th century, pies were expected to contain meat or fish.^[iii] In the 15th century, custard and fruit pie recipes began appearing, often with dried fruit like dates and raisins (fresh fruit did non get widely used until sugar dropped in price during the 16th century).^[3] The first fruit pie is recorded in the late 16th century, when Queen Elizabeth I was served cherry pie.^[vi] Queen Elizabeth I was often given gifts of quince or pear pies for New Years.^[3] The Elizabethan food author Gervase Markham chosen for baking "Red Deer Venison, Wild-Boar, Gammons of Bacon, Swans, Elkes, Porpus and such like standing dishes, which must be kept long" in a "...moyst, thick, tough, grade and long-lasting crust, and therefore of all other your Rye paste is best for that purpose."^[3] During the Shakespearean era, fruit pies were served hot, but others were served at room temperature, every bit they would be brought to the "...table more than in one case".^[3] The largest pies of the era were "continuing pies", which were broiled with steam holes, which were then sealed with melted butter (which would harden to seal the pie), then eaten over several months.^[three]

During the Puritan era of Oliver Cromwell, some sources claim mince pie eating was banned equally a frivolous activity for 16 years, and then mince pie making and eating became an underground action; the ban was lifted in 1660, with the Restoration of the monarchy.^{[half dozen]} In the 17th century, Ben Jonson described a skilled pie melt past comparison the cook to a fortification builder who "...Makes citadels of curious fowl and fish" and makes "dry-ditches", "bulwark pies" and "ramparts of immortal crusts".^[iii] In Gervase Markham's 1615 book The English Huswife, there is a pie recipe that calls for "an entire leg of mutton and three pounds of suet..., along with salt, cloves, mace, currants, raisins, prunes, dates, and orangish peel", which fabricated a huge pie that could serve a big grouping.^[11]

United States

The Pilgrim fathers and early settlers brought their pie recipes with them to America, adapting to the ingredients and techniques available to them in the New Earth. Settlers' recipes were for English-way meat pies.^[8] The newcomers used the fruits and berries that they were familiar with from Europe, merely also began incorporating North American vegetables and game that they were not familiar with, with guidance from Indigenous people.^[thirteen] Settlers favoured pies over bread considering pies required less flour and did not require a brick staff of life oven, and because any mixture of ingredients could exist added to pies to "stretch" their "meager provisions".^[14] The apple pie made with American apples became popular, considering apples were like shooting fish in a barrel to dry and shop in barrels over the winter.^[14] Early American pies had thick, heavy crusts made with rough flour and suet.^[14] As pioneers spread w, pies continued to be an important supply of nutrient; while apple tree pies fabricated from dried apples were popular, cooks often had to use fillers or substitutes to stretch out their barrels of apples, such every bit crushed crackers, vinegar-soaked potatoes, sour dark-green tomatoes and soft-shelled river turtle meat.^[14]

The outset Thanksgiving banquet included fowl and venison, which may take been included in pies.^[8] Colonists appreciated the nutrient preservation aspect of crusty-topped pies, which were often seasoned with "stale fruit, cinnamon, pepper and nutmeg".^[eight] Their first pies included pies that were based on berries and fruits pointed out to them by the Native N Americans.^[one] Pies allowed colonial cooks to use round shallow pans to literally "cut corners" and to create a regional variation of shallow pie.^[15] Past the belatedly 1700s, cookbooks prove a wide range of newly developed sweet pies.^[8]

Pies became more refined with subsequent waves of immigrants; the Pennsylvania Dutch contributed a more than aromatic, spiced, and less-sugariness way of pie-making; the French brought the approach of making pie with butter and a range of tart, galette and pâté (forcemeat of meat and fish in dough) recipes.^[14] Swedish immigrants in the plains states brought recipes for fish pie and berry pie; Finnish immigrants brought their recipes for pasties and meat pies.^[14] In the northern states, pumpkin pie was pop, equally pumpkins were plentiful.^[14] Once the British had established Caribbean colonies, sugar became less expensive and more widely available, which meant that sweet pies could be readily fabricated.^[2] Molasses was popular in American pies due to the rum and slave trade with the Caribbean Islands, although maple syrup was an important sweetener in Northern states, subsequently Ethnic people taught settlers how to tap maple trees and boil down the sap.^[14] In the Midwest, cheese and foam pies were popular, due to the availability of big dairy farms.^[14] In the US south, African-Americans enjoyed sweet tater pies, due to the widespread availability of this blazon of potato.^[14]

By the 1870s, the new scientific discipline of nutrition led to criticism of pies, notably by Sarah Tyson Rorer, a cooking teacher and food editor who warned the public about how much energy pies take to digest.^[14] Rorer stated that all pie crusts "...are to exist condemned" and her cookbook only included an apple tart, jelly and meringue-covered crackers, pâté, and a "aseptic pie" which had "apple slices or a pumpkin custard broiled in biscuit dough".^[3] In 1866, Harper's Magazine included an article by C.W. Gesner that stated that although we "...cry for pie when we are infants", "Pie kills us finally", as the "heavy crust" cannot be digested.^[three]

Some other factor that decreased the popularity of pies was industrialization and increasing movement of women into the labour market, which changed pie making from a weekly ritual to an "occasional undertaking" on special occasions.^[14] In the 1950s, afterwards WWII, the popularity of pies rebounded in the United states, especially with commercial nutrient inventions such as instant pudding mixes, Cool Whip topping, and Jello gelatin (which could exist used as fillings) ready-made crusts, which were sold frozen, and alternative crusts made with crushed murphy chips.^[14] There was a pie renaissance in the 1980s, when onetime-fashioned pie recipes were rediscovered and a wide range of cross-cultural pies were explored.^[14]

Regional variations

Meat pies with fillings such every bit steak, cheese, steak and kidney, minced beef, or chicken and mushroom are popular in the United Kingdom,^[xvi] Australia, S Africa and New Zealand every bit take-away snacks. They are also served with chips as an alternative to fish and fries at British fleck shops.

Pot pies with a flaky crust and lesser are also a popular American dish, typically with a filling of meat (peculiarly beef, chicken, or turkey), gravy, and mixed vegetables (potatoes, carrots, and peas). Frozen pot pies are often sold in individual serving size.

Fruit pies may be served with a scoop of ice foam, a style known in N America as pie à la mode. Many sweet pies are served this way. Apple tree pie is a traditional selection, though whatsoever pie with sweet fillings may be served à la mode. This combination, and possibly the name as well, is idea to have been popularized in the mid-1890s in the U.s..^[17] Apple tree pie can be made with a variety of apples: Golden Delicious, Pinkish Lady, Granny Smith, and Rome Dazzler.^[18]

In popular culture

In the United States of America, there is a popular maxim that "at that place are few things as American as apple pie".^[eight] In the United States, pie and especially apple pie, became "jump upwardly in American mythology" to the point that in 1902, The New York Times asserted that "Pie is the food of the heroic" and stated that "No pie-eating people can ever be permanently vanquished".^[ii]

The slang expression to eat apprehensive pie comes from the umble pie, which was fabricated with "chopped or minced innards of an animal", a "cheap offal filling...eaten by the poor". The slang expression it'south a piece of pie, meaning that something is like shooting fish in a barrel, dates from 1889.^[12] The slang expression pie-eyed, meaning drunk, dates from 1904.^[12] The expression pie in the sky, to refer to an unlikely proposal or idea, dates from a 1911 Wobbly song by Joe Loma.^[12]

Pie throwing

Cream filled or topped pies are favorite props for slapstick humour. Throwing a pie in a person'due south confront has been a staple of moving picture comedy since Ben Turpin received one in Mr. Flip in 1909.^[19] More than recently, pieing has too become a political act; some activists throw foam pies at politicians and other public figures equally a grade of protest.

Types

Savory

Aloo pie
Bacon and egg pie
Butter pie
Calzone
Cheese and onion pie
Chicago manner pizza
Chicken and mushroom pie
Corned beef pie
Cottage pie
Curry pie
Game pie
Fish pie
Frito pie
Homity pie
Jamaican patty
Kalakukko
Meat pie
Meat and tater pie
Pasty
Pork pie
Pot pie
Quiche
Rabbit pie
Scotch pie
Shepherd's pie
Stargazy pie
Steak pie
Steak and kidney pie
Steak and kidney pudding
Tourtière

Savory pies
A chicken and lamb pie
A traditional Cornish viscid filled with steak and vegetables
A chicken pie with a traditional pie bird

Sweet

Some of these pies are pies in proper name only, such every bit the Boston foam pie, which is a cake. Many fruit and berry pies are very similar, varying only the fruit used in filling. Fillings for sugariness or fruity are often mixed, such as strawberry rhubarb pie.

Apple tree pie
Banoffee pie
Blackberry pie
Black bottom pie
Blueberry pie
Buko pie
Bundevara
Cashew pie
Cherry pie
Chess pie
Chestnut pie
Chiffon pie
Cream pie
Custard pie
Egg pie
Fried pie
Key lime pie
Lemon pie
Lemon meringue pie
Mince pie
Peanut pie
Pecan pie
Pumpkin pie
Rhubarb pie
Saskatoonberry pie
Shoofly pie—a cake-like molasses pie, sometimes crustless
Strawberry pie
Saccharide pie
Sweet tater pie
Turtle pie
Walnut pie

Sweet pies
Raisin pie with a lattice-manner chaff
Jeûne Genevois plum pie

See as well

American Pie Council
Cobbler (food)
Crostata
Crumble
Dabby-Doughs
Empanada
Flan
Galette
List of baked appurtenances
List of desserts
List of pies, tarts and flans
Pirog
Pirozhki
Shortcrust pastry
Strudel
Tart
Pie in American cuisine

References

^ ^a ^b ^c ^d ^{due east} ^f ^m "History of Pie". whatscookingamerica.internet. Retrieved 2010-07-05 .
^ ^a ^b ^c ^d ^e ^f ^g Gross, Rachel (13 March 2015). "How Pie Got Its Sweetness: The first pies were weird crow-meat casseroles. How did they evolve into the dessert we know and love today?". slate.com. Slate. Retrieved two September 2019.
^ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l Perry, Charles (18 November 1993). "American Pie : The Slice of History". Los Angeles Times . Retrieved 16 October 2019.
^ Somervill, Empires of Ancient Mesopotamia, p.69
^ "Food Pies". FoodTimeline.org. Retrieved 2010-07-05 .
^ ^a ^b ^c ^d ^e ^f ^g ^h Pix, Katie (7 March 2016). "A brief history of the bully British pie". jamieoliver.com. Jamie Oliver. Retrieved 2 September 2019.
^ Joseph Dommers Vehling, ed. (1977). Apicius: Cookery and Dining in Imperial Rome. Dover:New York.
^ ^a ^b ^c ^d ^e ^f ^m ^h Mayer, Laura (26 Nov 2008). "A History of Pie". time.com. Fourth dimension. Retrieved ii September 2019.
^ Clarkson 2009, pp. xviii–xix.
^ Odile Redon; et al. (1998). The Medieval Kitchen: Recipes from France and Italy. Academy of Chicago Press:Chicago. ISBN0-226-70684-2.
^ ^a ^b Greenwood, Veronique (8 December 2017). "The Foreign and Twisted History of Mince Pies". www.bbc.com. BBC. Retrieved 22 September 2019.
^ ^a ^b ^c ^d "Pie (north.1)". etymonline.com. Online Etymological Dictionary. Retrieved ii September 2019.
^ "Pie". The Oxford Companion to American Food and Drink.Andrew F. Smith, Oxford University Press, The states, 2007.
^ ^a ^b ^c ^d ^{due east} ^f ^g ^h ⁱ ^j ^k ^fifty ^m ⁿ "Pie". The Oxford Companion to American Nutrient and Drinkable. Andrew F. Smith, Oxford Academy Press, USA, 2007.
^ Andrew Smith (ed.). Oxford Encyclopedia of Food and Drink in America. Oxford Academy Press:New York.
^ "Pie". Encyclopædia Britannica. Chicago. Retrieved 2008-09-12 .
^ ""Think the à la mode!" (pie à la mode)". Retrieved 2007-10-29 .
^ "Best Apples For Apple Pie | Stemilt". Stemilt. 2015-09-28. Retrieved 2016-11-15 .
^ "A Very Brief History of Slapstick". Splat TV. 2003. Retrieved 2009-01-29 .

Works cited

Clarkson, Jane (2009). Pie: A Global History. Reaktion. ISBN978-1-86189-425-0.

External links

Wikimedia Commons has media related to Pie.

Wait up pie in Wiktionary, the gratis dictionary.

Wikiquote has quotations related to Pies .

Chisholm, Hugh, ed. (1911). "Pie". Encyclopædia Britannica (11th ed.). Cambridge University Press.
A Tale of Two Tarts by Monica Gaudio (contains info that can be added into article with references)
Food Timeline, History Notes: Pie & Pastry
A Broad Diversity of Pie Recipes at recipeforpie.com

smithcought.blogspot.com

Source: https://en.wikipedia.org/wiki/Pie