These pies were sometimes made in "reeds" which were used for the sole purpose of holding the filling and not for eating with the filling. The Romans must have spread the word about pies around Europe as the Oxford English Dictionary notes that the word pie was a popular word in the 14th century. The first pie recipe was published by the Romans and was for a rye-crusted goat cheese and honey pie.
The early pies were predominately meat pies. Pyes pies originally appeared in England as early as the twelfth century. The crust of the pie was referred to as "coffyn". 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. 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.
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. 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. The origin for the word pie is uncertain and that no further related word is known outside English.
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. 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 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. 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. A Peopre New Booke of Cokery, published in London in -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. 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. King Ramses ruled from to B. Ramses III of to B. 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. 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 B. 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. 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. During Charles V , King of France, reign, gave lavish banquets of food dishes and acts of minstrels, magicians, jugglers, and dancers.
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 sotelty was to surprise the guests with delight and to be amazed of the imaginative sotelty maker. 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. If it is summer, one must take meat broth instead of water and in the place of the fat the skimmings from the broth.
When the dough is kneaded, then make of it a round ball and draw it out well on the sides with the fingers or with a rolling pin, so that in the middle a raised area remains, then let it chill in the cold. Afterwards shape the dough as I have pointed out to you. Also reserve dough for the cover and roll it out into a cover and take water and spread it over the top of the cover and the top of the formed pastry shell and join it together well with the fingers.
Leave a small hole. And see that it is pressed together well, so that it does not come open. Blow in the small hole which you have left, then the cover will lift itself up. Then quickly press the hole closed. Afterwards put it in the oven. Sprinkle flour in the dish beforehand. Take care that the oven is properly heated, then it will be a pretty pastry. The dough for all shaped pastries is made in this manner. Animated pies or pyes were the most popular banquet entertainment.
Rabbits, frogs, turtles, other small animals, and even small people dwarfs were also set into pies, either alone or with birds, to be released when the crust was cut.
The dwarf would emerge and walk down the length of the table, reciting poetry, sketching the guests, or doing tricks. 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.
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. This dish consisted of a cooked peacock mounted in its skin, placed on top of a large pie. Other birds like partridges, swans, bitterns and herons were frequently placed on top of pies for ornament and as a means of identifying the contents. At the dinner, an enormous crust-covered pie was brought before the royal couple.
Before the Queen could cut into the pie, the crust began to rise and from the pie emerged a tiny man, perfectly proportioned boy, but only 18 inches tall named Jeffrey Hudson. Hudson, seven years old and the smallest human being that anyone had ever seen, was dressed in a suit of miniature armor climbed out of a gilded pastry pie stood shyly on the table in front of the Queen and bowed low. Hudson was later dubbed Lord Minimus.
His life after being a court favorite were just as interesting. He was kidnapped by pirates twice. In , his portrait, along with Queen Henrietta Maria, was painted by Sir Anthony Van Dyck , the famous 17th century painter. He spent the next quarter-century as a slave in North Africa. 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.
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. English women were baking pies long before the settlers came to America. The pie was an English specialty that was unrivaled in other European cuisines. Both are topped with potatoes. The colonist and their pies adapted simultaneously to the ingredients and techniques available to them in the New World.
At first, they baked pie with berries and fruits pointed out to them by the Native Americans. Colonial women used round pans literally to cut corners and stretch the ingredients for the same reason they baked shallow pies. With food at the heart of gatherings and celebrations, pie quickly moved to the forefront of contests at county fairs, picnics, and other social events.
As settlers moved westward, American regional pies developed. Pies are continually being adapted to changing conditions and ingredients.
House-pie, in country places is make of apples neither peeled nor freed from the cores, and its crust is not broken if a agon-wheel goes over it! Martha Washington was an excellent cook and the book features some of the dishes that were prepared by the original First Lady in her colonial kitchen at Mount Vernon.
Following is the modern-day version of the recipe:. Plunge into cold water.
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