Tag Archives: Butter

Miss American Pie

4 Jul

image

I am sorry to say that I have no claim to the star spangled banner unless of course we count my dual addiction to The West Wing and 24. I am also only able to draw from the experience of a very short stateside holiday that I spent either awestruck by the scale of things, or vertiginous from their height! So with this being the 4th of July I thought it safer to take the wider view that the concept of independence is worth celebrating, and what better way than with a PIE?

I am embarrassed by my ignorance of the great American pie traditions which, while trying to find ‘the ultimate’ recipe, became very apparent. So to address the matter I have spent some mouthwatering hours getting deeper and more deliciously lost in the labyrinth of chirpy American ‘pie sites’ and my mother’s legacy of wilted, torn from a magazine recipes .I have now learned that The Hoosier sugar cream pie, from the Shaker/Amish communities in Indiana, was considered a ‘desperation pie’ for when the apple bin was empty. I have also found out that the wonderfully named Shoo fly pie has its origins with the original settlers of Pennsylvania. They had brought with them staples that would survive a long sea journey such as flour, brown sugar, lard, molasses, and spices, and resourcefully used them to make pies through their first winter until the next growing season. I have also , although not at all in the spirit of shaker simplicity, made a note to myself to soak pecans in bourbon the next time I make a pecan pie in the style of the Kentucky Derby!
Continue reading

Humble Pie.

25 Apr

image
It seems Winter blinked and Spring jumped out of her hiding place! The temperature is well into double figures and as I walked the Labrador (Lovelydor) along paths spotted with violets I had to remove a jumper on the home stretch. It is also the first day since september that I have not lit a fire. Even so I feel a pie coming on!

Chicken and Leek pie is the stuff of life in our house; the promise at the end of the M4 on a wet friday night , the last night of the holiday’s dish of choice and the medicine for all ills and heartbreak. I have to admit that I am not a fan of the anaemic, skinless chicken fillet and so prefer to roast a whole chicken whenever I can and, as I have been preparing a lots of Chicken in a quince and lemon sauce with Alsace wine for someone’s freezer I have canteen quantities of cold chicken leftovers. Perfect for a pie!
Continue reading