Supplemental Information

  1. Introduction
  2. Apples For An Apple Pie
  3. Evolution of the Pie Throughout the Years
  4. Helpful Tools For Baking Pies
  5. Types of Pies
  6. Varieties Of Pie Crusts

Recipes

Pie Recipes

Recipes and Tips for making Pie.

Types of pies

Meat pies with fillings such as steak, cheese, steak and kidney, minced beef, or chicken and mushroom are popular in the United Kingdom, Australia and New Zealand as take-away snacks. They are also served with chips as an alternative to fish and chips at British chip shops.

Pot pies with a flaky crust and bottom are also a popular American dish, typically with a filling of meat (particularly 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 cream, a style known in North America as pie à la mode. Many sweet pies are served this way. Cream, as well as sour cream, is also sometimes considered to be an à la mode serving method as well. Apple pie is a traditional choice, though any pie with sweet fillings may be served à la mode. This combination, and possibly the name as well, are thought to have been popularized in the mid-1890s in the United States.

                Some variaties of pie in alphabetical order.

Apple pie

Apricot cobler

Bannana pie

Blueberry pie

Boston Creme pie

Boysen berry pie

Cheesecake

Cherry pie

Chicken Pot Pie

Chocolate pie

Coconut pie

Cream pie

English pear

French apple pie

Key lime pie

Lemon pie

Meringue pie

Mince Meat Pie

Oreo pie

Peach cobler

Pecan pie

Pudding pie

Pumkin pie

Rubarb pie

Strawberry pie

Sweet potato pie

Vanilla pie

Walnut pie

Watermelon pie

 

Cobblers, phyllo dough, puff pastry, tarts, and crisps fall in amongst the category of pies, since they are all offshoots of a basic pie recipe as well.

Sugar cream pie, or Hoosier sugar cream pie, Indiana cream pie, sugar pie, or finger pie, is simply a pie shell spread with layers of creamed butter and maple or brown sugar with a sprinkling of flour, then filled with vanilla-flavored cream and baked.

1850s - The recipe appears to have originated in Indiana with the Shaker and/or Amish communities in the 1800s as a great pie recipe to use when the apple bins were empty. You will find somewhat similar pies in the Pennsylvania Dutch County and a few other places in the United States with significant Amish populations. The Shakers believed in eating hearty and healthy food. They definitely must have had a sweet tooth, though, judging by the sugar cream pie.

This pie was also know as finger pie because the filling was sometimes stirred with a finger during the baking process to prevent breaking the bottom crust. People used to skim the thick yellow cream from the top of chilled fresh milk to make this delectable dessert.

Pizza is a single crust baked pie of Italian origin consisting of a shallow bread-like crust covered with seasoned tomato sauce, cheese, and often other toppings such as sausage or olive. The word pizza is believed to be from an Old Italian word meaning "a point," which in turn became the Italian word "pizzicare," which means "to pinch" or "pluck."

The pizza could have been invented by the Phoenicians, the Greeks, Romans, or anyone who learned the secret of mixing flour with water and heating it on a hot stone.

In one of its many forms, pizza has been a basic part of the Italian diet since the Stone Age. This earliest form of pizza was a crude bread that was baked beneath the stones of the fire. After cooking, it was seasoned with a variety of different toppings and used instead of plates and utensils to sop up broth or gravies. It is said that the idea of using bread as a plate came from the Greeks who ate flat round bread (plankuntos) baked with an assortment of toppings. It was eaten by the working man and his family because it was a thrifty and convenient food.

1889 - Umberto I (1844-1900), King of Italy, and his wife, Queen Margherita di Savoia (1851-1926), in Naples on holiday, called to their palace the most popular of the pizzaioli (pizza chef), Raffaele Esposito, to taste his specialties. He prepared three kinds of pizzas: one with pork fat, cheese, and basil; one with garlic, oil, and tomatoes; and another with mozzarella, basil, and tomatoes (in the colors of the Italian flag). The Queen liked the last kind of pizza so much that she sent to the pizzzaiolo a letter to thank him saying, "I assure you that the three kinds of pizza you have prepared were very delicious." Raffaele Esposito dedicated his specialty to the Queen and called it "Pizza Margherita." This pizza set the standard by which today's pizza evolved as well as firmly established Naples as the pizza capitol of the world.

In the late 19th century, pizza was sold in the streets in Naples at breakfast, lunch, and dinner. It was cut from a large tray that had been cooked in the baker's oven and had a simple topping of mushrooms and anchovies. As pizza became more popular, stalls were set up where the dough was shaped as customers ordered. Various toppings were invented. The stalls soon developed into the pizzeria, an open-air place for people to congregate, eat, drink, and talk.

Pizza migrated to America with the Italians in the latter half of the 19th century. Pizza was introduced to Chicago by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, crying his wares at two cents a chew. This was the traditional way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. The name of the pizzeria was embossed on the drum.
 

See Also