According to the American Pie Council, National Pie Day is January 23th. Although pies have been around in
various forms since the ancient Egyptians, Romans, and Greeks, the early meat
pies (pyes) appeared in England as early as the twelfth century. The crust of
the pie was referred to as “coffyn”. It’s amusing to note that these pies were
made using fowl, and the legs were left to hang over the side the dish to be
used as handles.
It’s speculated that in the 1500s, fruit pies or pasties were made, and
the first cherry pie was presented to Queen Elizabeth I.
The first English settlers brought pie to America, but the pies were
actually cooked in long narrow pans which they called “coffins” like the crust
in England. As in the Roman times, the early America pie crusts were not always
eaten, but simply designed to hold the filling while the pie baked. During the American Revolution, the term crust originated instead of “coffin”.
Over the years, pie has become part of the American culture and is
considered one of the most favorite and traditional desserts in America—from the
delicious cherry to the pumpkin pie at Thanksgiving, to the apple pie which
boasts the saying, “as American as apple pie.”
What’s your favorite type of pie? Mine is toss-up between coconut crème
and pumpkin.
But here is a really delicious pecan pie that I won’t pass up!
Pecan Pie
4 eggs
2/3 cup sugar
l cup light corn syrup
½ teaspoonsalt
3 tablesppons melted butter (or
margarine)
2 ½ tablespoons dark rum
1 cup (about 7 ounces) shelled
pecans
1. Prepare
unbaked 9-inch pastry shell, following the recipe.
2. Beat
eggs lightly in a large bowl. Stir in sugar, corn syrup, salt, and butter, missing
just to blend. (Do NOT over beat.) Stir in rum and pecans. Pour into a prepared
pastry shell.
3. Bake
in moderate over (375 degrees) for 40 minutes or until filling is golden brown
and firm to the light touch. Serve at room
temperature with a bowl of whipped cream, Kool Whip, or vanilla ice cream.
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