![]() Butternut squash is now just as good a pie filling as a bit of Stilton or steak and ale. Cases made from puff pastry, filo and shortcrust are now popular and are just as important a part of the dish as what’s inside, no longer being treated as flour-based crockery. Pies continue to evolve as new cultures and trends affect the fillings we put inside them. When soldiers were asked why they were off to battle, they would often reply: “For mom and apple pie.” Days of future pastry The heavy USA association with the dessert dates back to the Second World War. It contained plenty of other ingredients, such as figs, raisins and pears - but no sugar. Sometimes this would even include live actors reciting poetry (safely hidden inside after the baking process), or even a band of musicians (that must have been one rather large pie).Īlthough America is traditionally associated with apple pie more than any other country, it dates back to England in the 14th Century with a recipe printed by none other than the author Geoffrey Chaucer. ![]() Anything would be baked into them which would impress as the pastry lid was removed to reveal its filling. This supposedly made it easier to pick the pie up and get scoffing.īy medieval times, cooks would try to outdo each other as pies became the centrepiece of exclusive banquets. The pastry base had the ominous title ‘coffyn’ (or 'coffin' as we'd know it today) and if fowl was your filling of choice, it often came with its legs dangling over the sides. ![]() ![]() There was a lot more crust than filling in these pies (or ‘pyes’ as it tended to be spelled). They were to help food last longer on sea voyages, and also save space - having a hold stacked with pies was a far more sensible use of precious square metres than bringing a cook and dozen of livestock along for the journey. In Britain, the first pies had mainly meat fillings and, just as in Rome, the pastry cases were not necessarily for eating. ![]()
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