Apple pie. Pecan pie. Pumpkin pie.
Pumpkin pie. Apple pie. Pecan pie.
It’s pie week here in America, and honestly I’m getting kind of sick of the same old, same old for Thanksgiving. I have to bake something for the family gathering and I’m feeling uninspired, so I thought I’d do a little research on pie to amuse myself. (Please refrain from commenting on how I choose to amuse myself. I know.)
I hit the jackpot with Everythingpies.com, which is well-named because you can learn everything you ever wanted to know about pie. Key facts that I think you’ll want to discuss at your Thanksgiving table:
- The apple pie is not American. Apple pie originated in England. We’ve been lying to ourselves.
- Boston Cream Pie is another lie. It’s not a pie at all, but a cake. Someone must have been drunk when they named it.
- You can’t officially be pie unless you’ve been baked in an oven, so fried pies are yet another lie. We’ve been misled.
- Europeans require both a top and a bottom crust, whereas Americans think all you need is a bottom crust to be considered a qualified pie.
- If you want to make a pie with live animals, or for that matter people, in it, there’s a recipe for that. It’s from the 16th century and is appropriately entitled “To Make Pie That The Birds Be Alive In Them and Flie Out When It is Cut Up.” I think that could make your Thanksgiving very exciting.
- The Romans had a cheesecake-like pie they called Placenta. I’m sorry I had to tell you that.
I then decided to search for disgusting pie recipes, which aren’t difficult to find thanks to the internet. Bean pie, which is sweet but has mashed up beans in it, makes my stomach turn. I also found SPAM pie, which looks disturbingly appealing from the photo (go see for yourself). And avocado pie … mmmmmm. What a pretty shade of green.
Still, I think the fish head pie takes the … er … cake.
Upon further research, I found the holy grail. According to the American Pie Council, “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’. There was actually more crust than filling. Often these pies were made using fowl and the legs were left to hang over the side of the dish and used as handles.” And there it is folks. My inspiration for this year’s Thanksgiving baking. Legs as handles is more than enough to inspire me to stick with my old standbys. Apple it is …
Photo credits: Whatscookingamerica.net, Wikipedia