Tough pie crusts continued to be used to preserve food in the New England climate. The term "crust" came into use during the American Revolution. Early versions of pie were baked in long, narrow pans, then called a "coffyn" instead of crust these early pastry shells were intended simply to hold the filling, not to be eaten. The creation of flaky pie crust made with lard is credited to American innovation. Pumpkin pies, cranberry pies, huckleberry pies, cherry pies, green-currant pies, peach, pear, and plum pies, custard pies, apple pies, Marlborough-pudding pies-pies with top crusts, and pies without-pies adorned with all sorts of fanciful flutings and architectural strips laid across and around, and otherwise varied, attested the boundless fertility of the feminine mind, when once let loose in a given direction. Not merely the old traditional mince pie, but a thousand strictly American seedlings from that main stock, evinced the power of American housewives to adapt old institutions to new uses. The pie is an English institution, which, planted on American soil, forthwith ran rampant and burst forth into an untold variety of genera and species. Harriet Beecher Stowe wrote in her 1869 novel Oldtown Folks, based on recollections of her childhood, that the variety of pies created by American housewives "attested the boundless fertility of the feminine mind".Īlthough borrowed from English cuisine, pies have over generations been adapted by American cooks to the ingredients and culture of the United States.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |