Classic American pies whose recipes haven't changed
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Classic American pies whose recipes haven't changed
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A sweet slice of America
You needn't travel far to find a great piece of pie in the USA, and many are made with time-honored recipes that have barely changed in decades. From a classic key lime pie in Florida to a chocolate meringue creation in Mississippi, these delicious desserts have staying power.
BUZZ NOTE: What is your favourite pie?
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I can't decide between two pies, even though I very rarely got to eat one of them. Because I spent many vacations in Florida I got to eat at Joe's Stone Crab a few times, and the Key Lime Pie served there, a little more tart than Lemon Meringue Pie, was incredible. However, the other favourite is not even listed among the ones in this article, and that is Strawberry Rhubarb Pie.
To alleviate the strong tartness of the pie, it is best served with a scoop of vanilla ice cream, as shown in this image. I have not had the joy of enJOYing either of these favourites for almost 15 years, because pies are not at all common here in China, although I may have had apple pie at an American fast food restaurant here.
Here is a simple recipe for Strawberry Rhubarb Pie...
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
Now, what is your favourite pie?
Ooops. I forgot to post the list of ingredients:
Ingredients
BUZZ NOTE: It is noted that younger thin stalks of rhubarb should be used because the older thicker ones get a little woody.
Rhubarb is something I don't see in grocery stores much anymore. I tried growing some a few years ago, and it did well for 2 years, then some sort of bug destroyed it the third year. I only got to harvest some once - not enough for a pie, but enough for rhubarb-blackberry crumble, which was pretty good.
Cherry or Blueberry for me, please.
My favorite is strawberry, but I wouldn't say no to strawberry rhubarb. Warm apple pie with vanilla ice cream and caramel sauce is pretty good, too.
I wonder if it's a Canadian or British thing to put a slice of cheddar cheese on top of a slice of apple pie instead of ice cream.
I've heard of it here, too. But ice cream seems to be more common.
My all-time favorite is miini-baashkiminasijigani-biitoosigani-badakiingwesijigani-biitooyiingwesijigani-bakwezhigan.
Translation, Blueberry Pie.
Seems like you could work up an appetite for it just by calling it its Ojibwe name.
Conversations in Ojibwe must be very time-consuming.
Actually, our language is a pictorial language the breakdown of miin-baashkiminisigan-biitooijigan-badagwiingweshigan-bakwezhigan is as follows.
The word translates as "blueberry cooked to jellied preserve that lies in layers in which the face is covered in bread".
"blueberry pie"
My favorite pie is pear pie. I learned how to make it when my dad was stationed down south. Yum!
Lemon meringue, especially when it is tart.
I got hooked on peach pie in NC a decade ago and have been making them ever since ... however, I have yet to master pie dough notwithstanding many lessons from my sister-in-law who now hangs up with a loud snorting snert when I call for help. Meh ... next up litchi pie and no slice for her.