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Pie in American cuisine
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Pie in American cuisine
Pie in American cuisine evolved over centuries from savory game pies and fruit pies brought over by settlers. By the 1920s and 1930s there was growing consensus that cookbooks needed to be updated for the modern electric kitchen. New appliances, recipes and convenience food ingredients changed the way Americans made iconic dessert pies like key lime pie, coconut cream pie and banana cream pie.
During the colonial era, handmade raised pies were still being made in the colonies with traditional techniques from British recipes. The first cookbook of the founding era to include recipes for pies was Amelia Simmons's American Cookery. The 1805 Virginia edition of Hannah Glasse's The Art of Cookery is the first published evidence of British recipes being adapted for a U.S. audience.
As settlers expanded into the Midwest Americans began making pies with wild American persimmon, chokecherry and other native fruits unknown in European cuisine. The first Thanksgiving feast included fowl and venison, which may have been included in pies. With the advent of tin production specialty pie plates became more widespread in the 18th century.
Women were responsible for figuring out how to make tasty pies at home, within their family budget. Transparent pies were practical and uplifting desserts made with just three ingredients: sugar, eggs and butter. Then, amidst a nutrition science revolution in the 19th century, the health consequences of high-fat pastry with sugary filling began to receive negative press attention. Although Harpers's Magazine in 1866 published a cautionary article warning "[p]ie in countless varieties...pie kills us", America's devotion to pie proved unassailable. By the end of the 19th century America's love affair with pie was well-established. In 1895 The New York Times said pie was the one food item common to all from "the first-class hotel to the penny stand at the corner".
By the 1920s and 1930s there was growing consensus that cookbooks and pie recipes needed to be updated for the modern electric kitchen. New appliances, recipes and convenience food ingredients changed the way Americans made iconic dessert pies like key lime pie, coconut cream pie and banana cream pie. During World War II women bore the burden of stretching wartime rations to create "economical", "nourishing" and "thrifty" meals that would keep American families and children in good spirits. Desperation pies had their origin in 19th century thrift, and were forgotten in the age of convenience foods until nostalgia for retro aesthetics and alternate lifestyles sparked a vintage pie revival.
Banana cream pie is a modified custard pie that dates to at least the 19th century. It was ranked the favorite dessert of the United States Armed Services in the 1950s. The no-bake pie filling is made with vanilla pudding or pastry cream, layered with sliced bananas and whipped cream.
Butterscotch pie is made by cooking brown sugar with egg yolks, cornstarch, milk or cream and butter to make a butterscotch custard pie filling which is topped with meringue and browned in the oven. Its invention is said to date back to 1904, credited to a creamery in Connersville, Indiana, where the recipe was published in the 1904 edition of a Methodist church cookbook.
A 19th-century recipe for buttermilk pie is made by beating sugar with eggs, then adding butter and buttermilk. The custard is poured into a pastry-lined tin over a layer of thin apple slices. To make a buttermilk lemon pie, eggs, flour and sugar are beaten together, then buttermilk and lemon are added. The filling can be made with egg yolks, and the whites used for a meringue topping. Some versions add raisins, nutmeg, dates or vanilla flavoring. Buttermilk pie can be flavored with lemon or orange zest, the latter garnished with chopped walnuts, currants and cinnamon.
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Pie in American cuisine
Pie in American cuisine evolved over centuries from savory game pies and fruit pies brought over by settlers. By the 1920s and 1930s there was growing consensus that cookbooks needed to be updated for the modern electric kitchen. New appliances, recipes and convenience food ingredients changed the way Americans made iconic dessert pies like key lime pie, coconut cream pie and banana cream pie.
During the colonial era, handmade raised pies were still being made in the colonies with traditional techniques from British recipes. The first cookbook of the founding era to include recipes for pies was Amelia Simmons's American Cookery. The 1805 Virginia edition of Hannah Glasse's The Art of Cookery is the first published evidence of British recipes being adapted for a U.S. audience.
As settlers expanded into the Midwest Americans began making pies with wild American persimmon, chokecherry and other native fruits unknown in European cuisine. The first Thanksgiving feast included fowl and venison, which may have been included in pies. With the advent of tin production specialty pie plates became more widespread in the 18th century.
Women were responsible for figuring out how to make tasty pies at home, within their family budget. Transparent pies were practical and uplifting desserts made with just three ingredients: sugar, eggs and butter. Then, amidst a nutrition science revolution in the 19th century, the health consequences of high-fat pastry with sugary filling began to receive negative press attention. Although Harpers's Magazine in 1866 published a cautionary article warning "[p]ie in countless varieties...pie kills us", America's devotion to pie proved unassailable. By the end of the 19th century America's love affair with pie was well-established. In 1895 The New York Times said pie was the one food item common to all from "the first-class hotel to the penny stand at the corner".
By the 1920s and 1930s there was growing consensus that cookbooks and pie recipes needed to be updated for the modern electric kitchen. New appliances, recipes and convenience food ingredients changed the way Americans made iconic dessert pies like key lime pie, coconut cream pie and banana cream pie. During World War II women bore the burden of stretching wartime rations to create "economical", "nourishing" and "thrifty" meals that would keep American families and children in good spirits. Desperation pies had their origin in 19th century thrift, and were forgotten in the age of convenience foods until nostalgia for retro aesthetics and alternate lifestyles sparked a vintage pie revival.
Banana cream pie is a modified custard pie that dates to at least the 19th century. It was ranked the favorite dessert of the United States Armed Services in the 1950s. The no-bake pie filling is made with vanilla pudding or pastry cream, layered with sliced bananas and whipped cream.
Butterscotch pie is made by cooking brown sugar with egg yolks, cornstarch, milk or cream and butter to make a butterscotch custard pie filling which is topped with meringue and browned in the oven. Its invention is said to date back to 1904, credited to a creamery in Connersville, Indiana, where the recipe was published in the 1904 edition of a Methodist church cookbook.
A 19th-century recipe for buttermilk pie is made by beating sugar with eggs, then adding butter and buttermilk. The custard is poured into a pastry-lined tin over a layer of thin apple slices. To make a buttermilk lemon pie, eggs, flour and sugar are beaten together, then buttermilk and lemon are added. The filling can be made with egg yolks, and the whites used for a meringue topping. Some versions add raisins, nutmeg, dates or vanilla flavoring. Buttermilk pie can be flavored with lemon or orange zest, the latter garnished with chopped walnuts, currants and cinnamon.
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