Pies have been on the menu for centuries. The ingredients depended on the resources available to the household and might include meat, fish, vegetables, fruit, nuts, herbs, spices or sweeteners combined to make an unending assortment of pies, both savory and sweet.
Pie often appeared on the menu for breakfast, dinner and supper out on the farm, where people worked hard all day and didn't have to worry about calories. Mother would bake six or eight pies at a time in the old woodstove and everyone would gather around the table to enjoy and satisfying results of her efforts.
The British and early Americans favored sweets and concocted many of the dessert pies which have been enjoyed for generations. Mincemeat was a traditional favorite, and recipes for Maple Walnut Pie, Plum Pie and persimmon Pie were passed along from one generation to the next.
The 79 delicious recipes in this book include pies from the Amish, Shaker, Pennsylvania Dutch and other communities. Try Chocolate Bourbon Pie from Kentucky, Carolina Bread Pie, or Hoosier Gooseberry Pie for a different taste.
Booklet, c1991, 32 p. : ill. ; 14 cm.
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