American pie what type of pie

Get the recipe. Combine sweet and savory flavors in this double-crusted dessert that'll become one of your go-to recipes for years to come. If you find that traditional pumpkin pies just don't have enough bite, then this peppery-sweet recipe is your solution. With three different kinds of ginger, plus a gingersnap crust, it's incredibly satisfying.

Surprise everyone at the Thanksgiving feast with this much-better-tasting version of pumpkin pie. Both the crust and pie can be made up to two days ahead of time, saving you from "day-of" stress in the kitchen.

Fresh ginger offers a hint of spice to every slice of this pie. But don't worry—the dessert is still plenty sweet. Who says you have to wait until after dinner for pie? These savory treats make the perfect fall feast. For a pie loved by all that can feed a crowd, try this large pecan slab pie for your Thanksgiving feast.

This late-summer pie is ideal when both fruits are perfectly ripe. The combination is absolute heaven. Salted caramel, peanut butter, and fudge?

Oh my! Combine three rich ingredients in this outstanding pie. Sometimes you want that tantalizing mixture of salty and sweet flavors. That's exactly why you should whip up this slab pie: It's the best of both worlds. Everyone will feel like a winner you serve up a platter of these pies. They'll be a sweet addition to your tailgate recipes. You'll feel like a kid again after the first forkful of this pie.

It's loaded with chocolate, peanuts, and marshmallows. This recipe certainly isn't traditional, but it's still absolutely delicious. No one will be able resist this fruit-filled dessert —especially when it's filled with vanilla ice cream. Serve up these starry sweets on the 4th of July or Memorial Day. Of course, they're just as good any other day of the year too! This sweet yet tart citrus pie is named after 19th-century Shakers. The settlers had the idea to fill a tender crust with thinly sliced lemons marinated in sugar.

Relish restaurant in Roswell, GA, fries these individual pies, which call for dried peaches and peach nectar instead of fresh fruit. According to folklore, the Delta's beloved chocolate pie was so named because its fudgy base resembles the muddy bottom of the Mississippi River.

Country Life. Design Ideas. Home Maintenance. Country Living Shop. Shopping Guides. Enjoy the rich flavor of cherry pie all year long with this recipe that uses frozen, tart cherries. The cherries in this pie recipe are packed with antioxidants, and their rich hue is perfect for brightening the winter table. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile.

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Measure content performance. Develop and improve products. List of Partners vendors. Featured Video. No-Bake Chocolate Cream Pie. Easy Lemon Meringue Pie. Key Lime Pie. Strawberry Rhubarb Pie. Continue to 5 of 11 below. Vinegar Pie.

Blueberry Custard Pie. Chocolate Walnut Pie. Pie is personal. But there are as many exceptions to American pie styles as there are to the English language, and like a good book, the beauty of pie lies not in its individual letters but in its composition and exposition.

The oral history of pie predates its written record, and cooks across the country swear by family secrets scrawled on stained index cards. Today, pie is eaten for breakfast, with lunch, and for dessert after dinner. Because it takes time and will, a slice of pie carries more importance than a cookie, but is less fussy than cake. So how did it earn its place at the American table? Here now, a guide to sweet American pie styles, from crust to shape to filling, with a dollop of history on top.

The written record tells us that food was baked in dough in Ancient Greece, and according to the American Pie Council , the first recipe for pie, "a rye-crusted goat cheese and honey pie," was published by the Romans. Today, most American pie is a round pastry with crust that envelopes a usually sweet filling, prepared in a pan with sloping sides and a small lip. Pies come in many shapes and sizes — there are hand pies and slab pies, fried pies and crumble-topped pies — but the most traditional American pie is a nine-inch round pie, a shape that originated in Medieval Europe.

Crude doughs were formed to package savory food; cooked within these round or oblong pockets — called "coffyns," according to the Oxford Companion to Sugar and Sweets — early pie crusts served as both the food's bowl and storage container. Early crusts were made only from hard-grain flours rye or whole wheat and water. Eventually, bakers added fat — probably lard or suet, and at some point butter — which softened the dough considerably. Bakers in Cornwall, England have made and sold meat-filled hand-pies known as pasties — the origins of which may be French — since at least the 13th century.

Pie certainly came to America with the pilgrims, and pies remained exclusively savory until settlers realized how well sweet English apple varieties thrived in the New World. The apple's success as an early crop in the colonies paved the way for apple pie's place in Americana today.

The first recipe for "American apple pie" appears in print in ; by , author Henry Finck wrote in his book Food and Flavor : "The apple pie is ours as much as our flag.

Pumpkin and sweet tubers, too. When there was no fruit, there were sweet syrups and eggs for chess pie, a common style in the South.

In early America, dairy was only available within the vicinity of a cow, but by the s chemists in France and the US had figured out how to condense and can milk, making it easy to transport and store. This opened up a whole new world for custard pie.

Regional ingredients — from lemons and peanut butter to Key Limes and pineapple — all eventually found their way into pie shells. The perfect pie is built from two things: 1 A well-made crust with a flaky texture and deep golden color; and 2 A fresh, well-set, flavorful filling. Pie's filling is how we will categorize these sweet American pie styles. But first,. There are pie crusts made from crushed cookies and nut crumbles, but there's only one real, true American pie dough.

When the right formula of flour, salt, water, and fat in the US, the most commonly used fats are butter and shortening meets the oven, the resulting crust can be unspeakably tender and seem impossibly flaky. No other pastry crust has these specific ideals. Short, but not brittle, pie crust gently guards its contents and enhances their flavor.

Once a finished pie emerges from the oven, the connection between filling and interior crust yields its own texture, a sweet tar of warm, jammy richness.

Pie crust is precisely half the equation of an exceptional pie. Here's the other half, by category:. Baking fruit, which condenses its sugars and reduces its liquid, is as old as time. Fruit baked between two crusts is the most common pie found in the US today, and apple is the most common fruit in use. Pears, cherries, berries, grapes, raisins, and stone fruits are baked into pies. The lemon and lime are exceptions which, because of their thick rind, are usually used only for their juice.

The varying sugar and water content in fruit means it requires both a sweetener and thickener in order to make a good baked pie — usually sugar and either cornstarch, flour, or tapioca. With few exceptions, fruit pies are baked inside traditional American pie dough. Pies are often categorized as single-crust pies wherein there is only a crust on the bottom, or in the case of a deep-dish pie, there is only a crust on the top ; and double-crust pies, where a crust lines the top and bottom of the filling.

Decorative elements such as lattices or cut-outs are simply more beautiful forms of the double-crust pie. Banana cream pie is the fresh fruit pie most often found on menus across the country, but it's also an exception to its category: The fresh fruit is layered with a custard a pudding-like pastry cream and topped with fresh whipped cream.

Thus, banana cream pie falls into three categories: fresh fruit pie, custard, and cream. Where to eat it: Among the items always on offer at San Francisco's notorious Tartine Bakery is a banana cream pie. A thick, craggy crust is lined with a thin layer of chocolate and filled with a mountain of mousse-like vanilla cream and firm slices of banana. It's topped with casually sexy milk chocolate curls.