Winnipeg Free Press - PRINT EDITION
Posted: 05/31/2014 2:04 AM | Comments: 0
So where does the word "pie" come from?
As per the Oxford Companion to Food, "The derivation of the word may be from magpie, shortened to pie." The magpie is a bird that likes to collect a variety of things, and the feature of early pies was that they contained a variety of ingredients. Meats, fruits, spices and herbs.
The technique of enclosing meat inside a sort of pastry made from flour and oil has its origins in ancient Rome, but it was in northern Europe -- where the use of lard and butter to make a pastry shell that could be rolled out and moulded -- led to the pies that we know today.
310 ml (11/4 cups) all purpose flour
2.5 ml (1/2 tsp) salt
2.5 ml (1/2 tsp) dry mustard
7.5 ml (11/2 tsp) sugar
125 ml (1/4 lb) cold butter cut into cubes
125 ml (1/2 cup) cold water
30 ml (2 tbsp) cider vinegar
1. Combine flour, salt, mustard and sugar. Cut butter into flour to resemble coarse bread crumbs.
2. Combine water and vinegar. Slowly add to form dough. Do not over work.
3. Rest for 1 hour.
4. Roll out and line 25-cm (10-in) pie pan. Pre bake for 20 minutes at 220 C (425 F).
500 ml (2 cups) fresh ricotta
125 ml (1/2 cup) milk
80 ml (1/3 cup) honey
5 (1 tsp) fresh thyme
1 ml (1/4 tsp) salt
1 ml (1/4 tsp) fresh ground pepper
1. Combine cheese, milk, honey, thyme, salt and pepper.
2. Add eggs one at a time until blended.
3. Pour into crust and bake at 175 C (350 F) for 35-40 minutes.
Serve at room temperature.
Republished from the Winnipeg Free Press print edition May 31, 2014 D14
Have you found an error, or know of something we’ve missed in one of our stories? Please use the form below and let us know.
Having problems with the form?Contact Us Directly
UN warns of food shortages for Syrians
Calling all carnivores
HJ Heinz to make jarred baby food in Pittsburgh
Savory turnovers that can save you time for dinner
A savory pear tart that can be a brunch or dessert
Only 4 states will see cuts to food stamps
Orange is the new black
Trouble with pound cake? No need to lose your marbles
Dorie Greenspan: Here's what you should bake next
Recipes using heirloom vegetables
Heirloom vs. modern foods: Some facts
More heirloom foods being offered to consumers
Jacques Pepin says no slowing down as show ends
The flavour of fall - pumpkin pie in a cinnamon bun
Winnipeg chefs prepare to leave it all on the plate
A taste of the old west
Across the borderline
Food fight 200 years after War of 1812
City's best chefs to square off at Gold Medal Plates