I know that everyone loves a good juicy cherry pie, or a marangue, or a good cream pie, and I especially like nut pies like pecan, but I started learning about some less common pies from some of my newer female friends who are from a generation when people did things differently and a good pie was something to be proud of.
What are some of the less common types of pie that have, at best, a regional presence? Here are some for the list:
.... A lot of these are "desperation" pies (made with cheap ingredients) or "pantry" pies (made with common items on hand) from the 19th century or early 20th century.
I've only had versions of a few of the above pies, but hope to find or try the rest.
What are some of the less common types of pie that have, at best, a regional presence? Here are some for the list:
- chess pie (still popular in parts of the South)
- vinegar pie (sometimes, but not always, equated to chess pie)
- transparent pie (similar to the above; seems particular to Kentucky)
- Jefferson Davis pie (similar to above, but many recipes call for clove, etc.)
- buttermilk pie (similar to chess pie, attributed to the South)
- Indiana sugar cream pie (a usually eggless sugar, cream, and flour pie)
- finger pie (seems to be mostly synonymous with sugar cream pie)
- Bob Andy pie (a custardy pie with clove, etc. often attributed to the Amish)
- Tyler pudding pie (a cream and egg pie with vanilla and nutmeg)
- molasses pie (a book I have attributes it primarily to Georgia)
- shoofly pie (a molasses pie linked to the Pennsylvania Amish and the South)
- Nesselrode pie (a rich pie made with chestnut puree and candied fruits)
- mince meat pie (the real thing, made with suet)
- Colonial innkeeper's pie (a cakey pie containing chocolate and walnuts)
- cheese pie (a book I have attributes it to Cincinnati)
- squash pie (winter squashes besides pumpkin; New England)
- sour cream raisin pie (present in the midwest, but the book cites Vermont)
- grape pie (made with Concord grapes; seems linked to New England)
- green tomato pie (with sugar, butter, spices, etc.; recipes from New England and South)
- Derby pie (pecan, chocolate, bourbon; from the 1960s; Kentucky)
- Tar Heel pie (chocolate, pecans; probably mid-20th c.; No. Carolina)
- mock apple pie (uses Ritz crackers for filling; seems to date from 1930s)
.... A lot of these are "desperation" pies (made with cheap ingredients) or "pantry" pies (made with common items on hand) from the 19th century or early 20th century.
I've only had versions of a few of the above pies, but hope to find or try the rest.
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