 | |
| Type | Pie |
|---|---|
| Place of origin | United States |
Desperation pies are pies in American cuisine made using staple ingredients like butter, sugar, eggs and flour, and making use of other ingredients that cooks had on hand to substitute for ingredients that were out of season or too expensive. These pies were more common before refrigeration and canned pie fillings and during times of hardship like the Great Depression and rationing of World War II. [1] [2]
Before refrigeration, homemakers could only cook with ingredients that were in season or that were preserved or stored, and so could not make fruit pies, like peach pie, when the fruits were not available or prices too high. Green tomato pie was commonly made as a mock apple pie or mock mincemeat pie in the 19th century. [3]
Vinegar pies evolved in the cuisine of the Midwestern United States as a substitute for lemons, to balance the sweetness of custard pie filling. Shoofly pie, chess pie and sugar pie were also common pies of the 19th century made with pantry staples. Buttermilk pie is also a type of desperation pie. [4]
American cuisine consists of the cooking style and traditional dishes prepared in the United States of America. It has been significantly influenced by Europeans, Indigenous Americans, Africans, Latin Americans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are European, Native American, soul food, regional heritages including Cajun, Louisiana Creole, Pennsylvania Dutch, Mormon foodways, Texan, Tex-Mex, New Mexican, and Tlingit, and the cuisines of immigrant groups such as Chinese American, Italian American, Greek American and Mexican American. The large size of America and its long history of immigration have created an especially diverse cuisine that varies by region.
Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit, nuts, fruit preserves, brown sugar, sweetened vegetables, or with thicker fillings based on eggs and dairy. Savoury pies may be filled with meat, eggs and cheese or a mixture of meat and vegetables.
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.
An apple pie is a fruit pie in which the principal filling is apples. Apple pie is often served with whipped cream, ice cream, custard or cheddar cheese. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed. The bottom crust may be baked separately ("blind") to prevent it from getting soggy. Deep-dish apple pie often has a top crust only. Tarte Tatin is baked with the crust on top, but served with it on the bottom.
Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.
Shepherd's pie, cottage pie, or in its French version hachis Parmentier is a savoury dish of cooked minced meat topped with mashed potato and baked, formerly also called Sanders or Saunders. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. The two English terms have been used interchangeably since they came into use in the late 18th and the early 19th century, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie, beef.
Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms. Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War.
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
Shoo-fly pie is a type of American pie made with molasses associated with Pennsylvania Dutch cuisine. While shoo-fly pie has been a staple of Moravian, Mennonite, and Amish foodways, there is scant evidence concerning its origins, and most of the folktales concerning the pie are legendary, including the persistent legend that the name comes from flies being attracted to the sweet filling.
Custard tarts or flan pâtissier/parisien are a baked pastry consisting of an outer pastry crust filled with egg custard.
Inca cuisine originated in pre-Columbian times within the Inca civilization from the 13th to the 16th century. The Inca civilization stretched across many regions, and so there was a great diversity of plants and animals used for food, many of which remain unknown outside Peru. The most important staples were various tubers, roots, and grains. Maize was of high prestige, but could not be grown as extensively as it was further north. The most common sources of meat were guinea pigs and llamas, and dried fish was common.
Buttermilk pie is a pie in American cuisine. Associated with the cuisine of the Southern United States, it is one of the desperation pies, made using simple, staple ingredients.
Sugar cream pie is a custard pie made with a simple filling of butter, flour, cream and sugar sprinkled with cinnamon sugar. It is considered one of the desperation pies because the custard filling is made without eggs. The dessert may also be called finger pie in reference to the filling being stirred by the cook's finger before baking, as doing so avoids breaking the crust. It is similar to chess pie.
The cuisine of the antebellum United States characterizes American eating and cooking habits from about 1776 to 1861. During this period different regions of the United States adapted to their surroundings and cultural backgrounds to create specific regional cuisines, modernization of technology led to changes in food consumption, and evolution of taverns into hotels led to the beginnings of an American temperance movement. By the beginning of the Civil War, the United States cuisine and food culture could define itself separately from that of the rest of the world.
Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Central, Eastern and Northern Europe, and their descendants, particularly in the United States and other Western countries.
Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.
Green tomato pie is a pie in American cuisine that can be made like other fruit pies by sprinkling sugar, flour, cinnamon and other spices or raisins over sliced tomatoes and pieces of butter, or by simply cooking the ingredients on the stovetop before baking in a pastry-lined dish.
Icebox pies are no-bake pies including ice cream pies, chiffon pies, and classic cream pies like key lime pie, lemon ice box pie, chocolate pudding pie, grasshopper pie and banana cream pie. The crust can be a crumb crust or blind baked pastry. They are associated with the cuisine of the Southern United States.
