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Blueberry pie is a pie with a blueberry filling. Blueberry pie is readily made because it does not require pitting or peeling of fruit. It usually has a top and bottom crust. The top crust can be circular, but the pie can also have a crumble crust or no top crust.
Banoffee pie is a British dessert pie made from bananas, whipped cream, and a thick caramel sauce (made from boiled condensed milk, or milk jam), combined either on a buttery biscuit base or one made from crumbled biscuits and butter. [1] Some versions of the recipe include chocolate, coffee, or both.
A particularly elaborate and spectacular recipe described in medieval recipe collection The Forme of Cury was a meat pie featuring a crust formed into battlements and filled with sweet custards, the entire pie then being served flambeed: a distant descendant of this dish, with hollow pastry turrets around a central pork pie, was still current ...
The first mention of Possum Pie in the Arkansas Gazette dates to a 1983 restaurant review. The recipe itself doesn't begin to appear in food sections until the late 2000s. An earlier recipe for a layered nut-crumb crust pudding and cream cheese pie with whipped topping was submitted to the Arkansas Dairy Recipe Contest, a student content open to fourth-12th grader
The first documented reference to a "Monte Cristo Sandwich" was in an American restaurant industry publication in 1923. From the 1930s to the 1960s, American cookbooks commonly had recipes for similar croque monsieur variants, under such names as "French sandwich", "toasted ham sandwich", and "French toasted cheese sandwich".
Amanda Hesser (born 1971) is an American food writer, editor, cookbook author and entrepreneur. Most notably, she was the food editor of The New York Times Magazine, the editor of T Living, a quarterly publication of The New York Times, author of The Essential New York Times Cookbook which was a New York Times bestseller, and co-founder and CEO of Food52.
The moulded crust retains its shape as it cools, and is prepared for baking with a filling and additional layer of pastry crust on top. Hand-raised hot water crust pastry does not produce a neat and uniform finish, as there will be sagging during the cooking of the filled pie. This is generally accepted as the mark of a hand-made pie.
John Murrell's 1615 A New Booke of Cookerie contained recipes for eel and carp pies that called for scraps. Jessup Whitehead's 1889 The Steward’s Handbook and Guide to Party Catering instructs the cook to poach the fish, then drain it and cover it in cream before baking.