Pies in History
Disclaimer
The information contained herein is no way to be construed as recommendation by the “INSTITUTE OF HOTEL MANAGEMENT”, Aurangabad, India, of any institute standards or as a recommendation on any kind to be adopted by or binding upon any members of the hospitality industry.
Declaration
I declare that this project is the result of personal efforts and that it conforms to University departmental and course regulations regarding cheating and plagiarism. No material contained within this project has been used in another submission by an author for academic reward.
Aseema Mamaji
(C-1011)
Year II Culinary Arts
May 3rd 2008
Acknowledgement
I would like to thank Chef Kshama.V for giving me the opportunity to work on this assignment.
I would like to thank our Librarians Ms. Rupa Matthew and Mr.Gajanand Mankar for their assistance.
Finally, I would like to thank my sister Arwa Mamaji for all her support and guidance.
Table of Contents
Introduction 6
Time Line of Pies 8 11th Century 8 13th Century 8 14th Century 9 15th Century 9 16th Century 9 17th, 18th and 19th Century 10
Pie Crusts 12 Types of Pie Dough 13
Fillings 15 Fruit Filling 15 Apple Pie 16 Sour Cherry Pie 18 Custard or Soft Fillings 18 Chess Pie / Baked Cheesecake 20 Pumpkin Pie 20 Cream Pie Filling 22 Coconut Cream Pie 22 Boston Cream Pie 23 Chiffon Pie Filling 24 Lemon Chiffon Pie 25 Savoury Pies 27 Cheshire Pork Pie 27 Steak and Kidney Pie 27 Shepherds Pie 27 Starches for Fillings 28
Present day Pies 30
Conclusion 31
Bibliography 33
786/110
Introduction
The first pies were called "coffins" or "coffyns". They were savory meat pies with the crusts or pastry being tall, straight-sided with
The information contained herein is no way to be construed as recommendation by the “INSTITUTE OF HOTEL MANAGEMENT”, Aurangabad, India, of any institute standards or as a recommendation on any kind to be adopted by or binding upon any members of the hospitality industry.
Declaration
I declare that this project is the result of personal efforts and that it conforms to University departmental and course regulations regarding cheating and plagiarism. No material contained within this project has been used in another submission by an author for academic reward.
Aseema Mamaji
(C-1011)
Year II Culinary Arts
May 3rd 2008
Acknowledgement
I would like to thank Chef Kshama.V for giving me the opportunity to work on this assignment.
I would like to thank our Librarians Ms. Rupa Matthew and Mr.Gajanand Mankar for their assistance.
Finally, I would like to thank my sister Arwa Mamaji for all her support and guidance.
Table of Contents
Introduction 6
Time Line of Pies 8 11th Century 8 13th Century 8 14th Century 9 15th Century 9 16th Century 9 17th, 18th and 19th Century 10
Pie Crusts 12 Types of Pie Dough 13
Fillings 15 Fruit Filling 15 Apple Pie 16 Sour Cherry Pie 18 Custard or Soft Fillings 18 Chess Pie / Baked Cheesecake 20 Pumpkin Pie 20 Cream Pie Filling 22 Coconut Cream Pie 22 Boston Cream Pie 23 Chiffon Pie Filling 24 Lemon Chiffon Pie 25 Savoury Pies 27 Cheshire Pork Pie 27 Steak and Kidney Pie 27 Shepherds Pie 27 Starches for Fillings 28
Present day Pies 30
Conclusion 31
Bibliography 33
786/110
Introduction
The first pies were called "coffins" or "coffyns". They were savory meat pies with the crusts or pastry being tall, straight-sided with
References: ▪ http://en.wikipedia.org/wiki/Pie ▪ http://www.foodtimeline.org/foodpies.html ▪ http://whatscookingamerica.net/History/PieHistory.htm ▪ http://www.piecouncil.org/ ▪ http://thinkexist.com/quotes/with/keyword/pie/ ▪ http://www.brainyquote.com/quotes/keywords/pie.html