Anyway, this magazine article said the recipe dated to 1816, the year Indiana became a state. So I went to my source, The Hoosier Cookbook, published by Indiana University Press in 1976. There I found the same recipe with a notation that it was 160 years old. The order of listed ingredients had been changed.
Let’s see: 1976 minus 160 equals, uh, 1816.
An old friend and former colleague recently asked me for a pie crust recipe I mentioned back in August. It too came from The Hoosier Cookbook, but copyright expressly forbids reproducing or utilizing any part of the book in any form without written permission. Presumably “utilizing” does not include baking pie.
So I won’t be posting the recipe without permission. But Jon, e-mail me at f-starr@northwestern.edu. I think Indiana University Press won’t sue me if I pass it on privately to a good friend.
Photo: whatscookingamerica.net
Photo: whatscookingamerica.net
Jane and I are quite upset that we've not been introduced to this pie. It looks like what I've known as "chess pie" or something like that. Might be an Amish pie; I'm not sure. I am sure, though, that you should keep one of these at the ready to offer friends and neighbors.
ReplyDeleteWell, the truth is that mine did not look like the pie in the picture. When I get it right (about which more later) you will have some to be sure.
ReplyDeleteI tried your crust recipe ... found it definitely easier to knead and shape the dough than the recipe on the Crisco package, so thank you! Sadly, I left the pumpkin pie in the oven for extra minutes because the filling wasn't firm, and the crust got a bit dry. My fault. I wonder if the filling would have firmed up even out of the oven (thus saving the crust) because of its internal temperature?
ReplyDeleteCovering the crust with foil will protect it from becoming overdone while the filling firms up.
ReplyDelete