Pies

Mincemeat was originally a conglomeration of bits of meat, dried fruit and spices, created as an alternative to smoking or drying for preservation, a variant form of sausage. Mincemeat containing actual meat has become less common over the years. The customary form today typically consists of raisins, spices, grated apple, and animal suet, though many commercial varieties use hard vegetable fat instead, making it completely vegetarian. Mincemeat may also contain currants, candied fruits, and brandy, rum or other liquor. This mixture can be made at home, but is also available either canned or bottled. The most common use is in the Christmas mince pie or mincemeat tart, but there are many kinds of pastry containing mincemeat. See also fruitmince. The first mincemeat factory was in Port Byron, New York, using a recipe patented by Dr. Julius Allen. His patent was voided in 1895.

Because that is the ratio of a circle's circumference to its diameter.

Have your pie cut in mouth-sized pieces. Cram pieces of pie in your mouth. Swallow without chewing. You'll have to really rush 'n cram to get it done in less than 10 seconds. When the pie is gone, take a big drink of water and several Tums tablets.

Canned apple pie filling can last indefinitely as long as the can is not open. After opening, apple pie filling should be kept in the refrigerator for no more than three days before being baked in a pie.

You will want to set it at 350 degrees for at LEAST 45 minutes, but it depends a lot on the specific contents of the pie.

How long and what temp. do I cook a frozen egg custard pie?

like i know how long pies can be frozen 4. wat a question man

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No one knows who ate the first slice, but pie in some form has been around since the ancient Egyptians made the first pastry-like crusts. The first pies were probably made by the early Romans who probably learned about it from the Greeks. The Roman, Cato the Censor, published the first written pie "receipt" or recipe: a rye-crusted, goat cheese and honey pie. The Romans then spread the word around Europe including England. The Oxford English Dictionary notes that the word pie was "evidently a well-known popular word in 1362." In 1475, the Italian writer Platina offered a recipe for a squash torta or pie hat concludes: "Put this preparation in a greased pan or in a pastry shell and cook it over a slow fire. ... When it is cooked, set on a plate, sprinkle it with sugar and rosewater." More often than not, the early pies were main dish meat pies. Fruit pies or tarts ("pasties") were probably first made in the 1500s. English tradition credits Queen Elizabeth I with making the first cherry pie but it's unlikely that Her Highness actually spent much time in the kitchen. In Tudor and Stuart times, English pies were made with pears and quinces as often as with apples."Thy breath is like the steame of apple-pyes," wrote Robert Greene in "Arcadia" in 1590. Prior to this time many "pyes" or pies were crustless, being simply hollowed out pumpkins filled with mincemeat (which was mostly meat), baked in ashes and served in wedges. Pie came to America with the first English settlers but chances are Christopher Columbus knew of his native dish "pizza" which is Italian for "pie." The early colonists cooked their pies in long narrow pans called "coffins." The early crusts were frequently inedible and tough designed more to hold the filling together during baking than to be actually eaten. "If one were to conduct a survey of Americans to determine the typical American pie, chances are it would be a large, deep-dish, two-crusted affair, which is actually a combination of two European pies: the tartlet and the savoury," writes Lee Edwards Benning. If the food-loving Pennsylvania Dutch people didn't invent pie, they certainly perfected it. Evan Jones in "American Food The Gastronomic Story" writes: "Some social chroniclers seem convinced that fruit pies as Americans now know them were invented by the Pennsylvania Dutch. Potters in the southeastern counties of the state were making pie plates in the early eighteenth century, and cooks had begun to envelop with crisp crusts every fruit that grew in the region. 'It may be,' Frederick Klees asserts, 'that during the Revolution men from the other colonies came to know this dish in Pennsylvania and carried this knowledge back home to establish pie as the great American dessert.' " "I was happy to find my old friend, mince pie, in the retinue of the feast" wrote Washington Irving in 1820. Pies became a common part of American life. A Vermont housewife, itemizing her baking for the year 1877, counted 152 cakes, 421 pies and 2,140 doughnuts. In 1878, Mark Twain made up a menu of American foods he missed in Europe for "A Tramp Abroad" which concludes "Apple pie ... Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry." Every cook knew how to make them. "One of the things noticeable about early pie recipes is their lack of detail; it was assumed that any cook who knew her way around a kitchen could put together a pie" writes Richard Sax in "Classic Home Desserts." Although modern Americans don't eat pie for breakfast—although we might LIKE to—pie remains a favorite, whether apple, cherry, mince, pecan, chess, lemon meringue, pumpkin or a myriad of others. "Cakes, pies and sweet puddings have remained the most popular American desserts. They gained popularity because they pleased the palate but also because they satisfied voracious hunger and provided energy for hardworking people," writes Evan Jones. Provided by American Pie Council------------http://www.globalgourmet.com/food/foodday/fd0197/fd012097.html

Pumpkin pie should sit unrefrigerated for no more than 2 hours and less is much better. It is a custard-based pie and should be kept refrigerated.

40 x 3.14159= 125.67

The origins of the recipe for Cottage pie comes is both Anglo and Hibernia.

The Shepard's of both Britain and Ireland traditionally used to make a pie consisting of Lamb, mutton or hoggit combined with vegetables and the widespread potato.

This dish was easily made by the Shepard's in any sheltered area they chose to stop for the night. They traditionally carried any vegetables they would use along with the potatoes and kill the animal when needed.

Cottage pie only differs from Shepard's pie in that it uses Beef which subsequently became more widely available when later farming practices were used.

well, i guess you can use a ruler to find the diameter and then multiply the diameter by 3.1415927 which is PI so you can find the circumference.... unless you were talking about PI which is spelled PI and equals 3.1415927, in which case, i have no clue. sorry.

You probably can, but it could depend upon the recipe. Check with your supermarket for tips, or you can experiment to see how it does. Make sure the pie is tightly wrapped before freezing to prevent freezer burn.

Bread pudding should only curdle if something acidic was added to the custardy mixture before it was baked. "Something acidy" includes lemon juice, alcohol, juice leaching out of fruit etc... (Milk, when heated and then an acid is added, will seperate into curds and whey. This is how ricotta is made).

It is also possible that it is overcooked/cooked on too high a temperature. (Some chefs suggest the bain-marie in the oven method for cooking bread puddings).

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I bought one on Thanksgiving, and I remember specifically that the thawing instructions said that once thawed, the pie should be used within three days. Unfortunately, it didn't last that long, so I can't tell you whether that was too long or not. :)

Around 10 dollars american currency not sure if they sell any in Japan

No, It is not, It's Ittalian, and ittalian people do not make crap pie!

First you can store it in the refridgerator. And cover it with plastic wrap. Second you can eat it. :-) Third you can store it in a Tupperware container in your fridge. Hope this helps!

Hubert Keller's apple meringue pie used a standard 9-inch pie crust. Quarter 4 Granny Smith apples and score 8-10 times across the back. Place apples in pie shell and bake 15-18 minutes at 375 degrees, until apples are soft. In a mixing bowl, combine 7 TBS sugar, 1 TBS cornstarch, 2 eggs, 1 tsp vanilla, 1 cup half and half, and 2 TBS Calvados apple brandy. Blend well and pour over apples in the pie shell. Return to oven and bake 20-25 minutes. Fill medium saucepan half full of water and bring to simmer. In stainless stell bowl, 1/2 cup egg whites and 1 1/3 cup sugar. Place bowl over simmering water and whisk for 3 minutes, until are thick and foamy. Add 1/2 cup peeled and sliced almonds. Whisk for an additional 3 minutes. Pour meringue over pie, sealing sides. Return to the oven for an additional 8-10 minutes. Remove from oven and dust with powdered sugar. Serve pie while warm.

As it is commonly made on equipment used to process wheat, although it lists only "food starch" in its ingredients which by itself would not contain gluten (which is protein while starch is carbohydrate), it may have tiny amounts of gluten from the wheat residue on the equipment.