[Sca-cooks] "Correct" pies

[Michael Gunter]

A couple of people have asked what I meant by "correct" pies.

 

I simply mean double crust pies or, better yet, pies in the familiar

medieval porkpie shape. Rather like a small bag with a top and 

crimped edge. They are a little more work but they really add to

the medieval feel of the dinner.

 

If not the "bag" shape then at least double crust. I haven't seen

very many examples in period of the single crust tarts we commonly

use. Yes, I know of examples of tarts but most pies, especially

meat pies, were at least double crust. 

 

Besides, a double crust pie with simple decorations are always so 

much prettier than the regular single crust tart.

 

Gunthar
 		 	   		  
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