[Sca-cooks] "Correct" pies
countgunthar at hotmail.com
Wed Dec 9 08:19:11 PST 2009
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.
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