Chelsea Green Publishing

Chelsea Green Blog

Celebrate National Pie Day with a Few Great Recipes

Not to be confused with “Pi Day,” the nerdy celebration of everyone’s favorite irrational number, which takes place on March 14th, today is National PIE Day.

Today we celebrate the delicious beauty of scrumptious round baked goods with fillings both fruity and savory, with crusts both crumbly and crisp.

The American Pie Council*, which has as its mission to “preserve America’s pie heritage and promote American’s love affair with pies,” and which sponsors National Pie Day, shares some tidbits from man’s long love affair with pies:

  • The first pies were made by early Romans who may have learned about it through the Greeks (sic). These pies were sometimes made in “reeds” which were used for the sole purpose of holding the filling and not for eating with the filling.
  • Pie came to America with the first English settlers. The early colonists cooked their pies in long narrow pans calling them “coffins” like the crust in England. As in the Roman times, the early American pie crusts often were not eaten, but simply designed to hold the filling during baking. It was during the American Revolution that the term crust was used instead of coffyn.

We want you to be able to celebrate the illustrious pie in style, so we’re happy to share some fun pie recipes from Chelsea Green books.

First, we’ve got a simple, mouthwatering recipe from our newest cookbook, Home Baked: Hanne’s Lemon Pie.

Home Baked comes from the Risgaard family, who grow and grind organic grains in Denmark. The Risgaards grow and sell some of the finest grains on the planet, and bake phenomenal breads and pastries with them. A unique bread book, Home Baked features recipes made with spelt and rye as well as conventional wheat. With fresh ingredients such as nettles and ramps, you’re sure to find a surprising treat within its pages. And, of course, a pie.

An alternative to the typical apple pie comes from Michael Phillips’s book The Apple Grower. This pie is made from cider, reduced down to a thick and tangy syrup more like lemon curd than the familiar beverage that warms up your Christmas parties. Get the recipe here.

And lastly, from Joan Gussow’s classic memoir This Organic Life comes a recipe for Gooseberry Pie. The tart, tiny, green fruits look a little like grapes gone mad, but their flavor is unforgettable. And, what endears us to them even more is that they are a reliable perennial crop. Perfect for a permaculture-inspired home garden!

As Joan says,

“Nothing I know of tastes anything like gooseberry pie. My first Christmas away from home, in 1950, with my whole family across the continent in California, I tried all over Manhattan to get fresh gooseberries. Finally, in the German section, I got two cans of gooseberries for a price which was, then, about 20 percent of a week’s salary. Well worth it. My recipe calls for fresh ones.”

We hope you have a delicious and exciting National Pie Day!

*Yes, there is an American Pie Council. No, it is not a joke.


Top 10 favorite goat facts (with gifs)

New this month from author Gianaclis Caldwell, Holistic Goat Care is the essential resource on caring for your herd. Goats have provided humankind with essential products for centuries; indeed, they bear the noble distinction of being the first domesticated farm animal. From providing milk and meat for sustenance and fiber and hides for clothing and shelter […] Read More

Chelsea Green Weekly for May 5, 2017

Ever wonder what your favorite Chelsea Green authors do between writing groundbreaking–both literally and figuratively–books? Here are the best links and resources for your weekend reading pleasure. Let’s start with The Alzheimer’s Antidote. The Alzheimer’s Antidote Amy Berger has been making the rounds on the health, wellness, and fitness circuit, explaining the theories behind her revolutionary […] Read More

Learn from Chelsea Green authors this summer at Sterling College

Each summer, the School of the New American Farmstead at Sterling College in Vermont offers continuing education designed specifically for “agrarians, culinarians, entrepreneurs, and lifelong learners.” Chelsea Green is proud to partner with this program so you can learn from our expert authors in a hands-on, experiential setting at Sterling’s farm and teaching kitchen. Be sure to read […] Read More

New French edition of The Resilient Farm and Homestead available

Great news for French-speaking fans of Ben Falk’s The Resilient Farm and Homestead: An Innovative Permaculture and Whole Systems Design Approach. The French language translation is now available from Imagine Un Colibri, from French booksellers, and on Amazon.fr. Falk’s book is a technical manual that details the strategies he and his team have developed for […] Read More

How to Make Biochar

Doing some spring cleaning around your property? By making biochar from brush and other hard-to-compost organic material, you can improve soil—it enhances nutrient availability and also enables soil to retain nutrients longer. This excerpt from The New Farmer’s Almanac, Volume 3, explains how to get started. To make biochar right in your garden, start by […] Read More
+1
Tweet
Share
Share
Pin