People Like Pie
From ancient empires to modern America, pie has been right at the table, witness to it all. Savory or sweet, learn how to make it, where it comes from and the people behind the pie throughout history and around the world.
People Like Pie final week...
In our final week we arrive in the USA, the land of fruit pies!
Our Star-Spangled Blueberry Pie is filled with the juiciest, most delicious filling you've ever tasted, and bedecked with bedazzling stars. It's practically bursting with patriotic American pride. And blueberries.
Catch up with previous lessons...
This week we visit the ancient Mediterranean where pie-baking began, and we learn to make a simple, rustic tart called a galette.
This recipe was created to evoke the Roman Empire and the mysterious, sultry appeal of Cleopatra. And it calls for cherries used straight from your freezer - simple and convenient to make any time.
This Moroccan starter is brings together a few thousand years of human history on one plate. Traditionally served at weddings and other festive special occasions, Moroccan B'Stilla is a rich poultry pie that is both sweet and savory, made with almonds, eggs, spices, sugar and cinnamon, wrapped in phyllo pastry and baked to bubbling perfection.
One surprise after the next. Take the leap, my friend.
Really delicious individual Beef & Mushroom Pot Pies, made with short ribs, cremini mushrooms and kale, slow simmered in a red wine broth and served up in a crust full o' love.
These pies evoke the Medieval period, when meat pies were elaborately adorned and served at every respectable European table. Ours are not so elaborate, but they are pretty. And really yummy.
Spring has arrived, and it's bringing berries! Fresh fruit tarts have been a delicious way to enjoy the fruits of the season since the Renaissance. You can make an Easy Puff Pastry Tart, with a creamy vanilla mascarpone cheese base, or try the more advanced Classic Fresh Fruit Tart on a shortcrust Pâte Sablée shell with real Vanilla Pastry Cream.
Savory or sweet, there's nothing humble about everyone's favorite pastry.