According to the American Pie Council, the pie came to America with the first English settlers. The early colonists cooked their pies in long narrow pans calling them “coffyns” like the crust in England. As in the Roman times, the early American pie crusts often were not eaten, but just designed to hold the filling during baking. It was during the American Revolution that the term crust was used instead of “coffyn.”
Here is some Cherry Pie Trivia:
- Cherries belong to the Rose family.
- Cherry pie is the 5th most popular pie in The United States.
- Fruit pies were a common breakfast food in the 19th century.
- In 1644, Oliver Cromwell banned the eating of pies, saying that eating pies was a pagan form of pleasure.
- The English Upper Crust would eat “Surprised Pies”. When cut open, live creatures would pop out of the pie!!!
Enjoy your pies!!!
P.S. Traverse City, MI is known nationally as the “Cherry Capital of the World”. Needless to say, when we are at our summer cottage in Charlevoix, we eat a lot of cherries.
Published by Culinary Chick
My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland.
I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family.
Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef.
I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.
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