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Returning crusaders introduced these sweet recipes to Medieval Europe where they were quickly adopted.
French and Italian Renaissance chefs are credited for perfecting puff pastry and choux.
Smith editor [Oxford University Press: New York] 2004 (p.
272) About pastry Food historians trace the genesis of pastry to ancient mediterranean paper-thin multi-layered baklava and filo.
Some pie-type foods are made for individual consumption. pasties, turnovers, empanadas, pierogi, calzones..enjoyed by working classes and sold by street vendors.
Pie variations (cobblers, slumps, grunts, etc.) are endless! " The Oxford English Dictionary traces the first use of the word "pie" as it relates to food to 1303, noting the word was well-known and popular by 1362. " "Pie...a word whose meaning has evolved in the course of many centuries and which varies to some extent according to the country or even to region....
Pie can be closed, open, small, large, savory or sweet.
The basic concept of pies and tarts has changed little throughout the ages.
More important, though, was how pies could stretch even the most meager provisions into sustaining a few more hungry mouths...603) First pies Food historians confirm ancient people made pastry.Recipes, cooking techniques, meal presence and presentations varied according to culture and cuisine.Cooking methods (baked or fried in ancient hearths, portable colonial/pioneer Dutch ovens, modern ovens), pastry composition (flat bread, flour/fat/water crusts, puff paste, milles feuilles), and cultural preference (pita, pizza, quiche, shepherd's, lemon meringue, classic apple, chocolate pudding).All figure prominently into the complicated history of this particular genre of food.
No one, least of all the early settlers, would probably proclaim their early pies as masterpieces of culinary delight.