Settlers Pie Food
SETTLER'S PIE
This originally was shown on 7:30 South, a regional news programme in the southern South Island of NZ. It has always been a favourite in our house and the pastry is very easy.
Provided by Missy Wombat
Categories Savory Pies
Time 1h10m
Yield 1 pie, 16-20 serving(s)
Number Of Ingredients 14
Steps:
- Mix the flour and butter to a sandy texture.
- Add the liquids and mix.
- Roll out.
- Work around into a flan tin.
- Combine all of the filling ingredients well.
- Turn into flan tin.
- Bake at 200 C for 40 minutes.
OLD-FASHIONED BUTTERMILK PIE
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Beat the butter and sugar together in a large bowl until smooth.
- Mix in the flour, eggs, buttermilk, and vanilla.
- Pour the filling into the pie shell then sprinkle the top with nutmeg.
- Bake for 1 hour, or until golden brown and firm (insert a toothpick into the middle, it should come out clean).
- Let cool completely before slicing.
- Serve with whipped cream or fresh berries, and enjoy!
Nutrition Facts : Calories 405 cal
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PIE - WIKIPEDIA
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17 COLONIAL FOOD ITEMS WE'RE GLAD WE NEVER HAD TO TASTE
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- Corn, Corn, and More Corn. The native populations of the Americas began farming corn — originally called maize — in about 7,000 BC. It was more than just a sustaining crop.
- Pepper Cake. Martha Washington made the Pepper Cake famous back in the mid-1700s. The colonies had recently been introduced to the pepper spice via trade with India.
- Game. Venison, duck, rabbit, turkey, and goose were all delectable meats found in the forests around the colonies. In fact, settlers who ate this game frequently considered themselves extremely lucky.
- Beaver. Yes, beaver could be considered game meat and was a part of a colonial diet. Originally, that was the animal’s only purpose to settlers. However, when the fur trade began in the later part of the 17th century, beaver became a hot commodity.
- Pumpkins and Squash. The Native Americans introduced a variety of different squashes and pumpkins to the English settlers upon their arrival. Corn, beans, and squash are referred to as the Three Sisters in many native cultures.
- Oats, Barley, and Rice. Similar to corn, oat, barley, and rice crops were essential to both early settlers and Native American survival. In fact, sustaining life may have been impossible without these particular crops.
- “Ambergris” Ambergris is actually just a fancy name for whale vomit. Yup, that’s right. Colonists in the 18th century were mad about the stuff once the whaling industry in New England started booming.
- Livestock. Once colonists got their footing in the Americas, they began importing livestock from England. Hardly any animal was too big. Cows, pigs, poultry, and horses all arrived on ships to the colonies.
- Tea. The colonists imported their tea through Britain until 1773, which is when they dumped 342 chests of tea into Boston Harbor. Who doesn’t remember that historical moment?
- Eel. New England colonists were just as crazy about eel as they were about ambergris. And they spared no effort to catch their meal. In fact, colonists would set lobster traps to snag eels (lobster was nowhere near as popular as it is now), and housewives would bake the eels into savory eel pies.
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- Nanaimo Bar. Named after the city it was invented in (Nanaimo, British Columbia on the west coast of Canada), this no-bake dessert has been hailed as Canada’s most iconic treat.
- Butter Tarts. Step foot into Canada, specifically on the East Coast, and you will find butter tarts everywhere. From the best bakeries in town to the corner store, butter tarts are a Canadian obsession.
- Flapper Pie. This is a true prairie dessert. Ask someone from the east coast and they may not know what you are talking about. But a flapper pie is something of epic tastiness.
- Blueberry Grunt. This is a Maritime classic. The Atlantic provinces of Canada were home to French settlers who would cook blueberries, which were abundant in the area, in pots over open fires.
- Pouding Chomeur. One of the best names of any dessert, pouding chomeur translates from French to unemployed man puddling. Also known as poor man’s pudding, it was created during the Great Depression in Quebec by female factory workers.
- Saskatoon Berry Pie. Saskatoon berries look similar to blueberries but tend to be smaller, nuttier and sweeter... and ridiculously delicious. The berry (also known as the juneberry, and the prairie berry) can be found across North America but are predominant in the prairies of Canada.
- Tiger Tail Ice Cream. This frozen dessert is almost impossible to find outside of Canada. Orange ice cream is laced with ribbons of black licorice to create tiger-like stripes.
- Tarte Au Sucre (Sugar Pie) Originating from the province of Quebec, Canadians can thank their French heritage for tarte au sucre. Brown sugar was rare, so maple syrup was the most easily accessible sweetener for the early French settlers of Quebec.
- BeaverTails. This hand-stretched fried dough made to resemble the shape of a beaver tail topped with cinnamon sugar screams Canadiana. Hey, it is even named after the national animal of Canada.
- Sweet Bannock. This staple of the Indigenous of Canada is the ultimate comfort food. With Scottish roots (explorers used to cook fry bread on a griddle called a Bannock Stone), bannock was adapted to fit the Canadian lifestyle.
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- Marlborough pie: The start of a new nation. The phrase should really be “as American as Marlborough pie.” Early English settlers brought more than just the concept of pie to the New World.
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- Mock apple pie: Desperation pies during the Great Depression. When a nation prospers, its people eat well. After World War I came to a close, ending with it the practice of food conservation, Americans entered the Roaring Twenties, an era of indulgence à la The Great Gatsby that ran on Champagne and cocktails despite Prohibition.
- Grasshopper pie: Sweet, processed, and alcohol-filled abundance. The post-World War II era largely defined modern America’s eating habits. It was a time of adjustment as soldiers returned home from being stationed abroad and women returned to being homemakers after having joined the workforce.
- French silk pie: A new era that looks back. Don’t let the name fool you. French silk pie is all American. In 1951, Betty Cooper placed in a Pillsbury Bake-Off Contest with a pie filled with chocolate mousse.
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