Publisher's Synopsis
Passionate pie bakers tend to have a nonsecular zeal about what type of fat goes into their crusts and are no longer without a top motive.
RECORDS OF PIE
Pies are every so often notion as a medieval creation, but they have got been gracing dinner tables because of the time of the pyramids.
There are references to versions of what we now know as pie on historical Egyptian tomb partitions, as well as in historical Greek and Roman texts.
And pastry - that scrumptious thing that attracts many of us to the pie today - became regularly chucked out in earlier centuries of its existence.
The pies we realize nowadays are a recent addition to the records of meals. However, the roots of the pie cross again as long as the cooks have the dough to bake with and a filling to stuff it with.
At one time, everything baked in an oven turned into pie. The earliest ovens were truly massive clay pots where hearth burned the interior to warm them. Bread changed into baked-in flat desserts on warm hearthstones. Clay, in its moist shape, seems just like dough. Meat became cooked directly exposed to fire on spits or over hot coals.
