Pies and Prejudice Trivia Quiz

Pumpkin pie is a beloved dessert with deep historical roots, and its origins can be traced back to early American settlers and Native American traditions. Native Americans were already using pumpkins, a native crop, in their cooking when European settlers arrived. The colonists adapted these practices and created the precursor to the modern pumpkin pie, which consisted of hollowed-out pumpkins filled with a mixture of milk, honey, and spices, and then baked over hot ashes.

The process of making a traditional pumpkin pie has evolved over the centuries. Today, it typically begins with the preparation of a pie crust, and a filling is created by combining pumpkin puree with a blend of spices such as cinnamon, nutmeg, and cloves, along with sugar, eggs, and milk or cream. This mixture is poured into the pie crust and baked until it sets into a delicious, custardy consistency.

Once baked and cooled, pumpkin pie is often served with a dollop of whipped cream or a scoop of vanilla ice cream, enhancing its creamy texture and sweet, spiced flavor. This iconic dessert has become a symbol of the autumn season in the United States and is often enjoyed after Thanksgiving dinners.

Key lime pie is a tangy dessert that has its origins in the Florida Keys, specifically around the area of Key West. It's believed to have been created in the late 19th century when early settlers in the region had access to an abundance of small, tart key limes. These limes, along with condensed milk and a simple cracker crust, served as its foundations.

One typically starts by mixing crushed graham crackers with melted butter and sugar, which is then pressed into a pie dish and baked briefly until it sets. The filling consists of freshly squeezed key lime juice, sweetened condensed milk, and egg yolks, which are blended together until smooth. The acidic key lime juice helps thicken the filling while giving it a distinct tartness.

Once the filling is poured into the prepared crust, the pie is baked until it's just set, usually at a low temperature. After cooling, it's often topped with a layer of whipped cream or sometimes meringue to balance the tangy flavors.

Banoffee pie finds its origins rooted in the United Kingdom. The name "banoffee" is a portmanteau of two key ingredients: bananas and toffee. The pie's invention is often attributed to the Hungry Monk restaurant in Sussex, England, in the 1970s. It was created by chef Nigel Mackenzie and his wife, who were inspired to combine ripe bananas with sweet toffee sauce to make a delicious pie.

Crushed digestive biscuits or graham crackers are mixed with melted butter to make the crust. Sliced ripe bananas are then placed on top of the crust, creating the first layer. Next comes the toffee sauce, which is made by heating sweetened condensed milk until it caramelizes and thickens. This luscious toffee sauce is generously poured over the bananas. The pie is usually topped with whipped cream (and sometimes more bananas), then garnished with chocolate shavings or cocoa powder.

Shepherd's pie is a classic British dish with a history that dates back to the late 18th century, where it can be traced to rural areas and was initially known as "cottage pie." The name "shepherd's pie" became more commonly associated with the dish when it started to incorporate ground or minced lamb, reflecting the herding traditions of shepherds in the region.

To make shepherd's pie, one typically begins by sautéing minced or ground meat, traditionally lamb but often beef today, with diced onions, carrots, and peas in a skillet. This mixture is seasoned with herbs like thyme and rosemary and cooked until the meat is browned. A flavorful gravy, often made with beef or vegetable stock, is then added to the meat and vegetable mixture.

The topping for shepherd's pie is typically mashed potatoes, which are spread over the meat and vegetables in the skillet. The pie is often finished with a fork pattern on the potato topping to create a slightly crispy and golden texture when baked. It's then placed in the oven and baked until the top is nicely browned and the filling is bubbling.

Rhubarb pie is a classic dessert with its origins in the United Kingdom, particularly in Yorkshire, where rhubarb has been cultivated for centuries. In the early 19th century, rhubarb became popular for use in pies and other culinary creations due to its tart flavor and the fact that it could be grown in the cold, wet climate of northern England's "Rhubarb Triangle."

A crust, typically made from a mixture of flour, butter, and water, is rolled out and placed in a pie dish. The rhubarb is sliced into small pieces and combined with sugar to sweeten it. Some recipes may also include additional flavorings like orange zest or cinnamon.

The rhubarb filling is then poured into the pie crust, and a thick top crust, crumble, or lattice pattern made from strips of dough is placed on top. The pie is baked until the rhubarb becomes tender, and the crust turns golden brown.

Chicken pot pie is a comforting and savory dish with its origins deeply rooted in American and European culinary traditions. Its history can be traced back to medieval Europe, where meat pies were a common way to encase and preserve ingredients. Immigrants brought this tradition to North America, where it evolved into the beloved chicken pot pie we know today.

The filling consists of diced chicken, usually cooked beforehand, mixed with an array of vegetables such as carrots, peas, and potatoes. The vegetables are often sautéed with onions and garlic, creating a flavorful base.

A creamy sauce is then made by combining ingredients like chicken broth, milk, and flour, which is added to the chicken and vegetable mixture. This mixture is poured into the pie crust, and a top crust or pastry lid is placed over it. After sealing and venting the pie, it's baked until the crust becomes golden brown and the filling is bubbling.

Pecan pie is a delicious dessert with its origins firmly rooted in the Southern United States, particularly in the region surrounding New Orleans. The recipe for pecan pie can be traced back to French settlers in the area who brought pecan trees with them and combined the nuts with European pastry traditions. Over time, this fusion of culinary influences resulted in the creation of the beloved pecan pie we know today.

To make pecan pie, one typically starts by preparing a pie crust. The filling consists of pecan halves, which are arranged in the pie crust to create a visually appealing pattern. A sugary, syrupy mixture is then made by combining ingredients like corn syrup, sugar, eggs, and vanilla extract. This sweet mixture is poured over the pecans in the pie crust.

During baking, the pecans rise to the top of the pie, creating a beautiful, caramelized layer, while the filling sets to a soft, custard-like consistency. The result is a rich, buttery, and nutty dessert with a sweet, gooey center that contrasts wonderfully with the crispness of the pastry crust.

Lemon meringue pie is known for its zesty, tangy filling and fluffy, toasted meringue topping. Its origins can be traced to the United States in the 19th century, where lemon-flavored pies had been a part of American culinary traditions for some time. The combination of lemon filling and meringue topping became popular in the early 20th century, and it quickly gained a reputation as a classic pie.

Start by preparing a pie crust and lemon filling, which is made by combining fresh lemon juice, lemon zest, sugar, and cornstarch, and then cooked on the stovetop until it thickens to a custard-like consistency. The lemon filling is poured into the baked pie crust.

The meringue topping is created by whipping egg whites with sugar until stiff peaks form. This fluffy mixture is then spread over the hot lemon filling in the pie crust, ensuring that it touches the edges to create a seal.

Stargazy pie is a unique and visually striking dish that hails from the fishing village of Mousehole in Cornwall, England. Its origins are somewhat mysterious, but it is believed to have emerged in the mid-20th century as a way for local fishermen to honor a heroic fisherman named Tom Bawcock. According to legend, Tom Bawcock braved treacherous seas during a winter storm to catch enough fish to save his village from starvation. To celebrate his bravery, the villagers created the stargazy pie, featuring whole fish heads poking out of the pastry crust, as a tribute to his courageous act.

To make stargazy pie, one typically uses a mixture of different kinds of fish, often including pilchards or sardines, along with ingredients like potatoes, onions, and bacon. These ingredients are seasoned and cooked together, often in a creamy sauce. The unique feature of stargazy pie is the presentation: the fish heads are left intact and arranged so they protrude through the pastry crust, as if they are gazing at the stars. Once assembled, the pie is baked until the pastry turns golden brown and the filling is cooked through.

Shoofly pie is a traditional American dessert with its origins in Pennsylvania Dutch country, particularly among the Amish and Mennonite communities. Its exact origins are somewhat debated, but it likely evolved from traditional molasses-based pies brought by German immigrants to Pennsylvania in the 18th century. The name "shoofly" is said to come from the pies attracting flies that needed to be shooed away.

The filling consists of a mixture of molasses, often dark or sorghum molasses, mixed with hot water and baking soda. This molasses mixture is then poured into a pie crust. Some variations of shoofly pie include a crumb topping made from a mixture of flour, brown sugar, and butter, which is sprinkled over the molasses filling to create a sweet, crumbly layer.

Mince pie is a beloved holiday dessert with its origins rooted in medieval England, dating back to the 13th century. Originally, these pies contained a mixture of minced meat, such as mutton, along with fruits and spices, reflecting the culinary influence of the Middle East during the Crusades. Over time, the recipe evolved to include more fruits, suet (a type of animal fat), and spices, eventually transitioning into a sweet and spiced fruit-filled pie.

You start by creating a sweet pastry crust using a mixture of flour, butter, and water. The filling is made from a combination of dried fruits, including raisins, currants, and candied peel, mixed with chopped apples, suet, brown sugar, and a medley of spices like cinnamon, nutmeg, and cloves. Some variations of mince pie also incorporate alcohol, such as brandy or rum.

Once the pastry crust is rolled out and lined in a pie dish, the mince pie filling is added, and a top crust is placed over it, sometimes in special shapes such as stars. The pie is baked until the crust is golden brown, and the filling is heated through, allowing the flavors to meld together. Mince pie is traditionally enjoyed during the Christmas season in many English-speaking countries, and is often served warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Apple pie is an iconic American dessert with its roots tracing back to Europe (especially England), where early recipes for apple-based pastries can be found as far back as the 14th century. However, it was in colonial America that the apple pie began to take on its quintessential form. Settlers brought apple seeds and trees with them, and apples quickly became a popular fruit for pies due to their abundance and versatility.

To make apple pie, one typically starts by preparing a pastry crust, which is then rolled out. For the filling, tart apples, such as Granny Smith or McIntosh, are peeled, cored, and sliced thinly. These apple slices are then mixed with sugar, spices like cinnamon and nutmeg, and sometimes lemon juice to enhance their flavor.

The apple filling is poured into the pie crust, and a second layer of pastry is placed on top, either as a full crust or in decorative lattice strips. The pie is baked until the crust is golden brown, and the apple filling is tender and bubbling. Apple pie is often served with a scoop of vanilla ice cream or, occasionally, a slice of cheddar cheese.