Pie Face! Trivia Quiz

Answer: Pennsylvania

Shoofly pie with its rich molasses filling originated from the Pennsylvania region, especially within the Amish and Mennonite communities. It is believed that cooks had to swat away flies as they were baking the very sweet dessert, hence the name "shoo fly".

The pie crust is filled with a thick molasses and then topped with a crumb topping before baking in the oven. It is best served with cream.

Answer: Triangle

The triangular shape of pastry samosas are often filled with spiced meat and vegetables before deep-fat frying. They have been a traditional dish from the Central Asian regions since at least the 10th century. They would often be cooked over a camp fire and then easily packed away for their travels the following day.

Answer: Coconut

Buko pie is a sweet dessert pastry with a creamy filling of young coconut. The filling usually includes shredded buko (which is the Tagalog word for a young coconut), buko juice, evaporated milk, cornstarch, egg yolk, sugar and butter. Buko pie is a staple part of the Filipino diet due to the availability of coconuts, especially around the province of Laguna where they even have a week long coconut festival.

Answer: Pilchard

Pilchard, potato and eggs are all ingredients of stargazy pie. It is traditionally served on 23rd December, Tom Bowcock's Eve. Tom Bowcock was a local fisherman from Mousehole in Cornwall who made a large catch of fish when the villagers were on the brink of starvation. A large pie was made out of his catch for all to enjoy.

"Merry place you may believe, Tiz Mouzel 'pon Tom Bawcock's Eve
To be there then who wouldn't wesh, to sup o' sibm soorts o' fish
When morgy brath had cleared the path, Comed lances for a fry
And then us had a bit o' scad an' Starry-gazy pie
As aich we'd clunk, E's health we drunk, in bumpers bremmen high,
And when up caame Tom Bawcock's name, We'd prais'd 'un to the sky"

Answer: Crostata

Crostata is an Italian fruit pie with a criss-cross lattice design of pastry on top. The name crostata simply means "crust" or "tart". Popular fruity toppings can include plums, cherries, apricots or pears and some even have chocolate nutella which they call crostata alla nutella. Some versions from central Italy can include cream or ricotta cheese.

Answer: Homity pie

Scotch pie, shepherd's pie and game pie all contain meat. Homity pie is a traditional British vegetable dish which is baked with cheese melted on top. It is believed to have originated during World War 2 when the land girls created the recipe during wartime rationing.

Answer: True

Another traditional, but unusual, British dish is called the Bedfordshire clanger. It originated in Bedfordshire during the 19th century when the womenfolk would bake the suet encased elongated pie for their menfolk working all day in the fields. One end of the pie would be filled with meat and vegetables, normally leftovers from Sunday lunch, and the other end would be filled with jam or stewed apple.

Answer: Curry Puff

Curry puff is a popular pastry encased snack food, very popular in south-east Asian countries. The golden flaky pastry with spicy chicken and potato filling is deep fried at rickety stalls set along the roadside. They are very similar to Indian samosa, Portuguese empanada, and Cornish pasty with its crimped edges.

Answer: French sisters who created the tart at Hotel Tatin in the Loire Valley

Hotel Tatin in the town of Lamotte-Beuvron was owned by two French sisters, Caroline and Stephanie, in the late 19th century. It is believed that one of the sisters accidentally placed an apple pie upside down in the oven by mistake, but the finished results were luscious. Today's method involves a sweet caramel base with slices of apple (or pear), covered with pastry and then baked.

Answer: Trinidad and Tobago

Trinidad and Tobago is home to a diverse range of cuisine, including Indian, Creole and Chinese. Aloo is the Hindi word for potato, the main filling of the popular pie eaten for breakfast, lunch or dinner. The fried flour and water pastry encases a spicy mashed potato filling, sometimes with additional chillies or chickpeas.

Answer: England

Banoffee pie originated in 1972 from the The Hungry Monk Restaurant in East Sussex, England. Created by Nigel Mackenzie and Ian Dowding, the name was taken by using syllables of its main ingredients, banana and toffee. The decadent dessert is now served at restaurants around the world.

Answer: Spinach

The Greek spanakopita is a crunchy filo pastry encased pie with a spinach and feta cheese filling. Other savoury pies from Greece include tyropita (cheese), kreatopita (meat), kotopita (chicken) and chortopita (greens). Spanakopita is taken from the Greek words "spanaki" for spinach and "pita" for pie.

Answer: Coulibiac

Coulibiac (or kulebiaka) is a Russian fish pie, very similar to the French saumon en croûte, but normally filled with salmon, egg, rice, dill and mushrooms. It is believed to have dated from the times of the Russian Revolution (1917). It was made in the kitchens at affluent country estates by those who could afford French chefs, hence the French sounding name of "coulibiac".

Answer: Peach melba

An Australian pie floater is an iconic dish, simply made by putting a meat pie into a bowl of mushy pea soup with a dash of tomato sauce on top. It was especially popular as street food in the Adelaide area, sold from pie-carts on street corners to those on their way home from pubs after imbibing in too much alcohol, or after a game of Australian footy.

Answer: Graham crackers

Flapper pie is decadent looking dessert with a Graham cracker crumb crust base, topped with soft custard and meringue. It is a favourite of Canadian prairie cuisine, especially around the Manitoba area. It is unknown where the name came from but possibly after the flapper era during the 1920s when the dish was popular, or the fact that people got into a flap when they made it!