Foodways and cuisine are at the heart of every ethnic group around the world and throughout time. Choose one ethnic group, research their traditional dishes or food, and prepare one as it is traditionally made.
The Recipe: (where did you find it, link to it if possible) The Old Foodie posted about 18th and 19th Century Pumpkin pie and the differences between American and English pumpkin pies. This got me to thinking - the American pumpkin pie recipe from 1852 is different from the modern pumpkin pie but still fairly recognizable. Pumpkin pie itself is still completely necessary to any American Thanksgiving meal - making it a very traditional American dish.
The Date/Year and Region: Mid 19th C - American with some English elements added
How Did You Make It:
The original recipe:
Based on the Old Foodie's post, just 12 years earlier, there was still talk of English pumpkin pies being made with apples and pumpkin.
I know that going back to at least WWI, that apples are a common replacement for eggs. I use them due to my nephew's egg allergy. Rather than milk in the American recipe, I used Almond milk. I can easily trace that back - through each century- back to the 13th Century as a very common replacement for cow's milk. So, based on that, here's my recipe:
- 1 1/2 cups all-purpose flour, with another cup on the side
- 1/4 teaspoon sea salt
- 3 tablespoons granulated sugar
- 1/4 cup of coconut spread, cut into thin slices
- enough water to make dough
First the dough. I dumped everything in a bowl and mixed it until it got into a cohesive sticky lump. I then threw it down on some tin foil - for easy clean up- with more flour on the tin foil that I worked into the dough. Once I had a good dough, I rolled it out and had enough to line two tin foil pie pans. I put these in the fridge for 30 minutes. (I used coconut spread because I'm allergic to dairy)
- 2 cans of Libby's Pumpkin Pie
- 1 Box of Almond Dream Pumpkin Spice Almond Milk
- 1 1/2 cups of sugar
- 2 Tablespoons of Cinnamon
- 3 Apples, peeled, cored, and sliced
- 1 Tablespoon Ginger
- 2 teaspoons of salt
Since I'm not completely crazy, I just used the canned pumpkin that everyone uses for modern pumpkin pie. I had to use about 4 cups of almond milk - which ended up being nearly the entire box. Rather than eggs, I used apples - which is similar to the English pumpkin pie. I boiled the apples, put them in the blender, and made...applesauce! I added this to the bowl filled with mushed up pumpkin and almond milk. Once I mixed this together, I added the salt, sugar, cinnamon, and ginger. It became sort of like a watery pudding which looked correct to me. I then poured this into the pie shells I made earlier and cooked the pies for an hour at 350F.
Time to Complete:
It ended up being in the oven for 2 hours and 40 minutes before the pie finally set. Amazingly, the crust didn't burn! I read online that a lot of other people had issues with Libby's pumpkin not cooking - one individual said it always takes them nearly 3 hours. So...I'm not too worried.
Total Cost: Maybe $10? I think. I wasn't paying much attention. The canned pumpkin was on sale and I had a coupon so I know that wasn't more than a couple of bucks. The almond milk was $2.19. Most of the rest I had in the pantry.
How Successful Was It?:
How Accurate Is It?: (fess up to your modifications and make-dos here) Since almond milk is period correct and apples were common in the English version, I'm going with pretty decent. The pie crust is another story. I had to use the coconut though because of the dairy allergy.