Did you know that the first pies appeared around 9500 BC? Yeah, we are talking a long, long time ago in Egypt. As a source of comic relief, we’ve been hitting people with cream pies since Ben Turpin received one in the film Mr. Flip in 1909.
Although pies originated in Egypt, they may have been “invented” by the Greeks. And it was the Romans that spread the word about pies throughout Europe. So we need to give thanks to a whole host of cultures for the creation of Pie.
When pies first came to America, they were cooked in long, narrow pans. Early American pie crusts often were not eaten, but simply designed to hold the filling during the baking process. These long pans were called coffins, which might explain one reason for not eating them. Early on, pies were not filled with sweets but rather with meats. It was found that meats roasted over the woods in an oven was dry, but meats wrapped in a dough retained their natural juiciness. By the time the Mayflower arrived in the New World, pies had evolved beyond the savory meats to include all sorts of sweet fillings.
So here’s to National Pie Day and all things yummy!
Cinnamon-Nut Swirl Apple Pie
1 box Refrigerated Pie Crust (2 disks)
2 tablespoons Pecans
2 tablespoons Sugar
2 teaspoons Ground Cinnamon, divided
2 tablespoons melted Butter, divided
4 or 5 Apples (6 cups sliced)
1/2 cup Sugar
2 tablespoons Flour
1/4 teaspoon Salt
Soften pie disks according to package directions.
On lightly floured surface, roll 1 pie crust into 12-inch circle, and place in ungreased 9-inch glass pie plate. Press firmly against side and bottom, folding extra crust underneath and pressing on top rim of pie plate. Refrigerate.
Finely chop pecans, set aside.
In small bowl, mix 2 tablespoons sugar and 1/2 teaspoon of the cinnamon. On lightly floured surface, unroll second pie crust and fold in half. Roll into 13-inch by 9-inch rectangle. Brush with 1 tablespoon of the melted butter, and sprinkle with sugar mixture and pecans, to within 1/4 inch of edges. Starting at long edge, tightly roll into log, pressing seam together and pinching ends to seal. Refrigerate until firm, about 30 minutes.
Heat oven to 425-degrees; place large cookie sheet on bottom rack of oven to catch any drips
Peel, core and thinly slice the apples. Place sliced apples in a large mixing bowl. Toss with 1/2 cup sugar, remaining 1-1/2 teaspoons cinnamon, the flour and salt. Empty apple mixture into the prepared crust-lined apple plate. Set aside.
Remove dough log from the refrigerator. Trim ends of the log to a 12-inch log. Cut dough log into 40 slices. Arrange slices over apple mixture, pinching outer edge of pie crust over and onto outer crust rounds. Brush tops of crust rounds with remaining 1 tablespoon melted butter.
Loosely cover with foil. Bake 20 minutes. Uncover; bake 25 to 28 minutes longer or until edges are deep golden brown and juices are bubbling. Cool 2 hours before serving.
Serve as is or à la Mode.