Sometimes easier is better. This is certainly the case with these old-fashioned cakes, which were wrongly referred to the back of the recipe box. Made from a few basic ingredients, they still manage to be rich and full of flavor. In honor of the National Pie Day, break out the apron and the rolling pin and try it out.
. 1 Buttermilk Chess Pie
The beauty of this cake lies in its simplicity. Known as a "desperate pie" because it uses only a few basic ingredients – the only ingredients many farmer families have had in the 19th and 20th centuries – the chess pie is still decadent, with flour, sugar, eggs and butter in just the right quantities together. The addition of buttermilk together with some cocoa powder makes it even more satisfying. From there you can adapt it in many different ways ̵
. 2 Minced pate
Minced meat dates back to the 13th century, when the Crusaders returned from the Holy Land with the three main spices: cloves, cinnamon and nutmeg. Cooks used them primarily as a preservative for fruit and meat and found that everything they needed to make a delicious pie filling. The youngest generations have abolished the "meat" portion of the minced meat pate, although the cooks swear by their grandmother's grave that it's the best version of the dish. For those who are deterred by moose or venison or beef in their dessert, give the former gourmet editor Ruth Reichl a found recipe. Sugar Cream Pie
If you grew up in Indiana, there's a good chance you'll be familiar with this, the official cake of Hoosier State. The recipe comes from the Amish, who settled in Indiana in the 19th century, and calls for strong cream, milk and, of course, sugar. This desperate cake, like the chess pits, has fallen out of style in recent generations. But dutiful Hoosiers have kept it on vacation for years. Mixing brown with granulated sugar can deepen the taste, while a cinnamon topper can spice things up a bit.
4. Shoofly Pie
Molasses is the main ingredient of this cake, for which we can also thank the Amish (in this case Pennsylvania Dutch). There are two types: Shoofly Pie with dry soil, which has the consistency of gingerbread, and moist soil, which has pudding-like quality and is covered with crumbs. There are a few theories about the name, the most convincing being that the sweet molasses drew flies while the cakes cooled, which made cooks throw them away. Alton Brown has a highly rated recipe for Shoofly Pie, which contains brown sugar crumbs. Try it – and keep the window closed.
. 5 Vinegar pate
Do not be put off by the name of this cake, which combines the silky quality of a custard pate with the spiciness of an apple pate. The use of apple cider vinegar was a way for 19th century cooks to mimic the taste of the actual fruit, making it an early culinary hack. And although you can not find it in most restaurants, it's pretty easy to make it at home. Try this recipe from Epicurious or Martha Stewart and serve it with a scoop of ice cream.
. 6 Marlborough Pie
This specialty from New England was a staple in the region, where the abundant supply of apples met the pudding cake recipes brought from England. The name probably refers to the English city of Marlborough. Recently, the cake has fallen out of favor in kitchens and restaurants, which is a pity, as it combines two delicious cakes – apples and vanilla pudding – as well as lemons and sherry wine. According to the historian John T. Edge, author of Apple Pie: An American History bears the taste "the taste of lemons, the silky musk of sherry, the base register of apples" (19459006) Yankee The Magazine has a recipe that adds some cinnamon and nutmeg to the mix.
. 7 Flapper Pie
If the phrase "Canadian Prairie Pie" does not interest you, it may be the Graham Cracker Crust, the custard filling, or the meringue topping. Flapper Pie, pioneered by chefs north of the border, is another decadent dessert made from the most basic ingredients – eggs, sugar, cornstarch and butter. The crust can be a bit tricky, but you can always choose a ready-made version from the store. The Canadian grandma Irene Hrechuk does not mislead you.
. 8 Huckleberry Pie
The hardest part of making this pie is finding the title berries, which grow mainly in the northwest and can only be found in the wild. Online sellers offer them frozen by the pound, which can be expensive. But with a uniquely tart flavor, they are definitely worth the investment. Pastry Chef and author Greg Patent believes they bake one of the best berries. Try his recipe for blueberry pie, which he claims to have taken 20 years to perfect.