Eat More Pie!

CHICKEN PYE (A historic fireplace pie)

Put your paste in the dish (in the Winter make it with full weight of butter, and in the Summer with as much butter as the flour will take in). Lay in two large or three small chickens cut up, strew between the Layers and at top, a double handful of bits of lean bacon boiled or raw (if raw your pye will require less salt—Lay at top several large lumps of butter, about one fourth of a pound. Strew over a heaped Tablespoon of salt and an even one of fine pepper black). Fill last of all with cold water—Put into a

Dutch Oven first laying in the Bottom a little warm ashes and let it bake gradually with the Top of very moderate heat and put coals under from time to time, when nearly done increase the fire on the top to brown the paste. It will take near two hours baking.


Recipe from a manuscript cookbook printed in The Williamsburg Art of Cookery.

                                                        [TX715 .B946 1961]                                           

Colonial Spoon Bread                                                                                       5/4/2014

1 Cup of Corn Meal.  (Preferably stone ground, yellow or white)

2 Cups boiling water

1/2 tsp Salt

2 Tbsp butter, melted

4 Eggs, beaten

1 cup Milk (preferably whole)

1 Tbsp melted butter (to brush dish with.)

Stir 1 cup corn meal into 2 cups of boiling water in a large enough pot to hold 8 cups of liquid.   Add salt and stir for a minute over a medium-low heat.  Combine beaten eggs with milk and pour into the cornmeal batter while stirring briskly until well  mixed.  Brush ovenproof casserole dish with 1 Tbsp butter.  Pour batter mixture into dish and bake at 350 for at least 25 minutes until spoonbread is lightly browned and set in the middle.  Let rest for 5 minutes before serving.....preferably with additional pats of butter melting over the top.


2 cups mashed sweet potatoes,

 1 cup sugar,

1 teaspoon salt,

 3 Tablespoons butter,

 2 eggs, separated,

1 teaspoon cinnamon,

¼  teaspoon ginger,

 2 cups milk,

2 (9 inch) unbaked pie shells.


Preheat oven to 425 degrees F.

                                                                                  Mix all ingredients, adding stiffly beaten egg whites last.

                                                                                  Pour into unbaked pie shells.

                                                                                  Bake for 20 minutes.

                                                                                  Reset oven to 375 degrees F. and bake for 25 minutes more or until set.


                                                                                  Recipe from The Smithfield  Cookbook.