Pie: Difference between revisions
From Cunnan
Jump to navigationJump to search
Paul Matisz (talk | contribs) No edit summary |
Paul Matisz (talk | contribs) No edit summary |
||
| Line 1: | Line 1: | ||
A '''pie''' is a dish of food, covered (often top and bottom) with a [[pastry]] crust. [[Norman]]s and [[Frank]]s were especially fond of meat pies and other pastries. |
A '''pie''' is a dish of food, covered (often top and bottom) with a [[pastry]] crust. [[Norman]]s and [[Frank]]s were especially fond of meat pies and other pastries. |
||
In Europe, meat pies are often a staple meal. In [[North America]], pies are usually filled with sweet [[fruit]] preserves and served as a [[dessert]]. |
In Europe, meat pies are often a staple meal. In [[North America]], pies are usually filled with sweet [[fruit]] preserves and served as a [[dessert]]. Small dessert pies are often called [[tart]]s. |
||
[[Canada|Canadians]] tend to refer to meat pies as ''tortierre'', or simply "torts", and dessert pies as "pies". |
[[Canada|Canadians]] tend to refer to meat pies as ''tortierre'', or simply "torts", and dessert pies as "pies". |
||
Revision as of 01:21, 29 April 2006
A pie is a dish of food, covered (often top and bottom) with a pastry crust. Normans and Franks were especially fond of meat pies and other pastries.
In Europe, meat pies are often a staple meal. In North America, pies are usually filled with sweet fruit preserves and served as a dessert. Small dessert pies are often called tarts.
Canadians tend to refer to meat pies as tortierre, or simply "torts", and dessert pies as "pies".
