WEBVTT - Short Stuff: Pies

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<v Speaker 1>Hey, and welcome to the short Stuff. It's delicious short stuff.

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<v Speaker 1>I'm josh, there's Chuck, Jerry's not here, Dave's not here,

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<v Speaker 1>but a bunch of pie talk is here. So strap

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<v Speaker 1>in everybody. Actually I should say, unbuckle everybody.

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<v Speaker 2>That's right, unbuckle the top button or that belt loop.

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<v Speaker 2>Because this made me want to eat pie. I love pie.

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<v Speaker 2>I think we talked a little bit about pie in

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<v Speaker 2>our Cake episode, sure about the merits of pie. And

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<v Speaker 2>of course there's also the great legendary I dare say

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<v Speaker 2>Paula Tompkins bit on cake versus Pie.

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<v Speaker 1>Oh, I'm not sure about that one.

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<v Speaker 2>Yeah, it's from way back in the day. It's a

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<v Speaker 2>good bit. But pie has been around for way before

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<v Speaker 2>Paula Tompkins, thousands of years. But it's only in the

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<v Speaker 2>last couple of few hundred years that it's like what

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<v Speaker 2>we kind of know is pie. But they had it

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<v Speaker 2>eight thousand years ago in Egypt if you count kind

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<v Speaker 2>of a messy semi sweet you know, rustic schmorgasbord of grains.

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<v Speaker 1>Sure called gallets, right, Yeah, And you said eight thousand

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<v Speaker 1>years ago, that's not that long after we started domesticating crops,

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<v Speaker 1>which means that pies were one of the first things

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<v Speaker 1>we started making when we created agriculture.

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<v Speaker 2>Yeah, and of course they used honey as the sweetener

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<v Speaker 2>back then, and they'd make it over some hot coals. Yeah.

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<v Speaker 2>And then the Greeks ganged that, didn't they.

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<v Speaker 1>They did about five thousand years later. They loved taking

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<v Speaker 1>stuff from the Egyptians and they carried on with golets.

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<v Speaker 1>They did something that I think is a historic crime.

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<v Speaker 1>They replaced sweet stuff like honey with meats. I like

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<v Speaker 1>a good meat pie, but I feel like we had

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<v Speaker 1>not gotten into sweet pies enough to being from that yet.

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<v Speaker 2>Yeah.

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<v Speaker 1>One of the other things the Greeks did, though, was

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<v Speaker 1>they created pastry dough like we would think of pastry

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<v Speaker 1>do today essentially.

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<v Speaker 2>Yeah, so big lea beforeward their dough. Wise. The Romans

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<v Speaker 2>of course come along next, and they didn't add a

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<v Speaker 2>whole lot to the technique or tradition. What they did

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<v Speaker 2>was they brought it to Europe, and that's where it

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<v Speaker 2>really flourished, was when it was in the hands of

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<v Speaker 2>the Europeans.

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<v Speaker 1>Yeah, not just Europe, but like if you look back

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<v Speaker 1>at dishes from around the world, you're like, oh, that's

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<v Speaker 1>pie that's pie. That's pie. There's something called Sambusa and Ethiopia,

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<v Speaker 1>which is a hand pie. Is obviously impignadas from Spain,

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<v Speaker 1>and then Latin America Hispanic copita in Greece. I've not

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<v Speaker 1>heard of the Zwiebelkuchen, but I would love to try it.

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<v Speaker 1>It's a savory sweet pie from Germany Schribu Cochin. Yes.

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<v Speaker 2>Yeah.

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<v Speaker 1>And then there's tortier from Quebec, which also sounds pretty great.

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<v Speaker 1>That's a savory meat pie. Like I say, I like

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<v Speaker 1>meat pies. Got no problem with meat pies. Yeah, I

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<v Speaker 1>think that we just we need both.

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<v Speaker 2>I guess, yeah, agreed. I mean when I hear the

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<v Speaker 2>word pie, I immediately think of like a sweet dessert pie.

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<v Speaker 2>But I love a Jamaican hand pie or a I say,

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<v Speaker 2>And I guess it is impignata, isn't it?

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<v Speaker 1>Yeah, and pignata. I couldn't find the end with the

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<v Speaker 1>till day on the insert thing on world, So I

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<v Speaker 1>got you and one other thing, Chuck. Do you remember

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<v Speaker 1>when we were in the UK on tour and I

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<v Speaker 1>got hooked on pork pies?

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<v Speaker 2>Oh yeah, yeah, Oh my god, those are so good

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<v Speaker 2>and I got.

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<v Speaker 1>So bad for you by hats. Yeah, I know you did.

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<v Speaker 1>It was great. I tried to eat that one right

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<v Speaker 1>off my head.

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<v Speaker 2>The English, speaking of the English, that's where things really

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<v Speaker 2>got interesting because they were like, man, throw some fish

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<v Speaker 2>in that thing. Throw any kind of meat and you want,

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<v Speaker 2>we'll spell it p ye, and we'll also bake those

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<v Speaker 2>bones in there as little handles.

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<v Speaker 1>Not just the bones, the legs of like a game bird,

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<v Speaker 1>like a pheasant, would be sticking out and hanging over

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<v Speaker 1>the side of the pie.

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<v Speaker 2>Yeah, just grab it by grab it by the leg.

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<v Speaker 1>Yeah, grab that pheasant like a rabbit.

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<v Speaker 2>I guess that's no different than just eating a chicken leg.

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<v Speaker 1>That's a little different. I'm talking about like the feet

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<v Speaker 1>here is what I understand. Oh okay, like the whole

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<v Speaker 1>leg down to the toenails is what they left on toenails.

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<v Speaker 2>Have you ever seen a chicken toenail?

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<v Speaker 1>I haven't looked that closely. I've just always assumed they

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<v Speaker 1>were there.

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<v Speaker 2>They also called them coffins, to f and a y again.

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<v Speaker 2>They love those whys instead of eyes, and of course

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<v Speaker 2>that means box.

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<v Speaker 1>Yeah, because that's what they were making. There was like

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<v Speaker 1>sturdy walls, a sturdy bottom, a crust over the top,

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<v Speaker 1>and these were actually what the Greeks were basically making

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<v Speaker 1>pies for too. The point of the pie was to

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<v Speaker 1>seal in the juices of like the savory mixture of

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<v Speaker 1>meats and stuff, right, Yeah. It was a way to

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<v Speaker 1>bake a bunch of stuff together and then serve it

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<v Speaker 1>as one thing onto a table. That was the point

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<v Speaker 1>of pies. They didn't care about pastries in medieval England,

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<v Speaker 1>like the actual crust was considered inedible by the rich,

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<v Speaker 1>but the lower classes would eat the pie crust when

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<v Speaker 1>they had to. So they also made pies without tops whatsoever.

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<v Speaker 1>Those are tarts, that's really still call them the day.

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<v Speaker 1>Those I think were more pastry edible forward.

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<v Speaker 2>Yeah, I think you're right if you're talking about recipes.

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<v Speaker 2>They started appearing in Europe in cookbooks like way back

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<v Speaker 2>in the thirteen hundreds. I think there was a German

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<v Speaker 2>cookbook you dug up from fifteen fifty three.

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<v Speaker 1>I didn't actually look in the cookbook itself. I just

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<v Speaker 1>saw reference to it.

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<v Speaker 2>Oh sure, yeah, sorry, that's okay. But they were like, hey,

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<v Speaker 2>you know what you do. You put a little hole

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<v Speaker 2>in the middle of that pie in the lid, and

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<v Speaker 2>you blow in it and puff that thing up and

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<v Speaker 2>then seal it, and that thing looks great on a table.

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<v Speaker 1>Yeah, but you will notice from that recipe that means

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<v Speaker 1>there's nothing inside. They were just baking the pie, an

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<v Speaker 1>empty pie essentially what they were making. And you would say, well,

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<v Speaker 1>that's madness. What's the point of that. There's actually a

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<v Speaker 1>trend in England, I think from the fifteenth to maybe

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<v Speaker 1>the eighteenth centuries where you would present, like at a

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<v Speaker 1>royal dinner or something like that, an enormous pie that

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<v Speaker 1>was filled with live things. So you would bake the

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<v Speaker 1>pie pastry and then put the live things in it

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<v Speaker 1>before you served it. And so that's where you know

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<v Speaker 1>that rhyme sing a Song of Sixpence where they talk

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<v Speaker 1>about four and twenty blackbirds baked into a pie. Isn't

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<v Speaker 1>that a pretty dish to serve before the king or whatever? Yeah,

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<v Speaker 1>that's what they're talking about, is this trend in Europe,

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<v Speaker 1>in royal courts of Europe where you would serve like

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<v Speaker 1>a pie to the king and cut it open and

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<v Speaker 1>all these beautiful birds would fly out, or a string

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<v Speaker 1>ensemble would stand up and start playing.

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<v Speaker 2>Yeah, like, if you think you got to have a

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<v Speaker 2>big pie to put a couple of dozen blackbirds in there.

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<v Speaker 2>You weren't kidding about the string ensemble, like they would

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<v Speaker 2>have a pie big enough. What I don't understand is

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<v Speaker 2>how are they Are they not killing these people in birds?

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<v Speaker 1>No, by baking the pie pastry first and then put

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<v Speaker 1>the people in before they served it. That's why you

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<v Speaker 1>would at work, you would. You would take the pie,

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<v Speaker 1>put it together, put the top on, put a hole

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<v Speaker 1>in it, blow in it, close it up.

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<v Speaker 2>Yeah, but how did the people get in there?

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<v Speaker 1>Oh? I'm sure there was like a little door cut

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<v Speaker 1>into the side or something like that. But they anywhere

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<v Speaker 1>near the pie while it was in the oven?

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<v Speaker 2>The pie hatch.

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<v Speaker 1>I wasn't thinking o pie hatch. The pie hole?

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<v Speaker 2>Yeah, the pie hole.

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<v Speaker 1>Remember that show? What was it called Better No Pushing

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<v Speaker 1>Up Daisies? That guy, the main protagonist had a pie

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<v Speaker 1>shop called the pie Hole. Oh, that I've told you

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<v Speaker 1>about before. It's such a charming show, Chuck.

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<v Speaker 2>You got to see it, all right, you can get

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<v Speaker 2>along lest for me though, so.

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<v Speaker 1>That one moved that one toward the top. It's just

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<v Speaker 1>a very sweet, neat, cute little show.

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<v Speaker 2>All right. Well, speaking of cute, we'll take a break

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<v Speaker 2>and we'll come back and we'll talk about a few

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<v Speaker 2>specific all time great pies right after this. All right,

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<v Speaker 2>we're back. We're gonna mention one, two, three, four, five

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<v Speaker 2>all time great pies. It is for us in real time.

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<v Speaker 2>It's the week before Thanksgiving, a couple of weeks before Thanksgiving.

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<v Speaker 1>Hubba hubba.

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<v Speaker 2>So we got to talk about pumpkin pie, which was

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<v Speaker 2>brought to the New World by the colonists on the Mayflower.

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<v Speaker 2>But it's interesting because when they got here Native Americans

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<v Speaker 2>were like, hey, look at these things we got. They're

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<v Speaker 2>called pumpkins. And one day they will invent spices to

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<v Speaker 2>put with these that taste nothing like pumpkins, but you

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<v Speaker 2>will totally associate that with pumpkin.

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<v Speaker 1>Right, and so like the first pumpkin pies were actually

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<v Speaker 1>not pies at all. They were they used the pumpkin

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<v Speaker 1>themselves as basically the pie crust, put in honey and

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<v Speaker 1>spices and stuff like that, and baked it over coles.

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<v Speaker 1>Then they ate that. But the thing is you still

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<v Speaker 1>think of like, Okay, well, eventually, like the it got

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<v Speaker 1>figured out in the United States or the English colonies. Right, No,

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<v Speaker 1>that's not the case. Pumpkin pie actually got exported with

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<v Speaker 1>the pumpkins in a couple of decades over to France.

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<v Speaker 1>The first recipe that even mentioned the pumpkin pie, called

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<v Speaker 1>the Pumpy oom Pie, was published in a French cookbook

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<v Speaker 1>by a French chef in sixteen fifty one. And it

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<v Speaker 1>wouldn't be another few decades, actually another century or so

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<v Speaker 1>before it showed up in a recipe in an American cookbook.

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<v Speaker 2>That's right, in seventeen ninety six. It was in the

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<v Speaker 2>very first American cookbook, in fact, from Amelia Simmons, called

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<v Speaker 2>American Cookery by an American Orphan. And yeah, that pumpkin

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<v Speaker 2>pie was in there, the kind of like the one

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<v Speaker 2>we know it. It was kind of a pumpkin pudding.

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<v Speaker 2>But that's not super unlike pumpkin pie, no.

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<v Speaker 1>Because you baked it in the pie shell. So if

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<v Speaker 1>you ask me, that's pumpkin pie.

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<v Speaker 2>Agreed.

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<v Speaker 1>So pumpkin pies seems pretty American. That's why the French

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<v Speaker 1>thing was so puzzling. But apple pie one hundred percent American. Like,

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<v Speaker 1>don't even come at me with anything else.

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<v Speaker 2>Take it, chuck, Well, buddy, apples don't come from America.

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<v Speaker 2>They're native to Asia. So they were brought over to

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<v Speaker 2>the New World by the colonists. And I think we

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<v Speaker 2>all know that the perfect apple pie is that Dutch

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<v Speaker 2>apple pie, and they're the ones. They were the ogs

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<v Speaker 2>a couple of years, a couple of sorry, a couple

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<v Speaker 2>of hundred years prior to those apples coming over from Asia,

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<v Speaker 2>the Dutch had sort of mastered that apple pie.

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<v Speaker 1>Man. I always assumed it was the nineteen seventies when

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<v Speaker 1>the Dutch finally made Dutch apple pie. No, no, okay,

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<v Speaker 1>all right, So the Dutch had figured out apple pie

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<v Speaker 1>centuries before came to America. So how does the apple

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<v Speaker 1>pie get associated with America? There's a saying over here, everybody,

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<v Speaker 1>if you're not familiar as American as apple pie. Apparently

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<v Speaker 1>that was first used in print in nineteen twenty eight

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<v Speaker 1>to describe first Lady lou Hoover. Herbert Hoover's wife is

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<v Speaker 1>gal So they said that she's as American as apple pie. Okay,

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<v Speaker 1>that's one one way a god associated with it. Another

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<v Speaker 1>one is that apple pie is as American as Mom's

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<v Speaker 1>and baseball. Where did that come from? Where did that

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<v Speaker 1>come from?

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<v Speaker 2>Apparently world War two there was a catchphrase for the

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<v Speaker 2>GI's there when they're like, why why are you going

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<v Speaker 2>off to pop this fight this wall? And they would say, well, sir,

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<v Speaker 2>for mom and apple pie, of course, and.

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<v Speaker 1>They say get out there, boy, that's right, yes for us.

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<v Speaker 2>And if you think that helmet's going to protect you,

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<v Speaker 2>you got another thing coming.

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<v Speaker 1>What else? It was kind of dark, kind of dark

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<v Speaker 1>going from apple pie to that.

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<v Speaker 2>But yeah, sure we could tell cherry pie briefly, cherry

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<v Speaker 2>pie is not my favorite pie, but all up for

0:11:48.360 --> 0:11:50.920
<v Speaker 2>pumpkin or apple or certainly key lime, which we'll get

0:11:50.960 --> 0:11:52.839
<v Speaker 2>to before cherry pie. But I'll lead a piece of

0:11:52.920 --> 0:11:54.440
<v Speaker 2>cherry pie with some ice cream if you got it

0:11:54.480 --> 0:11:54.720
<v Speaker 2>for me.

0:11:54.920 --> 0:11:57.200
<v Speaker 1>Yeah, as long as it's not sour like a good

0:11:57.240 --> 0:11:59.480
<v Speaker 1>cherry pie in the vein of a good apple pie,

0:11:59.559 --> 0:12:01.079
<v Speaker 1>I think is excellent stuff.

0:12:01.520 --> 0:12:04.960
<v Speaker 2>Yeah. And House of Pies in Los Felis and Los Angeles,

0:12:05.000 --> 0:12:07.160
<v Speaker 2>a neighborhood where I lived, had all kinds of great pies.

0:12:07.320 --> 0:12:10.360
<v Speaker 2>But like, I want like a warm cherry pie. I

0:12:10.400 --> 0:12:13.600
<v Speaker 2>don't want like the cold one that where that jelly

0:12:13.640 --> 0:12:16.439
<v Speaker 2>has sort of you know, I don't like it cold.

0:12:16.679 --> 0:12:18.680
<v Speaker 1>No, That's what I'm saying. If you, if you make

0:12:18.720 --> 0:12:20.640
<v Speaker 1>it and serve it like you would a good piece

0:12:20.640 --> 0:12:22.600
<v Speaker 1>of apple pie. It's okod Yeah, I'm with you one

0:12:22.679 --> 0:12:23.280
<v Speaker 1>hundred percent.

0:12:23.440 --> 0:12:26.840
<v Speaker 2>Okay, but that one, Apparently, the first cherry pie was

0:12:26.880 --> 0:12:29.840
<v Speaker 2>either created for Queen Elizabeth First in the sixteenth century

0:12:29.960 --> 0:12:30.600
<v Speaker 2>or buy her.

0:12:31.400 --> 0:12:34.120
<v Speaker 1>Yeah, it's one of the oldest pies that is still

0:12:34.160 --> 0:12:35.240
<v Speaker 1>around today. Apparently.

0:12:36.040 --> 0:12:37.119
<v Speaker 2>Yeah, what's next.

0:12:37.520 --> 0:12:40.040
<v Speaker 1>Boston cream Pie is worth a mention. You might be like,

0:12:40.160 --> 0:12:42.480
<v Speaker 1>it's not even a pie, that's basically a layer cake.

0:12:42.679 --> 0:12:46.680
<v Speaker 1>You're right, but we wanted to explain where that came from.

0:12:47.280 --> 0:12:50.080
<v Speaker 2>I don't think I've ever had Boston cream pie.

0:12:50.559 --> 0:12:52.880
<v Speaker 1>I hadn't either. I was like, okay, we got to

0:12:52.880 --> 0:12:54.480
<v Speaker 1>do Boston cream pie. And then I was like, oh,

0:12:54.480 --> 0:12:56.560
<v Speaker 1>this is a little more interesting than I thought, because

0:12:56.600 --> 0:12:58.640
<v Speaker 1>it turns out Boston cream Pie is a cake. It's

0:12:58.640 --> 0:13:01.679
<v Speaker 1>not a pie in any sense soever. The reason it's

0:13:01.720 --> 0:13:04.720
<v Speaker 1>called Boston cream Pie is because it's based on another

0:13:04.800 --> 0:13:08.800
<v Speaker 1>recipe called Washington Pie. And Washington Pie was the same

0:13:08.840 --> 0:13:11.960
<v Speaker 1>thing as a Boston cream pie cake baked in a

0:13:12.000 --> 0:13:14.800
<v Speaker 1>pie crust, so a cake and a pie crust, and

0:13:14.840 --> 0:13:17.400
<v Speaker 1>then eventually the Boston cream Pie came along. They did

0:13:17.440 --> 0:13:19.600
<v Speaker 1>away with the crust, but they kept the name pie,

0:13:19.640 --> 0:13:23.040
<v Speaker 1>which is why Boston cream Pie is called pie even

0:13:23.080 --> 0:13:23.760
<v Speaker 1>though it's a cake.

0:13:24.400 --> 0:13:27.520
<v Speaker 2>That's right. And notably, it was invented for the opening

0:13:27.679 --> 0:13:29.720
<v Speaker 2>the grand opening of the Parker House Hotel in eighteen

0:13:29.800 --> 0:13:33.040
<v Speaker 2>fifty six, which has got to be where Parker House

0:13:33.120 --> 0:13:33.920
<v Speaker 2>rolls come from. Right.

0:13:34.760 --> 0:13:36.520
<v Speaker 1>I don't know, I've never heard of them before.

0:13:36.559 --> 0:13:39.520
<v Speaker 2>But let's say, yeah, you've never heard of Parker House rolls.

0:13:39.920 --> 0:13:42.040
<v Speaker 1>I've heard of cider house rules, but.

0:13:47.200 --> 0:13:49.280
<v Speaker 2>Parker House rolls are one of the best things in

0:13:49.280 --> 0:13:51.720
<v Speaker 2>the world. You know them if you've seen them, Okay,

0:13:53.120 --> 0:13:55.360
<v Speaker 2>and in like a lot of it's become trendy in

0:13:55.400 --> 0:13:58.200
<v Speaker 2>recent years at like a nice restaurant will serve you

0:13:58.240 --> 0:14:00.800
<v Speaker 2>Parker House rolls in like a little four baked in

0:14:00.800 --> 0:14:02.000
<v Speaker 2>a four pack for the table.

0:14:02.440 --> 0:14:04.120
<v Speaker 1>It sounds like King's Hawaiian kind of.

0:14:04.280 --> 0:14:06.080
<v Speaker 2>Well, they kind of are. They kind of look like

0:14:06.080 --> 0:14:09.000
<v Speaker 2>that Kings Hawaiian. I think is a the Hawaiian sweet

0:14:09.080 --> 0:14:10.760
<v Speaker 2>version of Parker House role.

0:14:10.840 --> 0:14:12.240
<v Speaker 1>They just probably had those then. Yeah.

0:14:12.320 --> 0:14:15.480
<v Speaker 2>Yeah, big beautiful, flaky like buttery with a little sea

0:14:15.480 --> 0:14:18.160
<v Speaker 2>salt on top. Man, it's the best thing ever.

0:14:18.520 --> 0:14:22.680
<v Speaker 1>Very nice. Yeah. Uh, I've actually stayed in the Parker house.

0:14:22.880 --> 0:14:24.560
<v Speaker 1>It's an omni hotel.

0:14:24.560 --> 0:14:26.120
<v Speaker 2>And they didn't throw a roll at your face when

0:14:26.120 --> 0:14:26.640
<v Speaker 2>you walked in.

0:14:26.760 --> 0:14:30.280
<v Speaker 1>Not that I saw no. Actually, one of the only

0:14:30.320 --> 0:14:33.480
<v Speaker 1>times I was ever worried about getting Legioneer's disease when

0:14:33.560 --> 0:14:37.440
<v Speaker 1>I stayed there. And then let's move on to key

0:14:37.520 --> 0:14:40.000
<v Speaker 1>Lime Pie, because this is the pride of Florida. If

0:14:40.000 --> 0:14:42.120
<v Speaker 1>you never had a slice of key lime pie, you're

0:14:42.440 --> 0:14:46.480
<v Speaker 1>you're you're cheating yourself essentially. Just get your hands on one.

0:14:46.840 --> 0:14:50.440
<v Speaker 2>It's it's one of my top two pies for me.

0:14:51.000 --> 0:14:52.480
<v Speaker 1>Agreed a lot like that.

0:14:52.560 --> 0:14:54.000
<v Speaker 2>Crumbly Apple probably.

0:14:54.160 --> 0:14:57.280
<v Speaker 1>I like that too, style that one.

0:14:57.400 --> 0:14:59.920
<v Speaker 2>Yeah, Pecan pi, Yeah, those are my top three. Pecan pie,

0:15:00.120 --> 0:15:02.320
<v Speaker 2>Dutch Apple, and key lime.

0:15:02.960 --> 0:15:05.640
<v Speaker 1>Okay, so key Lime One of the great things about

0:15:05.640 --> 0:15:07.760
<v Speaker 1>it is, I mean, I don't want to say, like,

0:15:07.800 --> 0:15:09.640
<v Speaker 1>if you walk into a seven to eleven and by

0:15:09.640 --> 0:15:11.360
<v Speaker 1>a slice of key lime pie there, it's going to

0:15:11.400 --> 0:15:13.040
<v Speaker 1>be as good as one that you get in the

0:15:13.040 --> 0:15:16.680
<v Speaker 1>Florida Keys. But they're so similar to one another, and

0:15:16.720 --> 0:15:18.920
<v Speaker 1>there's a specific way to make it that it's not

0:15:19.120 --> 0:15:21.600
<v Speaker 1>that far off. You're still kind of treating yourself. So

0:15:21.640 --> 0:15:23.480
<v Speaker 1>go out and get some key lime pie. You don't

0:15:23.480 --> 0:15:25.520
<v Speaker 1>have to be a purist, but if you are a

0:15:25.560 --> 0:15:28.480
<v Speaker 1>purist and you want to know where it comes from. Supposedly,

0:15:28.720 --> 0:15:31.800
<v Speaker 1>the local lore is that a woman only known as

0:15:31.840 --> 0:15:36.200
<v Speaker 1>Aunt Sally made them in the late nineteenth century down

0:15:36.560 --> 0:15:39.400
<v Speaker 1>in Key West at the Curry House, which was the

0:15:40.000 --> 0:15:42.720
<v Speaker 1>estate of Florida's first millionaire, William Curry. So you know,

0:15:42.800 --> 0:15:46.280
<v Speaker 1>he was important and really good guy. But she came

0:15:46.400 --> 0:15:49.640
<v Speaker 1>up with this as a recipe that she adapted from

0:15:49.720 --> 0:15:52.040
<v Speaker 1>local Key West fishermen, that they had come up with

0:15:52.080 --> 0:15:52.760
<v Speaker 1>it themselves.

0:15:53.200 --> 0:15:57.080
<v Speaker 2>Yeah, that's one story. Another is that they came later

0:15:57.240 --> 0:16:01.480
<v Speaker 2>than that, And I think they were supposedly adapted from

0:16:01.920 --> 0:16:04.600
<v Speaker 2>a recipe from New York for magic lemon cream pies

0:16:05.560 --> 0:16:08.960
<v Speaker 2>that the Condensed Milk Company put out in the nineteen thirties.

0:16:09.000 --> 0:16:11.760
<v Speaker 2>But some people say no, it was actually the opposite.

0:16:12.160 --> 0:16:14.760
<v Speaker 2>They got that magic lemon cream pie from the Key

0:16:14.800 --> 0:16:19.360
<v Speaker 2>Lime Pie and kind of stole it. Even though hats

0:16:19.360 --> 0:16:21.600
<v Speaker 2>off to your bord and condensed milk, that stuff is

0:16:21.640 --> 0:16:22.000
<v Speaker 2>the best.

0:16:22.480 --> 0:16:25.600
<v Speaker 1>Yeah again, I want to shout out the Ube condensed milk.

0:16:25.680 --> 0:16:27.440
<v Speaker 1>It's not bored and I don't remember who makes it,

0:16:27.480 --> 0:16:31.040
<v Speaker 1>but oh my god, it's seriously you'll never taste anything

0:16:31.080 --> 0:16:32.800
<v Speaker 1>that has a better taste than that.

0:16:33.080 --> 0:16:36.720
<v Speaker 2>I'm going to move on to that. For my family,

0:16:36.720 --> 0:16:39.040
<v Speaker 2>my grandmother made it was called that lemon ice box pie.

0:16:39.240 --> 0:16:40.320
<v Speaker 1>Oh yeah, those are great.

0:16:40.440 --> 0:16:43.720
<v Speaker 2>Yeah. It's sort of the same thing as a key

0:16:43.720 --> 0:16:46.600
<v Speaker 2>lime pie, but just with lemon in that it doesn't

0:16:46.640 --> 0:16:50.600
<v Speaker 2>have meringue, Like, why would you want to ruin a

0:16:50.680 --> 0:16:52.120
<v Speaker 2>lemon pie by putting a meringue on it?

0:16:52.520 --> 0:16:55.040
<v Speaker 1>Oh no, I can go either way with that.

0:16:55.720 --> 0:16:56.040
<v Speaker 2>Not mine.

0:16:56.040 --> 0:16:57.880
<v Speaker 1>I'd rather replace it with ready whip though.

0:16:58.360 --> 0:16:59.800
<v Speaker 2>Oh well about you're talking?

0:17:00.040 --> 0:17:03.760
<v Speaker 1>Okay, everybody. I think it's pretty obvious that we are

0:17:03.760 --> 0:17:06.600
<v Speaker 1>going to immediately go start eating pie after recording this.

0:17:06.880 --> 0:17:10.120
<v Speaker 1>We hope you go enjoy some pie too. And short

0:17:10.160 --> 0:17:13.640
<v Speaker 1>Stuff is out.

0:17:14.200 --> 0:17:17.080
<v Speaker 2>Stuff You Should Know is a production of iHeartRadio. For

0:17:17.200 --> 0:17:21.360
<v Speaker 2>more podcasts my heart Radio, visit the iHeartRadio app, Apple Podcasts,

0:17:21.480 --> 0:17:23.320
<v Speaker 2>or wherever you listen to your favorite shows.