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Britain's not-so humble pie

Friends from America discovered Cornish pasties in Winchester, and suddenly began excusing themselves from lunch and making late-morning expeditions into town. Then BBC 4 featured the "humble pie" and its recent renaissance. The show's mouth-watering rendezvous with various pies have disappeared online, but Great British Pie has provided Britain with a pub pie champion.

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"Carol Haime at The Sandrock, Farnham, has been crowned the 2012 Pub Pie Champion from among 120 contenders. She won with her Wheatley House Pheasant Pie with baby parsnips, juniper and a poppy seed and rock salt crust. Her pie incorporated gin-soaked juniper berries." Carol's recipe is here.

Pies (or pyes) probably were known in England in the 12th century, but were definitely on the menu by the 14th century. A workingman's item, expressing regional tastes and variations, the "mighty dish" has now arrived in some of London's more expensive restaurants, and so far has survived these dangerous new associates.

Comments (1)

jlh:

Dear Cat,
Regarding Britain's not-so humble pie--it has turned up here in the Northeast at "medieval fairs" and the like. I had to be reminded by my wife that it is called a "pasty" with a short "a" as in "hat" and was described as what the miners would take with them into the mine. The pasty stand was often close to a stand for the local beer or, my favorite for the sweet-toothed alcoholic, mead. . .

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