AROUND the world, the idea of what makes a pie great is oft disputed.
In South Africa the ‘garage pie’ is steeped in urban myth and folklore and in some cases, is made of the stuff of legend – whether glory or infamy.
But by and large, the average South African and UK pie is of the savoury variety.
In America however, the pie is known as a dessert, apple pie being the most famous.
Now, it’s not really known how the Americans came to this conclusion, but each to his own!
Where does the pie come from?
Way back when there weren’t many ‘One Stops’ around the corner when travelling, and the need for healthy and easy to carry food that did not perish too soon was a problem solved by travelling with a cook.
But as we all know, cooks take up a lot of space and portable ‘kitchens’ aren’t easy to lug around on horseback.
Hence the miracle of baking, thanks to the discovery of flour.
The Ancient Greeks are given the glory of the original pie pastry after sweetmeats and pastries filled with fruit made appearances in plays written around 5BC.
A first century Roman cookbook Apicius also contains some recipes which involve a ‘pie case’, a cooked fowl or piece of meat covered in a pastry of sorts, which was originally not meant to be eaten but was simply a cover to keep the juices in.
As the Roman Empire spread and its transport network grew, the pie was introduced far and wide.
The origin of the modern pie can be traced back to England around the 14th century with references found to peacock pies served at royal banquets.
Today the pie is common in almost every country – but no more so than South Africa, England, Australia and New Zealand, where we love a quick, delicious and filling take-away for lunch.
One pepper steak pie and a Rennie for us please!
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