The Food and Wine Hedonist

leave your inhibitions at the door

4th Annual Pieathalon – Savoury Pie

Sometimes I’m a sucker.  Correction – sometimes I’m NOT a sucker.

Last summer I got invited by my longtime blogging bud Yinzerella, who writes the ever-entertaining Dinner is Served 1972.    It started with her working through a box of recipes from 1972 and, since she’s gone through that, is filled with all kinds of retro-recipe goodness.

I whined quite a bit about doing it last year because I:

A – was being lazy

B – absolutely suck at baking,

C – wasn’t into retro recipes, and

D – All of the above, but mostly A.

But guess what?  Although I’m not sure the recipe for Fidget Pie turned out as our forefathers imagined, I had fun doing it.  There were some really interesting recipes going back and forth and all the other pieathletes proved to be an awesome crowd.

One year later – I’m still rocking option D.   But when Yinzerella fired up the 4th Annual Pieathalon, I couldn’t resist.

4th pie

 

Told you I’m a sucker.

This year, my pie assignment is from Taryn who writes Retro Food For Modern Times.  She hails from Australia and writes some terrific posts featuring all kinds of cookies, cocktails, and other goodies.    It’s for something called “Savoury Pie”, which seems to be a catch-all doesn’t it?   I mean, I can say I’m making a sweet pie and you’d be like, “WTF?!?!”  Ok, maybe not YOU, but people I know would say that.   But they may be saying that when I announce I’m making a damn pie in the first place.

The recipe is a little weird, and I can’t decide if it’s an Australian thing or a retro thing.   It came from this book, published in Australia in 1969.

pie4 cover

 

First off, it assumes I know what the hell a shortcrust is.   Is that common knowledge?   Or was it back then?  Whatevs, I found a really easy recipe on the New York Times website.

Second, it didn’t really mention any temperatures, so I had to wing it.

Third, and this is probably what I should’ve started with regarding its weirdness, it offers a choice of fillings  –

pie4 sardines

 

The choices are onions or SARDINES?!?!   Holy Balls….  Look, I dig sardines.  But warm?  In a creamy, cheesy pie?  Nope.  Double-nope.   So I figured I’d go with onions.  Then I figured if I made it with onions, I’m probably going to be the only one eating the thing.  The kids wouldn’t touch it and I wouldn’t allow Boom Boom to have it because she’d Dutch Oven me the whole night.

I kid, I kid… Maybe one of the kids would eat it.  The Dutch Oven thing is completely real.

So I added some chopped up ham in there, because I figured it would make a good breakfast.  And I was out of bacon.

Savoury Pie with Cheese Meringue

 

pie4 Recipe bigger

Sautéing the onions and ham.  I used Vidalia onions to add some extra sweetness.

pie4 onions and ham

 

Here’s the filling.  The recipe called for a pinch of cayenne, which I’ll just chalk up to the wimpy-ness of 1969.  I did a good 3-4 pinches.

pie4 filling

 

Ready to go in the oven.  I went with 400 degrees on the crust part, 375 for the whole pie…

pie4 before

 

After…

pie4 after

 

Time to try it…

p4 slice

 

The Verdict

It was fantastic, even though it wasn’t much too look at.  (Just like me)  I’m glad I added the extra cayenne to make it spicy.  (Again, just like me.)     The combination of the sweet onions, salty ham, and creamy cheese was delicious. (Unlike me, at least I’ve been told).

It’s terrific for breakfast.   Definitely going to make this again.

Make sure to check out all the other awesome pieathletes !!!

 

 

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About thefoodandwinehedonist

I don't know everything about the world of food and wine, but I'm not going to let a small detail like that stop me from blogging about it.

17 comments on “4th Annual Pieathalon – Savoury Pie

  1. greg
    July 7, 2017

    That salty meringue (as opposed to a sweet meringue) is intriguing! Your final pie looks and sounds delicious…I think I must try this one! Good luck with the dutch oven thing…you made me laugh. P.S.-Thanks for the 1845 Pie recipe…I had a good time with that!

  2. Poppy
    July 7, 2017

    For someone who claims to absolutely suck at baking, you seem to have figured it out pretty well!

  3. Pingback: 4th Annual Pie-Athon! WAFFLE PIE!! – A Vintage Recipe Test | Bitter Sweet Susie

  4. S S
    July 7, 2017

    You suuure you don’t want to try it with sardines? Though seriously, that looks like the best breakfast ever. 🙂

  5. Pingback: PIEATHALON 4: Betty Crocker’s Chicken-Sausage Pies (1965) | Dinner Is Served 1972

  6. Pingback: Fluffy Lime Pie - Whip It, Whip It Good - Retro Food For Modern Times

  7. tarynnicole
    July 8, 2017

    Hi John, you rocked this pie! I was worried….
    Great idea to add the ham. Cheers, Taryn

  8. Bittersweet Susie
    July 8, 2017

    This recipe looks AWESOME! I am absolutely going to make it. It would be a good thing to serve to a breakfast crowd. I loved this post too – so funny! I am so glad you fought the lazy and knocked it out this year!

  9. yinzerella
    July 8, 2017

    I love it when the recipes are so good that you want to make it again!!!
    Thank you for participating in this year’s celebration o’ pie.

    • thefoodandwinehedonist
      July 8, 2017

      Yes, and I love it when blog get together date so fun that you want to do it again. Thanks so much for including me again!!

  10. Pingback: Fourth Annual Piathalon - Rum Pie - Silver Screen Suppers

  11. I am shaking my head in amazement here in London, England. First I hear that meringue can be used as a pie shell via the Vintage Recipe Cards site, now my mind is boggled at the idea of meringue on a SAVOURY PIE (please note anglicised spelling…) What? No.

    Every time I think I have seen it all, along comes a Pie-Athalon…

    You are the first participating blogger ever I think (correct me if I am wrong) to pronounce anything along the following lines about a Pie-Athalon Pie: “It was fantastic”.

    Flabbergasted

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This entry was posted on July 7, 2017 by in Cooking, Uncategorized.
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