leave your inhibitions at the door
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.
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.
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 –
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
Sautéing the onions and ham. I used Vidalia onions to add some extra sweetness.
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.
Ready to go in the oven. I went with 400 degrees on the crust part, 375 for the whole pie…
Time to try it…
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 !!!