Hattie’s Pie Shop

“At the sign of the pye”

Savory PiesSweet PiesTarts

Note: We bake our pies daily, but if you are eating our pies the day after you buy them, warm them in an oven or near a fire to soften the crust before enjoying.

Savory Pies

“Beef-stake” – We add mushroom ketchup and minced onion for richer flavor.
Chicken
Clam
Fish – Salmon – We use freshwater salmon when possible.
Game Pie – wild rabbit and beef
Lobster
Mutton
Oyster – We use fresh oysters, not salt, from Chesapeake Bay.
Pigeon
Pork
Tongue – Neat’s tongue with apples, and raisins (stoned) or currants.
Turkey
Veal

Sweet Pies

Fruit pies use fresh fruit when in season (generally June – October), and during the rest of the year, we use dried fruit stewed in water when available.

All fruit pies are in puff paste.

Apple – Our apples are thinly sliced green apples, slightly stewed. If you are going to eat the pie immediately and are close by, we can open the pie lid and add cream for extra flavor before lowering the lid. Also available using dried fruit.
Blueberry
Buttered Apple
Cherries – We use red cherries.
Chess – Cream, eggs, sugar, currants, and a little flour, nutmeg, and rosewater.
Cranberry – Also available using dried fruit.
Currant
Custard
Gooseberry
Mincemeat – Beef, apples, raisins (stoned), currants, liquor, and spices.
Peach – Also available using dried fruit.
Pear – Can be hard winter pears or harvest and summer pears, depending on the season.
Plum
Pumpkin
Raspberry – If you are going to eat the pie immediately and are close by, we can open the pie lid and add cream for extra flavor before lowering the lid.
Squash
Strawberry

Tarts

Apple
Blackberry
Cranberry
Gooseberry
Grape
Lemon – Imported from Florida. Check for availability.
Orange – Imported from Florida. Check for availability.
Raspberry

Sources:

American Cookery, Or the Art of Dressing Viands, Fish, Poultry, and Vegetables, and the Best Modes of Making Pastes, Puffs, Pies, Tarts, Puddings, Custards, and Preserves, and all Kinds of Cakes, from the Imperial Plumb to Plain Cake. . By Amelia Simmons. 1798. http://digital.lib.msu.edu/projects/cookbooks/books/americancookery... .

Oliver, Sandra. (2005). Food in Colonial and Federal America. Westport, CT: Greenwood Press.

Seventy-five Receipts for Pastry, Cakes, and Sweetmeats. By Miss Leslie of Philadelphia. 1832. http://digital.lib.msu.edu/projects/cookbooks/books/severntyfivereceipts/sevf.html

Stradley, Linda. (2004). History of Chess Pie. http//www.whatscookingamerica.net/History/PieHistory/ChessPie.htm

 

This is page was written for Panhistoria, an online roleplay site. It’s specifically written for Narratives of Early America.

 

Created: January 12, 2009