Description
The first pies, called “coffins” or “coffyns” (the word actually meant a basket or box) were savory meat pies with the crusts or pastry being tall, straight-sided with sealed-on floors and lids. Open-crust pastry (not tops or lids) were known as “traps.” These pies held assorted meats and sauce components and were baked more like a modern casserole with no pan (the crust itself was the pan, its pastry tough and inedible). These crust were often made several inches thick to withstand many hours of baking. According to Janet Clarkson in her book, Pie: A Global History:
“It is surely not likely that such a hard-won resource was simply discarded after the contents were eaten even in the great houses. The crust may not have been intended for lords and ladies, but the well-to-do were obliged to feed their servants and were also expected to feed the local poor. Would not this largesse of sauce-soaked crust be distributed to the scullery boys and the hungry clamoring at the gate?”
Flavors:
Apple Pie, Pumpkin Pie, Sweet Potato Pie, Pecan Pie, Lemon Meringue Pie, Old-Fashioned Coconut Cream Pie, Cranberry Streusel Pie, Chocolate Cream Pie, Cherry Pie, Blueberry Streusel, Crack Pie, Strawberry Rhubarb, Key Lime and more
*price varies*
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