Prev NEXT  

Advertisement

10 Terrific Fall Foods

1

Pie: The Number One Terrific Fall Food

Pecan pie often shows up at Thanksgiving and Christmas.
Pecan pie often shows up at Thanksgiving and Christmas.
iStockphoto/Thinkstock

Sweet or savory, pie has a history that dates back to medieval times. Historians believe that the pie shell (arguably, the best part of the dish) dates back to the Greeks, who were believed to be the first to make pastry by mixing flour and water. The first pies were more savory than sweet. Cooks in medieval England filled pastry shells with meat and fruits like currants and dates. The first pumpkin pie recipe appears in cookbook dating back to 1675, but this and other sweet pies didn't begin to appear in American cookbooks until the 17th century [source: Mayer].

While some might argue that pie is a dish for all seasons, certain pies show up more often than others on fall tables. Pumpkin pie may be the all-time fall pie, but others like maple-almond, pecan, peanut butter brownie, caramel apple, cranberry cherry and sweet potato are also cool-weather favorites.

Advertisement

Find lots more fall food information, including 25 perfect fall pie recipes, below.

Related Articles

More Great Links

Sources

  • CBS New York. "NYC's 5 Best Fall Cocktails." Nov. 8, 2011. (Jan. 18, 2012) http://newyork.cbslocal.com/top-lists/nycs-5-best-fall-cocktails/
  • Mayer, Laura. "Pie." Time Magazine. Nov. 26, 2008. (Jan. 20, 2012) http://www.time.com/time/nation/article/0,8599,1862315,00.html
  • National Archives and Records Administration (NARA). "The National Archives Celebrates Thanksgiving." Nov. 25, 2008. (Jan. 20, 2012) http://www.archives.gov/press/press-releases/2009/nr09-25.html
  • Nesci, Valentina. "The Legend of Risotto alla Milanese." ItalianNotebook.com. Nov. 5, 2009. (Jan. 19, 2012) http://www.italiannotebook.com/food-wine/legend-risotto-alla-milanese/
  • O'Neill, Molly. "Cold Days? Warm Stew, Hot Debate." The New York Times. Oct. 17, 1990. (Jan. 19, 2012) http://www.nytimes.com/1990/10/17/garden/cold-days-warm-stew-hot-debate.html?scp=12&sq=crock%20pot%20history&st=cse
  • Reed, Julia. "Fowl Ball." Newsweek/Daily Beast Company LLC. Nov. 23, 2009. (Jan. 20, 2012) http://www.thedailybeast.com/newsweek/2009/11/23/fowl-ball.html
  • Suddeth, Claire. "A Brief History of Barbecue." Time Magazine. July 3, 2009. (Jan. 20, 2012) http://www.time.com/time/nation/article/0,8599,1908513,00.html
  • Weaver, William Woys. "Open-Hearth Cooking: Why All the Fuss Over Hot Ashes?" The New York Times. April 27, 1988. (Jan. 19, 2012) http://www.nytimes.com/1988/04/27/garden/open-hearth-cooking-why-all-the-fuss-over-hot-ashes.html?scp=1&sq=open%20hearth%20cooking&st=cse
  • Willis, Virginia. "Basic to Brilliant, Y'all." Random House Inc. September 2011. (Jan. 18, 2012) http://www.randomhouse.com/book/206705/basic-to-brilliant-yall-by-virginia-willis
  • Wolford, Ron and Drusilla Banks. "Pumpkins and More." University of Illinois Extension. (Jan. 18, 2012) http://urbanext.illinois.edu/pumpkins/default.cfm

UP NEXT

Jim Deliman's Carrot Saffron Soup

Jim Deliman's Carrot Saffron Soup

Here is a delightful dish for a Fall harvest dinner party; Jim Deliman's carrot saffron soup recipe. Learn how to make Jim Deliman's carrot saffron soup.


Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement


Advertisement


Recommended

Advertisement

Advertisement