National Pie Day – A Delicious Holiday!

No matter how you cut it, pies are a great reason to celebrate on a cold winter day! Whether you love apple, peach, pumpkin or peanut butter – take time to celebrate the wholesome goodness of pie on National Pie Day – Friday, January 23.

A Taste of Pie History . . .

Historians trace the origin of pie to the Greeks who are thought to be the originators of the pastry shell. The early pies were predominately meat pies and the crust of the pie was often referred to as “coffyn”. Pies came to America with the first English settlers with the early colonists cooking their pies in long narrow pans. As in the Roman times, the early American pie crusts often were not eaten, but simply designed to hold the filling during baking. Pioneer women often served pies with every meal and with food at the heart of gatherings and celebrations, pie quickly moved to the forefront of contests at county fairs, picnics, and other social events. Through the years, pie has evolved to become a very traditional dessert and a unique part of the American culture.

Ways to Celebrate . . .

• Celebrate with us at Sauder Village! The Doughbox Bakery will be offering a deal of $1.00 off pies and free samples throughout the day, while supplies last. We’re also offering $1.00 off a slice of pie with any meal purchase at the Barn Restaurant on Jan. 23.
• Make a your own pie! Make special memories with your children or grandkids by baking a pie together (the Doughbox Bakery even sells homemade pie crust for you to bake in your own kitchen!).
• Try a new (or old!) pie recipe. Look through your cookbooks to find a new recipe or try one of these historic recipes we often prepare throughout the season in the Village.

Buttermilk Pie
(recipe from the Buckeye Cookery, published 1877)

½ heaping cup sugar

2 eggs

¼ cup butter, softened

¾ cup buttermilk

1 apple, thinly sliced

grated nutmeg

Beat together the sugar and eggs. Add butter and beat thoroughly. Add the buttermilk and mix thoroughly. Line the pie tin with crust (see pie crust recipe below). Lay apple slices on crust. Fill the crust with the mixture. Add a little nutmeg on top as garnish if desired and bake with no upper crust. Bake at 350 degrees about 45 minutes until set.

Simple Pie Crust

2 cups all purpose flour

1 teaspoon salt

2/3 cup shortening

½ cup water

In a large bowl combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll out dough on floured counter. (Don’t over work it.) Use as directed in your pie recipe.       

   

Celebrating the Chocolate Chip Cookie!

Today is National Chocolate Chip Cookie Day!

Did you know that half of all the cookies sold in the US today are chocolate chip? Locally, our home-made chocolate chip cookies have been a top-seller at the Doughbox Bakery since 1976.  Our recipe was even featured in an issue of Midwest Living Magazine!

Research shows that the invention of the chocolate chip cookie was actually a delicious surprise! The story goes that in 1930 Ruth Wakfield was making cookies for guests at a small inn when she realized she was out of baker’s chocolate. According to NESTLÉ®, she substituted semi-sweet chocolate chunks into the dough expecting them to melt. Instead, the chocolate held its shape and softened to a delicious, creamy texture . . . and the chocolate chip cookie was born!

The “Toll House Crunch Cookies” became a hit for guests at the Toll House Inn in Whitman, Massachusetts and the recipe was soon published in a Boston newspaper and eventually on the wrapper of the Nestle Semi-Sweet Chocolate Bar. 

Thank you to Ms. Wakefield for this unexpected, yet delicious discovery! 

Stop by the Doughbox Bakery soon to try our version of the Chocolate Chip Cookie or check out our recipe that was featured in Midwest Living as one of the "Six Best-Ever Chocolate Chip Cookie Recipes." Enjoy!