According to Wikipedia, there's three broad classifications of pie, all depending on the whereabouts of the crust e.g. top, bottom or double. Top refers to a pie where there's only a pastry lid on top of the filling in the dish - which incidentally was the most common way of making pies in the recipe books that I looked over. Bottom means there's pastry on the base but not on the top...essentially an open pie, if you like. Although, if you think about it, couldn't it also be called a tart? Double or two crust, as it's also known, is as its name suggests, a pastry lid and bottom fully encasing a filling. This type is the one I think of when I picture pie but which one do you guys think of?
This recipe has been adapted from one of Jamie Oliver's who, I'm sure, needs no introduction. One of the most well known celebrity chefs, his stance on healthy eating has garnered a lot of support. This recipe on the other hand, is not the most healthy but it's definitely delicious, so eat in moderation and maybe follow it up with a 5 kilometer run and salad for a week. I also found that it makes more pastry than needed, so save those trimmings! You could probably stretch the remainders to make a tart case that can be filled with any manner of things: marscapone lightened with fluffy, whipped cream dotted with raspberries tossed with lemon juice and a dusting of icing sugar springs to mind; or maybe a creamy, eggy, cheesy quiche with mushrooms and onion would be more to your tastes; or maybe go for the traditional meat pie with juicy mince and chunky gravy. I managed to stretch the remaining pastry to make a tarte tatin (an upside down apple tart) and the results were extremely satisfying. Happy tummies all round!
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| Golden brown crust - check |
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| Creamy and crisp and oh-so-good |
