Georgia Magazine - September 2013 - (Page 60)

ET ME RS MA RK T WOODS OCK FAR Perfect pies Sweet or savory, these are a treat BY JANE F GARVEY . “L TERRY ROSS et them eat cake,” French Spanish America, are kin to all sorts Queen Marie Antoinette sup- of Middle Eastern and Indian pies (saposedly said (she didn’t, but mosas) and probably came to Spain the myth persists) when told her sub- with the Moors. Different from that jects were clamoring for handheld pie, however, is “empabread. But pie might nada gallega,” a specialty of have been a more Northwestern Spain, called ‘I searched serviceable sugGalicia. This two-crusted high and low for gestion. pie uses a dough that A baked or a crust that had a per- derives its fat from olfried dough-en- fect mix of being tender ive oil and egg yolk. folded food, pies At last year’s on the bottom and still Woodstock farmers go back a long way, perhaps as really ﬂakey.’ market, Spaniard Jesús far back as 9500 —Jessica Luna de Meana sold squares BC. But these may of empanada galhave been more like lega for $2.50 for a pancakes enclosing sweetmeal-sized slice. Tuna ened grains. The Greeks began pie or ground beef, your making with ﬂour and water paste. choice; but he stopped Somebody added fat, and voilà, pas- making the more tratry. The Romans picked up the pie ditional tuna. “Americoncept from the Greeks and spread cans won’t buy it,” it alongside their conquests. he says, perhaps bePies embraced all social strata, cause they are more from royalty dining on pies ﬁlled with used to other ﬁllings. roasted songbirds, as in that old ditty The ground beef, about “four and 20 blackbirds baked although not as train a pie,” to the workingman’s lunch. Cornish pasties and their Scottish Greg Cornelius, of Über cousin, the Bridie, are pies typically containing meat and veggies. A staple Gübers in Woodstock, and his son Jackson celebrate Greg’s of the miner’s lunch pail, the pasty ﬁrst-place winning Über Güber spread with those miners to mining Pie at the 2012 Woodstock Farmers lands around the globe. Market and Canton Farmers Market Empanadas, another kind of pie contest. handheld pie found in Spain and ditional as pork, is quite tasty. Strips of green and red pepper, garlic, onion and a bit of Spanish Serrano ham complete the typical ﬁlling. Pies came to America with the Colonists, who quickly incorporated native fruits and berries, and used round, shallow pans to “cut corners” (literally) so that ﬁlling and dough would not be lost in corners. In the American South, pies are both round and rectangular, as cobblers, with a crumbed or pastry-top crust, also qualify as pies. A fried pie is another classic Southern pie. Pies may be sweet or savory. Among the latter, chicken pot pies are most popular. In Marietta, Paul Lubertazzi has been dishing up pot pies to take home or eat in since 1984. Curried chicken is wonderful, but you can taste his pies at the weekend Marietta Square Farmers Market and decide for yourself. With an eye on both sides of the sweet/savory divide, Atlantan Mims Bledsoe, a descendant of 19th-century Atlanta mayor John Mims, launched The Pie Shop in Buckhead in 2010. You may drop in for a quiche for lunch or take one home. Meat-ﬁlled 60 More online at www.georgiamagazine.org GEORGIA MAGAZINE http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - September 2013

Georgia Magazine - September 2013
Contents
Viewpoint
Mailbox
Liberty Notes
Picture This?
Georgia News
Calendar of Events
Currents
Georgia’s Energy Outlook
From Rural Georgia to the Governor’s Mansion
Buried Treasure
Celebrating 75 Years in the Community
Lessons for Learning
Around Georgia
My Georgia
Georgia Gardens
Georgia Cooks
Snapshot

Georgia Magazine - September 2013