The Stories Behind Our Favorite Vintage Pies
Rediscover the tasty, resourceful and thrifty pies of the The Great Depression, the pioneers, and even early American settlers from England. Sample old-time pie flavors from shoofly to raisin—and find out what "pie plant" is while you're at it.
Traditional mincemeat dessert pies included minced beef suet, lean beef, dried or candied fruits, holiday spices and brandy or rum. You can find jarred mincemeat in grocery stores from Thanksgiving to Christmas. Most modern mincemeat fillings don’t include meat or suet. Both sweet and savory versions of this thrifty British staple abound. Savory examples include beef potpies, steamed puddings, and steak and ale pies made with a suet pastry crust. Commercial suet for baking is really a thing!
Raisin (aka Funeral) Pie
This classic rose to stardom before electricity and is still popular today with Amish and Mennonite communities because, unlike fresh fruits, raisins are easily kept on hand without the aid of refrigeration. Why was it a mainstay at wakes and funerals? Maybe because of the sweet filling’s somber black color.