You Should Be Eating Pie for Breakfast

You Should Be Eating Pie for Breakfast(ˈbrekfəst)

Meet the chefs(SHef) who believe the sweet or savory(ˈsāv(ə)rē) pastry(ˈpāstrē) makes an ideal(īˈdē(ə)l) morning meal(mēl)

By Daniela(daniələ) Galarza(gələrzə)

From the moment it opens at 8 a.m. every day, customers flood(fləd) Chicago’s(-ˈkägō,SHiˈkôgō) Bang Bang Pie shop, drawn(drôn) in by the smell of browned(broun) butter(ˈbətər) and toasted(tōst) sugar. On a recent morning, peach(pēCH) raspberry(-b(ə)rē,ˈrazˌberē) was moving fast, as were slices(slīs) of apple spiked(spīk) with cider(ˈsīdər) and baked(bākt) in a graham(gram,ˈgrāəm) flour(ˈflou(ə)r) crust(krəst). One sharply(ˈSHärplē) dressed woman had the genius(ˈjēnyəs) idea to add a fried egg to her chicken pot(pät) pie. “It’s like brunch(brənCH), to-go,” she said to the smiling cashier(kaˈSHi(ə)r). The next person in line opted(äpt) for a slice(slīs) of key lime(līm) as the clock struck(strək) 8:43 a.m.

Pie for breakfast is nothing new. Prior(ˈprīər) to the 1600s, people in Medieval(ˌmed(ē)ˈēvəl,ˌmid-,ˌmēd-) Europe(ˈyo͝orəp) rarely(ˈre(ə)rlē) ate a meal before noon; depending on their socio-economic(ˈsoʊsioʊ ˌekəˈnämik,ˌēkə-) status, that first meal could have included meat, fish, or fruit (and often all three combined(ˈkämˌbīn)) baked into a crust. The go-to cookbook of the day was The Forme(fôrm) of Cury, according to Michael Symons’s(sīmans) A History of Cooks and Cooking, which describes several types of pie, or “pye,” including ones made with pork or rabbit, and a special version made from several kinds of white fish in addition to dates and raisins(ˈrāzən). Mincemeat(ˈminsˌmēt) pie and Cornish(ˈkôrniSH) pasties(ˈpastē) evolved(iˈvälv) out of this tradition.

Colonists(ˈkälənist) brought(brôt) wheat((h)wēt
) to the Americas, and by the 1800s it flourished(ˈfləriSH) in states like Pennsylvania(ˌpensəlˈvānyə), where German settlers(ˈsetl-ər,ˈsetlər) began making flaky(ˈflākē) crusts(krəst) filled with apples — another European import. Bakers(ˈbākər) in Massachusetts(ˌmasəˈCHo͞osits) were especially creative with pie fillings. In the mid-1700s, with lobsters(ˈläbstər) practically(ˈpraktik(ə)lē) leaping(lēp) out of the oceans(ˈōSHən), cooks pulled the sweet meat out of its shell, chopped(CHäp) it and mixed(mikst) it with “the Yolk(yōk) of an Egg, a little Flour, Nutmeg(ˈnətˌmeg), Pepper(ˈpepər) and Salt” to make meatballs, which were then stuffed into a pie crust along with oysters(ˈoistər) and anchovies(anˈCHōvē,ˈanˌCHōvē), according to American Food: The Gastronomic(ˌɡastrəˈnämik) Story.

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https://www.eater.com/2018/9/27/17905030/eat-pie-for-breakfast-apple-chess-pumpkin-sister-pie-bang-bang-pie-shop-theorita