MARCH 2008! This month’s p.o.t.m.c. finally online!!

Filed under:2008 P.O.T.M. — posted by admin on March 4, 2008 @ 6:09 am

Hello Hello faithful potmc fans, members, addicts.

FINALLY in a brand new form, brought to you through the magic of php…

the Pie of the Month!

black bun pie

Hello Hello! Let me get right down to the nitty-gritty. This month’s pie
is called a “Black Bun Pie.” I’m stil waiting for my box full of pie recipes to arrive in
in the mail from the USA, so I’m treating y’all to an old Scottish recipe. Now, let me warn you hat I haven’t actually tried this one**, but I saw one… and it was totally crazy looking. A crust filled with a solid black void. Regardless, I hope to make this soon (perhaps tonight, as a birthday gift to myself).
Sooo… when I think of a “black bun” the first image that comes to mind is the Mary Cassatt painting on the front of the card. When I was young, there was copy of this painting hanging in the bathroom, decoupaged onto a piece of dark brown wood. And until I went off to art school, i actually, honestly believed this was painted by my mother of her and my older sister Cara. Mom had worn her black hair in a bun in the 70s, and the girl looked just like Cara. Imagine my surprise to find out it was actually a famous painting from 1893.
From what I know of Cassatt, she was probaby fan of this pie. (i mean, look at this photo if you don’t believe it!)

mary cassatt… lover of black bun pie?

**Actually since writing this card (just yesterday, in fact) my friend Monica brought home a black bun pie from Pitlochry so I can verify that yes. it is delicious. I’ll snap a photo of it ASAP and you can see for yourself

Black Bun Pie
preheat oven to 325°F (or 180°C)
Pastry for 8” double-crust pie.
1 C flour
1/2 C sugar
1 lb raisins
1 lb currants
3oz chopped almonds
1 oz mixed citrus zest,
1/4 tsp Black Pepper
1/2 tsp Allspice
1/2 tsp ginger
1/2 tsp cinnamon
1 tsp cream of tartar
1 tsp baking soda
1 C dark beer and 1/4 C milk or brandy
Line 8 inch deep pie pan with thinly rolled crust pastry. Sift flour with sugar, spices, bkg soda, cream of tartar. Stir in raisins, currants, nuts and zest.
Add enough beer and milk to moisten into a thick paste. Spread and pat into the crust. Brush top of filling with a bit of water then top with crust
and seal edges. Using a skewer prick 4 holes right through the whole pie, then prick top crust all over with a fork (or the skewer, if you have the patience), and brush top of crust with a beaten egg.
Now THIS is the crazy part… bake for 3 (THREE) hours. It’s because it’s so thick. But never fear, cover the top with foil if you worry the crust is getting too dark.