October Pie – Cape Breton Pork Pie

Filed under:2008 P.O.T.M. — posted by admin on January 21, 2009 @ 10:58 pm

Once again just a wee bit late, it’s the PIE OF THE M ONTH!
porkpie

The October pie is one in costume… the Cape Breton Pork Pie!
What? What’s that uproar I hear? Is it the entire club membership shouting
“A MEAT PIE??! I thought you said meat pies weren’t allowed in the club!”
Whoa there pie fans, don’t get your knickers in a bunch there. You will be relieved to
learn that the Cape Breton Pork Pie contains no meat whatsoever. It’s a tasty sweet dessert
pie worthy of p.o.t.m. status.  OK so. Some background. Cape Breton, if you’re rubbish at
geography, is an island on the east coast of Canada that makes up part of the province
of Nova Scotia.  No one seems to know the origin of the name,
But the “pork pies” actually contain a filling flavoured by dates
and brown sugar. Crazy Nova Scotians… go figure.  The filling
is quite rich, so I’d suggest making either a fairly shallow
large tart, or even make the recipe into little bite-sized tarts
Cape Breton Pork Pie
2¼ C chopped dates
¾ C packed brown sugar
¾ C boiling water
¼ tsp salt
1 tsp vanilla
Icing: 2/3 C icing  (powderd) sugar,  2 tbsp maple syrup,
1 tbsp butter, softened
TWO Pre-baked 9” tart shell, or 4 doz 1 1/2 inch tartlet shells.
Filling: In a small pan, bring dates, sugar, water and salt to boil over medium heat. Reduce heat and simmer, stirring often, for 4 minutes or until thickened and smooth. Let cool, stir in vanilla. Spoon into shells.  Icing: Blend together icing sugar, maple syrup and butter until smooth; pour or spoon over tarts. (Tarts can be stored at room temperature for up to 4 days or frozen for up to 2 weeks.).

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