Colonial-Era Tarts and Pies: A Taste of Early America

Tarts and pies were a staple in colonial kitchens, offering a delicious way to preserve and enjoy seasonal fruits. Early settlers brought European baking traditions with them and adapted recipes to use available ingredients like apples, berries, and molasses.

Unlike modern pastries, these pies had a rustic charm with hand-mixed crusts and hearty fillings, often cooked in hearth ovens.

History

During the colonial period, pies were not just desserts but also a way to store food. Settlers would bake large pies filled with meats, fruits, or custards, and they often used lard or butter for the crust. Sweet pies were popular for festive occasions, often featuring ingredients like cinnamon, nutmeg, and honey instead of sugar, which was expensive.

Apple and berry tarts were among the favorites, enjoyed both fresh and preserved for winter months.

Equipment

• Mixing bowl (I love this mixing bowl set)
• Rolling pin
• Pastry cutter
• Pie dish or tart pan
• Knife (Chefs envy this knife set)
• Fork
• Measuring cups and spoons
• Whisk
• Oven

Ingredients

For the crust:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter (cold, cut into cubes)
• 1/4 cup lard (or additional butter)
• 1/4 cup cold water
• 1/2 teaspoon salt

For the filling:

• 4 medium apples (or 2 cups berries)
• 1/2 cup honey or molasses
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon flour (to thicken)
• 1/4 cup water
• 1 egg (for egg wash)

Instructions

1. Prepare the Dough

In a large mixing bowl, combine flour and salt. Cut in the cold butter and lard using a pastry cutter or fork until the mixture looks like coarse crumbs. Slowly add cold water and mix until the dough forms a ball. Wrap in cloth and let it rest for 20 minutes.

2. Roll Out and Shape the Crust

Flour a clean surface and roll out the dough to about 1/4-inch thickness. Carefully transfer to a pie dish or tart pan. Trim excess edges and crimp with a fork. Chill in the fridge while preparing the filling.

3. Prepare the Filling

Peel and slice apples into thin wedges. In a bowl, mix apples (or berries) with honey, cinnamon, nutmeg, and flour. Pour in water and mix well. Let sit for 5 minutes to thicken.

4. Assemble the Pie or Tart

Pour the fruit filling into the prepared crust. If making a pie, roll out the remaining dough for a top crust or create a lattice design. Brush with beaten egg for a golden finish.

5. Bake Until Golden

Preheat oven to 375°F (190°C). Bake for 40-45 minutes until the crust is golden and the filling is bubbling. Let cool before serving.

Special Notes

• If you prefer a crispier crust, bake the empty crust for 10 minutes before adding the filling.
• Substitute honey with brown sugar if preferred.
• Berries can be mixed with apples for a tangy-sweet flavor.

Nutrition

• Calories: ~350 kcal per serving
• Carbohydrates: 48g
• Protein: 4g
• Fats: 16g
• Fiber: 3g
• Sugar: 20g