Old-fashioned Norwegian Apple Pie / Gammeldags Eplepai

A classic pie recipe found on frukt.no

Delicious hot apple pie. With ready-made puff pastry sheets, it’s easy
to make a delicious apple pie of the delicious “grandma” variety.

Frankfurter Pie / Pølsepai

A sausage pie recipe found in “Minikokebok – Pølser”
(Mini Cook Book – Sausages) a booklet published by
the Norwegian Information Office for Meat

Norwegians are crazy about sausages of any kind so that we got
recipes here for frankfurter pie should in no way surprise anyone – Ted

Coconut Butterscotch Pie / Kokos- og Smørkaramellpai

A pie recipe from “Cocnut – Sun-Sweetness From The Tropics”
published by Franklin Baker Company in 1928

Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients are part of some recipes, such as corn syrup, cream, vanilla, and salt. The earliest known recipes in the middle 19th century used treacle (molasses) in place of or in addition to sugar.

Butterscotch is similar to toffee, but for butterscotch the sugar is boiled to the soft crack stage, and not hard crack as with toffee. Butterscotch sauce, made of butterscotch and cream, is used as a topping for ice cream (particularly sundaes).

The term butterscotch is also often used more specifically of the flavour of brown sugar and butter together, even where the actual confection butterscotch is not involved, such as in butterscotch pudding.

“Open Sasame” Pie / “Open Sasame” Pai

A recipe from an ad showing a $25,000 winner
at the Pillsbury 1955 Bakeoff

Tudor Vegetable Pie / Grønnsakspai fra Tudortiden

A meatless pie recipe from the Tudor era
found at historyextra.com

In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, a vegetable pie from the Tudor era.

Sam writes: This 1596 recipe for a “pie of bald meats [greens] for fish days” was handy for times such as Lent or Fridays when the church forbade the eating of meat (another similar recipe is called simply Friday Pie). Medieval pastry was a disposable cooking vessel, but in the 1580s there were great advancements in pastry work. Pies became popular, with many pastry types, shapes and patterns filled with everything from lobster to strawberries. This pie’s sweet/savoury combo is typical of Tudor cookery. I enjoyed it, but was glad I’d reduced the sugar content.

“Magic Crystals" Banana Cream Pie / "Magic Crystals" Pai med Banankrem

A pie recipe from an ad for Carnation published in April 1956

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Never before a banana cream pie so light, so tender. Light in calories, too. The secret is “Magic Crystals” that burst into fresh milk flavor, without heavy fat. Even the luscious topping is whipped Carnation Instant Nonfat Milk. Delicious for drinking, too-nutritious, with all the protein, all the calcium and B-vitamins of fresh, whole milk. Discover the only “Magic Crystals” Instant-Carnation. Use the coupon below, today.

Chocolatetown Pie / Chocolatetown Pai

A pie recipe found in “Hershey’s Make It Chocolate”
published in 1987

Go explore the many wonders of chocolate  at the first Hershey Chocolate World. Attraction located in Chocolatetown, USA – Hershey, Pennsylvania!

Note! If you add burbon to the recipe you got a  Derby Pie

No-Bake Whipped Angle Food Pie / Bakefri Smulepai

A no-bake pie recipe found on an ad for Carnation Evaporated Milk published in a July 1963 issue of LIFE magazine

NEW! The pie you can ‘bake on ice’
Lemony-luscious! No cooking, no hot oven!

The secret is Carnation
the milk that whips like cream – at 1/2 the cost.

Cooky Sundae Pie / Iskrempai

A recipe from an ad for Gold Medal Flour published
in the 1960 June edition of LIFE magazine

Betty Crocker’s recipes and her flour – Gold Medal – give youan extra meaure of confidence … they’re both “kitchen tested” just for you!

Tomato-Mushroom Chicken Pot Pie / Tomat, Sopp og Kyllingpai

A classic comfort food recipe found on
betterhomesandgardens.com

Pot pie is the ultimate comfort food. With switched-up ingredients and a creative twist, you  elevate this classic from familiar to fabulous.

Medieval Monday – Doucetes

A pie recipe from the fifitenth century found on Let Hem Boyle

Original recipe

Take Cream a good cupful & put it in a strainer; then take yolks of Eggs & put thereto, & a little milk; then strain it through a strainer into a bowl; then take Sugar enough & put thereto, or else honey for default of Sugar, then color it with Saffron; then take thine coffins & put in the oven empty & and let them be hardened; then take a dish fastened on the Baker’s peel’s end; & pour thine mixture into the dish & from the dish into the coffins & when they do rise well, take them out & serve them forth.

Take a thousand eggs or more, I Volume,
Harleian MS. 279, c. 1420

Pork, Plum And Sage Pasties / Svinekjøtt, Plomme og Salvie Paier

A great picnic recipe found on TescoRealFood

The time for picnics is really back again here in Norway, this week has almost been to hot for comfort. That means it’s time to make fresh lemonade, bake pastries, make sandwiches and get the picnic baskets out of the cupboards and head for a nice park or the woods. Marvelous way to share a meal if you ask me – Ted

Corn Pie / Maispai

A tasty pie recipe found in “Ost i Varme og Kalde Retter”
(Cheese in Hot and Cold Dishes) published by
Den Norske Bokklubb in 1988

A pie with an American touch since corn is not the most common ingredient in pies here in Scandinavia.

Cheese Pie With Bacon / Ostepai Med Bacon

A pie recipe found in “Best Casseroles to Make”
published by Woman’s Day in 1973

Marlborough Pie / Marlborough Pai

A 17th century pie recipe found on historyextra.com

In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates marlborough pie – a tasty pie that travelled to America in the 17th century.

Sam writes: English chef Robert May created this apple custard pie when compiling dishes for his 1660 recipe book The Accomplisht Cook.

As the English established colonies in the New World during the 17th century, settlers took the pie recipe with them. Since the 19th century it has become a favourite dessert in the US during holidays such as Thanksgiving.