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In Kentucky, Transparent Pie Is Clearly A Thanksgiving Winner

Though a stuffing is not indeed totally transparent, a name of a cake has stranded around given it initial seemed in Kentucky newspapers in a 1890s.

J. Tyler Franklin/WFPL


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J. Tyler Franklin/WFPL

Though a stuffing is not indeed totally transparent, a name of a cake has stranded around given it initial seemed in Kentucky newspapers in a 1890s.

J. Tyler Franklin/WFPL

It’s usually 9 a.m. on a Friday before Thanksgiving, yet there’s already a line during Magee’s Bakery in Lexington, Ky., filled with people holding dense, sweetened pies they’ve pulled from a bakery shelves.

Greg Higgins, a boss and conduct baker during Magee’s, says a rush for Kentucky pure pies is flattering customary during this time of year.

“This is a customary thing for us to do since of a series of people who are from Maysville — since that’s where a pure name comes from, in that region,” Higgins says.

Maysville, Ky., about 70 miles northeast of Lexington, is a home of a strange Magee’s Bakery, that non-stop in a 1930s. Magee’s is famous for popularizing a pure pie.

“It’s one of a many elementary pies that we can make in terms of a ingredients, since it especially consists of sugarine and eggs and divert with a small bit of flour,” Higgins says. “You only have a cake bombard with that glass stuffing that we flow off and bake off.”

Higgins says many new business are fascinated by a “transparent” name, yet a cake stuffing is unequivocally only drab (not totally pure like a pure pumpkin cake from a Chicago grill Alinea, that has recently taken a internet by storm).

While a attention-grabbing name is singular — and initial started appearing in Kentucky journal advertisements and articles in a 1890s — food historian Sarah Baird says a dessert indeed closely resembles pies from other regions of a United States.

“When we go into Indiana we have sugarine pies,” Baird says. “It’s kind of a kissing-cousin of shoofly pie, that is in Pennsylvania.”

She also mentions chess pies, creatively found in New England, and Southern buttermilk pies. All of these have a same elementary sweetened glass stuffing that is baked down in a shell.

Baird did some in-depth investigate on a start of a pure cake for her book Kentucky Sweets.

She thinks partial of a strange recognition — and a recognition of identical variations — was due to a accessibility to farming families.

“What everybody in my investigate kept entrance behind to over and over is that it’s a cake that doesn’t need something costly like pecans,” Baird says. “They are kind of plantation ingredients, right? You are going to have all those mixture in a cupboard or on a farm. You can go get a eggs, we will have a cream.”

She says a tangible start of a pure name is still kind of a poser — yet it’s something that is really singular to a Maysville area.

Back during Magee’s, Greg Higgins recalls a review in that he attempted describing a chess cake — a dessert that has a same elementary mixture as a pure cake — to a crony from Maysville.

“And they say, ‘You meant a pure pie?'” Higgins says. “That’s only what they know.”

TK

TK

Transparent Pie Recipe

Though Magee’s prefers to keep a pure cake recipe in-house, here’s one family recipe from Sarah Baird that we can try during home.

One 9-inch cake (8 servings)

Active time: 20 minutes

Total time: 1 hour, 5 minutes

Additional tools: cake plate, rolling pin

For a crust

1 crater all-purpose flour

¼ crater of granulated sugar

1 tsp salt

1 ½ tsp water, chilled

1/2 crater and 2 tablespoons of unsalted butter, chilled

For a filling

8 tbs butter, softened

2 cups granulated sugar

1 crater (about 8 ounces) complicated cream

4 middle eggs, beaten

2 tbs all-purpose flour

1 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees. Using a food processor, kick together flour, salt, sugar, H2O and butter until a mix starts to come together (it will seem crumbly.) Remove mix from processor and stimulate gently, but overworking, until a mix is shaped into a 1/2-inch thick disc. Cover with adhere wrap, and cool for 30 minutes. After a membrane has chilled, mislay from a fridge and concede to rest for 5 minutes. Using a rolling pin, hurl out a crust, afterwards press into a cake image or tin, crimping a edges and stealing any additional dough. Set aside.

Using an electric palm mixer, kick together butter and sugarine until entirely smooth, about 3 minutes. Add cream and eggs, violence until smooth, afterwards stir in flour and vanilla with a vast spatula. Pour stuffing into crust. Bake until a golden brownish-red membrane forms on tip and a toothpick extrinsic comes out clean, about 45 minutes.