ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Pie Recipes from my Grandmother's Kitchen

Updated on June 12, 2015
My Grandmother baked the best pies!
My Grandmother baked the best pies! | Source

My Grandmother Baked the Best Pies Ever!

This is my Grandmother.

She was born around the turn of the century, the daughter of a cook who worked in grand houses, producing rich food for rich people. My Grandmother, however, baked good, plain food for good, plain people. My Grandmother was renown for her pie recipes, and she certainly knew how to make a pie!

She moved around as her mother moved for work but she spent some of her youth in the countryside in Blancheland, North Yorkshire, England and she was used to wholesome country fare. I'd like to pass on to you some of the recipes she used to make the pies that we remember from our childhood; apple pie, fish pie, steak and kidney pie and so many more delicious, traditional British pies.

Having said this, not all the pies in my Grandmother's repertoire are really suited to life today, so bit by bit I'm working my way through them to produce versions more in keeping with our lifestyles now. Some though, really are beyond the pale and I'm giving the Sheep's Head Pie a miss.

Pie Making for Beginners! - This is me in my Grandmother's kitchen

Me, making pastry for a fish pie in my Grandmother's kitchen.
Me, making pastry for a fish pie in my Grandmother's kitchen. | Source

Gifts that you can customise featurig this little domestic angel

See 37 other Little Angel of the House gifts that you can personalise in my on line Zazzle store
See 37 other Little Angel of the House gifts that you can personalise in my on line Zazzle store | Source


And this is my pie-making debut, folks

This Is The Story

"Once upon a time it was baking day in my Grandmother's kitchen. Granny was busy baking pies and to keep her little granddaughter occupied (or quiet!), she gave her a left-over bit of pastry to play with. The little girl kneeded it and rolled it and kneeded it again until it became a greyish, putty-like lump. Never-the-less this little girl was very proud of her work.

Her granny was making pies and the little girl wanted to make a pie too, so she looked around to see what she could put into her pastry. By and by her gaze fell on The Fish. Excellent! Fish pie. So the little girl put her hand into the cold water and fished around until she clasped the orange goldfish, scooped it out of the bowl and popped it efficiently into the pastry.

'I'm all finished,' she told her Granny. 'My pie is ready to be baked!' Her Granny, busy with all the baking she had to do to feed the family of five, whisked up the pie and slid it into the oven. It was only then that the Grandmother noticed rather a lot of water splashed liberally around the table. 'Where on earth has all this water come from?' Grandmother asked. Then the Granny noticed that the goldfish was no longer swimming in the bowl. 'And where on earth has the goldfish gone?' Asked the Grandmother. Now this Granny was no fool, and she quickly put two and two together and made four. 'What sort of pie did you make, exactly?' Grandmother asked the little girl.

'I Made a fish pie,' the little girl replied. Quick as a flash the Granny sped to the oven, opened the oven door, whipped out the pie and opened the pastry to reveal the fish, still alive. The Grandmother gently dropped the goldfish back into its bowl and, believe it or not, the fish was none the worse, as far as you could see, for its brush with death.

The little girl, however, was devestated to see all her good work ruined and cried to see what a mess had been made of her lovely fish pie."

Moral of the Story? It only goes to show that there is more than one aspect to most happy endings! For every happy Cinderella there are two disappointed ugly sisters. For every Snow White there's an aging stepmother doomed to a miserable menopause. We forget about the feelings of all the lesser characters, don't we?

As for me, I expect I recovered and, despite this rather ambiguous start to my baking career, my enthusiasm for cooking remains until this day.

Perhaps there is such a thing as a happy ending after all!

Image: Goldfish courtesy of Bjwebb, Wikimedia Commons

Source

A few words about these pie recipes

When my Grandmother used these recipes, she would have been baking them in the oven of a range heated by a coal fire. Nor would she have used measures or scales. In those days people knew how to cook and bake and how to regulate their ovens with poker, moving dishes around to take advantage of hot and cool spots. Sorry about these inconveniences, but why not just have a shot, see how much pie you end up with, (after all you can always keep it in the fridge or freezer if you make too much; not a luxury aftorded to my Gran), and use any left-overs to make a bit of soup or a little tart.

If I can find a similar, modern recipe I'll put in a link for those cooks too timid to launch themselves straight in at the deep-end. And good luck to you!

Russian Fish Pie

Take 1/2 lb cooked fish, 1 hard boiled egg finely chopped, 1 teaspoon parsley, grated lemon rind, 2 tablespoons of white sauce, 1oz butter, pepper salt and 1/2lb flaky pastry. (Rice optional).

Flake the fish, removing bones, mix all the filling ingredients. Roll out the pastry into a square. Place the mixture into the centre and bring the four corners together. Glaze with egg and milk.

Steak and Kidney pie

1 lb of beef cut into strips 2" x 1". Cover in seasoned flour and roll up loosely. Put this into the pie-dish. Add four Sheep's kidneys, skinned and cut into neat pieces, 1 tablespoon of ketchup, a teaspoonful of Harvey's sauce and enough stock to nearly fill the dish. Cover with pastry and bake in a moderate oven for 2 hours.

Cumberland Pot Pie

Stew pieces of shoulder of mutton in small pieces and put in a pie dish with the gravy. Sprinkle with finely shredded onion and season. Cover with pared whole potatoes and bake for 1 hour.

My pie with a pie bird inside
My pie with a pie bird inside | Source

Chicken or Fowl Pie

2 small fowls or one large one. Seasoning, 1/2 teaspoon of grated nutmeg, 1/2 teaspoon ground mace, a few forcemeat balls, a few slices of ham, 3 hard boiled eggs, 1/2 pint of water. Puff pastry.

Skin and joint the chicken. Put a layer of the chicken into a pie dish, then a layer of ham, then one of forcemeat and hard boiled eggs sliced. Season between the layers with mace, nutmeg, pepper and salt. Pour in about 1/2 pint of water. Border the edge of the dish with puff crust, put on the cover and glaze with egg and milk. Bake for 1 1/2 - 2 hours. When half done cover with baking paper.

To make the gravy: put the neck, leg and back bones into a pan with a little water, an onion, herbs and mace and stew for about an hour.

Pour the gravy into the top of the pie.

Forcemeat: from the French word 'farce' for stuffing, and is finely ground meat mixed with fats and/or other ingredients.

My Grandmother had exactly the same pie birds! - And so do I now!

These pie birds are used to vent the steam from your pies, but the really lovely thing is the way they look - straight out of 'Sing a Song of Sixpence' I remember that my Grandmother and my Great Aunts used to have blackbird pie birds, and now, since writing this article, so do I! During a visit home, my kind old mother bought one for me, so, of course, I just had to set to and bake a pie.

Pigeon Pie

1 fine beef steak, pigeons and livers, parsley, 1/2 pint gravy, little butter, salt and pepper. If to be served hot use flaky pastry, if cold use short crust pastry.

Butter the dish and put pastry round the sides and edges. Place the steak on the bottom of the dish and season with salt and pepper. On top of this place the birds, rubbed inside and out with salt and pepper, and a piece of butter inside each one. Make sure that you put the breasts downwards to keep juicy. Add chopped livers and parsely. Pour on the gravy and cover with the pastry. Make a hole in the top. If you like (!) you can put one of the birds' feet, nicely cleaned, into the hole. Brush over with beaten yolk of egg and bake 1 1/2 hours.

Rabbit Pie

1 rabbit, 1/4 lb bacon, 1 cup of stock, pinch of salt, pinch of pepper, 1/2 teaspoon powdered mace, puff pastry made from 3 oz butter and 6 oz flour.

To make a stock, cut the rabbit into 10 pieces, wash and dry. Put the head, heart, liver and kidneys into a small pan, add a chopped onion, cover with water and simmer for an hour.

Place the rabbit pieces and bacon into a pie dish, season and pour on the stock until the dish is about 3/4 full. Cover with an oven-proof plate and cook in a hot oven for about an hour.

Remove the pie dish from the oven. Allow to cool a little then cover with the pastry and decorate and bake for half an hour.

Image: Simple Simon from the Project Gutenberg E Book of Denslow's Mother Goose by William Wallace Denslow Public domain image
Image: Simple Simon from the Project Gutenberg E Book of Denslow's Mother Goose by William Wallace Denslow Public domain image | Source

Simple Simon likes his pies

I remember this nursery rhyme from when I was a girl, but it goes back much, much further! They are the first of a longer chapbook, (a pocket sized book), first published in 1764. The character of Simple Simon may have been older still, possibly appearing in an Elizabethan chapbook and in a ballad, Simple Simon's Misfortunes and his Wife Margery's Cruelty, from about 1685

The third verse goes on ....

Simple Simon went to look

If plums grew on a thistle;

He pricked his fingers very much,

Which made poor Simon whistle.


Shepherd's Pie

Cold meat, onions, potatoes, salt and pepper, mixed dried herbs, milk or cream, a little butter.

Roll the meat in the herbs, pepper and salt and put into the pie dish to form a layer of meat. Then add a layer of sliced onion, then a layer of sliced potato alternately. Mash the remaining potato with milk and butter. Mix 1/2 gill of milk and 1/2 gill of water and pour over the pie. Cover with the mashed potato, smooth the surface and then score with the back of a fork to make a decorative pattern. Put into the oven until brown.

Need a beautiful pie dish for your pie?

Harvest Pie

Vegetarian

Potatoes, 1 carrot, 1/2 swede, 3 medium onions, 1/4 lb chestnuts, 1 dessert spoon tapioca. 2 boiled eggs, (optional), short crust pastry.

Soak the tapioca in cold water overnight. Boil the potatoes until they are just soft enough to slice. Chop and cook the carrot, swede and onions in boiling water until just tender and drain. Cut the chestnuts at the point and boil for 20 minutes then peel.

Put all the ingredients into a pie dish, season with pepper and salt. Cover with short crust pastry and bake.

Vegetarian Pie (1)

1/2 lb dried peas, 1/2 lb lentils, 1/2 lb onions.

Soak and boil the peas, gently stew the onions until soft. Mix together and cover in bread crumbs. Dot with butter and bake.

Vegetarian Pie (2)

1 lb potatoes, 1/4 lb mushrooms or tomatoes, 1 large onion, 1 oz butter, salt and pepper.

Peel and slice the potatoes. Slice the other vegetables put into a dish and season. Cover with short crust pastry and bake for 1 hour.

Portmeirion Pie dishes are so pretty - Collectable

... and you'll be able to cherish them all your life!

Apple Pie

Called (Grandmother's) Apple Pie in my Grannie's book

Short crust pastry, apples, 1 cup of sugar, 1/4 teaspoon of nutmeg.

Line the pie dish with pastry. Core and slice the apples thinly, mix with the sugar and nutmeg. Fill the pie dish, heaping it full of apple. Wet the edges of the pastry and cover the pie with pastry, pressing down the edges so that the juice can't escape. Bake for 3/4 of an hour until the apples are tender.

Image: Apple pie courtesy of Len Rizzi (photographer), Creative Commons This photo is copyrighted but also licensed for further reuse

Making mince pies
Making mince pies | Source

Mince pies

Short crust pastry, mincemeat

Mincemeat recipe

1 1/2 lb suet, 2lb raisins, 2lb currants, 2lb chopped apples, 1lb dark sugar, 1/2 lb mixed peel, 1/4 lb almonds finely chopped, rind of 1 lemon, mixed spice to taste.

Peel and core the apples. Grate the suet. Chop all the fruit finely together and put into a saucepan. Add sugar, then add all the other ingredients and heat until the fat has melted. Press the mixture into steralised jars and press well down.

Has this given you a taste for pie? - Many more gorgeous recipes here

Public domain image
Public domain image | Source

Little Jack Horner's Christmas pie

Little Jack Horner

Sat in the corner,

Eating a Christmas pie;

He put in his thumb,

And pulled out a plum,

And said 'What a good boy am I!'

This rhyme can be traced back to 1764 and the chapbook 'The History of Jack Horner, Containing the Witty Pranks he play'd, from his Youth to his Riper Years, Being pleasant for Winter Evenings'.

Little Jack Horner - Illustration by William Wallace Denslow 1902 (from the Project Gutenberg EBook of Denslow's Mother Goose, by Anonymous)

Pie in the Sky

So many pie sayings ...

"If you want to make an apple pie from scratch, you must first create the universe." Dr. Carl Sagan

"God always has another custard pie up his sleeve." Lynn Redgrave

"A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie." Tenneva Jordan

"You'll have pie in the sky when you die." Joe Hill

Other pie expressions trip off the tongue with some regularity; think, for example, of "Easy as pie", "Nice as pie," "Apple pie order," or "Pie-eyed (absolutely drunk)." What about there being "too many fingers in the pie"?

Can you think of any more?

Joan says "when someone wants to make sure they receive their fair share of something, they're trying to 'get their piece of the pie.'"

Cockney rhyming slang - Pork Pie - Lie

Pork Pie = Lie in Cockney rhyming slang; so what I want to know is, 'have you ever told a porky?'

Have you ever told a porky?

See results

Sweeny Todd

The Demon Barber of Fleetstreet

Don't read this if you think a gruesome pie story will put you off your dinner!

Sweeney Todd is a fictional character who first appeared in the Victorian penny dreadful 'The String of Pearls' (1846–1847). In the original version of the tale, Todd is a barber who murders his victims by pulling a lever while they are in his barber chair, sending them through a trapdoor and into the basement of his shopwhere he "polishes them off". After Todd robbed his victims, Mrs. Lovett, the owner of a pie shop and Todd's partner in crime, baked them into meat pies, and sold them to the customers.

Tim Burton directs the film Sweeney Todd: The Demon Barber of Fleet Street, Stephen Sondheim's Broadway masterpiece. A humorous and beautifully filmed, if macabre, gothic horror, it stars Johnny Depp, plays Todd, a wronged man whose lust for revenge drives him to murder (an 19th-century legend who has been traced to a real-life barber), and Helena Bonham Carter plays the pie maker.

I wonder how tasty they were!

© 2011 Barbara Walton

I'd be pie-eyed with pleasure to hear from you... - ... and quite crusty if I don't!

    0 of 8192 characters used
    Post Comment

    • evelynsaenz1 profile image

      Evelyn Saenz 3 years ago from Royalton

      Nice variety of meat pies. I love the decorations and the beautiful golden brown of the crusts.

    • Adventuretravels profile image

      Giovanna Sanguinetti 4 years ago from London UK

      Sweeney Todd always freaked me out - yuk to him!! Great lens. I love pies! All in modertation of course.

    • stephen downing profile image

      stephen downing 4 years ago

      Really enjoyed your article on 'pie recipes from my grandmothers kitchen. Very entertaining, thank you.

    • LouisaDembul profile image

      LouisaDembul 4 years ago

      Nice selection of pie recipes! We just had chicken pie for lunch. And I never tell a pork pie...

    • Rosetta Slone profile image

      Rosetta Slone 5 years ago from Under a coconut tree

      What a wonderful range of pies here! My grandma never made pies but I have wonderful memories of her semolina puddings, chicken livers and stuffed vegetables. Yum.

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @joanhall: Thanks for this Joan - added to my other sayings!

    • joanhall profile image

      Joan Hall 5 years ago from Los Angeles

      And when someone wants to make sure they receive their fair share of something, they're trying to "get their piece of the pie".

    • Lee Hansen profile image

      Lee Hansen 5 years ago from Vermont

      What a delight! I adore pies - meat pies, quiches, sweet pies and hand pies of all types. Thanks for adding this delicious and entertaining purple star lens to Purple Star Pastiche - come vote for it.

    • profile image

      ourmarket 5 years ago

      Great site Thank You for sharing the story of the fish pie. Know you weren't laughing at the time but bet you do know and really gave me a chuckle.

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @justholidays: Prosperity66 - do let me know how it turns out. Send a pic and I'll post it with a credit etc. Would be nice to have a few photos of 'results'. Many thanks for dropping by.

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @leeleon: Why not put your chocolate recipe on my All About Chocolate lens?

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @Wbisbill LM: Rabbit is supposed to be so good for you too. Many thanks for leaving a message.

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @WriterJanis2: We had rabbits as pets too, Janis. I can eat them ok but decided couldn't keep them and kill them for rabbit pie! Thanks for your message.

    • profile image

      leeleon 5 years ago

      nice recipe. i have chocolate fondue recipe welcome to try it.

    • justholidays profile image

      justholidays 5 years ago

      OMG! Finally a steak and kidney pie recipe! I just love such a pie! I used to buy it from Marks & Spencer but those stores closed in my country and I don't wanna cross the Channel each time I want to eat one. So, I was looking for a steak and kidney pie recipe and finally found it!

      Thanks for this!

    • Wbisbill LM profile image

      Barbara Isbill 5 years ago from New Market Tn 37820

      Wonderful looking recipes. Especially the rabbit pie. My family loves rabbit dishes.

    • WriterJanis2 profile image

      WriterJanis2 5 years ago

      Many wonderful recipes and a great tribute to your Grandmother, although I could never do a rabbit pie as we've had bunnies as pets.

    • Kailua-KonaGirl profile image

      June Parker 5 years ago from New York

      Another wonderful lens. I have really enjoyed reading your story along with Grandmother's recipes immensely. You have a wonderful knack for story telling and besides that you have put this lens together beautifully. Thank you for a most entertaining read. *Squid Angel Blessed* and I have added this lens to My Squid Angel Blessings 2012 lens to the "Food & Cooking Recipes" neighborhood.

    • LornsA178 profile image

      LornsA178 5 years ago

      Nicely done lens with beautiful story of your childhood. Thanks for sharing.

    • kathysart profile image

      kathysart 5 years ago

      Ohh so delicious! Thanks for sharing your history about your dear grandma and of course the pies! Thumbs up and blessed!

    • julescorriere profile image

      Jules Corriere 5 years ago from Jonesborough TN

      Happy New Year and Congratulations on making the top 100 Community Favorites for 2011! I really enjoyed looking thorugh these old recipes, and I love the story about your grandmother. Thank you so much for sharing this.

    • TheGourmetCoffe profile image

      TheGourmetCoffe 5 years ago

      I too believe my Grandmother and Mother prepared the best pie recipes, roasts, turkey soup and oatmeal cookies! I found your lens very "personal" and easy to remember wonderful childhood memories! Thank you for sharing!

    • Auntiekatkat profile image

      Auntiekatkat 5 years ago

      Congrats on being nominated for Community Favorite Lenses of 2011. A wonderful lens. Fortunately we both share one thing it was easier to vote than for most as mine was my "why-I-am a- vegetarian was nominated as well. A proud moment for all of us. Good luck in the voting.

    • Dianne Loomos profile image

      Dianne Loomos 5 years ago

      I loved reading about your grandmother's pies. Her Shepherd's Pie does sound wonderful! Congrats on making the top 100!

    • Mickie Gee profile image

      Mickie Goad 5 years ago

      I absolutely love pages like this one. Personal Family memories have a special place in my heart. Congratulations on being in the top 100 Faves on Squidoo 2011.

    • JoyfulReviewer profile image

      JoyfulReviewer 5 years ago

      Thanks for sharing all those great recipes ... I especially liked the savory pie recipes. Congratulations on being one of the final 100 favorite Squidoo lenses of 2011!

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @burntchestnut: burntchestnut, many thanks for leaving a comment. Is nice that it had a happy ending. I'll add a definaition for forcemeat.

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @JoyfulReviewer: Thanks Joyful Reviewer. Thrilled to be in the top 100!

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @OhMe: OhMe, there are so many fab pies out there, how can you restrict yourself to just one! Many thanks for your comment.

    • OhMe profile image

      Nancy Tate Hellams 5 years ago from Pendleton, SC

      This is such a super page about Pies and I learned a lot. Thank you. The only kind of pie that I make is Tomato Pie but maybe I need to try some of your Grandmother's recipes. Congrats on being in the Top 100 Community Favorites.

    • profile image

      burntchestnut 5 years ago

      Your story about your goldfish pie was funny. I'm glad your grandmother rescued it. I also had to look up what a forcemeat ball was, so I learned something today. Loved the lens.

    • Countryluthier profile image

      E L Seaton 5 years ago from Virginia

      Nicely done. I enjoyed all the different pies I may eat some day. Memo to self, Add pigeon pie to bucket list.

    • rasisonia lm profile image

      rasisonia lm 5 years ago

      hmm.. delicious pie recipes, thank you..

    • CruiseReady profile image

      CruiseReady 5 years ago from East Central Florida

      Wow! What a story! Good luck with your Zazzle Gallery. :)

    • Coreena Jolene profile image

      Coreena Jolene 5 years ago

      What a wonderful childhood story. I giggled at that cute little girl getting upset at grandma rescuing the fish. I'm glad you stuck with baking and didn't give it up :) Great lens!

    • KimGiancaterino profile image

      KimGiancaterino 5 years ago

      I loved the fish pie story and am so glad the goldfish lived to tell the tale.

    • profile image

      julieannbrady 5 years ago

      Quite a variety of tasty sounding pies ... I was thinking pumpkin or pecan and found so much more.

    • privresearch profile image

      privresearch 5 years ago

      Great lens! i love the recipes

    • pheonix76 profile image

      pheonix76 5 years ago from WNY

      Very interesting, thanks for sharing. I would like to try the apple pie recipe! :)

    • profile image

      jimmyworldstar 5 years ago

      Great lens, I'm not British by I've eaten some great meat pies at British pubs when I vacationed abroad. I'm a bit surprised at pigeon and rabbit pies though, we don't eat much of that in America.

    • Gayle Mclaughlin profile image

      Gayle 5 years ago from McLaughlin

      I have never heard of many of these pies recipes! What fun!

    • profile image

      Ruthi 5 years ago

      I just know your grandmother is pleased as punch that you love her enough to share a bunch of her pies; brings a happy tear to an eye. Love your fish pie story; what a creative cutie pie!

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @Showpup LM: It is a bit of a 'killer', isn't it, Janet?

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @Johanna Eisler: Joie, thank you for your lovely story. Pity we don't always get to learn the skills of our elders. My Grandmother didn't teach me to cook and by that time, it was double-salary families and my mother was working hard at a full time job. No time to cook. I suppose that's why there are so many celebrity chefs and cookbooks now.

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @Scarlettohairy: Thanks Scarlet, (I'm aftaid I think of you as Scarlet, as in Gone With the Wind!), for your message. Well, I do think you're missing out a bit on the others, but apple pie takes some beating. Thanks for dropping by.

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @choosehappy: Squidoolinepro, many thanks for visiting and for your blessing. Chuffed and charmed!

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @Virginia Allain: Thank you so much Virgina. The story is a bit of a shocker! I look so sweet in the pitcutre too. Thank you for your blessings, too. It does make a difference.

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @Virginia Allain: Many thanks, JZie, suneclipsea, dolphinstar, ---Chazz, NidhiRajat, justforcats for dropping by and leaveing a few kind words. Much appreciated.

    • Showpup LM profile image

      Showpup LM 5 years ago

      Fish pie... I'm still laughing!!!

    • Johanna Eisler profile image

      Johanna Eisler 5 years ago

      How fascinating! I've always loved pies, but most of them were sweet, not savory. I'd like to taste so many of these - that way I'd know whether or not to actually search for the necessary ingredients.

      Almost a hundred years ago, my grandmother was an excellent cook for a wealthy family in Sweden, and everyone raved about her Swedish smorgasbord. She had a stroke when I was two years old, though, so I never got to taste her cooking.

      Congratulations on a well-deserved position on this week's front page!

    • Scarlettohairy profile image

      Peggy Hazelwood 5 years ago from Desert Southwest, U.S.A.

      Wow, this is chockful of personality and strange pies! I like the apple pie recipe best (very plain eater here!)

    • choosehappy profile image

      Vikki 5 years ago from US

      Blessed;)

    • Virginia Allain profile image

      Virginia Allain 5 years ago from Central Florida

      You make the most fascinating pages! I loved hearing about your grandmother's baking and your goldfish story. The vintage photo of you is charming!

      Blessed by a Squid angel.

    • profile image

      anonymous 5 years ago

      great recipe from the elders

    • suneclipsea profile image

      suneclipsea 5 years ago

      My Nanny is Russian. She makes the best fish pie ever!

    • dolphinstar lm profile image

      dolphinstar lm 5 years ago

      I loved seeing the family photo's and family history. A great lens

    • chezchazz profile image

      Chazz 5 years ago from New York

      Wonderful lens! Really enjoyed reading it.

    • profile image

      NidhiRajat 5 years ago

      great lens for all.

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @OrganicEcoBaby: I love this little story, OrganicEcoBaby. I always resort to pen and paper and draw diagrams at this point! We have become too sniffy about offal, I think. The British chefs are trying to reintroduce it, but here in France they are still used to using all the bits and bobs. some of the problem lies in the cooking. When I was at school, they served up a big lump of greenish liver that would turn my stomach even today, and, believe me, I'm a very good eater.

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @DLeighAlexander: There's something very homely about pies, and they have to be homemade - bought ones are never the same. Thanks for your message, DLeighAlexander

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @cocomoonbeams: egosney78, if you could let me know which ingredients you don't know, I'll try to illuminate. If you don't know them then lots of other people wont. There's also the problem of language difference between countries - even English speaking countries. One American reader ask me in my lens 'How to line a cake tin', what baking paper was. I think I was right in saying it was the same as baking parchement. We say aubergine, you say eggplant etc As for kidneys, well, they are an acquired taste perhaps and, as a child, I was a bit uncertain about it in my steak and kidney pies. I was served them recently in a rather, (for me), up-market French restaurant and I have to say that they were gorgeous! Many thanks for taking the time to leave a comment

    • Missy Zane profile image

      Missy Zane 5 years ago

      I'm not a cook, but I really enjoyed this lens. Great read!

    • profile image

      OrganicEcoBaby 5 years ago

      This brought back all the memories of the days with my Great Granny in her kitchen in South Africa. Her roots were from Scotland. I wanted to make a nice Steak and Kidney Pie when I was pregnant and it was really hard to explain to people what type of meet I was looking for. Pie doesn't seem big here in the US. Any way, I loved the lens.

    • DLeighAlexander profile image

      DLeighAlexander 5 years ago

      Some of my best childhood memories are of cooking in Grandma's kitchen. She too made a lot of pies; they were from the fruit she grew on the farm and were delicious. Enjoyed reading your lens. The goldfish story is cute :) Thanks for sharing.

    • cocomoonbeams profile image

      cocomoonbeams 5 years ago

      Not being much of a cook, I don't even know what a lot of the ingredients are in some of these pies, and some ingredients I just wouldn't eat (kidneys). I do think I could pull off the vegetarian pies, though... number two looks pretty tasty!

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @aquarian_insight: aquarian_insight, please do let me know how you get on. Send pics and I'll include them!

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @JoyKitten: Thanks you so much for leaving this message, JoyKitten. Pies seem to be more popular than ever, in the UK anyway.

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @mowug1776: Get those sleeves rolled up, mowug1776!

    • profile image

      aquarian_insight 5 years ago

      My mum is a Yorkshire lass and always bakes the most wonderful treats. I adore pie so I shall be attempting some of your recipes!

    • profile image

      JoyKitten 5 years ago

      I've always said I'd rather have a birthday pie than a birthday cake.

      I love pies, especially fruit pies with a top crust too.

      Shepherd's pie is my favorite meat pie, but I think it's partly because of my love of mashed potatoes.

      Thanks for the great lens.

    • mowug1776 profile image

      mowug1776 5 years ago

      wish i could bake them all

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @SandyMertens: Thanks for dropping by Sandy.

    • SandyMertens profile image

      Sandy Mertens 5 years ago from Frozen Tundra

      Another good one. Enjoyed it.

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @lasertek lm: So pleased you dropped by, lasertek.

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @TravelingRae: Thanks for your message and blessing, Rae. The story is true.

    • BLouw profile image
      Author

      Barbara Walton 5 years ago from France

      @anonymous: Thank you so much for taking the time to leave a comment. I do hope that this will nudge all our memories a bit.

    • lasertek lm profile image

      lasertek lm 5 years ago

      I enjoyed this lens!

    • profile image

      TravelingRae 5 years ago

      That goldfish story was awesome, LOL

    • profile image

      anonymous 5 years ago

      I clicked on your lens because I knew it would bring back memories of my gram's cooking even though she has passed on. enjoyed my visit on your lens this morning.