Chestnut pie

Chestnut pie with beef

Chestnut pie is a pie prepared with chestnuts as a primary ingredient. It is a part of the cuisine of Italy,<ref name="Giunti Editore 2001"/> where it has been documented as dating back to the 15th century. It is also a part of the cuisine of the Southern United States.<ref name="Bryan 2011"/> Shelled whole or chopped chestnuts may be used, which may be boiled or roasted.<ref name="Costigan 2013"/> A chestnut purée may also be used.<ref name="Bryan 2011"/><ref name="Berry 2013"/> It may be prepared as a savory or sweet pie.<ref name="Phillips 2014"/>

History

Chestnut pie has been documented back to the 15th century in Italy, in the book De honesta voluptate et valetudine ("On honourable pleasure and health") written by the Italian writer and gastronomist Bartolomeo Platina.<ref name="Montanari Brombert 2015"/> Platina's recipe, titled torta ex castaneís, called for the use of boiled and ground chestnuts in the pie.<ref name="Montanari Brombert 2015"/> The chestnuts were ground using a mortar and pestle, milk was added and then the mixture was strained.<ref name="Montanari Brombert 2015"/> After this step, the ingredients for a spelt tart were added.<ref name="Montanari Brombert 2015"/> The use of saffron was recommended to add coloration to the dish.<ref name="Montanari Brombert 2015"/>

In the 16th century, the pie was prepared and documented by Bartolomeo Scappi in his 1570 book Opera dell'arte del cucinare, which was focused upon Italian Renaissance cuisine.<ref name="Montanari Brombert 2015"/> The recipe included the use of dried and fresh chestnuts in the pie.<ref name="Montanari Brombert 2015"/> Scappi's recipe recommended using chestnuts that were not entirely ripened, gathered in August.<ref name="Montanari Brombert 2015"/>

An 1858 recipe for sweet chestnut pie uses chestnuts glazed with orange flowers, in the dish's preparation, which are placed inside the pie.<ref name="encyclopaedia 1858"/>

A 1908 recipe for a savory chestnut pie uses shelled chestnuts, Spanish onion, haricot stock, salt and pepper.<ref name="Black 1908"/>

Savory chestnut pie

Savory chestnut pie may be prepared with various additional ingredients such as mushrooms, garlic<ref name="Phillips 2014"/> onion, celery,<ref name="Allinson 2010"/> leeks and butternut squash,<ref name="Berry 2013"/> among others. A 1915 recipe uses boiled and shelled chestnuts, canned mushrooms, a white sauce and a biscuit dough in preparation of the dish.<ref name="Good Health Publishing Company 1915"/>

Sweet chestnut pie

Sweet chestnut pie may be prepared as a cream pie.<ref group="lower-alpha"></ref> <ref name="Bryan 2011"/><ref name="West Chew Fearnley-Whittingstall 2015"/> Chocolate may be used as an ingredient in sweet chestnut pie.<ref name="Costigan 2013"/><ref name="Publishing McFadden France 2000"/> It may be served topped with whipped cream.<ref name="Bryan 2011"/>

See also

• Cashew pie
• Chestnut cake
• List of Italian dishes
• List of pies, tarts and flans
• Peanut pie
• Walnut pie

References

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