Posted by: Erica Retrochef | June 30, 2014

Pieathalon! Curried Egg Pie

Welcome to the 1st Annual Pieathalon! A dozen intrepid cooking bloggers are running laps around their kitchen, simultaneously baking pies and shooting at targets. (Well, ok, we aren’t actually target shooting, but biathlon is one of my favorite sports. I like to imagine it originated when skiers were actually shooting at each another, and the civilized, humane, modern version uses targets instead.)

pieathalon2014

The brainchild of the blogger behind Dinner Is Served 1972, the Pieathalon concept is pretty simple: Contribute a recipe for (a) pie, either sweet or savory, (b) from your collection that (c) has a photograph so we know what it’s supposed to look like. Here’s who’s cooking what…

Brian of Caker Cooking — Chess Pie
Ruth of Mid Century Menu — Avocado Lime Pie
Mimi of The Retro WW Experiment –- Nesselrode Pie
Me -– Curried Egg Pie
Jenny of Silver Screen Suppers — Mile-High Lemon Chiffon Pie
S.S. of A Book of Cookrye — Upside Down Chicken Pie
Sarah of Directionally Challenged Cooking — Simone’s Pet Strawberry Pie
Kelli of Kelli’s Kitchen — Butterscotch Pie
Ashley of A Pinch of Vintage — Schoolteacher Pie
Poppy of Granny Pantries — Black Bottom Pie
Carrie of Ginger Lemon Girl — Chocolate “Pie”
Emily of Dinner is Served 1972 — Seafoam Cantaloupe Pie

recipe-card-front

This is Curried Egg Pie, kindly provided for us from the Dinner is Served 1972 recipe card collection.

recipe-card

For 4 people you need:
6 hard-cooked eggs
1 onion
1 medium-sized apple
2 tablespoons shortening
3 tablespoons flour
1 tablespoon curry powder
3/4 cup water
juice of 1 lemon
1 tablespoon tomato paste or 2 ripe tomatoes
seasoning
pie crust, see Card 5

  1. Halve eggs, peel and chop onion and apple.
  2. Melt fat, fry onion until pale gold.
  3. Stir in flour and curry powder and cook until it bubbles, add water, stir till smooth.
  4. Add remaining ingredients, except eggs.
  5. Cover, simmer for 30 minutes, allow to cool.
  6. Make pie crust, line pie plate with half.
  7. Place eggs, cut side down, on dough.
  8. Spread cold curry sauce over and between eggs.
  9. Cover pie with remainder of dough, press edges together to seal, press up with back of knife, press into flutes.
  10. Brush top with beaten egg or milk, decorate with leaves of dough.
  11. Bake in 425° oven for 25-30 minutes.

Wait, “seasoning”? Can we be any more vague, Marguerite? I’ll just assume that’s shorthand for “salt and pepper to taste.”

ingredients

Whatever. Here’s the key trio from the filling ingredients: hard-boiled eggs, apples, and onions. It looks like… I don’t know what it looks like, to be honest. I’ve never thought of these as going together. Maybe onions in a nice egg salad, sure, but the apples are throwing me off.

crumbles

After the onions sizzled for a while, I added all the flour and curry called for… and it immediately sucked up all the melted fat, looking more like streusel than curry roux.

apple-bits

But everything smoothed back out after I added the water, and then it was straightforward to add everything else and let it stew for a bit while I made something to hold this weird, goopy filling.

crust

So I tried to make Marguerite’s pie crust. It was dry, crumbly, not large enough for a two-crust pie, and really didn’t look like it was going to work at all.

I didn’t want this to fail because of a crummy (crumby? haha) crust, so I whipped up my favorite stir-n-roll instead. (Phew.)

filling

Unfortunately, after taking some time to make a reasonable pie crust, I had to put a bunch of eggs and curry sauce on the top. It was sad. Pie crust should be filled with delightful things like berries, custard, chicken — eggs and goop, though?

At least it’s a two-crust pie, so I could cover up and ignore the contents until tasting time.

decorations

I decorated with apples of dough, rather than leaves. It gives some sort of warning as to the contents.

Also that’s the cookie cutter I found first.

serving

And then it was time to bake, cut, and eat… and criticize.

Overall, this was not too bad. Ideally, the hardboiled eggs should have been in smaller slices or chunks. Trying to deal with hot egg halves, while coping with the odd flavor experience, made it much harder to eat. But when the taste was calmly, rationally considered, it wasn’t too bad.

One thing that both Buzz and I noted (while forcing ourselves to finish) was that it for some reason it felt very British — the whole meal-in-a-pie thing. This was possibly influenced by the fact that we’ve been binge-watching Downton Abbey Season 4, so everything feels a bit British. The Old Foodie posted a number of Curried Eggs recipe from the turn of the century — none of which were in pie crusts, but it means a Curried Egg Pie isn’t quite so bizarre as you might think. Or at least, it wasn’t bizarre sixty years ago!

Pieathalon has been a blast. If you’ve enjoyed reading this as much as I enjoyed writing it, go take a look at some of my colleagues blogs and see what their experiences were like! (And stayed tuned for a bonus pie post here, later on today. Can’t let the pie fun end!)


Responses

  1. […] Erica of Retro Recipe Attempts – Curried Egg Pie […]

  2. Ew. If I cut into a pie only to discover hot, hardboiled eggs, I’d be so mad.

    • Yeah, hot eggs in a pie are not appealing. The whole dish was more palatable as cold leftovers.

  3. Really surprised the apples with everything else didn’t utterly ruin this. Since I kind of like curries, I might actually try this one.

    • Apples and curry are actually a rather traditional thing. The fruit didn’t do much for the flavor, but it certainly was not a problem in the dish.

  4. […] Erica of Retro Recipe Attempts – Curried Egg Pie […]

  5. I am not sure I could have choked this one down so you get extra points for bravery! It was a fabulous attempt though – had a lot of fun participating in the Pieathalon with you!

  6. […] Century Menu – Avocado Lime Pie Mimi of The Retro WW Experiment – Nesselrode Pie Erica of Retro Recipe Attempts – Curried Egg Pie Jenny of Silver Screen Suppers –Mile-High Lemon Chiffon Pie S.S. of A […]

  7. This one really does look disgusting. I can’t get over how much it looks like you are pouring chunky caramel over halved eggs. You’re great at making a two-crust pie, though! I wish I had those skills.

    • I also thought it looked like carmel for a moment, but then the curry odor swarmed over me, and I remembered what it was actually made of.

  8. I am a British person and can say with confidence that I would never eat this! You are brave.

  9. This sounds utterly delicious to me. But then, I am British! MMMMMM curried eggs! Yes please! And with apples too – perfect! Congratulations on your lovely pie, if I’d been at your house I would have eaten the lot!

  10. […] Retro WW Experiment – Nesselrode Pie Erica of Retro Recipe Attempts – Curried Egg Pie S.S. of A Book of Cookrye – Upside Down Chicken Pie Sarah of Directionally Challenged […]

  11. My mother put apples and onions in all of our potato salads growing up, and I’m all for apples, onions and curry – throw in some chicken or tuna and you’ve got the makings for a great salad tuna or chicken salad. Throw in boiled eggs, bake them and add pie crust, and I’m …completely bewildered.

    I have a quote on my desk from Neil deGrasse-Tyson about the universe not being obliged to make sense… and I’m going to have to apply that here.

  12. It seemed totally British because it is, indeed, totally British! Marguerite Patten was basically the Julia Child of the UK. She had books and TV show and everything.

    I thought that there was a chance that this one would end up being quasi-yummy, so I am glad that it kinda worked out.

    If nothing else, it looked pretty!!! Great job with the decorative crusts.

    Thanks for participating.

  13. Oh my goodness!! When I was kid in the mid-late 70s, my mom made a dish called “Egg Ranch Pie” that we all detested so much that we never let her live it down. We teased her about it for years and used it as a basis for comparison for other meals we didn’t care for. “At least it’s not as bad as Egg Ranch Pie!” I have looked for that recipe for YEARS, and at least, I think this may be it, or very, very close!!! I think I’m going to make it, for old time’s sake!

  14. Love your apples on the top of the pie crust. I do not love the hard boiled eggs in a pie. Yikes!

  15. My favorite by far. This pie makes no sense. But you made it work. Standing O, my friend!

    • I would have rather had the one you made.


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