- boughten: purchased; not homemade; “my boughten clothes”; “a store-bought dress”
- (Store-Boughts) A euphemism for fake chesticles or implants.
- pastry used to hold pie fillings
- A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.
- The dough used to make pie crusts
- The baked pastry crust of a pie
best store bought pie crust – White Bread:
White Bread teaches us that when Americans debate what one should eat, they are also wrestling with larger questions of race, class, immigration, and gender. As Bobrow-Strain traces the story of bread, from the first factory loaf to the latest gourmet pain au levain, he shows how efforts to champion “good food” reflect dreams of a better society—even as they reinforce stark social hierarchies.
In the early twentieth century, the factory-baked loaf heralded a bright new future, a world away from the hot, dusty, “dirty” bakeries run by immigrants. Fortified with vitamins, this bread was considered the original “superfood” and even marketed as patriotic—while food reformers painted white bread as a symbol of all that was wrong with America.
The history of America’s one-hundred-year-long love-hate relationship with white bread reveals a lot about contemporary efforts to change the way we eat. Today, the alternative food movement favors foods deemed ethical and environmentally correct to eat, and fluffy industrial loaves are about as far from slow, local, and organic as you can get. Still, the beliefs of early twentieth-century food experts and diet gurus, that getting people to eat a certain food could restore the nation’s decaying physical, moral, and social fabric, will sound surprisingly familiar. Given that open disdain for “unhealthy” eaters and discrimination on the basis of eating habits grow increasingly acceptable, White Bread is a timely and important examination of what we talk about when we talk about food.
From the Hardcover edition.
Amazon Best Books of the Month, March 2012: It’s in, it’s out, it’s good for you, it’s bad for you: over the last hundred years, bread has gone from industrial-strength cure-all to nutritionless fluff, and every place in between. White Bread is Aaron Bobrow-Strain’s look at the central place of bread, not just on the American table but also in its discussions about morality, class, race, and the environment. Bobrow-Strain takes readers from the immigrant-run bakeries of the 1900s, which were associated with unsafe bread, to the shining promise of industrially-made loaves that could bolster Americans against communism, to the brown-bread revolution of the ’70s and ’80s. Along the way, Bobrow-Strain shows that the history of bread was leavened with good intentions and ironclad convictions–many of which succumbed to the ageless hobgoblin of unintended consequences. Entertaining for fans of history, food, and the history of food, White Bread reveals yet another facet to the ever-complicated world of what we eat. –Darryl Campbell
Preheat oven to 350 degrees f
1 9" pie crust rolled out flat (use your favorite recipe or buy a frozen one) onto a foil lined baking sheet (one with sides would be best).
I took about 4 cups of peaches (you can use canned if its not peach season. You’ll need to drain ’em.)
2 table spoons of brown sugar
1/4 cup of honey
1/8 teaspoon each of ground cinnamon, ground ginger, ground nutmeg, ground clove and ground all-spice or just use a teaspoon of the pre-mixed pumpkin or apple pie spice blend.
1/4 cup granulated sugar
Mix peaches with spices, honey and brown sugar. Arrange the peaches (reserving the liquid) in the center of the pie crust leaving about an 1 1/2 edge all the way around. Crimp the edges of the pie crust. This will help contain the filling while its baking. Brush the crust using the left over juice from the peaches and dust the tart and crust with the granulated sugar. Bake in preheated 350f degree oven for 25 minutes or until the crust is golden brown.
Remove from oven and place on a rack to cool. You’ll need to let this set for about 45 minutes before ya serve it.
best store bought pie crust
Though adapted from a memoir by a British journalist, We Bought a Zoo feels entirely like a Cameron Crowe film, with clear parallels to previous crowd-pleasers like Jerry Maguire. Crowe introduces Benjamin Mee (Matt Damon in a role that recalls his Contagion character) six months after the death of his wife. Since everything reminds him of her, the California columnist decides to make a change, starting with a new location. His realtor (Curb Your Enthusiasm’s J.B. Smoove), brother (Sideways’ Thomas Haden Church), and sullen teenage son (Colin Ford) try to talk him out of it, but Mee falls in love with a country manor that comes with a strange stipulation: the tenant must manage the zoo that accompanies the property. With his daughter’s blessing, Mee takes the plunge. Fortunately, he inherits an experienced staff, including MacCready (Angus MacFadyen), Robin (Patrick Fugit), Lily (Elle Fanning), and Kelly (Scarlett Johansson, lovely as ever in her least glamorous role to date). Mee’s road to reinvention offers few surprises, but Damon makes him a sympathetic figure who finds the same kind of support system among the park personnel that Fugit’s Almost Famous writer found in the rock world, except Mee’s relationships have more staying power. If his detractors–a skeptical employee and an unctuous inspector–feel like screenwriter constructs, Zoo represents a return to form for Crowe after a series of missteps, including Elizabethtown. Better yet, the real-life park that Mee acquired continues to lead by example as a humane habitat for endangered species. –Kathleen C. Fennessy