For me, yankee eatin' includes whoopie pies, maple custard, lobster boils, plank-baked shad, birch beer, gingerbread, grape jelly, clam fritters, clam chowder, native corn, blueberry buckle, Portuguese bread and fishermen's stews, grapenut and indian pudding, blue crabs.
Blue fish, doughboys, kielbasa, sauerkraut, chicken and dumplings, chicken pot pie, squaw bread, cheddar and chutney, pierogies, roast beef and horseradish cream, arroz con gandules from that place in Holyoke, cranberry tea loaves, American Chop Suey(just kidding!).
New Haven apizza, corned beef and red flannel hash, shortbread, pumpkin bisque, Humel hot dogs and Fenway Franks, soda bread, shepherd's pie, succotash, apple cider doughnuts, apple crisp, salt cod cakes, biscuits and honey butter, baked beans, boston cream pie. And.. dare I admit it?... Dunkin Donuts coffee.
If I were to record my interpretation of New England soul food, the inaugural dessert would be Toll House Pie, the first pie I ever made.
Have you had it? Run out and buy premade crust if you must, but please try this pie! The chocolate chips sink to the bottom and become a gooey chocolate layer while the top caramelizes and forms a walnut-y, cookie-like, butter-rich top. Heaven!
Toll House Pie
I've had this recipe for so long that I can't cite its original source, although it more than likely came from the back of a bag of chocolate chips.
one unbaked 9" pie shell
2 lg eggs, room temp
1/2 cup AP flour
1/2 cup sugar
1/2 cup light brown sugar, packed
1/4 tsp salt
1/2 tsp vanilla extract
3/4 cup butter, room temp.
1 cup semi or bittersweet chocolate chips
1 cup chopped, toasted walnuts
Preheat oven to 325 degrees.
Beat eggs on high speed until fluffy (3 minutes or so). Add flour, both sugars, and salt. Beat in the butter and vanilla, then stir in the chocolate chips and nuts. Scoop into unbaked pie shell and smooth with spatula.
Bake 50-60 minutes, or until knife inserted halfway between edge and center comes out clean. Serve warm and ala mode!