One vintage recipe, two different names, and a surprising cake-like texture
A single vintage Canadian cookbook reveals a culinary split. While the English edition calls this a Sour Cream Pie, the French version labels it Tarte à la Cannelle. The secret lies in a simple meringue fold that transforms a heavy custard into something unexpectedly light and cake-like.
Exploring the archives of Five Roses Flour cookbooks offers a unique window into Canadian culinary history. Although the English and French editions of these vintage books were released in the same year, they are far from identical. A closer look reveals that the recipes often diverge significantly in their nomenclature, specific ingredient lists, and the level of instructional detail provided to the home cook. This discrepancy highlights how much cultural focus and audience expectations influenced how recipes were documented for English and French speakers in Canada.
One standout example is a recipe that exists in two forms: the English 'Sour Cream Pie' and the French 'Tarte à la Cannelle.' While the core components remain the same, the French edition provides much more precise baking instructions compared to the vague guidance found in the English version. This difference in clarity suggests a distinct approach to instructional writing for different linguistic demographics during that era.
The magic of this specific heritage pie lies in its unique texture. By folding a simple meringue directly into a filling composed of thick sour cream, fragrant cinnamon, nutmeg, and currants—also known as petit raisin—the baker achieves a result that sits between a custard and a cake. When baked in a metal pie tin on a hot pizza stone, the filling puffs beautifully. The result is a light, airy, and not-too-sweet dessert that is substantial enough to serve as an incredible breakfast pie, bridging the gap between a heavy pastry and a delicate sponge.
Source: Custard or Cake? This Vintage Pie Recipe Surprised Us!
