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6–8
(makes a 21 cm 8 inch raised pie)Medium
By Annie Gray and Andrew Hann
Published 2020
Raised pies were one of the more spectacular elements of the Victorian table. Elaborate copper or tin moulds were used and the tops ornamented with pastry decoration. Often, as here, the pies were further decorated with bits of the bird. Pigeon pie had the feet poking out, for instance, while pheasant pie used the head, wings and tail on sticks. These bits could be gently baked beforehand to retain their shape (and prevent raw meat leaking onto the pi
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