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632:(1860) "From childhood we eat pies - from girlhood to boyhood we eat pies - in fact, pies in England may be considered as one of our best companions du voyage through life. It is we who leave them behind, not they who leave us; for our children and grandchildren will be as fond of pies as we have been; therefore it is needful that we should learn how to make them, and make them well! Believe me, I am not jesting, but if all the spoilt pies made in London on one single Sunday were to be exhibited in a row beside a railway line, it would take above an hour by special train to pass in review these culinary victims".
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648:, adapting to the ingredients and techniques available to them in the New World. Settlers' recipes were for English-style meat pies. The newcomers used the fruits and berries that they were familiar with from Europe, but also began incorporating North American vegetables and game that they were not familiar with, with guidance from Indigenous people. Settlers favoured pies over bread because pies required less flour and did not require a brick bread oven, and because any mixture of ingredients could be added to pies to "stretch" their "meager provisions".
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263:, a "bird known for collecting odds and ends in its nest"; the connection could be that Medieval pies also contained many different animal meats, including chickens, crows, pigeons and rabbits. One 1450 recipe for “grete pyes” that might support the "magpie" etymology contained what Charles Perry called "odds and ends", including: "...beef, beef suet, capons, hens, both mallard and teal ducks, rabbits, woodcocks and large birds such as herons and storks, plus beef marrow, hard-cooked egg yolks, dates, raisins and prunes."
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572:, some sources claim mince pie eating was banned as a frivolous activity for 16 years, so mince pie making and eating became an underground activity; the ban was lifted in 1660, with the Restoration of the monarchy. Food historian Annie Gray suggests that the myth of the Puritans 'actively' banning mince pies came about 'due to the defenders of Christmas' who reported Puritan vitriol 'with a certain amount of exaggeration'.
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modern sense. The covering was not meant to be eaten. It filled the role of what was later called puff paste. A richer pastry, intended to be eaten, was used to make small pasties containing eggs or little birds which were among the minor items served at banquets. The first written reference to a Roman pie is for a rye dough that was filled with a mixture of goat's cheese and honey.
711:, a cooking teacher and food editor who warned the public about how much energy pies take to digest. Rorer stated that all pie crusts "...are to be condemned" and her cookbook only included an apple tart, jelly and meringue-covered crackers, pâté, and a "hygienic pie" which had "apple slices or a pumpkin custard baked in biscuit dough". In 1866,
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the filling. This may also be the reason why early recipes focus on the filling over the surrounding case, with this development leading to the use of reusable earthenware pie cases which reduced the use of expensive flour. Medieval pie crusts were often baked first, to create a "pot" of baked dough with a removable top crust, hence the name
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The resulting hardened pastry was not necessarily eaten, its function being to contain the filling for cooking, and to store it, though whether servants may have eaten it once their masters had eaten the filling is impossible to prove. The thick crust was so sturdy it had to be cracked open to get to
564:
called for baking “Red Deer
Venison, Wild-Boar, Gammons of Bacon, Swans, Elkes, Porpus and such like standing dishes, which must be kept long" in a "...moyst, thick, tough, course and long-lasting crust, and therefore of all other your Rye paste is best for that purpose.” The largest pies of the era
481:
mounted in its skin on a peacock-filled pie. The expressions "eat crow" and "four and 20 blackbirds" are sayings from the era when crow and blackbirds were eaten in pies. Cooked birds were frequently placed by
European royal cooks on top of a large pie to identify its contents, leading to its later
465:
had a recipe for “tartes of flesh”, which included a ground-up mixture of "pork, hard-boiled eggs, and cheese" blended with "spices, saffron, and sugar". The 14th century French chef
Taillevent instructed bakers to "crenelate" pie shells and "reinforce them so that they can support the meat"; one of
724:
and increasing movement of women into the labour market, which changed pie making from a weekly ritual to an "occasional undertaking" on special occasions. In the 1950s, after WWII, the popularity of pies rebounded in the US, especially with commercial food inventions such as instant pudding mixes,
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contributed a more aromatic, spiced, and less-sweet style of pie-making; the French brought the approach of making pie with butter and a range of tart, galette and pâté (forcemeat of meat and fish in dough) recipes. Swedish immigrants in the plains states brought recipes for fish pie and berry pie;
655:
made with
American apples became popular, because apples were easy to dry and store in barrels over the winter. Early American pies had thick, heavy crusts made with rough flour and suet. As pioneers spread westward, pies continued to be an important supply of food; while apple pies made from dried
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Until the start of the 15th century, pies were expected to contain meat or fish. In the 15th century, custard and fruit pie recipes began appearing, often with dried fruit like dates and raisins. Fresh fruit did not become widely used until sugar dropped in price during the 16th century. The first
399:
Pies remained as a staple of traveling and working peoples in the colder northern
European countries, with regional variations based on both the locally grown and available meats, as well as the locally farmed cereal crop. In these colder countries, butter and lard were the main fats in use, which
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The Romans made a plain pastry of flour, oil, and water to cover meats and fowls which were baked, thus keeping in the juices. The Roman approach of covering "...birds or hams with dough" has been called more of an attempt to prevent the meat from drying out during baking than an actual pie in the
420:
In the
Medieval era, pies were usually savory meat pies made with "...beef, lamb, wild duck, magpie pigeon -- spiced with pepper, currants or dates". Medieval cooks had restricted access to ovens due to their costs of construction and need for abundant supplies of fuel. Since pies could be easily
596:
era, sweetened pies of meat and dried fruits began to become less popular. In recipe books of the period sweet veal, sweet lamb or sweet chicken pies are given alongside recipes for unsweetened alternatives with the same ingredients made for those who could "no longer stomach the sweetened flesh
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gelatin (which could be used as fillings) ready-made crusts, which were sold frozen, and alternative crusts made with crushed potato chips. There was a pie renaissance in the 1980s, when old-fashioned pie recipes were rediscovered and a wide range of cross-cultural pies were explored.
255:
is uncertain to its origin and says 'no further related word is known outside
English'. A possible origin is that the word 'pie' is connected with a word used in farming to indicate 'a collection of things made into a heap', for example a heap of potatoes covered with earth.
686:
Once the
British had established Caribbean colonies, sugar became less expensive and more widely available, which meant that sweet pies could be readily made. Molasses was popular in American pies due to the rum and slave trade with the Caribbean Islands, although
875:
with a flaky crust and bottom are also a popular
American dish, typically with a filling of meat (particularly beef, chicken, or turkey), gravy, and mixed vegetables (potatoes, carrots, and peas). Frozen pot pies are often sold in individual serving size.
458:). The eating of mince pies during festive periods is a tradition that dates back to the 13th century, as the returning Crusaders brought pie recipes containing "meats, fruits and spices". Some pies contained cooked rabbits, frogs, crows, and pigeons.
973:, which was made with chopped animal offal. "It's a piece of pie", meaning that something is easy, dates from 1889. "Pie-eyed", meaning drunk, dates from 1904. The expression "pie in the sky", to refer to an unlikely proposal or idea, comes from "
691:
was an important sweetener in
Northern states, after Indigenous people taught settlers how to tap maple trees and boil down the sap. In the Midwest, cheese and cream pies were popular, due to the availability of big dairy farms. In the US south,
342:
including small pastries filled with fruit. Nothing is known of the actual pastry used, but the Greeks certainly recognized the trade of pastry-cook as distinct from that of baker. When fat is added to a flour-water paste it becomes a
579:
described a skilled pie cook by comparing the cook to a fortification builder who "...Makes citadels of curious fowl and fish" and makes "dry-ditches", "bulwark pies" and "ramparts of immortal crusts". In Gervase Markham's 1615 book
584:, there is a pie recipe that calls for "an entire leg of mutton and three pounds of suet..., along with salt, cloves, mace, currants, raisins, prunes, dates, and orange peel", which made a huge pie that could serve a large group.
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was sliced, fried with sweet herbs sweetened with sugar and eggs were added. This was put into a pastry case with currants and apples. Pumpkin pie was introduced to America by early colonists where it became a national dish.
656:
apples were popular, cooks often had to use fillers or substitutes to stretch out their barrels of apples, such as crushed crackers, vinegar-soaked potatoes, sour green tomatoes and soft-shelled river turtle meat.
671:. Pies allowed colonial cooks to use round shallow pans to literally "cut corners" and to create a regional variation of shallow pie. By the late 1700s, cookbooks show a wide range of newly developed sweet pies.
482:
adaptation in pre-Victorian times as a porcelain ornament to release of steam. The apple pie was first referenced in writing in 1589, when the poet R. Green wrote "Thy breath is like the seeme of apple pies".
421:
cooked over an open fire, this made pies easier for most cooks to make. At the same time, by partnering with a baker, a cook could focus on preparing the filling. The earliest pie-like recipes refer to
667:
aspect of crusty-topped pies, which were often seasoned with "dried fruit, cinnamon, pepper and nutmeg". Their first pies included pies that were based on berries and fruits pointed out to them by the
533:
era, fruit pies were served hot, but others were served at room temperature, as they would be brought to the "...table more than once". Apple pies were popular in Tudor and Stuart times.
396:. Wealthy Romans combined many types of meats in their pies, including mussels and other seafood. Roman pie makers generally used vegetable oils, such as olive oil, to make their dough.
950:, Jane Austen includes pies in her description of an old-fashioned Christmas spread, mentioning 'tressels and trays, bending under the weight of brawn and cold pies'. In the whole of
565:
were "standing pies", which were baked with steam holes, which were then sealed with melted butter (which would harden to seal the pie), and then eaten over several months.
717:
included an article by C.W. Gesner that stated that although we "...cry for pie when we are infants", "Pie kills us finally", as the "heavy crust" cannot be digested.
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on a pastry base, often used as an offering to the gods. With the development of the Roman Empire and its efficient road transport, pie cooking spread throughout
962:
In the United States of America, a popular idiom is "American as apple pie". There pie, especially apple pie, became intertwined to the point that in 1902,
1749:
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During the 19th century, pies became, according to food historian Janet Clarkson, "universally esteemed" in a way that other foods were not. In 1806
954:, brawn and cold pies are the only specific mention of food; they are also the only Christmas foods to be mentioned in any of Jane Austen's novels.
239:(1577–1640) depicting several bird pies. Cooked birds were frequently placed by European royal cooks on top of a large pie to identify its contents.
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1256:. Many fruit and berry pies are very similar, varying only the fruit used in filling. Fillings for sweet or fruity are often mixed, such as
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at British chip shops. The English steak and kidney pie was invented in 1975 by Nigel Borthwaite at the Suet and Offal Marketing Board in
1750:"How Pie Got Its Sweetness: The first pies were weird crow-meat casseroles. How did they evolve into the dessert we know and love today?"
933:, believes herself to be modern, but nevertheless plans to take 'pigeon-pies and cold lamb' to a country outing to Box Hill and consults
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his pies was high enough that it resembled a model of a castle, an illusion enhanced by miniature banners for the nobles at the event.
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has also become a political act; some activists throw cream pies at politicians and other public figures as a form of protest.
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is an adaptation of the pie to a working man's daily food needs. The first reference to "pyes" as food items appeared in
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477:(1422–1461) in 1429, "Partrich" and "Pecok enhakill" were served, alleged by some modern writers to consist of cooked
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895:. This combination, and possibly the name as well, is thought to have been popularized in the mid-1890s in the
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pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A
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asserted that "pie is the food of the heroic" and "no pie-eating people can ever be permanently vanquished".
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stated that 'There are few articles of cookery more generally liked than relishing pies, if properly made'.
660:
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192:), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A
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at the time were a delicacy and protected by Royal Law. At the coronation of eight-year-old English
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meant that pie cooks created dough that could be rolled flat and moulded into different shapes. The
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was fashionable in England from the 1650s onward, then fell out of favour during the 18th century.
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feast included fowl and venison, which may have been included in pies. Colonists appreciated the
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Pies can be a variety of sizes, ranging from bite-size to those designed for multiple servings.
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context, as early as the 12th century, but it is not clear that this referred to baked pies.
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Finnish immigrants brought their recipes for pasties and meat pies. In the northern states,
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Please expand the section to include this information. Further details may exist on the
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A 19th century depiction of a Roman feast, where pastry-covered meat dishes were served.
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is a typical kind of pastry used for pie crusts, but many things can be used, including
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makes various mentions of recipes which involve a pie case. By 160 BC, Roman statesman
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The first known use of the word 'pie' appears in 1303 in the expense accounts of the
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The first unequivocal reference to pie in a written source is in the 14th century (
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humor. Throwing a pie in a person's face has been a staple of film comedy since
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Early pies were in the form of flat, round or freeform crusty cakes called
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is a traditional choice, though any pie with sweet fillings may be served
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899:. Apple pie can be made with a variety of apples; cultivars such as the
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Food & drink in Britain : from the Stone Age to recent times
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Fruit pies may be served with a scoop of ice cream, a style known in
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and fruit pies were unsweetened, because sugar was a rare and costly
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433:), with straight sealed sides and a top; open-top pies were called
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Pies became more refined with subsequent waves of immigrants; the
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pies, due to the widespread availability of this type of potato.
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2502:(contains info that can be added into article with references)
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was often given gifts of quince or pear pies for New Years.
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pie has the filling completely enclosed in the pastry shell.
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inside. These galettes developed into a form of early sweet
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145:), or with thicker fillings based on eggs and dairy (as in
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ingredients. Sweet pies may be filled with fruit (as in an
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AT CHRISTMAS WE FEAST : festive food through the ages
644:
and early settlers brought their pie recipes with them to
308:, evidence of which can be found on the tomb walls of the
1955:
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Cold pigeon pies and venison pasties appear in novels by
720:
Another factor that decreased the popularity of pies was
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2420:. Chapel Hill, NC: Algonquin Books of Chapel Hill, 1997.
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The slang expression "to eat humble pie" comes from the
628:, a celebrity cook of the 19th century said in his book
485:
Medieval England had an early form of sweet pies called
378:, notes the recipe for the most popular pie/cake called
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2183:. Andrew F. Smith, Oxford University Press, USA, 2007.
1904:
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Some of these pies are pies in name only, such as the
2143:.Andrew F. Smith, Oxford University Press, USA, 2007.
635:
518:
fruit pie is recorded in the late 16th century, when
2146:
1539:
1979:
The Medieval Kitchen: Recipes from France and Italy
995:Cream filled or topped pies are favorite props for
315:, who ruled from 1304 to 1237 BC, located in the
153:). Savoury pies may be filled with meat (as in a
3388:
2195:Oxford Encyclopedia of Food and Drink in America
113:dough casing that contains a filling of various
2181:The Oxford Companion to American Food and Drink
2141:The Oxford Companion to American Food and Drink
2007:"The Strange and Twisted History of Mince Pies"
857:as take-away snacks. They are also served with
2506:Food Timeline, History Notes: Pie & Pastry
2539:
2413:. New York: Clarkson/Potter Publishers, 1998.
388:by the Romans, it was more like a modern-day
330:Pie pastry is believed to have originated in
2495:(11th ed.). Cambridge University Press.
2000:
1998:
1907:Apicius: Cookery and Dining in Imperial Rome
2406:. New York: Clarkson N. Potter, Inc., 1985.
2235:""Remember the Ă la mode!" (pie Ă la mode)"
1976:
2546:
2532:
1880:"A brief history of the great British pie"
1800:"American Pie : The Slice of History"
683:was popular, as pumpkins were plentiful.
43:
2418:Pie Every Day: Recipes and Slices of Life
2004:
1995:
500:
2479:
2282:"BBC - Radio 4 Woman's Hour -Pigeon Pie"
2192:
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2005:Greenwood, Veronique (8 December 2017).
1964:
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761:
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504:
349:
338:(5th century BC), there are mentions of
319:. Sometime before 2000 BC, a recipe for
259:One source of the word "pie" may be the
226:
1981:. University of Chicago Press:Chicago.
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887:. Many sweet pies are served this way.
620:in her Observations on Savoury Pies in
597:meats enjoyed by earlier generations".
169:) or a mixture of meat and vegetables (
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2256:"Best Apples For Apple Pie | Stemilt"
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825:with fillings such as steak, cheese,
707:led to criticism of pies, notably by
469:Pies in the 1400s included birds, as
2986:Meat pie (Australia and New Zealand)
2500:A Tale of Two Tarts by Monica Gaudio
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1905:Joseph Dommers Vehling, ed. (1977).
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2344:"A Very Brief History of Slapstick"
2197:. Oxford University Press:New York.
1877:
1798:Perry, Charles (18 November 1993).
13:
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636:United States (17th century-1980s)
497:would have only a single filling.
14:
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2404:Martha Stewart's Pies & Tarts
2396:. Broadway Books. New York: 2000.
1977:Odile Redon; et al. (1998).
1935:Mayer, Laura (26 November 2008).
1686:
1235:A chicken pie with a traditional
703:By the 1870s, the new science of
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2430:
2387:Maida Heatter's Pies & Tarts
2046:. Online Etymological Dictionary
1542:
1519:
1504:
1485:
1470:
1452:
1437:
1228:
1208:
1196:
918:
774:
622:A New System of Domestic Cookery
280:consisting of a crust of ground
109:dish which is usually made of a
85:
74:
2336:
2274:
2248:
2227:
2201:
2186:
2133:
2098:
1970:
1748:Gross, Rachel (13 March 2015).
984:
915:are popular for usage in pies.
630:Shilling Cookery for the People
611:
587:
557:was often added to apple pies.
415:
362:The 1st-century Roman cookbook
2389:. New York. Cader Books: 1997.
2382:. London: Reaction Books 2009.
1898:
1834:
1828:Empires of Ancient Mesopotamia
1819:
1480:pie with a lattice-style crust
513:' 1627 painting of turkey pie.
461:In 1390, the English cookbook
425:(the word actually used for a
1:
3357:World Pie Eating Championship
3352:List of pies, tarts and flans
2511:A Wide Variety of Pie Recipes
2447:The dictionary definition of
1645:
1609:List of pies, tarts and flans
766:Ingredients of an apple pie.
560:The Elizabethan food author
271:
222:
161:), eggs and cheese (such as
7:
2375:. New York: Scribner, 1998.
2314:. London: Hambledon Press.
1878:Pix, Katie (7 March 2016).
1703:Pie : a global history
1535:
323:was written on a tablet in
10:
3418:
1447:showing texture of surface
1020:
988:
975:The Preacher and the Slave
568:During the Puritan era of
266:
231:A detail of a painting by
176:Pies are defined by their
25:
18:
3365:
3344:
2561:
1674:. whatscookingamerica.net
1027:
1009:in 1909. More recently,
451:Oxford English Dictionary
253:Oxford English Dictionary
141:), sweetened vegetables (
70:
62:
54:
42:
3061:Pâté aux pommes de terre
2691:Chicken and mushroom pie
2553:
2373:The Pie and Pastry Bible
2070:Wilson, C. Anne (1973).
1700:Clarkson, Janet (2009).
1402:pie, sometimes crustless
1243:
1180:Steak and kidney pudding
1065:Chicken and mushroom pie
1016:
939:The Noble Art of Venerie
372:(234–149 BC), who wrote
66:Sweet pies, savoury pies
19:Not to be confused with
2996:Melton Mowbray pork pie
2516:13 January 2013 at the
2492:Encyclopædia Britannica
2213:Encyclopædia Britannica
2111:. : PROFILE BOOKS LTD.
1614:Pie in American cuisine
522:was served cherry pie.
2461:Quotations related to
2411:Great Pies & Tarts
2380:Pie - A Global History
2371:Beranbaum, Rose Levy.
1258:strawberry rhubarb pie
1215:A traditional Cornish
1203:A chicken and lamb pie
867:Spalding, Lincolnshire
785:is missing information
767:
759:
669:Native North Americans
514:
501:15th to 17th centuries
355:
240:
233:Jan Brueghel the Elder
206:baking powder biscuits
3056:Pasztecik szczeciński
3016:Natchitoches meat pie
2308:Lane, Maggie (1995).
2076:. London: Constable.
861:as an alternative to
765:
745:
575:In the 17th century,
508:
353:
230:
3271:Steak and oyster pie
3266:Steak and kidney pie
3011:Moravian chicken pie
2966:Maids of honour tart
2676:Cheese and onion pie
2596:Bedfordshire clanger
2439:at Wikimedia Commons
2311:Jane Austen and food
2193:Andrew Smith (ed.).
2105:GRAY, ANNIE (2021).
1706:. London: Reaktion.
1559:American Pie Council
1175:Steak and kidney pie
1055:Cheese and onion pie
551:candied orange peels
28:Pie (disambiguation)
26:For other uses, see
16:Baked, filled pastry
3246:Southern tomato pie
3191:Saskatoon berry pie
3006:Mississippi mud pie
2981:Meat and potato pie
2736:Curry beef turnover
2520:at recipeforpie.com
2262:. 28 September 2015
1599:List of baked goods
1125:Meat and potato pie
1060:Chicago style pizza
941:(1575) for advice.
841:are popular in the
738:Regional variations
582:The English Huswife
370:Marcus Porcius Cato
317:Valley of the Kings
39:
1937:"A History of Pie"
1844:. FoodTimeline.org
1391:Saskatoonberry pie
1356:Lemon meringue pie
964:The New York Times
958:In popular culture
944:In the 1817 novel
935:George Turberville
768:
760:
676:Pennsylvania Dutch
515:
356:
334:. In the plays of
241:
35:
3384:
3383:
3296:Tarta de Santiago
2946:Lemon ice box pie
2581:Bacon and egg pie
2435:Media related to
2378:Clarkson, Janet.
2321:978-0-8264-3025-0
2118:978-1-78816-819-9
1967:, pp. 18–19.
1909:. Dover:New York.
1805:Los Angeles Times
1713:978-1-86189-425-0
1629:Shortcrust pastry
1040:Bacon and egg pie
820:
819:
797:Ossetian cuisines
722:industrialization
714:Harper's Magazine
709:Sarah Tyson Rorer
694:African-Americans
665:food preservation
524:Queen Elizabeth I
520:Queen Elizabeth I
237:Peter Paul Rubens
202:Shortcrust pastry
99:
98:
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3372:
3336:Zwetschgenkuchen
3286:Sweet potato pie
3216:Shaker lemon pie
2606:Black bottom pie
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2409:Walter, Carole.
2392:Purdy, Susan S.
2385:Heatter, Maida.
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1672:"History of Pie"
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1604:List of desserts
1552:
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1416:Sweet potato pie
1281:Black bottom pie
1250:Boston cream pie
1232:
1212:
1200:
1003:received one in
901:Golden Delicious
827:steak and kidney
815:
812:
806:
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537:were baked with
235:(1568–1625) and
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55:Main ingredients
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2971:Manchester tart
2876:Jelly cream pie
2711:Corned beef pie
2706:Cookie Cake Pie
2557:
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2518:Wayback Machine
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2400:Stewart, Martha
2394:The Perfect Pie
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2366:Further reading
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463:A Forme of Cury
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375:De Agri Cultura
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251:. However, the
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210:mashed potatoes
131:fruit preserves
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3281:Strawberry pie
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3221:Shepherd's pie
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2886:Karelian pasty
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2871:Jamaican patty
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2651:Buttermilk pie
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2483:, ed. (1911).
2481:Chisholm, Hugh
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1398:—a cake-like
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1286:Blueberry pie
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937:'s 1575 work
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919:In literature
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897:United States
894:
890:
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885:pie Ă la mode
882:
881:North America
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783:This section
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729:topping, and
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531:Shakespearean
527:
525:
521:
512:
511:Pieter Claesz
507:
498:
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492:
491:status symbol
488:
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475:King Henry VI
472:
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402:Cornish pasty
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167:British flans
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80:Cookbook: Pie
77:
73:
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61:
57:
53:
46:
41:
33:
29:
22:
3311:Treacle tart
3261:Stargazy pie
3241:Snickers pie
3231:Sklandrausis
3181:Samsa (food)
3066:Pâté chinois
3046:Pastrmajlija
3026:Ossetian pie
2951:Lihapiirakka
2896:Key lime pie
2751:Custard tart
2721:Crawfish pie
2586:Banoffee pie
2554:
2490:
2476:at Wikibooks
2474:Cookbook:Pie
2465:at Wikiquote
2449:
2417:
2410:
2403:
2393:
2386:
2379:
2372:
2352:. Retrieved
2347:
2338:
2310:
2289:. Retrieved
2285:
2276:
2264:. Retrieved
2259:
2250:
2238:. Retrieved
2229:
2219:12 September
2217:. Retrieved
2212:
2203:
2194:
2188:
2180:
2140:
2135:
2107:
2100:
2072:
2048:. Retrieved
2043:
2017:22 September
2015:. Retrieved
2010:
1978:
1972:
1945:. Retrieved
1940:
1906:
1900:
1888:. Retrieved
1883:
1846:. Retrieved
1836:
1827:
1821:
1809:. Retrieved
1803:
1758:. Retrieved
1753:
1702:
1676:. Retrieved
1579:Dabby-Doughs
1492:Pear-shaped
1346:Key lime pie
1316:Chestnut pie
1271:Banoffee pie
1247:
1219:filled with
1165:Stargazy pie
1023:List of pies
1004:
994:
985:Pie throwing
968:
963:
961:
951:
945:
943:
938:
928:
922:
909:Granny Smith
892:
878:
871:
851:South Africa
821:
808:
784:
719:
712:
702:
698:sweet potato
685:
673:
661:Thanksgiving
658:
650:
639:
629:
626:Alexis Soyer
615:
612:19th century
599:
591:
588:18th century
581:
574:
567:
559:
528:
516:
484:
468:
462:
460:
455:
449:
447:
442:
439:
434:
422:
419:
416:Medieval era
398:
385:
379:
373:
363:
361:
357:
336:Aristophanes
329:
275:
258:
242:
218:
197:
193:
190:bottom-crust
189:
186:single-crust
185:
181:
175:
102:
100:
32:
3321:Woolton pie
3251:Spanakopita
3226:Shoofly pie
3166:Rijstevlaai
3161:Rhubarb pie
3136:Pumpkin pie
3096:Pie floater
2891:Kasseropita
2811:Flipper pie
2801:Flapper pie
2766:Dominostein
2761:Devizes pie
2696:Chiffon pie
2601:Bienenstich
2571:Apple crisp
2486:"Pie"
2266:15 November
2050:2 September
2040:"Pie (n.1)"
2011:www.bbc.com
1947:2 September
1890:2 September
1842:"Food Pies"
1826:Somervill,
1760:2 September
1550:Food portal
1511:A slice of
1498:puff pastry
1445:Pumpkin pie
1396:Shoofly pie
1386:Rhubarb pie
1381:Pumpkin pie
1331:Custard pie
1321:Chiffon pie
1192:Savory pies
1095:Flipper pie
1075:Cottage pie
925:Jane Austen
913:Rome Beauty
855:New Zealand
831:minced beef
689:maple syrup
681:pumpkin pie
618:Mrs Rundell
601:Pumpkin pie
529:During the
321:chicken pie
313:Ramesses II
296:containing
147:custard pie
143:rhubarb pie
3391:Categories
3316:Walnut pie
3291:Tamale pie
3201:Scotch pie
3171:Salmon pie
3151:Rabbit pie
3121:Pizza cake
3101:Pigeon pie
3086:Picnic pie
3071:Peanut pie
2976:Maraca pie
2921:Kol böreği
2911:Killie pie
2901:Khachapuri
2866:Humble pie
2861:Huff paste
2851:Homity pie
2786:Etli ekmek
2771:Donauwelle
2746:Curry puff
2681:Cherry pie
2666:Cashew pie
2646:Butter pie
2354:29 January
2291:2024-09-09
2240:29 October
2127:1240493345
1811:16 October
1646:References
1433:Sweet pies
1426:Walnut pie
1421:Turtle pie
1371:Peanut pie
1306:Cherry pie
1301:Cashew pie
1155:Scotch pie
1150:Rabbit pie
1105:Homity pie
1045:Butter pie
1001:Ben Turpin
977:", a 1911
952:Persuasion
947:Persuasion
811:April 2023
756:vegetables
659:The first
577:Ben Jonson
471:song birds
390:cheesecake
340:sweetmeats
184:pie (also
63:Variations
49:A pear pie
3326:Wrap roti
3306:Tourtière
3276:Steak pie
3256:Squab pie
3116:Pithivier
3076:Pecan pie
3001:Mince pie
2906:Khuushuur
2881:Kalakukko
2841:Grape pie
2816:Fried pie
2756:Derby pie
2741:Curry pie
2726:Cream pie
2716:Coulibiac
2686:Chess pie
2671:Chebureki
2641:Bundevara
2611:Black bun
2576:Apple pie
2330:458295265
2215:. Chicago
1754:slate.com
1722:302078670
1513:pecan pie
1464:ice cream
1411:Sugar pie
1376:Pecan pie
1366:Mince pie
1351:Lemon pie
1341:Fried pie
1326:Cream pie
1311:Chess pie
1296:Bundevara
1266:Apple pie
1185:Tourtière
1170:Steak pie
1115:Kalakukko
1100:Frito pie
1080:Curry pie
997:slapstick
971:umble pie
905:Pink Lady
893:Ă la mode
889:Apple pie
847:Australia
823:Meat pies
803:talk page
746:Homemade
727:Cool Whip
705:nutrition
653:apple pie
555:Rosewater
272:Antiquity
249:Yorkshire
223:Etymology
198:two-crust
194:top-crust
155:steak pie
151:cream pie
139:sugar pie
127:pecan pie
125:), nuts (
123:apple pie
58:Pie shell
3345:See also
3301:Tiropita
3186:Sarburma
3126:Pork pie
3111:Pirozhki
3081:Peremech
3041:Pastilla
3031:Pamirdin
3021:Öçpoçmaq
2991:Meat pie
2831:Gibanica
2826:Game pie
2821:Gala pie
2796:Fish pie
2781:Empanada
2731:Crostata
2636:Buko pie
2591:Bean pie
2566:Aloo pie
2514:Archived
2348:Splat TV
1941:time.com
1624:Pirozhki
1584:Empanada
1569:Crostata
1536:See also
1494:pear pie
1400:molasses
1361:Milk pie
1291:Buko pie
1237:pie bird
1135:Pork pie
1120:Meat pie
1090:Fish pie
1085:Game pie
1035:Aloo pie
1006:Mr. Flip
979:Joe Hill
873:Pot pies
839:mushroom
748:meat pie
696:enjoyed
594:Georgian
543:cinnamon
381:placenta
306:desserts
278:galettes
135:jam tart
3236:Smulpaj
3206:Sea-pie
3196:Scaccia
3176:Salteña
3131:Pot pie
2956:Lobiani
2856:Hornazo
2836:Gözleme
2791:Fatayer
2776:Egg pie
2701:Cholera
2656:Calzone
2260:Stemilt
2179:"Pie".
2139:"Pie".
1756:. Slate
1634:Strudel
1594:Galette
1574:Crumble
1336:Egg pie
1140:Pot pie
1050:Calzone
835:chicken
789:Russian
646:America
605:Pumpkin
592:In the
535:Pippins
479:peacock
443:pot pie
423:coffyns
408:, in a
406:England
365:Apicius
310:Pharaoh
267:History
171:pot pie
163:quiches
119:savoury
3374:
3331:Zelnik
3141:Quiche
2961:Lörtsy
2931:Kuchen
2846:Hoggan
2661:Cantiq
2631:Bridie
2350:. 2003
2328:
2318:
2125:
2115:
2092:859209
2090:
2080:
1985:
1943:. Time
1848:5 July
1830:, p.69
1720:
1710:
1678:5 July
1478:Raisin
1145:Quiche
1028:Savory
1011:pieing
991:Pieing
981:song.
911:, and
539:cloves
495:pastry
427:basket
394:Europe
345:pastry
302:pastry
294:barley
261:magpie
214:crumbs
212:, and
182:filled
178:crusts
111:pastry
84:
3211:Sfiha
3146:Qutab
3106:Pirog
3051:Pasty
2916:Knish
2626:Börek
2209:"Pie"
2013:. BBC
1619:Pirog
1496:with
1244:Sweet
1221:steak
1217:pasty
1130:Pasty
1017:Types
859:chips
833:, or
793:Tatar
750:with
731:Jello
547:dates
487:tarts
435:traps
410:Latin
386:libum
325:Sumer
298:honey
292:, or
286:wheat
157:or a
115:sweet
107:baked
105:is a
3397:Pies
2555:Pies
2463:Pies
2356:2009
2326:OCLC
2316:ISBN
2268:2016
2242:2007
2221:2008
2123:OCLC
2113:ISBN
2088:OCLC
2078:ISBN
2052:2019
2019:2019
1983:ISBN
1949:2019
1892:2019
1850:2010
1813:2019
1762:2019
1718:OCLC
1708:ISBN
1680:2010
1639:Tart
1589:Flan
1528:plum
1462:and
1254:cake
930:Emma
853:and
837:and
795:and
754:and
752:beef
651:The
640:The
549:and
282:oats
180:. A
149:and
2450:pie
2437:Pie
1530:pie
883:as
456:pie
454:sb
431:box
429:or
347:.
304:or
290:rye
247:in
188:or
173:).
165:or
129:),
117:or
103:pie
37:Pie
3393::
2489:.
2402:.
2346:.
2324:.
2300:^
2284:.
2258:.
2211:.
2148:^
2121:.
2086:.
2060:^
2042:.
2027:^
2009:.
1997:^
1957:^
1939:.
1915:^
1882:.
1858:^
1802:.
1770:^
1752:.
1730:^
1716:.
1688:^
1653:^
1260:.
907:,
903:,
869:.
849:,
845:,
829:,
791:,
553:.
545:,
541:,
445:.
437:.
327:.
288:,
284:,
216:.
208:,
101:A
21:pi
2547:e
2540:t
2533:v
2358:.
2332:.
2294:.
2270:.
2244:.
2223:.
2129:.
2094:.
2054:.
2021:.
1991:.
1951:.
1894:.
1852:.
1815:.
1764:.
1724:.
1682:.
813:)
809:(
805:.
799:.
758:.
133:(
30:.
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
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