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to adapt old institutions to new uses. Pumpkin pies, cranberry pies, huckleberry pies, cherry pies, green-currant pies, peach, pear, and plum pies, custard pies, apple pies, Marlborough-pudding pies—pies with top crusts, and pies without—pies adorned with all sorts of fanciful flutings and architectural strips laid across and around, and otherwise varied, attested the boundless fertility of the feminine mind, when once let loose in a given direction.
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409:. It is one of the desperation pies (also called make-do pies or poor man's pies). These are homemade pies made with staple ingredients, usually eggs, butter, flour and sugar, though often even eggs and butter were omitted in lean times. Made with a small amount of vinegar sweetened with a lot of sugar, it was a very simple type of pie and inexpensive to make, at times when fresh lemons were a luxury.
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The creation of flaky pie crust made with lard is credited to
American innovation. Early versions of pie were baked in long, narrow pans, then called a "coffyn" instead of crust; these early pastry shells were intended simply to hold the filling, not to be eaten. The term "crust" came into use during
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cool, then poured into a pre-baked pastry and served with whipped cream or meringue. Alternately, corn syrup can be mixed with the other ingredients and baked in the oven. Some recipes layer the peanut butter custard filling with a topping of gelatin and whipped egg whites folded into plain custard.
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The filling for peanut butter pie can be made with corn syrup or flour and milk. If milk is being used, the filling is made in a double boiler by melting sugar with flour and slowly adding milk, stirring, then adding egg yolks. The peanut butter is added to this prepared mixture, which is allowed to
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Chocolate cherry pie, said to have evolved from a
Viennese cake, can be made in different ways. A no-bake chocolate cherry pie can be made by pouring chocolate pudding over cherries with a layer of whipped topping and whole cherries. In a variation, cocoa powder can be added to the bottom crust that
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Berry pie is made with a mix of berries like blueberry, raspberry, blackberry and strawberry using frozen, canned or fresh berries. Spices include ginger, nutmeg, cinnamon and allspice, and sometimes coconut is added. The pie can be glazed by brushing the top crust with milk and sugar before baking,
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Construct a bullet-proof dough...toughen and kiln-dry it a couple of days...fill with stewed dried apple; aggravate with cloves, lemon peel and slabs of citron; add two portions of New
Orleans sugar. Then solder on the lid and set in a safe place till it petrifies. Serve cold at breakfast and invite
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that is rarely found outside
Arkansas. There are many variations of the layered filling usually involving a layer of cream cheese and chocolate pudding in a pecan shortbread pie shell. The version called "The Next Best Thing to Robert Redford" also added a vanilla pudding layer. The whole thing is
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that high-quality sugar would be obtained from local maples with "no other labor than what the women and girls can bestow ... What a blessing to substitute sugar which requires only the labour of children, for that which it is said renders the slavery of the blacks necessary," but
Jefferson's maple
107:
The pie is an
English institution, which, planted on American soil, forthwith ran rampant and burst forth into an untold variety of genera and species. Not merely the old traditional mince pie, but a thousand strictly American seedlings from that main stock, evinced the power of American housewives
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Mud pie is a type of pie with many variations that can be made at home but is also a common dessert at
American restaurants. One of the simplest no-bake versions is made with only four ingredients, mocha or coffee ice cream in a chocolate cookie crumb crust with a generous topping of whipped cream
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The filling of a cherry pie can be made with fresh, frozen or canned cherries. A variation on the basic filling can be made on the stovetop by simmering canned cherries with water and cherry juice with a mixture of vanilla pudding, sugar and lemon juice. The mixture is boiled then removed from the
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is added, or cookies mixed in, and some versions made with eggs are baked like other custard pies. Often associated with the cuisine of the Deep South, especially
Mississippi, the mud pie can be found in other regions of the country as well. The name is said to come from the effect created by hot
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filling can be made with fresh blueberries, sugar, thickener and lemon or lime juice. Vanilla can also be added. Sugar can be a mix of white and brown sugars, and the filling can be thickened with cornstarch, tapioca flour or all purpose flour. The pie can be made with a basic streusel or crumble
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and scalded milk in a double boiler. Cornstarch is added to the sweetened milk to make a thin paste which is poured over beaten eggs, then cooked all together briefly then butter, vanilla and salt are stirred. Once cooled the custard is poured into the pie shell, served topped with whipped cream.
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The pie culture of the United States has been influenced over centuries by ethnic, social, and agricultural changes, and through shifts that have seen the country become more urbanized and industrialized. American food in the colonial era was simple, contrasted with more elaborate counterparts in
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is made with fresh, frozen or canned peaches. The basic fruit pie filling, made with fresh fruit, lemon juice, sugar and cornstarch, can be frozen in advance and used later. The basic fresh peach pie can be combined with other fruits like strawberry, blueberry, blackberry, apple, pear or prunes.
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can be made by simmering cherry juice with sugar, cornstarch and a pinch of salt in a saucepan until thickened. Once thickened, butter is stirred in, then the mixture is poured over the pitted cherries into a pastry-lined pie dish and baked in a hot oven. Lattice top crust is a common choice for
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is made by beating sugar with eggs, then adding butter and buttermilk. The custard is poured into a pastry-lined tin over a layer of thin apple slices. To make a buttermilk lemon pie, eggs, flour and sugar are beaten together, then buttermilk and lemon are added. The filling can be made with egg
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United States. To make this pie, lemon slices and sugar are placed in a bowl for several hours until the lemons are juicy, then eggs are beaten in and the mixture is poured into a pastry-lined pie dish. After it is baked, the pie can be served with ice cream, either warm or at room temperature.
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with French-Canadian immigrants, who made up nearly one-tenth of New
England's population by 1900. It has become a symbol of regional French-Canadian identity that has survived assimilation and language loss. In the United States the fragrant spices are toned down, and cloves often replaced by
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Some recipes add pineapple to the basic filling to make cherry-pineapple pie. There are different ways to make this filling. A no-bake version is made by adding the fruit to orange gelatin and making a topping with crushed bananas and chopped nuts. For baked versions of the pie, the filling is
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An article from 1903 compared sweet potato pie and pumpkin pie, saying of pumpkin pie "In its way it is very good, particularly if seasonings are put in it to give it the palatableness that it lacks. But we can not admit that the pumpkin pie is equal to the sweet potato pie, when the latter is
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included two recipes for "pompkin pudding" baked in pie crust. While early pumpkin pies were made like fruit pies with sliced or fried pumpkin combined with spice, sugar and apples in a pastry crust, Simmons' recipe was for a pumpkin custard filling made with sugar, eggs and cream. The custard
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was simple compared with the more elaborate dishes found in contemporaneous
European cuisines. The simplicity of American cuisine, and the American preference for pies, was influenced by the religious culture and general circumstances of the colonial era. As European pies evolved into dainty
755:, the story of how the pie arrives in New England remains a matter of dispute. Some say that meat pies first arrived in Canada in the 17th century, others say the particular form of the dish made with potatoes, fragrant spices like cloves and cinnamon, and game birds and animals evolved in
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In winter's doldrums, chicken pies became a respite from the numbing similitude of preserved meats, baked beans and brown bread suppers. The fresh cheer that chicken pies brought to the winter dark and their rekindling of holiday celebrations cemented their place in our regional
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Blueberry pie recipes are known from the mid-19th century, which is later than for other fruits like apple pie. One recipe from 1850 is made with just flour-dredged blueberries and sugar baked in pastry. Wild blueberry pie has been the official state dessert of Maine since 2011.
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became immensely popular in England, it reached American shores only to be overshadowed by turkey and chicken. Early recipes for chicken pie from European cuisine were a mix of sweet ingredients like dates and gooseberries, spices like mace and all kinds of meats like tongue,
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toppings like nut streusel or oatmeal streusel. Cinnamon is commonly used, and sometimes more elaborate mixes of spices that include nutmeg or allspice. Some recipes add apple cider, whiskey or maple syrup to the filling, or replace some of the white sugar with brown sugar.
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Variations of the chocolate cookie crumb crust can be made with wafer crumbs or crumbled sandwich cookies, or by melting chocolate in a double boiler and stirring in toasted rice cereal, then pressing the mixture into a pie dish and allowing it to set in the refrigerator.
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for centuries. The basic ingredients of butter, sugar and eggs, thickened with either cornmeal or flour, are common to all chess pie recipes. There are variations on the basic recipe that add other ingredients like milk, buttermilk, lemon zest and dried fruits or nuts.
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generously topped with whipped cream and chopped nuts. The first printed recipes calling this dessert "Possum pie" appear in the late 2000s, but similar pies have been known by various names since at least the 1970s, including "The Next Best Thing to Robert Redford".
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Catholic French-Canadians who settled in New England ate salmon pie on Fridays when observant Catholics abstain from eating meat. It was also eaten during Lent. There are several variations of the simple pie, made with canned salmon. The salmon could be combined with
875:
Alternatively, another version of no-bake chocolate cherry pie is made by simmering sugar, flour and milk in a saucepan until thickened, then mixing in gelatin and cherry juice. Once cooled the gelatin is gently folded into whipped egg whites together with pieces of
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peach pie is made with a chocolate cookie crumb crust. The no-bake filling is made by dissolving gelatin in peach syrup and adding crushed canned peaches and lemon juice, then folding in whipped cream when the mixture has cooled enough that it starts to thicken.
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is made by cooking brown sugar with egg yolks, cornstarch, milk or cream and butter to make a butterscotch custard pie filling which is topped with meringue and browned in the oven. Its invention is said to date back to 1904, credited to a creamery in
676:
This pie, which is wholly formed of the choicest parts of fowls, enriched and seasoned with a profusion of butter and pepper, and covered with an excellent puff paste is, like celebrated pumpkin pie, an indispensable part of a good and true Yankee
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compounded according to approved antebellum recipes." The article goes on to note the declining popularity of the "old-fashioned" sweet potato pie, attributing it to the increased availability of canned pie fillings and commercially baked pies.
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This meringue-topped baked custard pie is made with sugar, egg yolks, sour cream, flour and raisins, baked in a pastry-lined pie dish until the custard filling is set. Some recipes add pecans to the filling, or spices like cinnamon and cloves.
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yolks, and the whites used for a meringue topping. Some versions add raisins, nutmeg, dates or vanilla flavoring. Buttermilk pie can be flavored with lemon or orange zest, the latter garnished with chopped walnuts, currants and cinnamon.
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Chocolate peanut butter pie is a variation made with a filling of sweetened peanut butter layered into a pie shell made of frozen whipped cream and topped with a chocolate ice cream and whipped cream mixture. This pie is served frozen.
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grove did not take to the Virginia climate and all the trees died. The tradition of making maple pie, although not as common as it used to be, continues to symbolize New England values of a simple lifestyle and economic independence.
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can also be made like other fruit pies, by sprinkling sugar, flour, cinnamon and other spices or raisins over sliced tomatoes and pieces of butter, or by cooking the ingredients on the stovetop before baking in a pastry-lined dish.
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made with vanilla pudding and fresh fruit slices in a graham cracker crust. There are also several varieties of peach ice cream pie made with vanilla or peach ice cream, fruit and sometimes raspberry sorbet and other ingredients.
772:
While "desperation pies" are made with simple custard fillings, the closely related transparent pies are made with sugar and/or corn syrup baked with eggs and butter into a translucent gel. They are similar to the molasses-based
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and lemon juice and baked in pastry and served with mushroom gravy. Vegetables could be added such as celery, carrots, potatoes and peas. Some versions include onions, green pepper, or milk and creamed corn thickened with egg.
627:
In general, savory pies are less common in American cooking than they are in the United Kingdom and Australia, evidenced by the many editions of cookbooks over the centuries always having fewer savory pie recipes than sweet.
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American cooks stripped many of the European elements to create a dish representative of post-Revolution values like thrift and moderation. Leftover chickens and turkeys were turned into pies layered with dumplings.
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heat and butter is added. Red food coloring can be used to give the pie a more intense red color. This filling is cooked entirely on the stovetop, without baking, and poured directly into a pre-baked pie shell.
563:
Raspberry and strawberry fillings are also layered with chocolate, custard, vanilla pudding or cream cheese fillings, and topped with fresh fruits, jam, hot fudge or whipped cream to make layered no-bake pies.
544:, by cooking green tomatoes with sugar and apples, vinegar, raisins and spices until thickened. Some versions add orange peel, jelly, fruit juice or butter. This mock mincemeat is used as pie filling.
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To make the filling for a sweet potato pie sugar, eggs, butter and milk are added to pureed sweet potatoes with a little nutmeg. The ingredients are whipped and baked in an open-faced pie crust.
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made by filling a meringue bottom crust with vanilla custard and canned cherries. This pie filling is not baked, but chilled in the refrigerator, and garnished with whipped cream before serving.
840:
pie with a chocolate crumb crust. The filling can be made with marshmallows or cream cheese. The cream cheese version is made by adding green food coloring to a mixture of condensed milk with
456:
In the nineteenth and twentieth centuries, apple pie became a symbol of American prosperity and national pride. The phrase "as American as apple pie" has entered the popular lexicon.
483:
To make a blueberry pie with creamy filling, heavy cream can be poured into the pie through the vent hole before serving, or it can be made with shredded coconut and cream cheese.
300:
took up the cause, vowing to use "no other sugar in his family than that which is obtained from the sugar maple tree." He obtained 50 pounds of maple sugar from writing in 1790 to
804:
is a classic Southern dessert pie. It was not until the 1930s that pecan pie became very popular, after the recipe was printed on the labels for commercially produced bottles of
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European cuisine, influenced by the religious culture and general circumstances of the colonial era. Cultural independence from England gained momentum after the war.
156:, American cooks "embraced the rough edges of American foodways to foster a pastoral ideal that promoted the frontier values that the colonists had once downplayed".
808:. Some historians consider this recipe the original, but earlier published recipes for milk-custard pecan pies are known from as early as 1824, such as one found in
644:
Poultry pies in the 18th-century were a more general class of pie including chicken, but also turkey, duck, goose or any other small or large wild bird. While
95:, based on recollections of her childhood, that the variety of pies created by American housewives "attested the boundless fertility of the feminine mind".
74:, the American "pot pie", cooked over the hearth in a Dutch oven, was generous and filling, reflecting American preferences for simple and hearty meals.
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Although borrowed from English cuisine, pies have over generations been adapted by American cooks to the ingredients and culture of the United States.
957:
There are different styles of filling for rhubarb pie. An early recipe for "Pie Plant Pies" from 1874 was made with just four ingredients: sugar and
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who published a tract on sugar maples in 1788, and soon after founded the Society for Promoting the Manufacture of Sugar from the Sugar Maple Tree.
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stems, water and a little flour as a thickener. Strawberries and butter can be added to the basic recipe for strawberry rhubarb pie. For a baked
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allspice, which is the most common spice in American versions of the pie. There are many regional variations of the basic mince and potato pie.
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mostly contains recipes for meat-based pies: chicken pie, stew pie, mince pie and pies with salt pork. While European pies evolved into dainty
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Blueberry pie can be served warm with vanilla ice cream, topped with whipped cream or drizzled with a simple powdered sugar or currant jelly
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The peaches n' cream variation is made with cream cheese and egg yolk. Some versions also add sour cream. Peaches can be used in a
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that may add raisins, dried cranberries, or caramel candies to the filling, or replace the traditional pastry top crust with iced
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Canned cherry pie filling is also used as a topping for other types of pies like custard pie, ice cream pie and cheesecake pie.
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Peach pie can be topped with whipped cream or streusel with other ingredients like nuts, fresh fruit, coconut or cinnamon.
325:, the first American cookbook, in 1796, pumpkin pie had evolved into a form similar to the pumpkin pies of the modern day.
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American homemakers were asked to make open-faced "coverless' pies as part of a national strategy to ration wheat and fat.
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710:'s 19th century cookbook, chicken pie appears on a menu for Thanksgiving dinner made with parboiled chicken and gravy.
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Chocolate cherry pie can also be made with sweet cherries and a basic custard flavored with chocolate cherry liqueur.
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338:'s 1827 cookbook where it appears as "pumpkin pudding". The pumpkin pie became a Thanksgiving standard, featured in
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is filled with homemade chocolate pudding with a layer of canned cherry pie filling with whipped cream topping.
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Masters of American Cookery M.F.K. Fisher, James Andrew Beard, Raymond Craig Claiborne, Julia McWilliams Child
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844:, then gently folding in chocolate covered mint cookie crumbs and whipped topping. Alternately, a mixture of
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and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky
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Green tomatoes are used to make "mock mincemeat" with apples and raisins, to imitate the flavor of a
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Cranberries, blackberries, orange zest, marshmallows, peaches or basil can be added to the filling.
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was one of the most popular Southern desserts in the 19th and early 20th centuries, and during the
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to pressure slaveholders. Maple sugar became a substitute for cane sugar, first advanced by
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wrote that "...there was no other day on which we had four kinds of pies on the table and
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117:. Tough pie crusts continued to be used to preserve food in the New England climate.
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that dates to at least the 19th-century. It was ranked the favorite dessert of the
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2631:"The deep history of Possum Pie, a classic Arkansas dessert and tasty concoction"
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fudge sauce melting the ice cream as it is poured over individual slices of pie.
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filling egg yolks and butter can be added. This style of pie can be topped with
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148:, was generous and filling. By the 19th-century fruit pies had become a common
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1001:(9%). Pie remains the most popular dessert choice for holidays (followed by
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The pastel-colored pie is associated with springtime, and especially with
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2322:"Nothing shows Southern hospitality like a luscious, custardy chess pie"
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and grated chocolate, and garnished with whipped cream before serving.
653:, mutton and other ingredients added to the pie along with the chicken.
2074:
Eating History: Thirty Turning Points in the Making of American Cuisine
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and melted marshmallows can be gently folded into fresh whipped cream.
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in the 1950s. The no-bake pie filling is made with vanilla pudding or
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2485:"Trendy mud pie has many versions for all you incurable chocoholics"
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topping instead of top crust, to which oats or nuts can be added.
985:, making it the most popular pie in the United States, followed by
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812:, and there are syrup-based pecan pie recipes dating to 1921. The
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is a French-Canadian meat pie, usually prepared for the Christmas
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334:(1824) where it is made with brandy and a lattice-top, and in
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2101:
The Truth about Baked Beans: An Edible History of New England
2058:
Hog Meat and Hoecake: Food Supply in the Old South, 1840–1860
1684:"How the Civil War Made the Wild Maine Blueberry Go National"
525:
There are other variations of cherry pie, such as the cherry
522:
similar to other preparations, with crushed pineapple added.
27:
History and cultural significance of pies in American cuisine
2021:"Pie lovers consistently name fresh peach as a top favorite"
2206:
1,000 Foods To Eat Before You Die: A Food Lover's Life List
1578:"Lament for a Vanishing Southern Luxury of the Olden Times"
2503:"Hot fudge poured over a rich mud pie for a special treat"
1915:"Calling gardeners: Green (and red) tomato season is here"
1383:
The Indiana book of records, firsts, and fascinating facts
223:, where the recipe was published in the 1904 edition of a
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or it can be glazed with egg whites and fruit preserves.
2685:"Prizes Awarded for the Six Best Recipes on Rhubarb Pie"
2341:"How the Pecan Pie Became the South's Signature Dessert"
1765:"Impress Friends by Serving This Blueberry Pie Supreme"
1670:
Cambridge Advanced Learner's Dictionary & Thesaurus
330:
version of pumpkin pie appears in later cookbooks like
286:
and others advocated for the boycott of sugar from the
2233:
Franco-America in the Making: The Creole Nation Within
1329:"Banana cream pie still a treat after all these years"
144:, the American "pot pie", cooked over the hearth in a
2276:
The Oxford Encyclopedia of Food and Drink in America
1843:"Cherries, Pine Combine in Elegant Tasting Desert"
121:once described New England apple pie as follows:
1787:Daily Independent Journal (San Rafal, California)
892:and warm fudge sauce. Sometimes coffee liquor or
344:The New-England Boy's Song about Thanksgiving Day
207:, layered with sliced bananas and whipped cream.
1369:. Metropolitan Methodist Episcopal Church. 1922.
610:is a four-ingredient pie that originated in the
1952:How to Make Award-Winning Peaches and Cream Pie
2413:"Bring back springtime memories with desserts"
1804:"You have a good excuse for making cherry pie"
1783:"Ways to Perk Up Baker's Frozen Blueberry Pie"
1564:The Journal and Tribune (Knoxville, Tennessee)
1154:"Those, oh, so sublime Thanksgiving desserts!"
59:with lard is credited to American innovation.
1081:. University of Nebraska Press. p. 351.
969:. Some recipes also add milk to the filling.
8:
1798:
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2399:The Advocate-Messenger (Danville, Kentucky)
2003:"Peach flavor ice cream pie velvety smooth"
1883:The Advocate-Messenger (Danville, Kentucky)
1506:"A Brief History of Pumpkin Pie in America"
912:with peanut butter cups and whipped topping
2543:The Spokesman-Review (Spokane, Washington)
2060:. University of Georgia Press. p. 47.
1808:The Courier-Journal (Louisville, Kentucky)
1666:"Definition of "as American as apple pie""
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1242:"American Pie : The Slice of History"
576:Raspberry-peach pie made with fresh fruits
2597:The Morning Herald (Hagerstown, Maryland)
2290:Joy of Cooking: Fully Revised and Updated
1919:The Country Today (Eau Claire, Wisconsin)
1819:
1817:
820:are variations on the classic pecan pie.
432:Apple pie is one of a number of American
321:By the time Amelia Simmons had published
660:Chicken pie became an essential dish at
152:food in the United States. According to
2156:The Morning Call (Paterson, New Jersey)
2007:The Sunday News (Ridgewood, New Jersey)
1598:American Food: A Not-So-Serious History
1582:The Morning News (Wilmington, Delaware)
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440:There are many variations on the basic
317:Slice of pumpkin pie with whipped cream
2339:Perry, Mary Allen (November 7, 2016).
1901:The Pantagraph (Bloomington, Illinois)
1211:New England Pie: History Under a Crust
981:found that 19% of Americans preferred
279:Some versions are baked in the oven.
2671:The Times-News from Twin Falls, Idaho
2667:"Rhubarb pie variations are numerous"
2471:Sunday News (Lancaster, Pennsylvania)
2258:"Recipe for French Canadian Meat Pie"
1933:"Fresh peach pie recipes you'll like"
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1075:Fisher, Mary; Fussell, Betty (2005).
351:Over the river, and through the wood—
7:
1825:"Cherry Pie: Salute to You Know Who"
1720:"Blueberry Pie Not Seasonal Dessert"
1240:Perry, Charles (November 18, 1993).
751:meal. Although its roots may lie in
424:Apple pie § In American culture
2610:Robinson, Kat (November 23, 2011).
2579:The Capital Journal (Salem, Oregon)
2152:"Serve Salmon Pie to Hungry Family"
1829:The Record (Hackensack, New Jersey)
1664:Cambridge University Press (2011).
1444:"Buttermilk pie is a tasty delight"
1347:"Banana Cream Pie Made in a Minute"
1311:"Banana Cream Pie is GI's Favorite"
863:celebrations in the United States.
505:Cherry pie with a lattice top crust
468:Blueberry pie with streusel topping
2629:Brant, Kelly (February 16, 2022).
2025:The News-Review (Roseburg, Oregon)
1985:"Peach Melba Ice-Cream Pie Recipe"
25:
1724:Statesman Journal (Salem, Oregon)
688:beside, not to say chicken pie."
2236:. University of Nebraska Press.
1033:
1019:
2178:"Three ways to make salmon pie"
1702:"State Dessert – Blueberry Pie"
691:Harrier Beecher Stowe wrote in
670:Northwood: Life North and South
373:Sour cream and raisin pie with
1688:New England Historical Society
1:
2230:Gosnell, Jonathan K. (2018).
2077:. Columbia University Press.
2056:Hilliard, Sam Bowers (1972).
1740:America's Best Pies 2016–2017
2431:"A new chocolate-cherry pie"
2377:"Grasshopper pie is popular"
1955:. Allrecipes. June 15, 2017.
1386:. Indiana University Press.
353:Now grandmother's cap I spy!
282:In anti-slavery New England
201:United States Armed Services
2709:History of American cuisine
1640:America's Best Harvest Pies
359:Hurra for the pumpkin pie!
263:Maple custard pie from the
2735:
1971:Alabama Farmers Federation
1879:"Cherry pineapple filling"
1474:The Rhinelander Daily News
1412:The Holton Signal (Kansas)
1380:Cavinder, Fred D. (1985).
788:has been a classic pie of
421:
246:A 19th-century recipe for
134:The 18th-century cookbook
2649:"The Pie Lover's Delight"
2635:Arkansas Democrat Gazette
2612:"Playing possum with pie"
2575:"Peanut butter pie tasty"
2098:Muckenhoupt, Meg (2020).
2071:Smith, Andrew F. (2009).
1937:The Montgomery Advertiser
1861:"That Pie, One More Time"
1560:"Sweet potato as standby"
365:Raisin and sour cream pie
2525:Fort Worth Star-Telegram
2435:The Akron Beacon Journal
2209:. Workman. p. 646.
1769:Fort Worth Star-Telegram
1743:. American Pie Council.
1595:Wharton, Rachel (2019).
1488:"Nutmeg-Maple Cream Pie"
1448:St. Louis Globe-Democrat
1430:The Kansas City Catholic
1351:St. Louis Globe-Democrat
1283:Clarkson, Janet (2009).
1104:"A Brief History of Pie"
89:wrote in her 1869 novel
2561:Chattanooga Daily Times
2453:The Cincinnati Enquirer
2203:Sheraton, Mimi (2015).
1737:Hoskins, Linda (2016).
1637:Hoskins, Linda (2013).
1208:Cox, Robert S. (2015).
45:Pie in American cuisine
2467:"Chocolate Cherry Pie"
2449:"Chocolate cherry pie"
2262:New Hampshire Magazine
1967:"Sour Cream Peach Pie"
1847:Honolulu Star-Bulletin
1643:. Simon and Schuster.
1366:Metropolitan Cook Book
1133:What's Cooking America
954:
953:with lattice pie crust
913:
810:The Virginia Housewife
741:
704:
679:
641:
577:
506:
469:
437:
378:
362:
332:The Virginia Housewife
318:
267:
265:cuisine of New England
243:
189:
172:Custard and cream pies
128:
110:
96:
41:
2557:"The Recipe Exchange"
2545:. September 27, 1942.
1286:Pie: A Global History
977:A 2008 survey by the
948:
908:
735:
699:
674:
639:
575:
504:
467:
431:
372:
348:
316:
262:
238:
221:Connersville, Indiana
184:
123:
105:
101:Harriet Beecher Stowe
87:Harriet Beecher Stowe
85:
35:
2581:. February 21, 1957.
2473:. December 29, 1974.
2455:. February 14, 1968.
2417:The Montana Standard
2292:. 2019. p. 677.
2264:. November 24, 2014.
2182:McComb Daily Journal
1903:. November 24, 1982.
1831:. February 19, 1966.
1810:. February 18, 1949.
1584:. December 30, 1903.
1548:. November 21, 1930.
1546:The Chattanooga News
1512:. November 20, 2017.
1315:Pasadena Independent
1270:American Pie Council
1176:American Pie Council
1160:. November 24, 1986.
1041:United States portal
979:American Pie Council
867:Chocolate cherry pie
708:Esther Allen Howland
640:Chicken pie in gravy
357:Is the pudding done?
2653:History of Nebraska
2563:. October 19, 1952.
2539:"Peanut butter pie"
2521:"Peanut butter pie"
2491:. October 10, 1985.
2395:"As green as grass"
2383:. February 1, 1974.
2328:. December 1, 1983.
2304:"Classic Chess Pie"
1867:. October 13, 1971.
1789:. January 26, 1955.
1510:Library of Congress
1476:. November 2, 1939.
1335:. January 10, 2010.
682:Edward Everett Hale
664:meals, featured in
614:communities of the
154:James E. McWilliams
115:American Revolution
2593:"The grand finale"
2381:The Charlotte News
2158:. January 15, 1937
2132:. October 15, 1952
2130:Des Moines Tribune
2039:"Shaker Lemon Pie"
1921:. August 24, 1994.
1690:. August 12, 2016.
1566:. August 20, 1920.
1528:The Wichita Beacon
1492:The New York Times
1450:. January 20, 1956
1353:. August 12, 1955.
955:
914:
742:
666:Sarah Josepha Hale
642:
578:
507:
470:
438:
379:
355:Hurra for the fun!
319:
270:A 1939 recipe for
268:
244:
190:
97:
42:
2719:Thanksgiving food
2689:The Dayton Herald
2673:. April 11, 1984.
2599:. April 24, 1944.
2509:. April 25, 1982.
2401:. March 12, 1980.
2359:"Grasshopper Pie"
1865:The Tampa Tribune
1470:"Maple Cream Pie"
1246:Los Angeles Times
1172:"History Of Pies"
1129:"History of Pies"
910:Peanut butter pie
901:Peanut butter pie
878:maraschino cherry
340:Lydia Maria Child
227:church cookbook.
16:(Redirected from
2726:
2693:
2692:
2681:
2675:
2674:
2663:
2657:
2656:
2645:
2639:
2638:
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2589:
2583:
2582:
2571:
2565:
2564:
2553:
2547:
2546:
2535:
2529:
2528:
2527:. March 2, 1952.
2517:
2511:
2510:
2499:
2493:
2492:
2481:
2475:
2474:
2463:
2457:
2456:
2445:
2439:
2438:
2427:
2421:
2420:
2419:. April 7, 1993.
2409:
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2068:
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2061:
2053:
2047:
2046:
2035:
2029:
2028:
2017:
2011:
2010:
2009:. July 11, 1965.
1999:
1993:
1992:
1981:
1975:
1974:
1963:
1957:
1956:
1947:
1941:
1940:
1939:. June 22, 1961.
1929:
1923:
1922:
1911:
1905:
1904:
1897:"Recipe roundup"
1893:
1887:
1886:
1875:
1869:
1868:
1857:
1851:
1850:
1849:. April 1, 1959.
1839:
1833:
1832:
1821:
1812:
1811:
1800:
1791:
1790:
1779:
1773:
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1586:
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1574:
1568:
1567:
1556:
1550:
1549:
1538:
1532:
1531:
1530:. June 24, 1916.
1524:"Sour cream pie"
1520:
1514:
1513:
1502:
1496:
1495:
1484:
1478:
1477:
1466:
1460:
1459:
1457:
1455:
1440:
1434:
1433:
1432:. July 11, 1895.
1426:"Buttermilk pie"
1422:
1416:
1415:
1408:"Buttermilk pie"
1404:
1398:
1397:
1377:
1371:
1370:
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1139:
1125:
1119:
1118:
1116:
1114:
1099:
1093:
1092:
1072:
1049:Boston cream pie
1043:
1038:
1037:
1036:
1029:
1024:
1023:
995:banana cream pie
790:Southern cuisine
768:Transparent pies
759:. It arrived in
753:Medieval cuisine
608:Shaker lemon pie
603:Shaker lemon pie
548:Green tomato pie
536:Green tomato pie
407:Great Depression
386:Sweet potato pie
327:American Cookery
323:American Cookery
302:Benjamin Vaughan
298:Thomas Jefferson
216:Butterscotch pie
211:Butterscotch pie
193:Banana cream pie
187:banana cream pie
177:Banana cream pie
161:Second World War
137:American Cookery
63:American cuisine
21:
18:Desperation pies
2734:
2733:
2729:
2728:
2727:
2725:
2724:
2723:
2699:
2698:
2697:
2696:
2691:. May 14, 1914.
2683:
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2507:Chicago Tribune
2501:
2500:
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2489:Chicago Tribune
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2356:
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2345:Southern Living
2338:
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2326:Chicago Tribune
2320:
2319:
2315:
2308:Southern Living
2302:
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2297:
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2185:
2184:. April 4, 1941
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2054:
2050:
2043:Southern Living
2037:
2036:
2032:
2027:. July 8, 1954.
2019:
2018:
2014:
2001:
2000:
1996:
1989:Southern Living
1983:
1982:
1978:
1965:
1964:
1960:
1949:
1948:
1944:
1931:
1930:
1926:
1913:
1912:
1908:
1895:
1894:
1890:
1885:. June 2, 1952.
1877:
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1854:
1841:
1840:
1836:
1823:
1822:
1815:
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1781:
1780:
1776:
1771:. May 25, 1967.
1763:
1762:
1758:
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1736:
1735:
1731:
1726:. May 14, 1975.
1718:
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1442:
1441:
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1424:
1423:
1419:
1414:. June 1, 1881.
1406:
1405:
1401:
1394:
1379:
1378:
1374:
1363:
1362:
1358:
1345:
1344:
1340:
1333:The Herald News
1327:
1326:
1322:
1309:
1308:
1304:
1297:
1282:
1281:
1277:
1265:
1263:"Pie Fun Facts"
1261:
1260:
1253:
1239:
1238:
1229:
1222:
1207:
1206:
1183:
1170:
1169:
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1158:Chicago Tribune
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1025:
1018:
1015:
975:
943:
927:
903:
889:
869:
846:creme de menthe
834:Grasshopper pie
831:
829:Grasshopper pie
826:
799:
783:
770:
730:
716:
634:
625:
605:
570:
557:
555:Mixed berry pie
538:
499:
462:
426:
420:
415:
400:
388:
367:
361:
358:
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354:
352:
311:
272:maple cream pie
257:
255:Maple cream pie
233:
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174:
169:
80:
49:English cuisine
28:
23:
22:
15:
12:
11:
5:
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2616:Arkansas Times
2602:
2584:
2566:
2548:
2530:
2512:
2494:
2476:
2458:
2440:
2437:. May 3, 1959.
2422:
2404:
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2368:
2350:
2331:
2313:
2295:
2281:
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2242:
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2110:
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2030:
2012:
1994:
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1958:
1942:
1924:
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1435:
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1399:
1392:
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1356:
1338:
1320:
1317:. May 6, 1952.
1302:
1295:
1275:
1251:
1227:
1220:
1181:
1163:
1145:
1120:
1102:Mayer, Laura.
1094:
1087:
1066:
1065:
1063:
1060:
1059:
1058:
1057:, a layer cake
1055:Washington pie
1052:
1051:, a layer cake
1045:
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1030:
1014:
1011:
974:
971:
942:
939:
926:
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902:
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888:
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850:creme de cacao
830:
827:
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822:
798:
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779:
769:
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729:
726:
715:
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694:Old Town Folks
633:
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621:
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601:
569:
566:
556:
553:
537:
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514:cherry pies.
498:
495:
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446:cinnamon rolls
434:cultural icons
419:
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384:
366:
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310:
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256:
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248:buttermilk pie
241:buttermilk pie
232:
231:Buttermilk pie
229:
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209:
195:is a modified
178:
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26:
24:
14:
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2714:American pies
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2104:. NYU Press.
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2126:"Salmon pie"
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2188:October 11,
2162:October 11,
2136:October 11,
1454:October 11,
1214:. Arcadia.
1027:Food portal
987:pumpkin pie
973:Preferences
951:rhubarb pie
949:Strawberry
941:Rhubarb pie
761:New England
623:Savory pies
403:Vinegar pie
398:Vinegar pie
309:Pumpkin pie
288:West Indies
284:William Fox
276:maple sugar
197:custard pie
185:A slice of
159:During the
126:your enemy.
103:observed:
2703:Categories
1601:. Abrams.
1062:References
999:cherry pie
997:(10%) and
934:icebox pie
930:Possum pie
925:Possum pie
806:corn syrup
721:mayonnaise
646:pigeon pie
616:Midwestern
511:cherry pie
497:Cherry pie
422:See also:
413:Fruit pies
146:Dutch oven
119:Mark Twain
78:Background
1706:Maine.gov
991:pecan pie
983:apple pie
814:Derby pie
802:Pecan pie
797:Pecan pie
786:Chess pie
781:Chess pie
749:RĂ©veillon
745:Tourtière
738:tourtière
728:Tourtière
668:'s novel
589:cream pie
581:Peach pie
568:Peach pie
527:angel pie
442:apple pie
418:Apple pie
225:Methodist
150:breakfast
57:shortened
1138:July 27,
1113:July 27,
1013:See also
967:meringue
740:meat pie
702:cuisine.
651:coxcombs
509:A basic
450:streusel
375:meringue
1007:cookies
993:(12%),
989:(13%),
963:custard
959:rhubarb
887:Mud pie
632:Poultry
377:topping
65:in the
38:rhubarb
2278:. 787.
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1542:"Pies"
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932:is an
894:Kahlua
861:Easter
838:mousse
757:Quebec
714:Salmon
612:Shaker
239:Lemon
55:crust
1266:(PDF)
824:Other
491:glaze
167:Types
142:tarts
72:tarts
2238:ISBN
2211:ISBN
2190:2020
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1456:2020
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
