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643:(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".
659:, 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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274:, 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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583:, 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.
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722:, 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
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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
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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
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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
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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;
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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
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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
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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
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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.
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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.
697:
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
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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.
469:). 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.
984:, 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 "
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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,
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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
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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
595:, 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.
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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.
682:. 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.
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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".
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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
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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
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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.
407:. 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.
961:, 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
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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.
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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
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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,
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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
965:, 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.
250:(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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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
1761:"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?"
944:, 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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488:(1422–1461) in 1429, "Partrich" and "Pecok enhakill" were served, alleged by some modern writers to consist of cooked
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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'.
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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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504:. In the Middle Ages, a pie could have a number of items as its filling, but a
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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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910:. 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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444:), 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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2513:(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
156:), or with thicker fillings based on eggs and dairy (as in
132:
ingredients. Sweet pies may be filled with fruit (as in an
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AT CHRISTMAS WE FEAST : festive food through the ages
655:
and early settlers brought their pie recipes with them to
319:, evidence of which can be found on the tomb walls of the
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Cold pigeon pies and venison pasties appear in novels by
731:
Another factor that decreased the popularity of pies was
2431:. Chapel Hill, NC: Algonquin Books of Chapel Hill, 1997.
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The slang expression "to eat humble pie" comes from the
639:, a celebrity cook of the 19th century said in his book
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Medieval England had an early form of sweet pies called
389:, notes the recipe for the most popular pie/cake called
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2194:. Andrew F. Smith, Oxford University Press, USA, 2007.
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Some of these pies are pies in name only, such as the
2154:.Andrew F. Smith, Oxford University Press, USA, 2007.
529:
fruit pie is recorded in the late 16th century, when
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1990:
The Medieval Kitchen: Recipes from France and Italy
1006:Cream filled or topped pies are favorite props for
73:
65:
326:, who ruled from 1304 to 1237 BC, located in the
164:). Savoury pies may be filled with meat (as in a
2206:Oxford Encyclopedia of Food and Drink in America
124:dough casing that contains a filling of various
2192:The Oxford Companion to American Food and Drink
2152:The Oxford Companion to American Food and Drink
2018:"The Strange and Twisted History of Mince Pies"
868:as take-away snacks. They are also served with
2517:Food Timeline, History Notes: Pie & Pastry
2550:
2424:. New York: Clarkson/Potter Publishers, 1998.
399:by the Romans, it was more like a modern-day
341:Pie pastry is believed to have originated in
8:
2506:(11th ed.). Cambridge University Press.
2011:
2009:
1918:Apicius: Cookery and Dining in Imperial Rome
46:
2417:. New York: Clarkson N. Potter, Inc., 1985.
2246:""Remember the Ă la mode!" (pie Ă la mode)"
2557:
2543:
2535:
1891:"A brief history of the great British pie"
1811:"American Pie : The Slice of History"
694:was popular, as pumpkins were plentiful.
54:
45:
2429:Pie Every Day: Recipes and Slices of Life
2293:"BBC - Radio 4 Woman's Hour -Pigeon Pie"
2045:
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2016:Greenwood, Veronique (8 December 2017).
1975:
1804:
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349:(5th century BC), there are mentions of
330:. Sometime before 2000 BC, a recipe for
270:One source of the word "pie" may be the
1992:. University of Chicago Press:Chicago.
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898:. Many sweet pies are served this way.
631:in her Observations on Savoury Pies in
608:meats enjoyed by earlier generations".
180:) or a mixture of meat and vegetables (
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2267:"Best Apples For Apple Pie | Stemilt"
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836:with fillings such as steak, cheese,
718:led to criticism of pies, notably by
480:Pies in the 1400s included birds, as
7:
2997:Meat pie (Australia and New Zealand)
2511:A Tale of Two Tarts by Monica Gaudio
1916:Joseph Dommers Vehling, ed. (1977).
1706:
1704:
1702:
1700:
2355:"A Very Brief History of Slapstick"
2208:. Oxford University Press:New York.
1809:Perry, Charles (18 November 1993).
647:United States (17th century-1980s)
508:would have only a single filling.
25:
2415:Martha Stewart's Pies & Tarts
2407:. Broadway Books. New York: 2000.
1988:Odile Redon; et al. (1998).
1946:Mayer, Laura (26 November 2008).
1246:A chicken pie with a traditional
714:By the 1870s, the new science of
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2398:Maida Heatter's Pies & Tarts
2057:. Online Etymological Dictionary
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633:A New System of Domestic Cookery
291:consisting of a crust of ground
120:dish which is usually made of a
96:
85:
1759:Gross, Rachel (13 March 2015).
926:are popular for usage in pies.
641:Shilling Cookery for the People
568:was often added to apple pies.
373:The 1st-century Roman cookbook
2400:. New York. Cader Books: 1997.
2393:. London: Reaction Books 2009.
1839:Empires of Ancient Mesopotamia
1491:pie with a lattice-style crust
524:' 1627 painting of turkey pie.
472:In 1390, the English cookbook
436:(the word actually used for a
1:
3368:World Pie Eating Championship
3363:List of pies, tarts and flans
2522:A Wide Variety of Pie Recipes
2458:The dictionary definition of
1620:List of pies, tarts and flans
777:Ingredients of an apple pie.
571:The Elizabethan food author
172:), eggs and cheese (such as
2386:. New York: Scribner, 1998.
2325:. London: Hambledon Press.
1889:Pix, Katie (7 March 2016).
1714:Pie : a global history
334:was written on a tablet in
3429:
1458:showing texture of surface
1031:
999:
986:The Preacher and the Slave
579:During the Puritan era of
242:A detail of a painting by
187:Pies are defined by their
36:
29:
3376:
2572:
1685:. whatscookingamerica.net
1020:in 1909. More recently,
462:Oxford English Dictionary
264:Oxford English Dictionary
152:), sweetened vegetables (
81:
53:
3072:Pâté aux pommes de terre
2702:Chicken and mushroom pie
2384:The Pie and Pastry Bible
2081:Wilson, C. Anne (1973).
1711:Clarkson, Janet (2009).
1413:pie, sometimes crustless
1191:Steak and kidney pudding
1076:Chicken and mushroom pie
950:The Noble Art of Venerie
383:(234–149 BC), who wrote
77:Sweet pies, savoury pies
30:Not to be confused with
3007:Melton Mowbray pork pie
2527:13 January 2013 at the
2503:Encyclopædia Britannica
2224:Encyclopædia Britannica
2122:. : PROFILE BOOKS LTD.
1625:Pie in American cuisine
533:was served cherry pie.
2472:Quotations related to
2422:Great Pies & Tarts
2391:Pie - A Global History
2382:Beranbaum, Rose Levy.
1269:strawberry rhubarb pie
1226:A traditional Cornish
1214:A chicken and lamb pie
878:Spalding, Lincolnshire
796:is missing information
778:
770:
680:Native North Americans
525:
512:15th to 17th centuries
366:
251:
244:Jan Brueghel the Elder
217:baking powder biscuits
3067:Pasztecik szczeciński
3027:Natchitoches meat pie
2319:Lane, Maggie (1995).
2087:. London: Constable.
872:as an alternative to
776:
756:
586:In the 17th century,
519:
364:
241:
3282:Steak and oyster pie
3277:Steak and kidney pie
3022:Moravian chicken pie
2977:Maids of honour tart
2687:Cheese and onion pie
2607:Bedfordshire clanger
2450:at Wikimedia Commons
2322:Jane Austen and food
2204:Andrew Smith (ed.).
2116:GRAY, ANNIE (2021).
1717:. London: Reaktion.
1570:American Pie Council
1186:Steak and kidney pie
1066:Cheese and onion pie
562:candied orange peels
39:Pie (disambiguation)
37:For other uses, see
27:Baked, filled pastry
3257:Southern tomato pie
3202:Saskatoon berry pie
3017:Mississippi mud pie
2992:Meat and potato pie
2747:Curry beef turnover
2531:at recipeforpie.com
2273:. 28 September 2015
1610:List of baked goods
1136:Meat and potato pie
1071:Chicago style pizza
952:(1575) for advice.
852:are popular in the
749:Regional variations
593:The English Huswife
381:Marcus Porcius Cato
328:Valley of the Kings
50:
1948:"A History of Pie"
1855:. FoodTimeline.org
1402:Saskatoonberry pie
1367:Lemon meringue pie
975:The New York Times
969:In popular culture
955:In the 1817 novel
946:George Turberville
779:
771:
687:Pennsylvania Dutch
526:
367:
345:. In the plays of
252:
3395:
3394:
3307:Tarta de Santiago
2957:Lemon ice box pie
2592:Bacon and egg pie
2446:Media related to
2389:Clarkson, Janet.
2332:978-0-8264-3025-0
2129:978-1-78816-819-9
1978:, pp. 18–19.
1920:. Dover:New York.
1816:Los Angeles Times
1724:978-1-86189-425-0
1640:Shortcrust pastry
1051:Bacon and egg pie
831:
830:
808:Ossetian cuisines
733:industrialization
725:Harper's Magazine
720:Sarah Tyson Rorer
705:African-Americans
676:food preservation
535:Queen Elizabeth I
531:Queen Elizabeth I
248:Peter Paul Rubens
213:Shortcrust pastry
110:
109:
16:(Redirected from
3420:
3384:
3383:
3347:Zwetschgenkuchen
3297:Sweet potato pie
3227:Shaker lemon pie
2617:Black bottom pie
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1615:List of desserts
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1427:Sweet potato pie
1292:Black bottom pie
1261:Boston cream pie
1243:
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1211:
1014:received one in
912:Golden Delicious
838:steak and kidney
826:
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817:
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548:were baked with
246:(1568–1625) and
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2887:Jelly cream pie
2722:Corned beef pie
2717:Cookie Cake Pie
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2405:The Perfect Pie
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573:Gervase Markham
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474:A Forme of Cury
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386:De Agri Cultura
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262:. However, the
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221:mashed potatoes
142:fruit preserves
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2662:Buttermilk pie
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1976:Clarkson 2009
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1409:—a cake-like
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1297:Blueberry pie
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948:'s 1575 work
947:
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937:
930:In literature
929:
927:
925:
921:
917:
913:
909:
908:United States
905:
901:
897:
896:pie Ă la mode
893:
892:North America
888:
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859:
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797:
794:This section
792:
788:
783:
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768:
764:
760:
755:
748:
746:
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740:topping, and
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551:
547:
543:
542:Shakespearean
538:
536:
532:
523:
522:Pieter Claesz
518:
511:
509:
507:
503:
502:status symbol
499:
494:
491:
487:
486:King Henry VI
483:
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418:
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413:Cornish pasty
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256:Bolton Priory
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178:British flans
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91:Cookbook: Pie
88:
84:
83:
80:
76:
72:
68:
64:
57:
52:
44:
40:
33:
19:
3322:Treacle tart
3272:Stargazy pie
3252:Snickers pie
3242:Sklandrausis
3192:Samsa (food)
3077:Pâté chinois
3057:Pastrmajlija
3037:Ossetian pie
2962:Lihapiirakka
2907:Key lime pie
2762:Custard tart
2732:Crawfish pie
2597:Banoffee pie
2565:
2501:
2487:at Wikibooks
2485:Cookbook:Pie
2476:at Wikiquote
2460:
2428:
2421:
2414:
2404:
2397:
2390:
2383:
2363:. Retrieved
2358:
2349:
2321:
2300:. Retrieved
2296:
2287:
2275:. Retrieved
2270:
2261:
2249:. Retrieved
2240:
2230:12 September
2228:. Retrieved
2223:
2214:
2205:
2199:
2191:
2151:
2146:
2118:
2111:
2083:
2059:. Retrieved
2054:
2028:22 September
2026:. Retrieved
2021:
1989:
1983:
1956:. Retrieved
1951:
1917:
1911:
1899:. Retrieved
1894:
1857:. Retrieved
1847:
1838:
1832:
1820:. Retrieved
1814:
1769:. Retrieved
1764:
1713:
1687:. Retrieved
1590:Dabby-Doughs
1503:Pear-shaped
1357:Key lime pie
1327:Chestnut pie
1282:Banoffee pie
1258:
1230:filled with
1176:Stargazy pie
1034:List of pies
1015:
1005:
996:Pie throwing
979:
974:
972:
962:
956:
954:
949:
939:
933:
920:Granny Smith
903:
889:
882:
862:South Africa
832:
819:
795:
730:
723:
713:
709:sweet potato
696:
684:
672:Thanksgiving
669:
661:
650:
640:
637:Alexis Soyer
626:
623:19th century
610:
602:
599:18th century
592:
585:
578:
570:
539:
527:
495:
479:
473:
471:
466:
460:
458:
453:
450:
445:
433:
430:
427:Medieval era
409:
396:
390:
384:
374:
372:
368:
347:Aristophanes
340:
286:
269:
253:
229:
208:
204:
201:bottom-crust
200:
197:single-crust
196:
192:
186:
113:
111:
43:
3332:Woolton pie
3262:Spanakopita
3237:Shoofly pie
3177:Rijstevlaai
3172:Rhubarb pie
3147:Pumpkin pie
3107:Pie floater
2902:Kasseropita
2822:Flipper pie
2812:Flapper pie
2777:Dominostein
2772:Devizes pie
2707:Chiffon pie
2612:Bienenstich
2582:Apple crisp
2497:"Pie"
2277:15 November
2061:2 September
2051:"Pie (n.1)"
2022:www.bbc.com
1958:2 September
1901:2 September
1853:"Food Pies"
1837:Somervill,
1771:2 September
1561:Food portal
1522:A slice of
1509:puff pastry
1456:Pumpkin pie
1407:Shoofly pie
1397:Rhubarb pie
1392:Pumpkin pie
1342:Custard pie
1332:Chiffon pie
1203:Savory pies
1106:Flipper pie
1086:Cottage pie
936:Jane Austen
924:Rome Beauty
866:New Zealand
842:minced beef
700:maple syrup
692:pumpkin pie
629:Mrs Rundell
612:Pumpkin pie
540:During the
332:chicken pie
324:Ramesses II
307:containing
158:custard pie
154:rhubarb pie
3402:Categories
3327:Walnut pie
3302:Tamale pie
3212:Scotch pie
3182:Salmon pie
3162:Rabbit pie
3132:Pizza cake
3112:Pigeon pie
3097:Picnic pie
3082:Peanut pie
2987:Maraca pie
2932:Kol böreği
2922:Killie pie
2912:Khachapuri
2877:Humble pie
2872:Huff paste
2862:Homity pie
2797:Etli ekmek
2782:Donauwelle
2757:Curry puff
2692:Cherry pie
2677:Cashew pie
2657:Butter pie
2365:29 January
2302:2024-09-09
2251:29 October
2138:1240493345
1822:16 October
1657:References
1444:Sweet pies
1437:Walnut pie
1432:Turtle pie
1382:Peanut pie
1317:Cherry pie
1312:Cashew pie
1166:Scotch pie
1161:Rabbit pie
1116:Homity pie
1056:Butter pie
1012:Ben Turpin
988:", a 1911
963:Persuasion
958:Persuasion
822:April 2023
767:vegetables
670:The first
588:Ben Jonson
482:song birds
401:cheesecake
351:sweetmeats
195:pie (also
74:Variations
60:A pear pie
3337:Wrap roti
3317:Tourtière
3287:Steak pie
3267:Squab pie
3127:Pithivier
3087:Pecan pie
3012:Mince pie
2917:Khuushuur
2892:Kalakukko
2852:Grape pie
2827:Fried pie
2767:Derby pie
2752:Curry pie
2737:Cream pie
2727:Coulibiac
2697:Chess pie
2682:Chebureki
2652:Bundevara
2622:Black bun
2587:Apple pie
2341:458295265
2226:. Chicago
1765:slate.com
1733:302078670
1524:pecan pie
1475:ice cream
1422:Sugar pie
1387:Pecan pie
1377:Mince pie
1362:Lemon pie
1352:Fried pie
1337:Cream pie
1322:Chess pie
1307:Bundevara
1277:Apple pie
1196:Tourtière
1181:Steak pie
1126:Kalakukko
1111:Frito pie
1091:Curry pie
1008:slapstick
982:umble pie
916:Pink Lady
904:Ă la mode
900:Apple pie
858:Australia
834:Meat pies
814:talk page
757:Homemade
738:Cool Whip
716:nutrition
664:apple pie
566:Rosewater
283:Antiquity
260:Yorkshire
234:Etymology
209:two-crust
205:top-crust
166:steak pie
162:cream pie
150:sugar pie
138:pecan pie
136:), nuts (
134:apple pie
69:Pie shell
3356:See also
3312:Tiropita
3197:Sarburma
3137:Pork pie
3122:Pirozhki
3092:Peremech
3052:Pastilla
3042:Pamirdin
3032:Öçpoçmaq
3002:Meat pie
2842:Gibanica
2837:Game pie
2832:Gala pie
2807:Fish pie
2792:Empanada
2742:Crostata
2647:Buko pie
2602:Bean pie
2577:Aloo pie
2525:Archived
2359:Splat TV
1952:time.com
1635:Pirozhki
1595:Empanada
1580:Crostata
1547:See also
1505:pear pie
1411:molasses
1372:Milk pie
1302:Buko pie
1248:pie bird
1146:Pork pie
1131:Meat pie
1101:Fish pie
1096:Game pie
1046:Aloo pie
1017:Mr. Flip
990:Joe Hill
884:Pot pies
850:mushroom
759:meat pie
707:enjoyed
605:Georgian
554:cinnamon
392:placenta
317:desserts
289:galettes
146:jam tart
3247:Smulpaj
3217:Sea-pie
3207:Scaccia
3187:Salteña
3142:Pot pie
2967:Lobiani
2867:Hornazo
2847:Gözleme
2802:Fatayer
2787:Egg pie
2712:Cholera
2667:Calzone
2271:Stemilt
2190:"Pie".
2150:"Pie".
1767:. Slate
1645:Strudel
1605:Galette
1585:Crumble
1347:Egg pie
1151:Pot pie
1061:Calzone
846:chicken
800:Russian
657:America
616:Pumpkin
603:In the
546:Pippins
490:peacock
454:pot pie
434:coffyns
419:, in a
417:England
376:Apicius
321:Pharaoh
278:History
182:pot pie
174:quiches
130:savoury
3385:
3342:Zelnik
3152:Quiche
2972:Lörtsy
2942:Kuchen
2857:Hoggan
2672:Cantiq
2642:Bridie
2361:. 2003
2339:
2329:
2136:
2126:
2103:859209
2101:
2091:
1996:
1954:. Time
1859:5 July
1841:, p.69
1731:
1721:
1689:5 July
1489:Raisin
1156:Quiche
1039:Savory
1022:pieing
1002:Pieing
992:song.
922:, and
550:cloves
506:pastry
438:basket
405:Europe
356:pastry
313:pastry
305:barley
272:magpie
225:crumbs
223:, and
193:filled
189:crusts
122:pastry
95:
3222:Sfiha
3157:Qutab
3117:Pirog
3062:Pasty
2927:Knish
2637:Börek
2220:"Pie"
2024:. BBC
1630:Pirog
1507:with
1255:Sweet
1232:steak
1228:pasty
1141:Pasty
1028:Types
870:chips
844:, or
804:Tatar
761:with
742:Jello
558:dates
498:tarts
446:traps
421:Latin
397:libum
336:Sumer
309:honey
303:, or
297:wheat
168:or a
126:sweet
118:baked
116:is a
3408:Pies
2566:Pies
2474:Pies
2367:2009
2337:OCLC
2327:ISBN
2279:2016
2253:2007
2232:2008
2134:OCLC
2124:ISBN
2099:OCLC
2089:ISBN
2063:2019
2030:2019
1994:ISBN
1960:2019
1903:2019
1861:2010
1824:2019
1773:2019
1729:OCLC
1719:ISBN
1691:2010
1650:Tart
1600:Flan
1539:plum
1473:and
1265:cake
941:Emma
864:and
848:and
806:and
765:and
763:beef
662:The
651:The
560:and
293:oats
191:. A
160:and
18:Pies
2461:pie
2448:Pie
1541:pie
894:as
467:pie
465:sb
442:box
440:or
358:.
315:or
301:rye
258:in
199:or
184:).
176:or
140:),
128:or
114:pie
48:Pie
3404::
2500:.
2413:.
2357:.
2335:.
2311:^
2295:.
2269:.
2222:.
2159:^
2132:.
2097:.
2071:^
2053:.
2038:^
2020:.
2008:^
1968:^
1950:.
1926:^
1893:.
1869:^
1813:.
1781:^
1763:.
1741:^
1727:.
1699:^
1664:^
1271:.
918:,
914:,
880:.
860:,
856:,
840:,
802:,
564:.
556:,
552:,
456:.
448:.
338:.
299:,
295:,
227:.
219:,
112:A
32:pi
2558:e
2551:t
2544:v
2369:.
2343:.
2305:.
2281:.
2255:.
2234:.
2140:.
2105:.
2065:.
2032:.
2002:.
1962:.
1905:.
1863:.
1826:.
1775:.
1735:.
1693:.
824:)
820:(
816:.
810:.
769:.
144:(
41:.
34:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
