Old Fashioned Chocolate Peanut Butter Pie

History and cultural significance of pies in American cuisine

Pie in American cuisine has roots in English cuisine and has evolved over centuries to adjust to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.

American cuisine in the colonial era was elementary compared with the more elaborate dishes plant 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. Every bit European pies evolved into prissy tarts, the American "pot pie", cooked over the hearth in a Dutch oven, was generous and filling, reflecting American preferences for unproblematic and hearty meals.

Background [edit]

Harriet Beecher Stowe wrote in her 1869 novel Oldtown Folks, based on recollections of her childhood, that the variety of pies created past American housewives "attested the boundless fertility of the feminine mind"

Although borrowed from English language cuisine, pies accept over generations been adjusted by American cooks to the ingredients and culture of the U.s.a.. Harriet Beecher Stowe observed:^[1]

The pie is an English institution, which, planted on American soil, forthwith ran rampant and burst forth into an untold diversity of genera and species. Not merely the one-time traditional mince pie, just a thousand strictly American seedlings from that main stock, evinced the ability of American housewives to suit old institutions to new uses. Pumpkin pies, cranberry pies, huckleberry pies, blood-red pies, green-currant pies, peach, pear, and plum pies, custard pies, apple tree 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 effectually, and otherwise varied, attested the dizzying fertility of the feminine heed, when once allow loose in a given direction.

The creation of flaky pie crust made with lard is credited to American innovation. Early versions of pie were baked in long, narrow pans, and then called a "coffyn" instead of crust; these early on pastry shells were intended simply to hold the filling, not to be eaten.^[two] The term "crust" came into employ during the American Revolution.^[three] Tough pie crusts connected to exist used to preserve food in the New England climate. Marker Twain once described New England apple pie equally follows:^[4]

"Construct a bullet-proof dough...toughen and kiln-dry it a couple of days...fill up with stewed stale apple tree; aggravate with cloves, lemon pare and slabs of citron; add together 2 portions of New Orleans sugar. And so solder on the hat and prepare in a safety place till it petrifies. Serve cold at breakfast and invite your enemy."

The pie civilisation of the United States has been influenced over centuries past ethnic, social, and agricultural changes, and through shifts that take seen the land become more than urbanized and industrialized. American food in the colonial era was simple, contrasted with more elaborate counterparts in European cuisine, influenced by the religious culture and general circumstances of the colonial era.^[four] Cultural independence from England gained momentum after the war.^[iii]

The 18th-century cookbook American Cookery mostly contains recipes for meat-based pies: chicken pie, stew pie, mince pie and pies with table salt pork. While European pies evolved into prissy tarts, the American "pot pie", cooked over the hearth in a Dutch oven, was generous and filling.^[4] By the 19th-century fruit pies had become a mutual breakfast food in the U.s..^[5] Co-ordinate to James Eastward. McWilliams, American cooks "embraced the crude edges of American foodways to foster a pastoral ideal that promoted the frontier values that the colonists had once downplayed".^[3]

During the Second World State of war American homemakers were asked to make open-faced "coverless' pies as part of a national strategy to ration wheat and fat.^{[half dozen]}

Types [edit]

Custard pies [edit]

Butterscotch pie [edit]

Butterscotch pie 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.^[seven] Its invention is said to date back to 1904, credited to a creamery in Connersville, Indiana, where the recipe was published in the 1904 edition of a Methodist church building cookbook.^[8]

Buttermilk pie [edit]

A 19th-century recipe for buttermilk pie is made past 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.^[nine] To brand a buttermilk lemon pie, eggs, flour and sugar are browbeaten together, then buttermilk and lemon are added. The filling can be made with egg yolks, and the whites used for a meringue topping.^[10] 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.^[11]

Chess pie [edit]

Chess pie has been a archetype pie of Southern cuisine for centuries. The bones ingredients of butter, saccharide and eggs, thickened with either cornmeal or flour, are mutual to all chess pie recipes.^[12] There are variations on the basic recipe that add other ingredients like milk, cream, almonds, lemon zest, vinegar, apples, damson preserves, and stale fruits or basics.^[13]

Maple cream pie [edit]

A 1939 recipe for maple cream pie is fabricated with maple sugar 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, so cooked all together briefly then butter, vanilla and salt are stirred. In one case cooled the custard is poured into the pie beat, served topped with whipped cream.^[fourteen] Some versions are baked in the oven.^[fifteen]

In anti-slavery New England William Play a joke on and others advocated for the boycott of saccharide from the West Indies to force per unit area slaveholders. Maple sugar became a substitute for cane sugar, first advanced past Benjamin Rush who published a tract on carbohydrate maples in 1788, and soon afterwards founded the Society for Promoting the Manufacture of Carbohydrate from the Sugar Maple Tree.^[3]

Thomas Jefferson took upwards the cause, vowing to apply "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 Benjamin Vaughan that loftier-quality carbohydrate would be obtained from local maples with "no other labor than what the women and girls tin bestow ... What a approving to substitute sugar which requires only the labour of children, for that which it is said renders the slavery of the blacks necessary," merely Jefferson's maple grove did not accept 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.^[3]

Peanut butter pie [edit]

The filling for peanut butter pie can be fabricated with corn syrup or flour and milk. If milk is beingness used, the filling is fabricated in a double boiler by melting sugar with flour and slowly adding milk, stirring, then calculation egg yolks.^[16] The peanut butter is added to this prepared mixture, which is allowed to cool, then poured into a pre-baked pastry and served with whipped foam or meringue.^[17] Alternately, corn syrup tin can be mixed with the other ingredients and broiled in the oven.^[xviii] Some recipes layer the peanut butter custard filling with a topping of gelatin and whipped egg whites folded into plain custard.^[19]

Chocolate peanut butter pie is a variation made with a filling of sweetened peanut butter layered into a pie shell made of frozen whipped foam and topped with a chocolate ice foam and whipped cream mixture. This pie is served frozen.^[20]

Pecan pie [edit]

Pecan pie is a classic Southern dessert pie. It was non until the 1930s that pecan pie became very popular, afterwards the recipe was printed on the labels for commercially produced bottles of corn syrup. Some historians consider this recipe the original, but before published recipes for milk-custard pecan pies are known from as early equally 1824, such as one found in The Virginia Housewife, and in that location are syrup-based pecan pie recipes dating to 1921. The Derby pie and Tar heel pie are variations on the classic pecan pie.^[21]

Pumpkin pie [edit]

Slice of pumpkin pie with whipped cream

Past the time Amelia Simmons had published American Cookery, the first American cookbook, in 1796, pumpkin pie had evolved into a form similar to the pumpkin pies of the modern solar day. American Cookery included two recipes for "pompkin pudding" broiled in pie crust. While early on pumpkin pies were made like fruit pies with sliced or fried pumpkin combined with spice, carbohydrate and apples in a pastry chaff, Simmons' recipe was for a pumpkin custard filling made with sugar, eggs and cream. The custard version of pumpkin pie appears in subsequently cookbooks like The Virginia Housewife (1824) where it is made with brandy and a lattice-top, and in Eliza Leslie's 1827 cookbook where it appears as "pumpkin pudding". The pumpkin pie became a Thanksgiving standard, featured in Lydia Maria Child's 1844 verse form The New-England Boy's Song about Thanksgiving Day:^[22]

Over the river, and through the wood—
Now grandmother's cap I spy!
Hurra for the fun!
Is the pudding done?
Hurra for the pumpkin pie!

Raisin and sour cream pie [edit]

Sour foam and raisin pie with meringue topping

This meringue-topped baked custard pie is fabricated with sugar, egg yolks, sour cream, flour and raisins, baked in a pastry-lined pie dish until the custard filling is gear up. Some recipes add together pecans to the filling, or spices similar cinnamon and cloves.^{[23] [24]}

Sweet irish potato pie [edit]

To brand the filling for a sweet tater pie sugar, eggs, butter and milk are added to pureed sweet potatoes with a petty nutmeg. The ingredients are whipped and broiled in an open-faced pie crust.^[25]

An article from 1903 compared sweet potato pie and pumpkin pie, saying of pumpkin pie "In its way information technology is very practiced, especially if seasonings are put in it to give it the aftertaste that it lacks. But nosotros can not admit that the pumpkin pie is equal to the sweet irish potato pie, when the latter is compounded according to approved antebellum recipes." The commodity goes on to annotation the declining popularity of the "old-fashioned" sugariness murphy pie, attributing it to the increased availability of canned pie fillings and commercially baked pies.^[26]

Fruit pies [edit]

Apple pie [edit]

There are many variations on the bones apple tree pie that may add together raisins, dried cranberries, or caramel candies to the filling, or replace the traditional pastry top crust with iced cinnamon rolls or streusel 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 tree cider, whiskey or maple syrup to the filling, or supervene upon some of the white sugar with chocolate-brown sugar.^[27]

In the nineteenth and twentieth centuries, apple pie became a symbol of American prosperity and national pride. The phrase "as American every bit apple tree pie" has entered the pop lexicon.^[28]

Huckleberry pie [edit]

Blueberry pie with streusel topping

Blueberry pie recipes are known from the mid-19th century, which is afterwards than for other fruits like apple pie. One recipe from 1850 is made with just flour-dredged blueberries and saccharide baked in pastry.^[29] Wild huckleberry pie has been the official state dessert of Maine since 2011.^[xxx]

Blueberry pie filling tin be fabricated with fresh blueberries, carbohydrate, 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 exist made with a basic streusel or crumble topping instead of tiptop chaff, to which oats or nuts can be added.^[27]

To make a blueberry pie with creamy filling, heavy foam can be poured into the pie through the vent hole before serving, or it can be made with shredded coconut and cream cheese.^[31]

Cranberries, blackberries, orange zest, marshmallows, peaches or basil can be added to the filling.^{[32] [33]}

Blueberry pie can exist served warm with vanilla ice cream, topped with whipped foam or drizzled with a simple powdered saccharide or currant jelly coat.^[34]

Ruby-red pie [edit]

Blood-red pie with a lattice meridian crust

A basic cherry pie can be fabricated by simmering cherry juice with sugar, cornstarch and a pinch of common salt in a saucepan until thickened. Once thickened, butter is stirred in, and so the mixture is poured over the pitted cherries into a pastry-lined pie dish and baked in a hot oven. Lattice top chaff is a common choice for ruby-red pies.^[35]

The filling of a cherry pie can be made with fresh, frozen or canned cherries. A variation on the basic filling tin can be fabricated 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 heat and butter is added. Red nutrient coloring tin can exist 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.^[36]

Some recipes add pineapple to the bones filling to make ruby-pineapple pie.^[37] 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 basics.^[38] For baked versions of the pie, the filling is similar to other preparations, with crushed pineapple added.^[39]

At that place are other variations of cherry pie, such as the ruddy angel pie made by filling a meringue bottom chaff with vanilla custard and canned cherries. This pie filling is non broiled, just chilled in the refrigerator, and garnished with whipped foam before serving.^[35]

Canned reddish pie filling is also used as a topping for other types of pies similar custard pie, ice foam pie and cheesecake pie.^[36]

Light-green tomato pie [edit]

Greenish tomatoes are used to make "mock mincemeat" with apples and raisins, to imitate the flavor of a mincemeat pie, past 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.^[40]

Greenish lycopersicon esculentum pie 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 earlier baking in a pastry-lined dish.^[41]

Mixed drupe pie [edit]

Berry pie is fabricated with a mix of berries like huckleberry, raspberry, blackberry and strawberry using frozen, canned or fresh berries. Spices include ginger, nutmeg, cinnamon and allspice, and sometimes coconut is added. The pie tin can be glazed past brushing the elevation crust with milk and carbohydrate before blistering, or information technology can be glazed with egg whites and fruit preserves.^[27]

Raspberry and strawberry fillings are likewise 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-broil pies.^[27]

Peach pie [edit]

Raspberry-peach pie fabricated with fresh fruits

Peach pie is made with fresh, frozen or canned peaches. The basic fruit pie filling, fabricated with fresh fruit, lemon juice, sugar and cornstarch, can be frozen in advanced and used later. The basic fresh peach pie can be combined with other fruits like strawberry, blueberry, blackberry, apple, pear or prunes.^[42] Peach pie tin be topped with whipped foam or streusel with other ingredients like basics, fresh fruit, coconut or cinnamon.^[27]

The peaches n' foam variation is fabricated with cream cheese and egg yolk.^{[43] [27]} Some versions also add sour cream.^{[27] [44]} Peaches can exist used in a cream pie made with vanilla pudding and fresh fruit slices in a graham cracker crust. In that location are also several varieties of peach water ice foam pie made with vanilla or peach water ice cream, fruit and sometimes raspberry sorbet and other ingredients.^{[45] [46]}

Black lesser peach pie is made with a chocolate cookie crumb crust. The no-bake filling is fabricated by dissolving gelatin in peach syrup and calculation crushed canned peaches and lemon juice, then folding in whipped cream when the mixture has cooled enough that it starts to thicken.^[47]

Shaker lemon pie [edit]

Shaker lemon pie is a 4-ingredient pie that originated in the Shaker communities of the Midwestern United states. To make this pie, lemon slices and sugar are placed in a bowl for several hours until the lemons are juicy, so 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.^[48]

Savory pies [edit]

Poultry [edit]

Poultry pies in the 18th-century were a more general class of pie including craven, but also turkey, duck, goose or whatsoever other small or big wild bird. While pigeon pie became immensely popular in England, it reached American shores only to exist overshadowed by turkey and chicken. Early recipes for chicken pie from European cuisine were a mix of sugariness ingredients like dates and gooseberries, spices like mace and all kinds of meats like tongue, coxcombs, mutton and other ingredients added to the pie along with the chicken.^[3]

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.^[49]

Chicken pie became an essential dish at Thanksgiving meals, featured in Sarah Josepha Hale's novel Northwood: Life Due north and Southward:^[3]

"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 fantabulous puff paste is, similar celebrated pumpkin pie, an indispensable part of a proficient and truthful Yankee Thanksgiving"

Edward Everett Hale wrote that "...there was no other day on which we had iv kinds of pies on the table and plum pudding beside, not to say chicken pie."^{[iii] [50]}

Harrier Beecher Stowe wrote in Old Town Folks:^[3]

"In winter's doldrums, craven pies became a respite from the numbing similitude of preserved meats, baked beans and brown bread suppers. The fresh cheer that craven pies brought to the winter dark and their rekindling of vacation celebrations cemented their place in our regional cuisine."

In Esther Allen Howland'southward 19th century cookbook, craven pie appears on a menu for Thanksgiving dinner made with parboiled chicken and gravy.^[3]

Salmon [edit]

Catholic French-Canadians who settled in New England ate salmon pie on Fridays when observant Catholics abstain from eating meat.^[51] Information technology was likewise eaten during Lent. At that place are several variations of the simple pie, made with canned salmon. The salmon could be combined with mayonnaise and lemon juice and baked in pastry and served with mushroom gravy.^[52] Vegetables could be added such as celery, carrots, potatoes and peas.^[53] Some versions include onions, green pepper, or milk and creamed corn thickened with egg.^[54]

Tourtière [edit]

Tourtière is a French-Canadian meat pie, commonly prepared for the Christmas Réveillon meal. Although its roots may lie in Medieval cuisine, the story of how the pie arrives in New England remains a thing of dispute. Some say that meat pies showtime arrived in Canada in the 17th century, others say the particular grade of the dish made with potatoes, fragrant spices similar cloves and cinnamon, and game birds and animals evolved in Quebec.^[55] Information technology arrived in New England with French-Canadian immigrants, who fabricated up nearly one-tenth of New England's population by 1900. It has become a symbol of regional French-Canadian identity that has survived absorption and language loss. In the United States the fragrant spices are toned down, and cloves often replaced by allspice, which is the most common spice in American versions of the pie.^[56] There are many regional variations of the bones mince and tater pie.^[57]

Other [edit]

Assistant cream pie [edit]

Banana cream pie is a modified custard pie that dates to at least the 19th-century. Information technology was ranked the favorite dessert of the United States Armed Services in the 1950s.^{[58] [59]} The no-bake pie filling is made with vanilla pudding or pastry cream, layered with sliced bananas and whipped cream.^[sixty]

Grasshopper pie [edit]

Grasshopper pie is a no-bake mousse pie with a chocolate nibble crust. The filling can be made with marshmallows or cream cheese. The cream cheese version is made past calculation dark-green food coloring to a mixture of condensed milk with cream cheese, then gently folding in chocolate covered mint cookie crumbs and whipped topping.^[61] Alternately, a mixture of creme de menthe, creme de cacao and melted marshmallows can be gently folded into fresh whipped cream.^[62]

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.^[63]

The pastel-colored pie is associated with springtime, and especially with Easter celebrations in the Usa.^[64]

Chocolate cherry pie [edit]

Chocolate ruby-red pie, said to have evolved from a Viennese cake, can exist made in dissimilar ways. A no-bake chocolate crimson pie can be made by pouring chocolate pudding over cherries with a layer of whipped topping and whole cherries.^[65] In a variation, cocoa powder tin can exist added to the bottom crust that is filled with homemade chocolate pudding with a layer of canned cherry pie filling with whipped cream topping.^[27]

Alternatively, another version of no-broil chocolate cherry pie is fabricated past simmering sugar, flour and milk in a saucepan until thickened, so mixing in gelatin and cherry juice. One time cooled the gelatin is gently folded into whipped egg whites together with pieces of maraschino ruddy and grated chocolate, and garnished with whipped cream earlier serving.^[66]

Chocolate cherry pie can too be made with sweetness cherries and a basic custard flavored with chocolate cherry liqueur.^[67]

Mud pie [edit]

Mud pie is a type of pie with many variations that can be made at home but is as well a mutual 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 chaff with a generous topping of whipped foam and warm fudge sauce. Sometimes coffee liquor or Kahlua is added, or cookies mixed in, and some versions fabricated with eggs are broiled similar other custard pies.^[68] Often associated with the cuisine of the Deep Southward, especially Mississippi, the mud pie tin be found in other regions of the country as well. The name is said to come from the issue created by hot fudge sauce melting the ice cream equally it is poured over private slices of pie.^[69]

Rhubarb pie [edit]

There are different styles of filling for rhubarb pie. An early recipe for "Pie Plant Pies" from 1874 was made with simply four ingredients: sugar and rhubarb stems, water and a little flour every bit a thickener.^[70] Strawberries and butter can be added to the basic recipe for strawberry rhubarb pie.^[71] For a broiled custard filling egg yolks and butter can be added. This style of pie can exist topped with meringue. Some recipes likewise add milk to the filling.^[72]

Vinegar pie [edit]

Vinegar pie was one of the most popular Southern desserts in the 19th and early 20th centuries, and during the Peachy Low. Information technology is one of the desperation pies (also called make-do pies or poor man'due south pies). These are homemade pies fabricated with staple ingredients, ordinarily 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 carbohydrate, information technology was a very elementary type of pie and inexpensive to make, at times when fresh lemons were a luxury.^[73]

Preferences [edit]

A 2008 survey past the American Pie Council found that nineteen% of Americans preferred apple tree pie, making it the most pop pie in the United States, followed by pumpkin pie (13%), pecan pie (12%), banana cream pie (x%) and ruby-red pie (9%). Pie remains the most popular dessert choice for holidays (followed by cake and cookies).^[v]

See also [edit]

• Boston cream pie, a layer block
• Washington pie, a layer block

References [edit]

1. ^ "Those, oh, so sublime Thanksgiving desserts!". Chicago Tribune. November 24, 1986.
2. ^ "History Of Pies". American Pie Council.
3. ^ ^{a b c d e f k h i j} Cox, Robert S. (2015). New England Pie: History Under a Crust.
4. ^ ^{a b c} Perry, Charles (November 18, 1993). "American Pie : The Piece of History". Los Angeles Times.
5. ^ ^{a b} "Pie Fun Facts" (PDF). American Pie Council.
6. ^ Clarkson, Janet (2009). Pie: A Global History. Reaktion.
7. ^ Metropolitan Cook Volume. Metropolitan Methodist Episcopal Church. 1922.
8. ^ Cavinder, Fred D. (1985). The Indiana book of records, firsts, and fascinating facts. Indiana Academy Press.
9. ^ "Buttermilk pie". The Holton Point (Kansas). June ane, 1881.
10. ^ "Buttermilk pie". The Kansas City Catholic. July 11, 1895.
11. ^ "Buttermilk pie is a tasty delight". St. Louis Globe-Democrat. January 20, 1956. Retrieved October xi, 2020.
12. ^ "Classic Chess Pie". Southern Living.
13. ^ "Nothing shows Southern hospitality like a luscious, custardy chess pie". Chicago Tribune. December 1, 1983.
14. ^ "Maple Cream Pie". The Rhinelander Daily News. November ii, 1939.
15. ^ "Nutmeg-Maple Cream Pie". The New York Times.
16. ^ "Peanut butter pie". Fort Worth Star-Telegram. March 2, 1952.
17. ^ "Peanut butter pie". The Spokesman-Review (Spokane, Washington). September 27, 1942.
18. ^ "The Recipe Exchange". Chattanooga Daily Times. October 19, 1952.
19. ^ "Peanut butter pie tasty". The Capital Journal (Salem, Oregon). February 21, 1957.
20. ^ "The chiliad finale". The Morning Herald (Hagerstown, Maryland). Apr 24, 1944.
21. ^ Perry, Mary Allen (November 7, 2016). "How the Pecan Pie Became the South's Signature Dessert". Southern Living.
22. ^ "A Brief History of Pumpkin Pie in America". Library of Congress.
23. ^ "Sour cream pie". The Wichita Beacon. June 24, 1916.
24. ^ "Pies". The Chattanooga News. November 21, 1930.
25. ^ "Sweet potato as standby". The Journal and Tribune (Knoxville, Tennessee). August 20, 1920.
26. ^ "Lament for a Vanishing Southern Luxury of the Olden Times". The Morning time News (Wilmington, Delaware). December 30, 1903.
27. ^ ^{a b c d e f g h} Hoskins, Linda (2013). America'due south Best Harvest Pies.
28. ^ Cambridge Academy Press (2011). "Definition of "every bit American as apple tree pie"". Cambridge Advanced Learner's Lexicon & Thesaurus.
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30. ^ "State Dessert – Blueberry Pie". Maine.gov.
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32. ^ Hoskins, Linda (2016). America'south Best Pies 2016–2017. American Pie Council.
33. ^ "Impress Friends by Serving This Blueberry Pie Supreme". Fort Worth Star-Telegram. May 25, 1967.
34. ^ "Ways to Perk Up Bakery'southward Frozen Blueberry Pie". Daily Independent Periodical (San Rafal, California). January 26, 1955.
35. ^ ^{a b} "You have a proficient excuse for making cherry pie". The Courier-Periodical (Louisville, Kentucky). Feb 18, 1949.
36. ^ ^{a b} "Cherry Pie: Salute to You Know Who". The Record (Hackensack, New Bailiwick of jersey). Feb 19, 1966.
37. ^ "Cherries, Pine Combine in Elegant Tasting Desert". Honolulu Star-Message. April ane, 1959.
38. ^ "That Pie, One More than Time". The Tampa Tribune. Oct 13, 1971.
39. ^ "Ruddy pineapple filling". The Advocate-Messenger (Danville, Kentucky). June 2, 1952.
40. ^ "Recipe roundup". The Pantagraph (Bloomington, Illinois). November 24, 1982.
41. ^ "Calling gardeners: Greenish (and cherry) tomato flavour is here". The Land Today (Eau Claire, Wisconsin). Baronial 24, 1994.
42. ^ "Fresh peach pie recipes you'll like". The Montgomery Advertiser. June 22, 1961.
43. ^ How to Brand Honor-Winning Peaches and Cream Pie. Allrecipes. June 15, 2017.
44. ^ "Sour Cream Peach Pie". Alabama Farmers Federation.
45. ^ "Peach Melba Water ice-Cream Pie Recipe". Southern Living.
46. ^ "Peach flavor ice foam pie velvety smooth". The Lord's day News (Ridgewood, New Bailiwick of jersey). July 11, 1965.
47. ^ "Pie lovers consistently name fresh peach as a top favorite". The News-Review (Roseburg, Oregon). July 8, 1954.
48. ^ "Shaker Lemon Pie". Southern Living.
49. ^ Hilliard, Sam Bowers (1972). Sus scrofa Meat and Hoecake: Food Supply in the One-time South, 1840–1860. University of Georgia Press. p. 47.
50. ^ Smith, Andrew F. (2009). Eating History: Xxx Turning Points in the Making of American Cuisine. Columbia University Press.
51. ^ Muckenhoupt, Meg (2020). The Truth most Baked Beans: An Edible History of New England. NYU Press.
52. ^ "Salmon pie". Des Moines Tribune. Oct xv, 1952. Retrieved October eleven, 2020.
53. ^ "Serve Salmon Pie to Hungry Family". The Morn Call (Paterson, New Bailiwick of jersey). January 15, 1937. Retrieved October 11, 2020.
54. ^ "Three ways to make salmon pie". McComb Daily Journal. Apr 4, 1941. Retrieved October 11, 2020.
55. ^ Sheraton, Mimi (2015). one,000 Foods To Eat Before You Die: A Nutrient Lover'south Life List. p. 646.
56. ^ Gosnell, Jonathan K. (2018). Franco-America in the Making: The Creole Nation Inside. University of Nebraska Press.
57. ^ "Recipe for French Canadian Meat Pie". New Hampshire Magazine. Nov 24, 2014.
58. ^ "Banana Foam Pie is GI's Favorite". Pasadena Independent. May half dozen, 1952.
59. ^ "Assistant cream pie withal a care for subsequently all these years". The Herald News. January 10, 2010.
60. ^ "Banana Foam Pie Made in a Minute". St. Louis Globe-Democrat. August 12, 1955.
61. ^ "Grasshopper Pie". Taste of Home.
62. ^ "Grasshopper pie is popular". The Charlotte News. February 1, 1974.
63. ^ "As green as grass". The Advocate-Messenger (Danville, Kentucky). March 12, 1980.
64. ^ "Bring back springtime memories with desserts". The Montana Standard. Apr seven, 1993.
65. ^ "A new chocolate-cherry pie". The Akron Beacon Periodical. May iii, 1959.
66. ^ "Chocolate cherry pie". The Cincinnati Enquirer. February 14, 1968.
67. ^ "Chocolate Carmine Pie". Sunday News (Lancaster, Pennsylvania). December 29, 1974.
68. ^ "Trendy mud pie has many versions for all you lot incurable chocoholics". Chicago Tribune. October 10, 1985.
69. ^ "Hot fudge poured over a rich mud pie for a special care for". Chicago Tribune. Apr 25, 1982.
70. ^ "The Pie Lover'southward Delight". History of Nebraska.
71. ^ "Rhubarb pie variations are numerous". The Times-News from Twin Falls, Idaho. Apr 11, 1984.
72. ^ "Prizes Awarded for the Six All-time Recipes on Rhubarb Pie". The Dayton Herald. May xiv, 1914.
73. ^ Wharton, Rachel (2019). American Nutrient: A Non-So-Serious History.

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