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April 25, 2022 38 min

The pie has been around for centuries, in both savory and sweet forms. But pies have been perceived and presented in a lot of different ways, and have even been an issue of deep contention. 


  • Tanglen, Randi. “A cultural history of pie.” The Madisonian. Nov. 24, 2020.
  • Anastolpoulo, Rossi. “Why Apple Pie Isn’t So American After All.” Food 52. October 8, 2021.
  • Siegel, Matt. “’Substantial, Satisfying, Hard to Digest.’ How Apple Pie is Like America.” Literary Hub. Sept. 1, 2021.
  • Snell, Rachel A. “ As North American as Pumpkin Pie: Cookbooks and the Development of National Cuisine in North America, 1796-1854.” Erudit. Oct. 7, 2014.
  • “Pie.” New York Times. May 2, 1902.
  • “A Shortcrust History of Pies.” BBC.
  • Simmons, Amelia. “American Cookery, or the Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Pastes, Puffs, Pies, Tarts, Puddings, Custards and Preservesd, and All Kinds of Cakes, From the Imperial Plumb to Plain Cake. Adapted to This Country, and All Grades of Life.” Hudson & Goodwin. 1796. Accessed online:
  • Soyer, Alexis. “The Modern Housewife or, Menagere Comprising Nearly One Thousand Receipts, for the Economic and Judicious Preparation of Every Meal of the Day, with those of The Nursery and Sick Room, and Minute Directions for Family Management in All its Branches.” New York. D. Appleton & Co. 1850. Accessed online:
  • Howland, E.A. “The American economical housekeeper, and family receipt book.” H.W. Derby. 1845. Accessed online:
  • “History of Pies.” What’s Cooking America.
  • Hale, Sarah. “The ladies' new book of cookery : a practical system for private families in town and country; with directions for carving, and arranging the table for parties, etc. Also, preparations of food for invalids and for children.” 1852. Accessed online:
  • Masterson, Kate. “The Great American Pie.” New York Times. August 10, 1902.
  • Simmons, Amelia. “American cookery, or, The art of dressing viands, fish, poultry, and vegetables : and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves : and all kinds of cakes, from the imperial plumb to plain cake, adapted to this country, and all grades of life.” Hudson & Goodwin. 1796. Accessed online:
  • Traill, Catherine Parr Strickland. “The female emigrant's guide, and hints on Canadian housekeeping.” Maclear. 1854. Accessed online:
  • Kelly, Alison. “A Brief History of Pumpkin Pie in America.” Library of Congress Blof. Nov. 20, 2017.
  • Clarkson, Janet. “Pie: A Global History.” Reaktion Books. 2009. 
  • See for privacy information.

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    Tracy V. Wilson

    Tracy V. Wilson

    Holly Frey

    Holly Frey

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