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No one, least of all the early settlers, would probably proclaim their early pies as masterpieces of culinary delight.The crusts were often heavy, composed of some form of rough flour mixed with suet." ---Oxford Encyclopedia of Food and Drink in America, Andrew F.In the cradles of civilization (Mediterranean region including Ancient Rome, Greece, Mesopotamia, Egypt and Arabia) the primary fat was olive oil.When combined with ground grains, it produced a rudimentary type of pastry.195) ---Around the Roman Table: Food and Feasting in Ancient Rome, Patrick Faas [Palgrave Mac Millan: New York] 2003 ? Bakers who specialized in this treat were known as the episat mersi, so mersu-making was probably an involved and respected process." ---Cooking in Ancient Civilizations, Cathy K. 254) American pies "As a favored dish of the English, pies were baked in America as soon as the early settlers set up housekeeping on dry land.Beyond mere preference, howevers, there was a practical reason for making pies, especially in the harsh and primitive conditions endured by the first colonists.

The explanation offered in favour or this is that the magpie collects a variety of things, and that it was an essential feature of early pies that they contained a variety of ingredients." ---The Oxford Companion to Food, Alan Davidson, 2nd edition, Tom Jaine editor [Oxford University Press: Oxford] 2006 (p.A piecrust used less flour than bread and did not require anything as complicated as a brick oven for baking.More important, though, was how pies could stretch even the most meager provisions into sustaining a few more hungry mouths...Returning crusaders introduced these sweet recipes to Medieval Europe where they were quickly adopted.French and Italian Renaissance chefs are credited for perfecting puff pastry and choux.

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169) [NOTES (appended to this recipe: [1] Ordinary pie or pastry dough, or perhaps a preparation similar to streusel, unsweetened.

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