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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.

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All figure prominently into the complicated history of this particular genre of food.

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

[2] Experimenting with this formula, we have adhered to the instructions as closely as possible, using regular pie dough to envelope the parboiled meat.

The challenging part of researching these early pies is most of us rely on translators of original texts.

These can vary according to scholarly proficiency and educated interpretation.