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Oxford Encyclopedia of Food and Drink in America

By Andrew F. Smith

Published 2004

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The typical American pie made from uncooked apples, fat, sugar, and sweet spices mixed together and baked inside a closed pie shell descends from fifteenth-century English apple pies, which, while not quite the same, are similar enough that the relationship is unmistakable. By the end of the sixteenth century in England, apple pies were being made that are virtually identical to those made in America in the early twenty-first century.

Apple pies came to America quite early. There are recipes for apple pie in both manuscript receipts and eighteenth-century English cookery books imported into the colonies. Amelia Simmonsโ€™s American Cookery (1796) contains two different recipes for apple pie, one flavored with rose water or wine. The anonymous New American Cookery, published in 1805, contains a recipe for dried-apple pie.

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