“If you wish to make an apple pie truly from scratch, you must first invent the universe.” Carl Sagan, Cosmos (1934-1996)

In early America, when times were hard and cooking supplies were scarce, cooks often had to scrimp and save on ingredients. Apple pie was a favorite dish, but to save on lard and flour, only a bottom crust was made. More affluent households could afford both an upper and a lower crust, so those families became known as “the upper crust.”
—Source: USApple.org

“The pie should be eaten “while it is yet florescent, white or creamy yellow, with the merest drip of candied juice along the edges, (as if the flavor were so good to itself that its own lips watered!) of a mild and modest warmth, the sugar suggesting jelly, yet not jellied, the morsels of apple neither dissolved nor yet in original substance, but hanging as it were in a trance between the spirit and the flesh of applehood…then, O blessed man, favored by all the divinities! eat, give thanks, and go forth, ‘in apple-pie order!’”
Henry Ward Beecher (on eating apple pie)

The first written mention of a fruit pie:
“Thy breath is like the steame of apple-pyes.”
Robert Greene, ‘Arcadia’ (1589)

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