Editing Pie (section)

===15th to 17th centuries===
[[File:Pieter Claesz. - Still-life with Turkey-Pie (detail) - WGA4972.jpg|thumb|A detail from [[Pieter Claesz]]' 1627 painting of turkey pie.]]

Until the start of the 15th century, most pies were expected to contain meat or fish.<ref name="Perry" />  Fresh fruit did not become widely used until sugar dropped in price during the 16th century.<ref name="Perry" /> The first cherry pie is recorded in the late 16th century, when [[Elizabeth I|Queen Elizabeth I]] was served cherry pie.<ref name="Pix" /> Elizabeth was often given gifts of quince or pear pies for New Year.<ref name="Perry" /> 

During the [[William Shakespeare|Shakespearean]] era, fruit pies were served hot, but others were served at room temperature, as they would be brought to the "...table more than once".<ref name="Perry" /> Apple pies were popular in Tudor and Stuart times. [[Pippin apple|Pippins]] were baked with [[Clove|cloves]], [[cinnamon]], [[Date palm|dates]] and [[Candied fruit|candied orange peels]]. [[Rose water|Rosewater]] was often added to apple pies.<ref name=":1" />

During the Puritan era of [[Oliver Cromwell]], some sources claim mince pie eating was banned as a frivolous activity for 16 years, so mince pie making and eating became an underground activity; the ban was lifted in 1660, with the Restoration of the monarchy.<ref name="Pix" /> Food historian Annie Gray suggests that the myth of the Puritans "actively" banning mince pies came about "due to the defenders of Christmas" who reported Puritan vitriol "with a certain amount of exaggeration".<ref>{{Cite book |last=Gray |first=Annie |url=https://www.worldcat.org/oclc/1240493345 |title=At Christmas We Feast: festive food through the ages. |date=2021 |publisher=Profile Books LTD |isbn=978-1-78816-819-9 |location=[S.l.] |oclc=1240493345}}</ref> 

It was in the 16th century that a puff paste began to be used to make flakier pie crusts.<ref>{{Cite web |title=Puff pastry |url=https://britishfoodhistory.com/tag/puff-pastry/ |website=British food history}}</ref><ref>{{Cite book |last=Renfrew |first=Jane |title=Food and cooking in 16th century Britain |date=1985 |publisher=English Heritage |isbn=9781850745365}}</ref><ref>{{Cite book |last=How |first=William |title=A proper New Booked of cookery |date=1575}}</ref><ref>{{Cite book |last=Dawson |first=Thomas |title=The good housewife jewel |date=1596 |publisher=Southover press |isbn=978-1870962124}}</ref> In Gervase Markham's 1615 book ''The English Huswife'', there is a recipe for puff paste  where the paste is kneaded, rolled thinly many times while layering with butter.  This made a flaky butter pastry to cover meat for pies  or for tarts.<ref>{{Cite book |last=Mcgee |first=Harold |title=On food and cooking the science and Lord of the kitchen |date=1984 |publisher=Simon and Schuster |isbn=1-4165-5637-0}}</ref>  There is  also a pie recipe that calls for "an entire leg of mutton and three pounds of suet..., along with salt, cloves, mace, currants, raisins, prunes, dates, and orange peel", which made a huge pie that could serve a large group.<ref name="Greenwood" /> According to Markham, crusts made with fine wheat flour required the addition of eggs to be sturdy enough for raised pies.<ref>{{cite book |last1=Stavely |first1=Keith |last2=Fitzgerald |first2=Kathleen |title=Northern Hospitality: Cooking by the Book in New England |date=2011 |publisher=University of Massachusetts Press |page=246}}</ref>

In the 17th century, [[Ben Jonson]] described a skilled pie cook by comparing the cook to a fortification builder who "...Makes citadels of curious fowl and fish" and makes "dry-ditches", "bulwark pies" and "ramparts of immortal crusts".<ref name="Perry" />