Pie can be closed, open, small, large, savory or sweet.
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.
603) Ancient Roman recipes " [Baked picnic] Ham [Pork Shoulder, fresh or cured] Pernam The hams should be braised with a good number of figs and some three laurel leaves; the skin is then pulled off and cut into square pieces; these are macerated with honey.  Lay the dough over or around the ham, stud the top with the pieces of the skin so that they will be baked with the dough [bake slowly] and when done, retire from the oven and serve.
" ---Apicius, Book VII, IX, Apicius: Cookery and Dining in Imperial Rome, edited and translated by Joseph Dommers Vehling, facsimile 1936 edition [Dover Publications: Mineola NY] 1977 (p.
Some pie-type foods are made for individual consumption. pasties, turnovers, empanadas, pierogi, calzones..enjoyed by working classes and sold by street vendors.
Pie variations (cobblers, slumps, grunts, etc.) are endless! " The Oxford English Dictionary traces the first use of the word "pie" as it relates to food to 1303, noting the word was well-known and popular by 1362. " "Pie...a word whose meaning has evolved in the course of many centuries and which varies to some extent according to the country or even to region....
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.
The challenging part of researching these early pies is most of us rely on translators of original texts.