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.
Pie can be closed, open, small, large, savory or sweet.
The basic concept of pies and tarts has changed little throughout the ages.
More important, though, was how pies could stretch even the most meager provisions into sustaining a few more hungry mouths...
254) "If the basic concept of 'a pie' is taken to mean a mixture of ingredients encased and cooked in pastry, then proto-pies were made in the classical world and pies certainly figured in early Arab cookery.
But those were flat affairs, since olive oil was used as the fat in the pastry and will not produce upstanding pies; pastry made with olive oil is 'weak' and readily slumps." ---Oxford Companion to Food, Alan Davidson, 2nd edition, Tom Jaine editor [Oxford University Press: Oxford] 2006 (p.
The first pies were very simple and generally of the savory (meat and cheese) kind.
Flaky pastry fruit-filled turnovers appeared in the early 19th century.