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“Surely we should try to save something that, when done well, is not only a supreme example of the art of cooking, but a dish that encapsulates humankind's entire culinary history?”
― Janet Clarkson, Pie: A Global History

“There is a mystery inherent in a pie by virtue of its contents being hidden beneath its crust.”
― Janet Clarkson, Pie: A Global History

“America has developed a pie tradition unequivocally and unapologetically at the sweet end of the scale, and at no time is this better demonstrated than at Thanksgiving in November. It seems that the country goes pie-mad at this time, and the traditional pies reflect that this is harvest season.”
― Janet Clarkson, Pie: A Global History

“It is hardly surprising that to this day New England is considered to be the pie capital of America, whose inhabitants traditionally eat (sweet) pie for breakfast. Apple pies in particular became deeply embedded in the history of America - associated with the old country, the new country and the pioneering spirit, and indelibly identified with the sense of nationhood and patriotic sentiment.”
― Janet Clarkson, Pie: A Global History

“Fruit pies started to come into their own during the sixteenth century as sugar became cheaper and more delicate forms of pastry were available.”
― Janet Clarkson, Pie: A Global History

“There is a type of pie strongly associated with Scotland which has aesthetic and health dangers that justify its inclusion here amongst the sinister pies. It is the Fried Pie - which is just what it says, a baked pie cooked a second time by frying. Scotland is not called the Land of the Brave for nothing.”
― Janet Clarkson, Pie: A Global History

“Practical, versatile, universally esteemed and provided with its own edible, easily decorated gift-box of pastry - small wonder that pie still plays a feature role at many of our favourite celebrations, so much so that it is often symbolic of the very event itself.”
― Janet Clarkson, Pie: A Global History

“There is no mention of savoury pies anywhere in any discussion of Thanksgiving. The American preoccupation with sweet dessert pies is absolute.”
― Janet Clarkson, Pie: A Global History

“Every English village seems to have a particular day when some local tradition is celebrated - and the celebratory food is often pie.”
― Janet Clarkson, Pie: A Global History

“In America, the unqualified word 'pie' unequivocally means a sweet dessert item, whereas in Australia it just as certainly means a meat pie.”
― Janet Clarkson, Pie: A Global History

“The traditional ingredients of the 'oggie', as it is called in the old Cornish language, are naturally disputed, but on some things most experts agree: the meat must be chopped, not minced, the vegetables (perhaps potato, onion and turnip) must be sliced and the ingredients are not pre-cooked before they are put in the pastry.”
― Janet Clarkson, Pie: A Global History

“A discussion of the pie in movies would hardly be complete without mention of the classic comic device of custard-pie throwing, now legitimized and made semi-serious as the subversive political act of 'entarting'. 'Entarting' is delivering (by 'lovingly pushing', not throwing) a cream pie into the face of a deserving celebrity, preferably in full view of the world's media, in order to make a point.”
― Janet Clarkson, Pie: A Global History

“Orengeado is candied orange peel, and it was enormously popular from Elizabethan times until well into the eighteenth century. A pie made from orengeado, perhaps layered with apples, was a very expensive delicacy.”
― Janet Clarkson, Pie: A Global History

“Dessert pies have moved well beyond fruit and custard, and the line is blurred between pies and cakes with some pies resembling cakes with a crust (pecan pie springs to mind). Some sweet pies are even made with vegetables.”
― Janet Clarkson, Pie: A Global History

“Pies such as these - repositories of a week's leftovers - were once so commonplace as to earn their own names. I advise you to have no illusions as to the content of Scrap pies, Saturday pies or Old Maid pies.”
― Janet Clarkson, Pie: A Global History

“The meat pie is the point at which many of the fine lines between frugality, harmless deception and sinister intent can meet.”
― Janet Clarkson, Pie: A Global History

“the mince(meat) pie may have lost its meat, and its other ingredients may now be freely available all year round, but it has not lost its association with Christmas. Seventeenth-century Puritans tried hard to ban it (calling it 'idolatrie in crust') but they did not succeed: the Christmas mince pie lives.”
― Janet Clarkson, Pie: A Global History

“In the fishing village of Mousehole in Cornwall it is traditional to eat 'stargazy pie' on the evening of 23 December. It is an intriguing pie, made with pilchards placed so that their heads poke through the crust at the centre of the pie, gazing at the stars, as it were. It is made in honour of a local mythical hero, Tom Bawcock ('bawcock' is an old word meaning 'a fine fellow'), whom legend says sent out on a bad night during a bad season, returning with sufficient fish to save the locals from starvation.”
― Janet Clarkson, Pie: A Global History

“We humans are constantly on the move around the world, and when we migrate we take our eating habits with us. We do so to use our agricultural and culinary knowledge, and because eating familiar food maintains our link with home and eases our homesickness. We may have to substitute ingredients and adapt our cooking methods, but even after several generations, our heritage is still evident in the food we serve at home.”
― Janet Clarkson, Pie: A Global History

“Today's pasty is the working man's version, a perfect meal in the hand, easily transportable to the mines or the fields.”
― Janet Clarkson, Pie: A Global History