Pies may be a staple at many holiday celebrations, but their original purpose was much different. As opposed to the treat they are today, "the purpose of a pastry shell was mainly to serve as a baking dish, storage container, and serving vessel, and these are often too hard to actually eat." Historians trace the origin of the dessert to 6000 B.C.E. These early formulations were usually made with grains (including wheat and rye), stuffed with honey, and cooked over hot coals. Over time, additional fillings such as fruit and nuts were added. Fast-forward to the 16th century, and pies began appearing in cookbooks. By the 1700s, pies were firmly baked into American cuisine; in fact, "pioneer women often served pies with every meal." At the bottom of the page, readers will find links to additional pie histories, sorted by flavor (from apple to tarte tatin). This article is available on What's Cooking America, a recipe hub and food history site based in Portland, Oregon.