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Definition of Deep-dish pie
1. Noun. A pie made of fruit with rich biscuit dough usually only on top of the fruit.
Lexicographical Neighbors of Deep-dish Pie
Literary usage of Deep-dish pie
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Stag Cook Book: Written for Men by Men by Carroll Mac Sheridan (1922)
"Use four or five tablespoonsful of sugar. Cover with top crust and bake slowly
for a half, or perhaps three-quarters of an hour. For the real deep dish pie ..."
2. Paul Richards' Book of Breads, Cakes, Pastries, Ices and Sweetmeats by Paul Richards (1907)
"It is made as a deep dish pie, and can be served in place of pudding. The individual
pies are the most suitable for hotel and restaurant service. ..."
3. Canadian French for Better Travel by Pierre Corbeil, Cindy Garayt (2004)
"... since tourtière is something different: a large, deep-dish pie that consists
of several kinds of meat, even game, and diced potatoes. ..."
4. Home Life in America by Katherine Graves Busbey (1910)
"The substantial pudding in England is unknown in the United States, and the
English tart—called a " deep-dish pie," to distinguish it from the flat type of ..."
5. Home Life in America by Katherine Graves Busbey (1910)
"The substantial pudding in England is unknown in the United States, and the
English tart—called a " deep-dish pie," to distinguish it from the flat type of ..."
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