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The outside covering of a pie that will serve as a wrapping to keep the ingredients contained within the dessert.

Ceramic vents formed in the shape of different types of birds that are used to assist with pie baking.

A pie made with both a bottom and a top crust. The first crust used for the Double Crust Pie is the bottom crust which is rolled out and placed in the pie plate.

A round or oval shaped fruit that is harvested from lower growing trees found in most of the temperate regions of the world.

A round, bright red apple with an aromatic, rich flavor when cooked. The Rome is a slightly tart apple that tastes somewhat bland when eaten raw, however when cooked its flavor is enhanced.

A large size apple that is bright solid red or striped red in color. The Connell Red is a version of Fireside but is redder in color.

A hearty apple variety that is medium in size, with an outer skin that has a rosy red blush over a green background.

A medium to large red apple with skin that has areas of slight russeting. The Stayman has a juicy off-white flesh that is firm but tender and provides a sweet but slightly tart, wine-like flavor.

A variety of apple that grows well in cooler climates. Zestar apples are harvested late in the summer season maturing into a bright red fruit with some greenish yellow coloring.

A type of apple that typically has a green skin streaked with red, however, it can also be mostly red in color.

A variety of apple that is medium sized, bright red in color with a spot of green, and pronounced small tan-colored spots all over the outer skin.

A small deep red apple with a juicy, yet firm, greenish yellow flesh and a tart, wine-like flavor. The Winesap apple is a good eating apple or served in salads.

A red-skinned apple that has streaks of yellow and is heavily speckled with russet spots. It is an all-purpose apple has a sweet-tart flavor with a slight spiciness to it.

A light to dark red apple with tints of green covering a very juicy flesh that provides a sweet, tangy (almost tart) flavor.

A medium to large sized apple that has a light yellow background that is striped with red, with more red on the exposed side.

A Single Crust Pie is a dessert that does not have a top crust. It only has the bottom crust that lines the pie plate and holds the filling.

Large in size, this apple was developed as a cross between a Northern Spy and a Golden Delicious apple.

A medium sized red apple that has creamy white flesh, which is firm and juicy. It has a sweet, mildly acidic flavor.

Made in several varieties that include both chicken and turkey, this soup is a savory version of the original Pot Pie.

Much like the filling in a traditional Pot Pie, this soup provides all of the ingredients except the crust, making it taste much like the original Pot Pie.