 Early American pies had thick, heavy crusts made with rough flour and suet.As pioneers spread westward, pies continued to be an important supply of food; while apple pies made from dried apples were popular, cooks often had to use fillers or substitutes to stretch out their barrels of apples, such as crushed crackers, vinegar-soaked potatoes, sour green tomatoes and soft-shelled river turtle meat.The first Thanksgiving feast included fowl and venison, which may have been included in pies.