 The first fruit pie is recorded in the late 16th century, when Queen Elizabeth I was served cherry pie.Queen Elizabeth I was often given gifts of quince or pear pies for New Years.The Elizabethan food author Gervase Markham called for baking “Red Deer Venison, Wild-Boar, Gammons of Bacon, Swans, Elkes, Porpus and such like standing dishes, which must be kept long" in a "...moyst, thick, tough, course and long-lasting crust, and therefore of all other your Rye paste is best for that purpose.” During the Shakespearean era, fruit pies were served hot, but others were served at room temperature, as they would be brought to the "...table more than once".