 By the late 1700s, cookbooks show a wide range of newly developed sweet pies.Pies became more refined with subsequent waves of immigrants; the Pennsylvania Dutch contributed a more aromatic, spiced, and less-sweet style of pie-making; the French brought the approach of making pie with butter and a range of tart, galette and pâté (forcemeat of meat and fish in dough) recipes.Swedish immigrants in the plains states brought recipes for fish pie and berry pie; Finnish immigrants brought their recipes for pasties and meat pies.