SC - Traps?

[Laura C. Minnick]

"James F. Johnson" wrote:

> > Intriguing! Do you have any references, either primary or personal
> > interpretations that might lead a budding historical cook to take that leap?
> 
> Interesting that this came up. I was about to ask what people knew about
> the _shape_ of pies and pastries. I'm familiar with the style of
> turnovers and pasties, but have been curious if other shapes or vessels
> were used. Basically, I'm not going to assume the modern pie tin would
> be a normal way to make a meat pie.

Illuminations and pen drawings show round pies (though they seem to be
quite large!) and the occasional square one. And there's also an ivory
carving that show a guy with something in his hand that looks for all
the world like a Hostess Fruit Pie...

'Lainie