People don’t make a bunch pies in fall and then store them for winter. They’ll store rawer ingredients, like flour, live animals or dried and pickled veggies and meats that don’t perish as easily.
People would often make a pot pie, which got it's name from literally being the pot they cooked the food in. Everyday they'd remove the top, add more ingredients, and cook it again.
I'm unsure of which regions did this, but I didn't mean they baked a bunch of pies in the fall.
I'm unsure of which regions did this, but I didn't mean they baked a bunch of pies in the fall.