Still Life with Pies (17th c.)
To make a Pompion-Pie. Having your Paste ready in your Pan, put in your Pompion pared and cut in thin slices, then fill up your pie with sharp Apples, and a little Pepper, and a little salt, then close it, and bake it, then butter it, and serve it in hot to the Table.
Hannah Woolley, The Queen-Like Closet, or Rich Cabinet
Paraphrase: prepare your pan, pare your pompion, put it in paste with pepper.