While Victorians on both sides of the pond loved cakes, pies (or at least dessert pies) were a more traditionally American dish. British magazines occasionally offered recipes for American-style fruit pies, but these weren't nearly as common a dessert in Victorian Britain. When prepared in Britain, they would usually have a puff pastry or shortbread crust (as, indeed, they still do today) than a traditional American-style crust.

Various Kinds of Pastry (Godey's, 1868)

How to Make Pastry, by Phillis Browne (Cassell's Family Magazine, 1880)

Pies and Tarts, by Phillis Browne (Girl's Own Paper, 1881)

Tips on creating pastries both sweet and savoury.

How to Cook a Pumpkin (Cassell's Family Magazine, 1883)

This article explains not only how to cook this "American favourite" (unfamiliar to many in Britain), but how to plant and grow them. It offers, of course, a recipe for pumpkin pie, as well as pumpkin tart, soup, Buckland stew and trifle.

Fancy Pastry, and How to Make it, by Phillis Browne (Girl's Own Paper, 1886)

Includes such treats as fruit tarts, tartlets, pastry fingers, turnovers, and more.

Pastry at Home and Abroad (Cassell's Family Magazine, 1886)

The Principles of Pastry-Making (Cassell's Family Magazine, 1888)

Different Ways of Making and Serving French Pastry and Cakes (Girl's Own Paper, 1900)

This set of recipes is sure to make your mouth water! It also introduces the novel notion of measuring ingredients by quantity (e.g., cup, teaspoon, etc.) rather than weight! (Another old method was to use the price - i.e., "five-pence-worth of cream"!)