Around here a pie had a bottom crust. Fruit pies had a bottom crust and a top crust. Some times solid, latices, cutout designs. A pie was always firm and could be sliced and served without running out of the crust. There were a number of ways that cobblers wee made. One was a batter in the bottom and the fruit on top. When it baked, the batter rose up through the sweet, thick, buttery fruit. Soe people would then put some butter and sugar on top and let it brown a little bit. Some didn't. Some made a cobbler the same way they made a pie, but it was not firm. Some made it with a layer of crust or batter on the bottom and one on the top. Some made it with a crust on the bottom,. a layer in the middle and another layer on top. main difference in what we called a cobbler and a pie, was that a cobbler was thick, but not firm. A pie was firm. I've some that were supposed to be a pie, but didn't set up so well, so I called it a cobbler.

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