Favorite Pies Coast to Coast

Cherry Pie

We can thank Michigan for this tangy dessert. The state grows 75% of the nation's tart cherries. Traverse City, which holds an annual National Cherry Festival, is billed as the cherry capital of the world. The average tree yeields 7.000 cherries per year, enough for 28 pies.

Pumpkin Pie

Since its debut in the mid-1600s, pumpkin has become the second most popular pie filling in America (after apple), owing to its place on the Thanksgiving table. Illinois is the largest pumpkin producer–and processor.

Pecan Pie

Though this pie is popular in such states as Alabama and Georgia, the Oklahoma Panhandles is so nuts about it that it's been named the dessert in the "official state meal" (topping off the chicken fried steak, grits, and corn bread).

Chocolate Hazelnut Pie

Farmers in the northwest found that the hearty hazelnut mised well with other ingredients, like chocolate or maple. Oregon grows 99% of commercial hazelnuts in the U.S.: it's the state nut.

Key Lime Pie

Key limes may no longer be the key to this treat, but condensed milk remains so. Because the Florida Keys had no refrigeration until the Overseas Highway opened in 1938, bakers had to use canned milk, which became an essential element of Florida's state pie.

Macadamia Nut Pie

This confection is "practically a religion" in Hawaii. Mac pies have been around for more than 100 years and have a slew of variations. (Layering shredded coconut in the pie crust is one twist.)

Mississippi Mud Pie

It's believed this pie came about after World War II because it was mad from the ingredients chocolate, butter, sugar, and other pantry staples available at most local groceries. The name comes from the chocolate crust that reminded some of the muddy banks of the might Mississippi.

Derby Pie

This chocolate and walnut treat is traditionally eaten around the time of the Kentucky Derby. It was concocted about 50 years ago by the manager of a Kentucky inn. It's name has since been trademarked.

Olallieberry Pie

The "olallieberry" (a young-berry/logan-berry cross) was developed at Oregon State University in 1949; not long after, it was put in a pie. This red, knobby fruit, grown on the California coast, delivers a not-too-tart, not-too sweet flavor.

Sweet Potato Pie

In 1936, George Washington Carver tried to trace the origin of the sweet potato, but failed to find an answer. But, he did list all known uses of the crop, including his own pie recipes. North Carolina is the largest U.S. sweet potato producer.

Apple Pie

Pre-Revolutionary versions of apple pie featured unsweetened fruit in an inedible crust. Now, America's favorite (and Vermont's state) pie is made from hundreds of apple varieties. The best  ones for bakers are the Mutsu, Braeburn, Honey Crisp, and (perhaps tops) A Spy.

Hoosier Pie

An early mention of this sugar cream pie dates from 1816, the year Indiana gained statehood. It's also known as "desperation pie" since it can be baked with ingredients found on any farm.

via Parade Magazin