Forks hang midair and ovens get busy on Jan. 23 as National Pie Day celebrates a classic dessert that outlasts every viral food trend. Pie runs a long route from ancient kitchens to modern baking methods, picking up new flavors and alternative versions that secured its reputation as a staple on American tables. What started as simple dough wrapped around honey has now turned into chilled pies, bold fillings and regional favorites that give nearly every state something to brag about.
Chocolate cream pie. Photo credit: My Reliable Recipes.
National Pie Day gives people an excuse to revisit favorite flavors with fresh twists, from handheld pies to classic fruit versions dressed up with detailed top crusts. The observance also moves pie out of the holiday-only category and drops it into an ordinary January day, making a random date worth preheating the oven for.
The long history of pie
Long before pie reached American tables, its origins traced back thousands of years. Early versions appeared in ancient Egypt around 6,000 B.C., where simple grain-based dough wrapped around honey was baked over open fires. Bakers serving royalty later added fruit and nuts to these bread-like shells, an early move toward pastry depicted in tomb artwork.
The idea spread across the Mediterranean and evolved along the way. Greek cooks refined the method by enclosing meats in basic flour-and-water dough to cook food evenly and seal in juices. Romans adopted the technique and widened its use, wrapping seafood and meats in pastry and carrying the practice throughout their empire, which helped pies take hold across Europe.
By the 1500s, European cookbooks recorded more advanced pastry methods. Sweet and savory pies began to diverge, with sugar, fruit and spices joining traditional fillings. These changes set the stage for the pies that later crossed the Atlantic with settlers and became the desserts now celebrated on National Pie Day.
America’s pie preferences
Pie preferences across the United States reveal clear regional patterns alongside a few nationwide favorites. Apple pie leads overall, accounting for about 29% of pie sales in 2024 and holding its place as the most widely chosen option. Pumpkin follows with roughly 2%, while pecan rounds out the top tier at about 9%.
Regional taste adds another layer. Pumpkin sees steady demand on the West Coast and in Florida throughout the year. In the Midwest, cherry pie stands out as a favorite, forming a broad band of popularity stretching from Arizona through West Virginia. Across the South, pecan pie remains a staple from Texas through the Carolinas, tied closely to local ingredients and long-standing traditions.
Along the East Coast, variety defines the pie case. Chocolate, lemon meringue and key lime each claim loyal followings depending on location. In New England, blueberry pie holds a special place, with strong demand in states like Vermont, Massachusetts, Connecticut and Rhode Island.
Celebrations call for pie
In many American homes, holidays and milestones often come with a pie already in mind. Thanksgiving meals nearly always end with pumpkin pie, a familiar choice many families plan for weeks ahead. Summer holidays such as the Fourth of July bring fruit pies to the table, with apple joined by cherry, blueberry and mixed berry options that fit outdoor gatherings and seasonal fruit.
When winter holidays arrive, pecan pie becomes a regular sight, often served alongside mincemeat and custard-style pies during longer celebrations indoors. Other occasions call for lighter or more playful choices, such as lemon meringue or coconut cream pies during Easter meals. Birthdays and home celebrations frequently swap cake for pie, with chocolate cream, peanut butter and banana cream taking the dessert role.
New takes on pie
Modern bakers continue to update pie without losing its familiar feel. Smaller formats now put classic fillings into compact portions that fit easily into one hand, making pie simpler to serve at parties or grab between errands. Flavor updates also play a role, with traditional fruit or cream bases paired with bolder spices or international influences.
Preparation technique has shifted as well. Chilled pies, like Texas trash pie, built with cream, mousse or ganache layers skip the oven and lean on texture instead of heat. Alternative versions also make room for more eaters, with adjustments that remove gluten, dairy or excess sugar while keeping the structure intact.
Visual appeal matters more than ever, too. Detailed crust work, such as braids, cutouts and patterned tops turns the outer layer into a centerpiece. These updates show how pie continues to change while staying rooted in what people recognize and enjoy.
A dessert worth celebrating
National Pie Day celebrates one of the nation’s most familiar desserts, one that appears wherever people come together. In any form or flavor, pie marks milestones, rounds out shared meals and fills holiday tables without needing much explanation. Over time, it has come to stand for simple celebration, capable of making both special occasions and ordinary days feel complete.
Zuzana Paar is the visionary behind five inspiring websites: Amazing Travel Life, Low Carb No Carb, Best Clean Eating, Tiny Batch Cooking and Sustainable Life Ideas. As a content creator, recipe developer, blogger and photographer, Zuzana shares her diverse skills through breathtaking travel adventures, healthy recipes and eco-friendly living tips. Her work inspires readers to live their best, healthiest and most sustainable lives.
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