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FACTS ABOUT PIE
Common Pie Types in the US: Fruit and Nut Pies
- Apple pie
- Blueberry pie
- Raspberry pie
- Lemon pie
- Lindzer Torte (jam pie from Austria)
- Key lime pie (Florida)
- Lemon meringue pie
- Pecan pie (southern US)
- Pumpkin pie
- Sweet potato pie (southern US)
- Cherry pie
Other specialty sweet pies
- Ice box pie(s) (can be made with various fillings)
- Shoofly pie (Penn Dutch)
- Vinegar pie
- Mock apple pie (made with crackers)
- Chess pie (southern US)
- Grasshopper pie
- Chiffon pie(s)
- Coconut cream pie
- Banana cream pie
- Buttermilk pie
- Mississippi mud pie
Savory Pies
- Shepherd's pie
- Cornish pasty (hand-sized meat pie)
- Empanada (Spanish)
- Pot pie(s)
- Cape Breton pork pies (no pork!)
- Quiche
- Pizza
Random facts about pie:
- The Middle English term for a pie crust was "coffin" (or "coffyn")
- The word "pie" comes from "magpie" (a Northern European bird). Because early European pies were filled with combinations of many different fillings (meat, fruit, vegetables), they were compared to magpies, which collect various objects for their nests
- Cornish pasties, a (usually) hand-sized pie, sometimes
 contain two courses, a savory filling at one end of the pie, and a sweet filling at the other
- Chaucer makes reference to baking a "pye" in the Canterbury Tales (circa 1400) (OED reference)
- Chiffon pie fillings are generally not cooked, but contain gelatin and egg whites, while cream pie fillings are generally cooked like a pudding before being poured into a prepared pie shell
- National Pie Day is January 23rd
- Early American settlers called the ingredients for pie "timber"
- One common pie-baking technique in the Midwest involves baking pie in a brown paper bag
- Mock Apple Pie, a common Depression-era pie, is made with a filling of crackers soaked in lemon juice (or vinegar) and water instead of apples!
- The world's largest cherry pie tin is in Traverse City, Michigan
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