A Slice of America: Uncovering the Most Searched Pie in Every State (Recipes Included!)

Italian Chef Team

4 months ago

A Slice of America: Uncovering the Most Searched Pie in Every State (Recipes Included!)

Pie. The word itself conjures images of cozy kitchens, holiday gatherings, and the sheer comfort of a perfectly baked dessert. But pie preferences are as diverse as the states themselves. What’s trending in Texas might be vastly different from what’s baking in Maine. This article embarks on a delicious journey across the United States, uncovering the most searched pie in each state and providing you with the recipes to recreate these iconic desserts in your own kitchen. Get ready for a pie-lover’s paradise!

**Methodology:**

To determine the most popular pie in each state, we analyzed Google Trends data, focusing on search volume related to various pie types over the past year. This data provided insights into which pies are capturing the attention (and appetites) of residents in each region. While some results might seem predictable, others offer surprising glimpses into local culinary cultures.

**The Pie Pilgrimage: State-by-State Breakdown**

Let’s embark on our cross-country pie adventure! We’ve categorized the recipes by key ingredients for easier navigation.

**Apple Domination**

Apple pie, the quintessential American dessert, reigns supreme in several states:

* **California:** No surprises here! Classic Apple Pie
* **Colorado:** Another state embracing the apple classic
* **Idaho:** Famous for its potatoes, but apples are a close second
* **Kansas:** Dorothy would approve! Another Apple Pie haven
* **Maryland:** Holding onto tradition with Apple Pie
* **Massachusetts:** A state steeped in history and Apple Pie
* **Minnesota:** Another classic choice.
* **Nebraska:** Sweet and simple with apple pie.
* **New Hampshire:** Apple pie represents home.
* **North Carolina:** Apple pie is a comforting classic here.
* **Oregon:** Apple pie, another Northwest winner.
* **South Dakota:** Apple pie is a familiar favorite.
* **Utah:** Apple pie is a safe bet.
* **Vermont:** Perfect with maple syrup.
* **Washington:** A timeless choice.
* **Wisconsin:** Another spot for Apple Pie.

**Classic Apple Pie Recipe**

* **Yields:** 8 servings
* **Prep time:** 30 minutes
* **Cook time:** 50-60 minutes

**Ingredients:**

* **For the crust:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* 1/2 cup ice water
* **For the filling:**
* 6-8 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
* 3/4 cup granulated sugar
* 1/4 cup all-purpose flour
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 2 tablespoons butter, cut into small pieces
* 1 tablespoon lemon juice
* 1 egg, beaten (for egg wash)
* Turbinado sugar, for sprinkling (optional)

**Instructions:**

1. **Make the crust:** In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. **Prepare the filling:** In a large bowl, combine sliced apples, granulated sugar, flour, cinnamon, nutmeg, lemon juice, and salt. Toss to coat evenly.
3. **Assemble the pie:** On a lightly floured surface, roll out half of the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.
4. Roll out the remaining dough for the top crust. Cut slits in the top crust to allow steam to escape.
5. Pour the apple filling into the bottom crust. Dot with butter pieces.
6. Carefully place the top crust over the filling. Trim and crimp the edges to seal. Brush the top crust with beaten egg wash and sprinkle with turbinado sugar (if using).
7. **Bake:** Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
8. **Cool:** Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set.

**Berry Bliss**

Berries bring a burst of summer flavor to these state favorites:

* **Alaska:** Wild Blueberry Pie reigns supreme in this northern state
* **Arkansas:** Strawberry Pie reflects the state’s agricultural bounty.
* **Maine:** Blueberry Pie is a true Maine tradition
* **Michigan:** Cherry Pie, abundant with local cherries, is a must-try.
* **Missouri:** Blackberry Pie offers a taste of the Ozarks.

**Wild Blueberry Pie Recipe (Alaska/Maine Inspired)**

* **Yields:** 8 servings
* **Prep time:** 25 minutes
* **Cook time:** 50-60 minutes

**Ingredients:**

* **For the crust:** (Use the same crust recipe as the Apple Pie or store-bought crust)
* **For the filling:**
* 4 cups fresh or frozen wild blueberries (thawed if frozen)
* 3/4 cup granulated sugar
* 1/4 cup cornstarch
* 1/4 cup water
* 1 tablespoon lemon juice
* 1/4 teaspoon ground cinnamon (optional)
* 2 tablespoons butter, cut into small pieces
* 1 egg, beaten (for egg wash)
* Turbinado sugar, for sprinkling (optional)

**Instructions:**

1. **Make the crust:** (Follow the same steps as the Apple Pie crust or use store-bought pie crust).
2. **Prepare the filling:** In a saucepan, combine blueberries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and stir in lemon juice and cinnamon (if using).
3. **Assemble the pie:** On a lightly floured surface, roll out half of the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.
4. Roll out the remaining dough for the top crust. Cut slits in the top crust to allow steam to escape. (Alternatively, you can use a lattice top).
5. Pour the blueberry filling into the bottom crust. Dot with butter pieces.
6. Carefully place the top crust over the filling. Trim and crimp the edges to seal. Brush the top crust with beaten egg wash and sprinkle with turbinado sugar (if using).
7. **Bake:** Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
8. **Cool:** Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set.

**Strawberry Pie Recipe (Arkansas Inspired)**

* **Yields:** 8 servings
* **Prep time:** 20 minutes
* **Cook Time:** 0 minutes (chilling time required)

**Ingredients:**

* **For the crust:**
* Pre-made graham cracker crust or your favorite pie crust recipe (baked and cooled).
* **For the filling:**
* 4 cups fresh strawberries, hulled and sliced
* 1 cup water
* 3/4 cup granulated sugar
* 1/4 cup cornstarch
* 2 tablespoons lemon juice
* 1/4 teaspoon salt
* 1 cup heavy cream, whipped, for topping (optional)

**Instructions:**

1. **Prepare the crust:** Bake your favorite pie crust recipe or use a pre-made graham cracker crust and let it cool completely.
2. **Make the glaze:** In a saucepan, combine water, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear. Remove from heat and stir in lemon juice.
3. **Assemble the pie:** Arrange the sliced strawberries in the cooled pie crust.
4. Pour the warm glaze over the strawberries, making sure they are all coated.
5. **Chill:** Refrigerate the pie for at least 3-4 hours, or until the glaze is set.
6. **Serve:** Top with whipped cream, if desired, and serve chilled.

**Cherry Pie Recipe (Michigan Inspired)**

* **Yields:** 8 servings
* **Prep time:** 30 minutes
* **Cook time:** 50-60 minutes

**Ingredients:**

* **For the crust:** (Use the same crust recipe as the Apple Pie or store-bought crust)
* **For the filling:**
* 4 cups pitted tart cherries (fresh or frozen, thawed and drained)
* 3/4 cup granulated sugar
* 1/4 cup cornstarch
* 1/4 teaspoon almond extract (optional)
* 2 tablespoons butter, cut into small pieces
* 1 tablespoon lemon juice
* 1 egg, beaten (for egg wash)
* Turbinado sugar, for sprinkling (optional)

**Instructions:**

1. **Make the crust:** (Follow the same steps as the Apple Pie crust or use store-bought pie crust).
2. **Prepare the filling:** In a large bowl, combine cherries, granulated sugar, cornstarch, almond extract (if using), and lemon juice. Toss to coat evenly.
3. **Assemble the pie:** On a lightly floured surface, roll out half of the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.
4. Roll out the remaining dough for the top crust. Cut slits in the top crust to allow steam to escape. (Alternatively, you can use a lattice top).
5. Pour the cherry filling into the bottom crust. Dot with butter pieces.
6. Carefully place the top crust over the filling. Trim and crimp the edges to seal. Brush the top crust with beaten egg wash and sprinkle with turbinado sugar (if using).
7. **Bake:** Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
8. **Cool:** Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set.

**Blackberry Pie Recipe (Missouri Inspired)**

* **Yields:** 8 servings
* **Prep time:** 25 minutes
* **Cook time:** 50-60 minutes

**Ingredients:**

* **For the crust:** (Use the same crust recipe as the Apple Pie or store-bought crust)
* **For the filling:**
* 4 cups fresh or frozen blackberries (thawed if frozen)
* 3/4 cup granulated sugar
* 1/4 cup cornstarch
* 1 tablespoon lemon juice
* Pinch of salt
* 2 tablespoons butter, cut into small pieces
* 1 egg, beaten (for egg wash)
* Turbinado sugar, for sprinkling (optional)

**Instructions:**

1. **Make the crust:** (Follow the same steps as the Apple Pie crust or use store-bought pie crust).
2. **Prepare the filling:** In a large bowl, combine blackberries, granulated sugar, cornstarch, lemon juice, and salt. Toss to coat evenly.
3. **Assemble the pie:** On a lightly floured surface, roll out half of the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.
4. Roll out the remaining dough for the top crust. Cut slits in the top crust to allow steam to escape. (Alternatively, you can use a lattice top).
5. Pour the blackberry filling into the bottom crust. Dot with butter pieces.
6. Carefully place the top crust over the filling. Trim and crimp the edges to seal. Brush the top crust with beaten egg wash and sprinkle with turbinado sugar (if using).
7. **Bake:** Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
8. **Cool:** Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set.

**Creamy Creations**

Some states prefer the rich and decadent texture of cream-based pies:

* **Arizona:** Coconut Cream Pie is a tropical escape in the desert.
* **Delaware:** Chocolate Cream Pie, a classic indulgence.
* **Florida:** Key Lime Pie, tangy and refreshing, captures the essence of the Sunshine State.
* **Georgia:** Pecan Pie, a Southern staple, is sweet and nutty.
* **Hawaii:** Haupia Pie, creamy coconut goodness, reflects the island’s flavors.
* **Louisiana:** Sweet Potato Pie, a Southern comfort food classic
* **Mississippi:** Chocolate Pie, a rich indulgence.
* **Nevada:** Chocolate Cream Pie, a timeless dessert.
* **New Jersey:** Lemon Meringue Pie is a tangy delight.
* **New Mexico:** Pecan Pie is another Southern favorite.
* **North Dakota:** Chocolate Pie, a rich and satisfying treat.
* **Oklahoma:** Chocolate Cream Pie, a classic choice for dessert lovers.
* **Pennsylvania:** Coconut Cream Pie, a taste of the tropics.
* **Rhode Island:** Chocolate Cream Pie offers a rich and satisfying dessert experience.
* **South Carolina:** Pecan Pie is a timeless classic.
* **Tennessee:** Pecan Pie is another Southern delight.
* **Texas:** Pecan Pie is a staple of Southern cuisine.
* **Virginia:** Peanut Pie, a unique Southern specialty.
* **West Virginia:** Chocolate Pie, a rich and comforting treat.
* **Wyoming:** Chocolate Pie, a classic indulgence.

**Coconut Cream Pie Recipe (Arizona/Pennsylvania Inspired)**

* **Yields:** 8 servings
* **Prep time:** 25 minutes
* **Cook time:** 10-15 minutes (plus chilling time)

**Ingredients:**

* **For the crust:**
* Pre-made graham cracker crust or your favorite pie crust recipe (baked and cooled).
* **For the filling:**
* 1 cup granulated sugar
* 1/4 cup cornstarch
* 1/4 teaspoon salt
* 3 cups milk
* 4 large egg yolks, lightly beaten
* 2 tablespoons butter
* 1 teaspoon vanilla extract
* 1 cup shredded coconut, divided
* **For the topping:**
* 1 cup heavy cream
* 2 tablespoons powdered sugar
* 1/4 teaspoon vanilla extract
* Additional shredded coconut, for garnish

**Instructions:**

1. **Prepare the crust:** Bake your favorite pie crust recipe or use a pre-made graham cracker crust and let it cool completely.
2. **Make the filling:** In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Continue to cook for 1 minute, stirring constantly.
3. Temper the egg yolks: In a small bowl, whisk a few tablespoons of the hot milk mixture into the egg yolks to warm them. Then, slowly pour the warmed egg yolks into the saucepan, whisking constantly to prevent curdling. Cook for 1 minute more, stirring constantly.
4. Remove from heat and stir in butter, vanilla extract, and 3/4 cup of the shredded coconut.
5. Pour the filling into the cooled pie crust.
6. Cover with plastic wrap, pressing directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely set.
7. **Make the topping:** In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
8. **Assemble the pie:** Spread the whipped cream evenly over the chilled pie filling. Sprinkle with remaining shredded coconut.
9. Serve chilled.

**Chocolate Cream Pie Recipe (Delaware/Mississippi/Nevada/North Dakota/Oklahoma/Rhode Island/West Virginia/Wyoming Inspired)**

* **Yields:** 8 servings
* **Prep time:** 25 minutes
* **Cook time:** 10-15 minutes (plus chilling time)

**Ingredients:**

* **For the crust:**
* Pre-made graham cracker crust or your favorite pie crust recipe (baked and cooled).
* **For the filling:**
* 1 cup granulated sugar
* 1/4 cup cornstarch
* 1/4 teaspoon salt
* 3 cups milk
* 4 large egg yolks, lightly beaten
* 4 ounces bittersweet chocolate, chopped
* 2 tablespoons butter
* 1 teaspoon vanilla extract
* **For the topping:**
* 1 cup heavy cream
* 2 tablespoons powdered sugar
* 1/4 teaspoon vanilla extract
* Chocolate shavings, for garnish (optional)

**Instructions:**

1. **Prepare the crust:** Bake your favorite pie crust recipe or use a pre-made graham cracker crust and let it cool completely.
2. **Make the filling:** In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Continue to cook for 1 minute, stirring constantly.
3. Temper the egg yolks: In a small bowl, whisk a few tablespoons of the hot milk mixture into the egg yolks to warm them. Then, slowly pour the warmed egg yolks into the saucepan, whisking constantly to prevent curdling. Cook for 1 minute more, stirring constantly.
4. Remove from heat and stir in chopped chocolate, butter, and vanilla extract until the chocolate is melted and the mixture is smooth.
5. Pour the filling into the cooled pie crust.
6. Cover with plastic wrap, pressing directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely set.
7. **Make the topping:** In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
8. **Assemble the pie:** Spread the whipped cream evenly over the chilled pie filling. Sprinkle with chocolate shavings, if desired.
9. Serve chilled.

**Key Lime Pie Recipe (Florida Inspired)**

* **Yields:** 8 servings
* **Prep time:** 15 minutes
* **Cook time:** 0 minutes (chilling time required)

**Ingredients:**

* **For the crust:**
* 1 1/2 cups graham cracker crumbs
* 1/4 cup granulated sugar
* 6 tablespoons (3 ounces) unsalted butter, melted
* **For the filling:**
* 1 (14-ounce) can sweetened condensed milk
* 1/2 cup Key lime juice (freshly squeezed is best)
* 4 large egg yolks
* 1 teaspoon Key lime zest (optional)
* **For the topping:**
* 1 cup heavy cream
* 2 tablespoons powdered sugar
* 1/4 teaspoon vanilla extract
* Lime slices, for garnish (optional)

**Instructions:**

1. **Make the crust:** In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch pie plate.
2. **Bake the crust (optional):** For a firmer crust, bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Let cool completely.
3. **Make the filling:** In a large bowl, whisk together sweetened condensed milk, Key lime juice, egg yolks, and Key lime zest (if using) until smooth and well combined.
4. Pour the filling into the graham cracker crust.
5. **Chill:** Refrigerate the pie for at least 4 hours, or preferably overnight, until completely set.
6. **Make the topping:** In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
7. **Assemble the pie:** Spread the whipped cream evenly over the chilled pie filling. Garnish with lime slices, if desired.
8. Serve chilled.

**Pecan Pie Recipe (Georgia/New Mexico/South Carolina/Tennessee/Texas Inspired)**

* **Yields:** 8 servings
* **Prep time:** 20 minutes
* **Cook time:** 50-60 minutes

**Ingredients:**

* **For the crust:**
* Use the same crust recipe as the Apple Pie or store-bought crust
* **For the filling:**
* 1 cup granulated sugar
* 1 cup light corn syrup
* 4 large eggs, lightly beaten
* 1/4 cup (1/2 stick) unsalted butter, melted
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 2 cups pecan halves

**Instructions:**

1. **Make the crust:** (Follow the same steps as the Apple Pie crust or use store-bought pie crust).
2. **Prepare the filling:** In a large bowl, whisk together granulated sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until well combined.
3. Stir in the pecan halves.
4. **Assemble the pie:** On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.
5. Pour the pecan filling into the pie crust.
6. **Bake:** Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with foil.
7. **Cool:** Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set.

**Haupia Pie Recipe (Hawaii Inspired)**

* **Yields:** 8 servings
* **Prep time:** 20 minutes
* **Cook time:** 10 minutes (plus chilling time)

**Ingredients:**

* **For the crust:**
* Pre-made graham cracker crust or your favorite pie crust recipe (baked and cooled).
* **For the filling:**
* 1 (13.5-ounce) can coconut milk (full-fat)
* 1/2 cup granulated sugar
* 1/4 cup cornstarch
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
* **For the topping:**
* Whipped cream or sweetened shredded coconut, for garnish (optional)

**Instructions:**

**Sweet Potato Pie Recipe (Louisiana Inspired)**

* **Yields:** 8 servings
* **Prep time:** 25 minutes
* **Cook time:** 50-60 minutes

**Ingredients:**

* **For the crust:**
* Use the same crust recipe as the Apple Pie or store-bought crust
* **For the filling:**
* 2 cups mashed cooked sweet potatoes (about 2 large sweet potatoes)
* 1 cup granulated sugar
* 1/2 cup (1 stick) unsalted butter, softened
* 1/2 cup evaporated milk
* 2 large eggs, lightly beaten
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract

**Instructions:**

1. **Make the crust:** (Follow the same steps as the Apple Pie crust or use store-bought pie crust).
2. **Prepare the filling:** In a large bowl, beat together mashed sweet potatoes, granulated sugar, and softened butter until smooth and creamy.
3. Gradually beat in evaporated milk, then add eggs, cinnamon, nutmeg, ginger, salt, and vanilla extract. Mix well.
4. **Assemble the pie:** On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.
5. Pour the sweet potato filling into the pie crust.
6. **Bake:** Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set and a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with foil.
7. **Cool:** Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set.

**Lemon Meringue Pie Recipe (New Jersey Inspired)**

* **Yields:** 8 servings
* **Prep time:** 30 minutes
* **Cook time:** 20-25 minutes

**Ingredients:**

* **For the crust:**
* Use the same crust recipe as the Apple Pie, pre-baked
* **For the filling:**
* 1 1/2 cups granulated sugar
* 1/4 cup cornstarch
* 1/4 teaspoon salt
* 1 1/2 cups water
* 4 large egg yolks, lightly beaten
* 1/4 cup butter
* 1/3 cup lemon juice
* 1 tablespoon lemon zest
* **For the meringue:**
* 4 large egg whites
* 1/4 teaspoon cream of tartar
* 1/2 cup granulated sugar

**Instructions:**

1. **Prepare the crust:** Bake the pie crust completely and let cool.
2. **Make the filling:** In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually whisk in water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Continue to cook for 1 minute, stirring constantly.
3. Temper the egg yolks: In a small bowl, whisk a few tablespoons of the hot mixture into the egg yolks to warm them. Then, slowly pour the warmed egg yolks into the saucepan, whisking constantly to prevent curdling. Cook for 1 minute more, stirring constantly.
4. Remove from heat and stir in butter, lemon juice, and lemon zest.
5. Pour the filling into the cooled pie crust.
6. **Make the meringue:** In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form.
7. **Assemble the pie:** Immediately spread the meringue evenly over the hot lemon filling, making sure to seal it completely to the crust. Swirl the meringue with the back of a spoon to create decorative peaks.
8. **Bake:** Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the meringue is lightly golden brown.
9. **Cool:** Let the pie cool completely at room temperature before refrigerating. Refrigerate for at least 2 hours before slicing and serving.

**Peanut Pie Recipe (Virginia Inspired)**

* **Yields:** 8 servings
* **Prep time:** 20 minutes
* **Cook time:** 45-50 minutes

**Ingredients:**

* **For the crust:**
* Use the same crust recipe as the Apple Pie or store-bought crust
* **For the filling:**
* 1 cup granulated sugar
* 1/2 cup light corn syrup
* 1/4 cup (1/2 stick) unsalted butter, melted
* 3 large eggs, lightly beaten
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 2 cups roasted salted peanuts, coarsely chopped

**Instructions:**

1. **Make the crust:** (Follow the same steps as the Apple Pie crust or use store-bought pie crust).
2. **Prepare the filling:** In a large bowl, whisk together granulated sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until well combined.
3. Stir in the chopped peanuts.
4. **Assemble the pie:** On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.
5. Pour the peanut filling into the pie crust.
6. **Bake:** Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with foil.
7. **Cool:** Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set.

**Important Considerations:**

* **Crust Perfection:** A flaky, tender crust is essential for any great pie. Don’t overwork the dough, and keep your ingredients cold.
* **Filling Consistency:** Achieving the right filling consistency is crucial. Follow the recipes closely and adjust cooking times as needed.
* **Cooling Time:** Resist the urge to slice into your pie while it’s still hot. Allowing it to cool completely is essential for the filling to set properly.

**Conclusion:**

From the classic comfort of apple pie to the tangy delight of Key lime pie, this cross-country pie pilgrimage has revealed the diverse and delicious preferences of each state. Whether you’re a seasoned baker or a novice in the kitchen, these recipes will empower you to create your own slice of American pie perfection. So, preheat your oven, gather your ingredients, and get ready to bake your way across the USA! Happy baking!

Tags: Cherry, Chocolate, Recipe, Recipes, Sweet potato