Top 6 Northeastern American Pies

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This true American classic consists of a thick, juicy blueberry filling enclosed between two layers of flaky, golden pastry. It first appeared in the written form in 1829, but its origin probably dates back to the early American pioneers. Even though it is traditionally associated with Maine, where it is declared as the official state dessert, the classic blueberry pie is a summer favorite enjoyed throughout the country, usually served with a scoop of ice cream or a dollop of whipped cream on the side.Expand

Cheese - specifically the sharp cheddar cheese - has left a whole nation divided between those who cannot imagine their apple pie without cheese, and those who refuse to spoil something as noble as a slice of American apple pie with cheese that is aged and slightly pungent. Although believed to have its roots in New England, some suggest that cheddar cheese apple pie can be traced back to England, and even further to ancient times, when the combination of cheese, fruit, and nuts was common. The consumption of apple pie with cheese is typical of and often deeply rooted in the tradition of regions such as New England, Pennsylvania, and the Midwest, as well as certain parts of Canada and Britain. The state of Vermont has taken the matter so seriously that in 1999, it has issued a law concerning the consumption of apple pie with additions such as cheddar cheese, ice cream, and cold milk. Apart from cheddar cheese, other kinds of cheese are also sometimes used - be it Roquefort, Gruyère, Wensleydale, gouda, or parmesan.Expand

Hailing from Vermont, the largest producer of maple syrup in the US, maple cream pie is a sweet pie filled with a combination of maple syrup, egg yolks, brown sugar, vanilla extract, salt, milk, and heavy cream. The crust is usually made from butter, flour, sugar, salt, and often cream cheese. The filling is poured into the pie crust, and the pie is then chilled. When served, it is recommended to serve each slice of pie with a generous dollop of whipped cream.Expand

A specialty of southeastern Pennsylvania, this gooey, dark pie is an interesting combination of a rich filling made with molasses, brown sugar, butter, and a crunchy, crumbly topping. There are two theories to its origin: one says that the filling was so sweet that flies had to be shooed away as it was left to cool down, and the other theory says that it was inspired by Shoofly Molasses, a product that was popular in Pennsylvania in the 1800s when pies by that name first appeared. Regardless of its origins, shoofly pie is extremely similar to the sweet British treacle tart, made since medieval days in Europe. In Pennsylvanian Dutch country, populated by Mennonites, Moravians, and Amish, the pie was a staple dessert in the wintertime, when fruit supplies were scarce, and the expensive eggs were better off in other dishes. Shoofly pie was traditionally consumed for breakfast as a nourishing food that gave one enough energy to last until lunch-time. Today, it's almost always a dessert, a sweet treat, and a great example of regional American food.Expand

Marlborough pie is a traditional sweet pie originating either from Marlborough, Massachusetts or Marlborough, England. This historic pie supposedly dates back to the time of the early English settlers and it's usually made with a combination of flour, sugar, salt, butter, and ice cold water (the crust), while the filling is made with apples, lemon juice, sherry, butter, sugar, eggs, cream, cinnamon, nutmeg, and salt. Marlborough pie is baked in the oven until the custard is set. It is believed that the pie was originally called Marlborough pudding (in England), and in the late 19th century in the United States, the pie was a staple at Thanksgiving festivities in New England. Expand

Grape pie is a dessert associated with North American regions where Concord grapes are grown, most prominently in western New York and parts of Pennsylvania and Ohio, and it consists of a pastry crust filled with cooked grape pulp and juice thickened with sugar and starch. It emerged in the late nineteenth and early twentieth centuries when Concord grapes became widely cultivated for juice and preserves, and farm communities in the Finger Lakes area developed the pie as a way to use excess fruit during harvest season. Preparation begins by separating the grape skins from the pulp, simmering the pulp to loosen the seeds, removing the seeds by pressing the cooked pulp through a sieve, and then recombining the seedless pulp with the raw skins, sugar, and a thickener such as flour or cornstarch. This mixture is placed into a pastry-lined pan, covered with a top crust or lattice, and baked until the juices bubble and the crust is fully set. A notable feature of the dessert is the reliance on Concord grapes specifically, whose slip-skin structure and strong aroma create a filling that differs from pies made with vinifera or table grapes; this reliance has limited grape pie to areas where Concord grapes are abundant. The pie is usually eaten warm or at room temperature, often during the late-summer and early-autumn harvest period, and it is served in diners, farm stands, community events, and home kitchens across the grape-growing belt. It pairs well with vanilla ice cream, lightly sweetened whipped cream, and beverages such as black tea, milk, or local grape juice, all of which complement the intensity of the filling without overwhelming it.Expand