What Is West Virginia’s State Dessert Shoofly Pie

West Virginia – Shoo-fly Pie – statedesserts.com

We’re in West Virginia, eating Shoo-fly Pie, and it’s a beautiful day. Because of the huge number of Amish settlers in West Virginia, we picked this pie as the state’s official dessert. Even though some could argue that Shoo-fly Pie is more strongly identified with Pennsylvania, we have other intentions for the state of Pennsylvania. According to legend, this molasses-based pie was originally known as Centennial Cake and was first made in 1876 to commemorate the 100th anniversary of the signing of the Declaration of Independence in Philadelphia.

Given that it does not contain any dairy products (eggs, milk, or fruit), it would have been simple to prepare during the winter months when such commodities were in short supply.

The unusual name may have come about as a result of the hand movements that bakers performed as their pies cooled.

Ingredients for Shoo-fly Pie Topping Ingredients: 1 1/2 cups flour 1/2 cup brown sugar 1 teaspoon cinnamon a half teaspoon of salt 1/2 cup melted butter 3/4 cup of the filling Molasses without sulfur is sometimes known as unsulfured molasses.

  • To make the topping, combine the following ingredients: In a medium-sized mixing bowl, combine the flour, brown sugar, cinnamon, and salt.
  • To make the filling, combine the molasses, water, and baking soda in a large mixing bowl until smooth.
  • Spread the topping on top of the filling, being sure to spread it evenly.
  • Reduce the oven temperature to 350 degrees Fahrenheit and bake for an additional 20 minutes.
  • 1 1/4 cup all-purpose flour a half teaspoon of salt 3-5 liters of ice water (amount depends on humdiity) Pulse the flour and salt together in the bowl of a food processor.
  • While the food processor is operating, slowly stream in the water via the feed tube until the dough begins to come together.
  • Roll out the dough to a 1/4-inch thickness and press it into the tart pan.

News

Jane Metters LaBarbara contributed to this post. The 8th of August, 2016 Jane Metters LaBarbara, Assistant Curator of the WVRHC, has written a blog entry. I was not born in West Virginia, and as a result, I make mistakes from time to time. One erroneous assumption I made recently was that shoofly pie was the state dessert of West Virginia, which turned out to be incorrect. A blog article about shoofly pie seemed like a nice idea to me, and I considered comparing a few different shoofly pie recipes and commenting on the pie’s history in relation to West Virginia.

  1. In order to find out, I started questioning my coworkers, and I discovered something extremely important: nearly no one in my department had ever tried shoofly pie before.
  2. According to what I’ve found, West Virginia does not have an official state dessert.
  3. In an attempt to select a dessert or pie for each of the fifty states, many sites on the internet have come up with shoofly pie, pawpaw pie, and gingerbread pie as the winning candidates for West Virginia’s state dessert or pie.
  4. However, some argue that it is merely an Americanized version of treacle tart recipes that were introduced to America from England by the Pennsylvania Dutch.
  5. However, many people now link shoofly pie with the southern United States, but I have no strong proof (as of yet) that the pie made its way across the continent.
  6. According to reports, it is a breakfast meal among the Pennsylvania Dutch.
  7. Because sweet sorghum can be produced in West Virginia, but sugarcane (from which ordinary molasses is derived) cannot, I would expect sorghum molasses to have been utilized regularly in the state of West Virginia.

Everything from the pie’s name to its origin has yet to be proven beyond a reasonable doubt.

However, I’m rather certain that flies would be drawn to any pie sitting on a ledge, regardless of how much molasses was in the pie.

One of my colleagues who’d tried shoofly pie previously actually had a recipe for it, so I opted to try baking hers instead of one of the few recipes I discovered in the WVRHC’s library of cookbooks.

I’ve copied the recipe below for your convenience: Shoo-fly pie is a type of pie that is made using a shoo-fly.

Add in the molasses and mix well.

Make a mental note to put it away.

Pour the liquid into the unbaked pie crust and sprinkle the crumbs on top.

If all goes according to plan, this pie should have a somewhat mushy bottom, a layer of crumbles on top, and a scrumptious centre that has a consistency that is similar to pumpkin pie.

As a side note, if you try this and discover that you have a strong affinity for molasses, the 49th West Virginia Molasses Festival will be place on September 22-24 in Arnoldsburg, West Virginia. Making Cane Molasses in Hinton, West Virginia, in 1975

WV Culinary Team: What is West Virginia’s signature dessert?

Jane Metters LaBarbara contributed to this article. The 8th of August, 2016 is a Saturday. Jane Metters LaBarbara, Assistant Curator of the Western Virginia Regional Historical Center, wrote a blog entry. Due to the fact that I was not born in West Virginia, I am prone to making errors. One erroneous assumption I made recently was that shoofly pie was the state dessert of West Virginia, which turned out to be false. A blog article about shoofly pie seemed like a nice idea to me, perhaps comparing a few different recipes and commenting on the pie’s history in relation to West Virginia.

  1. I wondered which was more popular in West Virginia, the wet-bottom version or the dry-bottom form of this pie.
  2. But first, I wanted to understand more about West Virginia sweets, specifically shoofly pie, before I could attempt to create it myself.
  3. Although West Virginia Delegate Armstead proposed that the sugar cookie be designated as the state cookie in 2006, it appears that the motion did not pass in the House of Representatives.
  4. Shoofly pie’s origins are a mystery at this time.
  5. It has been suggested that the pie is a descendent of something called Centennial Cake from 1876, and that it is a variant on Jenny Lind pie by other sources.

In addition, I believe that Shoofly Pie would be a better choice for the Pennsylvania state dessert rather than the West Virginia state dessert, given its relationship with the Pennsylvania Dutch and the relative scarcity of Pennsylvania Dutch communities in our state as compared to Pennsylvania.

  • It appears to be debatable whether the usage of sorghum molasses or normal molasses is more traditional.
  • However, I might be wrong.
  • So yet, there has been no definitive determination of the pie’s name’s origins.
  • A pie on a windowsill, on the other hand, would almost certainly attract flies, regardless of how much molasses was contained within it.
  • As it turns out, one of my coworkers who’d tried shoofly pie previously actually had a recipe for it, so I chose to attempt baking hers rather than one of the few recipes I discovered in the WVRHC’s library of cookbooks.

1 yolk of an egg Molasses (1/2 cup) boiling water (about 3/4 cup) Baking soda (1 teaspoon) 1-1/2 teaspoons cinnamon- 1 cup flour- a quarter teaspoon of ground ginger Cloves (eighth teaspoon) one-eighth teaspoon of ground nutmeg brown sugar (half a cup) shortening (1/2 teaspoon salt) 2 tablespoons In a separate dish, whisk together the egg yolks.

In a large mixing bowl, combine the water and the baking soda.

Shortening should be mixed in with the dry ingredients, and the mixture should be crumbly.

After 10 minutes at 400 degrees, lower the heat to 325 degrees and bake for another 25 minutes.

For those of you who try this and discover how much you enjoy molasses, the 49th West Virginia Molasses Festival will be held on September 22-24 in Arnoldsburg, West Virginia, as a friendly reminder: Production of cane molasses in Hinton, West Virginia, in 1975.

Candace Lately: Shoofly pie, don’t bother me in West Virginia

West Virginia is frequently included in lists of states with titles such as “The Most-Iconic Food in Every State,” “The 50 Foods Each State is Known For,” and “The One Must-Eat Food in Every State,” among other titles. I rapidly scroll through the slideshow on the internet each time one of these listicles appears, moving through Georgia and Virginia until I reach slide 48, where I can see what condiment, candy, or Super Bowl meal West Virginia is most like. ) (The ingredients are Hidden Valley Ranch Dressing, Oreo cookies, and buffalo chicken dip, respectively.) Trying to figure out how West Virginia is represented via food is fascinating because, whether the conclusions are scientific or not, they typically speak to the tastes of the general community.

  1. If I agree with the writer’s choice, I nod or shake my head, and I think of a better alternative.
  2. Favourite fast-food burger: The Five Guys Bacon Cheeseburger (shown above) (Mental Floss).
  3. Kroger is the most popular grocery store in the United States (MSN).
  4. Jack Daniels is the most popular alcoholic beverage (Business Insider).
  5. Shoofly Pie would be the official dessert in every state if there were such a thing.
  6. Years ago, Slate published an article titled “The United Sweets of America: If every state had an official dessert, what would it be?” that has since been recirculated and reposted in many versions around the internet.
  7. Here’s what they had to say about it: Shoofly pie is a fun term for molasses pie that is both creative and descriptive.
  8. Given my previous research on the subject, I can attest that identifying West Virginia’s signature dessert is not a simple feat.

For help on shoofly pie, I turned to Saveur, which provided the following: A molasses-filled and crumb-topped pie from Pennsylvania Dutch region got its name, according to legend, because the shiny, sweet, and scented filling attracted flies, which had to be gently invited to leave.” The pie, which is topped with buttery crumbs that sink into the molasses and give it a cakelike consistency when baked, is often served one of two ways: “wet bottom,” which is cakelike on top but still fudgy on the bottom, or “dry bottom,” which is cakelike throughout.” A mental note was made to myself to pick one up if I came across one for sale in the future.

  • And, as luck would have it, that resolution came true lately.
  • Walnut Hollow Farm, headquartered in Ronceverte, provided shoofly pie, which was a hit with guests.
  • As a result, I realized that I enjoy Shoofly pie.
  • It had a deliciously fudgy bottom and a light, airy filling, which was a treat.

The somewhat salty crust served as a nice contrast to the sweet filling. It was really delicious with a glass of milk. Is it a representation of West Virginia? An argument based on the incorporation of sorghum molasses is something I can envision. However, in all other respects, not so much.

Virginia and the Shoofly pie

West Virginia is frequently included in lists of states with titles such as “The Most-Iconic Food in Every State,” “The 50 Foods Each State is Known For,” and “The One Must-Eat Food in Every State,” among others. I rapidly scroll through the slideshow on the internet each time one of these listicles appears, going past Georgia and Virginia until I reach slide 48, where I can check what condiment, candy, or Super Bowl dish West Virginia is most similar to. ) (The ingredients are Hidden Valley Ranch Dressing, Oreos, and buffalo chicken dip, respectively).

  1. Seeing if the findings match my own personal tastes is always an interesting experience.
  2. In your opinion, how do they look?
  3. OK.
  4. Absolutely!
  5. That’s something I can see.
  6. What the hell is going on?!
  7. Also, the state of West Virginia was recognized with a shoofly pie.

The fact that it was given this title, though, peaked my curiosity.

The pie, which is topped with buttery crumbs that sink into the molasses and give it a cakelike consistency when baked, is traditionally served one of two ways: “wet bottom,” which is cakelike on top but still fudgy on the bottom, or “dry bottom,” which is cakelike all the way through.

The realization of that resolution occurred recently.

Walnut Hollow Farm, headquartered in Ronceverte, provided shoofly pie, which was a hit with attendees.

Shoofly pie is one of my favorite desserts, as I learned.

In this one, the bottom was deliciously fudgy, and the filling was light and fluffy.

An wonderful contrast was offered by the mildly salted crust. That and a glass of milk were the ideal pairing. It appears to be a representation of West Virginia. On the basis of one that includes sorghum, I can see how an argument might be developed. However, the rest of the time is not that great.

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Bonnie Boyer’s Shoofly Pie Recipe

Shoofly pie is a dish popular among Pennsylvania Dutch people.” data-medium-file=” data-large-file=” Lidia goes to Bethlehem, Pennsylvania, for her holiday special A Heartland Holiday Feast, where she meets Bonnie Boyer. Bonnie makes shoofly pie from a recipe passed down from her grandmother, for which she is well-known in the community. Bonnie and Lidia work together to bake pies, and Lidia subsequently applies what she’s learned to create her own shoofly pie for the ‘Heartland Holiday Feast’ in Pennsylvania, which is a celebration of the harvest season.

Ingredients

  • Two 9-inch pie plates
  • Two 9-inch pie plates Pie Crust: 2 cups all-purpose flour (plus a little extra for dusting)
  • 3/4 cup shortening
  • 1 teaspoon fine salt
  • 2 cups water
  • To make the filling, combine 2 cups packed dark brown sugar, 2 eggs, 1 teaspoon baking soda, and 1 cup Pennsylvania-Dutch table syrup, such as Golden Barrel (Pennsylvania-Dutch table syrup can be purchased online or at an Amish market). You may substitute dark corn syrup for the honey.)
  • To make the crumble, combine 2 cups all-purpose flour, 1 cup dark brown sugar, packed, 1 teaspoon baking powder, pinch salt, and 3/4 cup shortening.

Directions

  1. The following ingredients: two 9-inch pie plates
  2. Pie Crust: 2 cups all-purpose flour, plus additional flour for dusting
  3. 3/4 cup shortening
  4. 1 teaspoon fine salt
  5. 2 cups water
  6. To make the filling, combine 2 cups packed dark brown sugar, 2 eggs, 1 teaspoon baking soda, and 1 cup Pennsylvania-Dutch table syrup, such as Golden Barrel (Pennsylvania-Dutch table syrup can be purchased online or at an Amish market. You may use black corn syrup instead of honey if you like.
  7. Crumble: 2 cups all-purpose flour
  8. 1 cup packed dark brown sugar
  9. 1 teaspoon baking powder
  10. Pinch salt
  11. 2 cups butter

Produced by the following:

The Signature Dessert of Each State

What dessert would you choose if your state had an official state dessert? A small number of states have already taken this decision, but not all of them have. L.V. Anderson of Slate set out last year toassign a signature sweet to each of the 50 states, and he achieved his goal. She established a few ground conditions, including the fact that no two states could have the same dessert, that no trademarks could be used, and that no chocolate chip cookies or apple pie may be served (they belong to us all).

Pies other than apple are acceptable, though.

Key lime pie, huckleberry pie, sugar cream pie, Iowa’s cherry pie, Maine’s blueberry pie, Massachusetts’ Boston (West Virginia).

The Afternoon Mapis a semi-regular feature in which we present maps and infographics related to the current day’s events. Afternoon is a good time. Semi-regularly. Thank you to L.V. Anderson and Jess Fink of Slate for contributing to this article. Sign up for our newsletter now! SIGN UP RIGHT NOW

Signature desserts in every state

Halfpoint / Photo courtesy of Shutterstock

Signature desserts in every state

Is there anyone who doesn’t like a nice dessert to round up a delicious meal? A recent survey by Technomic found that 41% of customers claim they indulge in dessert at least once per week after a meal. And if you’re traveling across the nation, there’s no better way to learn about an area than by eating its traditional dishes, which include its famous sweets. The impact is undeniable, whether you’re munching on a tart key lime pie at a beach bar in Florida, fluffy chiffon cake at a wedding in California, or a light and fluffy cream puff at the Wisconsin State Fair.

  • Knowing how important dessert can be in tying together taste and memory, Stacker produced a list of distinctive desserts from every state, scouring regional newspapers, blogs, and family recipe collections for inspiration.
  • Other states, such as Illinois and Oregon, have famous sweets that have sprung up as a result of abundant agricultural produce, such as pumpkins in Illinois and marionberries in Oregon.
  • The majority of these recipes were developed during difficult economic times when little was available in the pantry, but some took advantage of abundant fruit harvests.
  • Get ready for the tastiest read of the week, whether you want to put on your apron and cook some of these trademark delicacies or you simply want to drool for a few minutes.
  • Continue reading to find out.

Alabama: The Lane Cake

With its toasted nuts, coconut flakes, dried peaches, and icing laced with peach schnapps, this super-moist cake shouts “Southern” to anybody who sees it. This cake, which was first prepared by Alabamian Emma Rylander Lane for a baking competition more than a century ago, has endured the test of time and continues to be enjoyed today. 2 out of 50

Alaska: Baked Alaska

Although baked Alaska did not originate in Alaska, it has established a permanent residence there. It was chef Charles Ranhofer who first invented the traditional Baked Alaska in 1867 at Delmonico’srestaurant in New York to commemorate the United States’ acquisition of Alaska from Russia.

The original recipe calls for walnut cake, apricot jam, banana gelato, and toasted meringue, among other ingredients. 3 out of 50

Arizona: Sopaipillas

However, although Alaska was not the birthplace of the baked Alaska, the dish has found a home there. To commemorate the United States’ acquisition of Alaska from Russia, chef Charles Ranhofer invented the iconic Baked Alaska at Delmonico’srestaurant in New York in 1867. Apricot jam, banana gelato, and toasted meringue are all ingredients in the original recipe. 3/50 (three out of fifty)

Arkansas: Possum pie

Possum pie is so named because it “plays possum” with its components, rather than because it contains a genuine possum in its center. It’s possible to locate a layer of chocolate, cherries, apple, or peaches beneath the whipped topping before reaching the cream cheese and crispy pecan cookie-crust tiers of this delectable dessert. 5 out of 50

California: Chiffon cake

The chiffon cake is a cross between a sponge cake and an oil cake that is fluffy, light, and most typically iced and stacked with whipped cream and strawberries, as shown below. A Los Angeles insurance salesman came up with the idea for the cake, which was given to Hollywood stars and guests at the famed Brown Derby restaurant in the city. You might also be interested in:What the typical American consumes in a year 6 out of 50

Colorado: Peach pie

In Colorado, peach season is synonymous with peach pie. The town of Palisade is known for growing some of the best peaches in the world, which locals enjoy eating whole or incorporating into a variety of peach-centric dishes, the most renowned of which being peach pie. 7 out of 50 Photograph by Bojan Pavlukovic / Shutterstock

Connecticut: Snickerdoodles

In addition to being the official state cookie of Connecticut, snickerdoodles are thought to have come to the United States with immigrants from England, Scotland, and Denmark. The term “snail dumpling” is supposed to have originated from the German phrase “schnecke knödel,” which translates as “snail dumpling.” Traditional drop cookies coated in sugar and cinnamon, snickerdoodles also include cream of tartar, which gives them a chewy texture that is distinct from other cookies. 8 out of 50

Delaware: Peach pie

Snickerdoodles, the official state cookie of Connecticut, are thought to have come to the United States with immigrants from England, Scotland, and Denmark. “Schnecke knödel,” which translates as “snail dumpling,” is thought to have inspired the name. Sugared and cinnamon-dusted drop cookies, snickerdoodles also include cream of tartar, which gives them a characteristic chewy texture and gives them a distinct flavor. 8% of the total number of possible outcomes

Florida: Key lime pie

Key lime pie is a dessert that originated in the Florida Keys, and the recipe changes depending on who is cooking it. Key lime juice, egg yolks, and sweetened condensed milk are some of the most fundamental and traditional ingredients for the filling. This mixture is put on top of a graham-cracker shell before being topped with meringue and torch-baked to finish the cake off. 10 out of 50

Georgia: Peach cobbler

Peaches are only in season for 16 weeks in Georgia, but they’ve left quite an effect on the people who live there. There are over 50 streets in Atlanta named after peaches, and peach cobbler has become a popular treat among the city’s residents.

Peach cobbler, whether topped with crumble or baked in a combination of flour, butter, sugar, and milk, is a Georgia classic that is enjoyed all year. You might also be interested in: 10 / 50 The 100 finest winter warming beers to drink throughout the holiday season

Hawaii: Shave ice

For more than half a century, shave ice has been a mainstay of the Hawaiian culture. Ice is shaved into edible chunks and put into a paper cone, where it is covered with flavored syrups and an optional cream prepared from condensed milk, as well as a cherry on top. When Japanese immigrants laboring in the sugar and pineapple fields came to the Hawaiian Islands in the mid-1800s, they ate ice flakes to keep cool. This was the beginning of the modern day shave ice industry. 12 out of 50

Idaho: Huckleberry pie

Huckleberries, which were designated as the official fruit of Idaho in 2000, are a favorite pie component throughout the state. In 2018, there was discussion of designating huckleberry pie the official state dessert, but lawmakers finally opted not to enact the official dessert bill that was introduced. 13 out of 50

Illinois: Pumpkin pie

In 2015, pumpkin pie was selected as the official state pie of the state of Illinois. The decision was spurred by the fact that the state of Illinois produces more pumpkins than any other state, accounting for 85 percent of all pumpkins produced in the United States.14 / 50

Indiana: Sugar cream pie

2015 marked the first year that pumpkin pie was selected as the state pie of Illinois. Because Illinois produces more pumpkins than any other state, accounting for 85 percent of all pumpkins produced in the United States, the decision was made.14/50

Kansas: Peppernuts

Peppernuts, also known as German Pfeffernusse cookies, are a popular Christmas treat in Kansas, especially during the holidays. It was the Mennonite community that brought these cookies to the state. They’re nut-size, crispy cookies that are seasoned with spices such as anise, cinnamon, sugar, white pepper, and clove. 17 out of 50 Photograph by Brent Hofacker / Shutterstock

Kentucky: Chocolate bourbon walnut pie

A classic pie for Kentucky Derby day or any other celebration, this chocolate pie is a must-have. Whiskey walnut pie is identical to pecan pie, except that the pecans are replaced with walnuts, and the bourbon and chocolate are added. Because of its widespread popularity on Derby Day, the pie is sometimes referred to as “Derby Pie,” a moniker that was patented by the pie’s original originator, George Kern. 18 out of 50

Louisiana: Bananas Foster

Bananas Foster, which had its start in the 1950s at Brennan’s Restaurant in New Orleans’ French Quarter, is a visual and gustatory treat. Before serving this dessert, which is made out of bananas, brown sugar, rum, and banana liquor, servers set the dessert on fire in front of the visitors. 19 out of 50

Maine: Blueberry pie

Maine produces almost all of the low-bush blueberries consumed in the United States, with harvesting taking place from July through September each year. Taking advantage of the plentiful supply of blueberries available in the state, the Maine State Legislature designated blueberry pie as the official state dessert in 2011. 20 out of 50 Dennis Wildberger / Photo courtesy of Shutterstock

Maryland: Smith Island cake

It was at the grand opening of Boston’s Parker House (now the Omni Parker House) in 1865 when the Boston cream pie, which is actually cake, was first served to guests. Since then, it has grown in popularity as a tourist destination and the state’s official dessert.

In its original form, the Boston cream pie was a two-layer cake filled with pastry cream and iced in chocolate. It was then covered on all four sides with toasted almond slivers, earning it the moniker “chocolate cream pie.” 22 out of 50

Michigan: Sanders Bumpy Cake

Sanders Bumpy Cake is considered to be the unofficial dessert of metropolitan Detroit, and thousands of Michiganders have grown up eating it. Sanders’ first shop opened its doors in 1875, and the company presently has 57 sites that produce cakes and chocolates. The Bumpy Cake is distinguished by its decadently moist chocolate cake, which is covered with thick, silky chocolate fudge and contains rows (or “bumps”) of exquisitely sweet vanilla buttercream hidden between layers of chocolate fudge.

Minnesota: Bundt cake

The fact that bundt cake pans have been made in Minnesota for over 75 years provides a unique opportunity for thousands of Minnesota households to possess a bundt pan and, presumably, bake bundt cakes. Bundt pans are available in a variety of shapes and sizes, and the number of bundt cake recipes is virtually limitless. 24 out of 50

Mississippi: Mississippi mud pie

Mississippi mud pie has become synonymous with the state of Mississippi as a result of its moniker. Despite the fact that no one knows what caused the pie to be created, variants on its recipe include a cookie crust that is then covered with ice cream, marshmallows (occasionally), whipped cream, pudding, cake, and sometimes liquor. 25 / 5026 / 50 25 / 5026 / 50

Montana: Huckleberry ice cream

Huckleberries are as popular in Montana as peaches are in Georgia, according to locals. As a result, when huckleberry season comes around, people look for ice cream businesses that sell huckleberry ice cream. Some are creamier, some are sweeter, but they are all jam-packed with Montana huckleberries, which are world-renowned for their tartness. 27 out of 50

Nebraska: Tin roof sundae

The legendary tin roof sundae, which was called after the tin ceiling of the soda store, is topped with warm marshmallow cream and skin-on Spanish peanuts. The original recipe, which was created in the 1930s within The Potter Drug Co. in Potter, Nebraska, is still accessible today. 28 out of 50

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Nevada: Basque cake

One of the numerous Basque restaurants that can be found all across Nevada is Basque cake, which is a favorite treat. During the Gold Rush, Basque people arrived in Nevada, bringing with them culinary delights such as their cake, among other things. Short-dough pastry is used in the production of Basque cake recipes, which are filled with a pastry cream before baking. 29 out of 50

New Hampshire: Apple cider doughnuts

Doughnuts that are still warm Crisp fall and winter days in New Hampshire are enhanced by the scent of apple, cinnamon, and nutmeg. This is especially true around the holidays. Incorporating fresh apple cider from local orchards enhances the flavor and acidity of these delicious delights, which can be found at bakeries and farmers markets around the state. 30 out of 50

New Jersey: Blueberry pie

The biscochito, a shortbread cookie with tastes of anise, cinnamon, and sugar, is designated as the official state cookie of the state of New Mexico. They’re particularly popular during the winter holidays and during many types of gatherings. 32 out of 50

New York: Cheesecake

Arnold Reuben is credited with introducing New York-style cheesecake to the world in the early 1900s (he’s also the man responsible for popularizing the Reuben sandwich across the world).

The traditional method of making cheesecake was to use cottage cheese until Reuben came along and experimented with using cream cheese instead. 33 out of 50 Iva Vagnerova / Photo courtesy of Shutterstock

North Carolina: Moravian cookies

Razor-thin Moravian cookies are now being considered as a candidate to become the official state cookie of North Carolina. Moravian cookies, which are flavored with ginger, mace, nutmeg, and cloves, are a typical delicacy in North Carolina. Because they’re so thin, they’re difficult to create, but they’re also delicious. As of May 2019, the measure to officially recognize the cookie had passed the House by a vote of 115-0.34 / 50JLMcAnally / Shutterstock

North Dakota: Krumkake

This classic Norwegian biscuit is both simple and delicate in its presentation. The dough for a krumkake is wafer-thin and is rolled up like an ice cream cone, making it a favorite dessert at North Dakota holiday celebrations and celebrations. The ingredients in this recipe are limited to flour, sugar, eggs, butter, and cream. 35 out of 50 courtesy of Kevin B. Photography and Shutterstock

Ohio: Buckeyes

“Everyone’s favorite Ohio treat,” buckeyes are peanut butter fudge that’s been dipped in just enough chocolate to enable a “eye” of peanut butter to peek through. Buckeyes are named after the nut that grows on a buckeye tree and are sometimes referred to as “everyone’s favorite Ohio delight.” There’s even a 31-stopOhio Buckeye Candy Trail that directs visitors to the locations of candy shops that provide the state’s signature treat. You might also be interested in:The best beers from every state 36 out of 50

Oklahoma: Pecan pie

Oklahoma is home to an official state mealon record, which was established in 1988 by the 41st Legislative Assembly. One of the classic Southern desserts is a slice of pecan pie served with this dinner. Classic pecan pies, as well as variations on the classic, such as pumpkin pecan or apple praline, are available in restaurants and bakeries throughout the state. ZIGZAG MOUNTAIN ART / Shutterstock 37 / 50

Oregon: Marionberry pie

It was at Oregon State University in 1945 when two separate species of blackberries were combined and given the name Themarionberry, after the county in where it was discovered. Throughout modern times, the fruit is gathered in the summer and may be found in anything from desserts to frozen yogurt. 38 out of 50 Photograph by George Sheldon / Shutterstock

Pennsylvania: Shoofly pie

The Pennsylvania Dutch shoofly pie, which has a sweetness ratio comparable to pecan pie, is made using molasses, light brown sugar, flour, egg, and shortening, among other ingredients. Shoofly pie is described by locals as “richly flavorful,” “sticky sweet,” and “decadent,” among other adjectives. forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-n

South Carolina: Buttermilk pie

German word Kuchen, which translates as “cake,” is the official state dessert of South Dakota.

There are various other desserts and pastries that may be described as “kuchen,” including a pie-like pastry with a cakey shell and a custard inside, a nut roll, a coffee cake, and a cheesecake. 42 out of 50

Tennessee: Banana pudding

The National Banana Pudding Festival is held in Tennessee every year, and it includes tastings, eating contests, and plenty of banana pudding to go around. Banana pudding is a popular dessert in many parts of the South, and it contains vanilla pudding and bananas, which are then layered with vanilla wafer cookies and topped with whipped cream. 43 out of 50

Texas: Pecan pie

Pecan pie was designated as the official state pie of Texas in 2013. To make a typical Texas pecan pie, combine ample amounts of light brown sugar, corn syrup, pecans, butter, eggs, salt, and vanilla extract in a large mixing bowl before pouring the mixture into a pie shell. 44 out of 50

Utah: Jell-O

More Utah has the highest per capita consumption of Jell-O of any other state. Several factors have been linked to the habit, including the number of Mormons who love the affordable and simple-to-make gelatin snack that has been developed. In addition to being a quick and easy delicacy to bring to church events, Jell-O has been praised for its use as a vehicle for college parties. Shots of Jell-O. 45 out of 50

Vermont: Apple pie

In 1999, apple pie was designated as the official state pie of Vermont. It was revised after it was passed into law to include recommendations on how to eat apple pie, such as with a glass of cold milk, a piece of cheddar cheese, or a scoop of vanilla ice cream. You might also be interested in: Every state has a doughnut store that is the best. 46 out of 50 Photograph by Maryna Kovalchuk/Shutterstock

Virginia: Virginia peanut pie

Virginia peanut pie is a creative twist on the classic pecan pie that substitutes Virginia peanuts for the pecans. The pie is on its way to Wakefield’s Virginia Diner, which has been serving the pie whole and in slices for more than three decades. 47 out of 50

Washington: Nanaimo bars

Apparently, Nanaimo bars have been a favorite of Seattleites since at least the 1980s, according to this recipe from the Seattle Times, which was published in 1988. They originated in Nanaimo, British Columbia, before crossing the Canadian border into Washington. The bottom layer is made up of graham crackers, coconut, and almonds; the middle layer is made up of whipped cream and pudding mix; and the top layer is made up of chocolate. 48 out of 50

West Virginia: Hot dog pastry

West Virginia has been debating what its signature dessert should be for quite some time: Is it shoofly pie, molasses cookies, no-bake cookies, or something else entirely? The hot dog pastry, which is a doughnut that has been split down the center and filled with cream, is a treat that can be found all across the state. Depending on where you go, certain bakeries and doughnut shops may refer to it as a hot dog, while others may refer to it as an amad dog. Whatever you want to call it, it’s becoming increasingly popular in West Virginia.

Wisconsin: State Fair’s cream puffs

Cream puffs have been a staple of the Wisconsin State Fair since its inception in 1924, with over 400,000 sold each year at the event.

This year, because the State Fair has been postponed due to COVID-19, the cream puffs will be served curbside so that cream puff enthusiasts will not be left out in the cold. All rights reserved. 50/50 Stacker 2022. All rights reserved.

The Most Iconic Pie in Every State

1/51 Pie is a national treasure in the United States. Bakers in each of the 50 states have produced their own classics, which are rich in regional history and conveyed in a delectable dessert. So, what is the most popular pie recipe in each state? 2/51

Alabama: Buttermilk Pie with Pecans

The creamy, custardy buttermilk pie was a predecessor of the exquisite cheesecake, yet it is referred to as “desperation pie” since it is not elegant-sounding. When fresh fruit was in short supply, desperation pies stepped in. Their popularity is resurgent, and it’s simple to see why after just one bite of this dish. 3/51

Alaska: Blueberry Rhubarb Pie

Because they thrive in Alaska, rhubarb and berries are popular in the state. In the early twentieth century, Henry Clark, known as the Rhubarb King of Alaska, provided Gold Rushers with a rare opportunity to sample fresh food. You may choose whatever fruit you want because Alaska boasts approximately 50 different types (most of which are edible). 4/51

Arizona: Lemon Pie

As early as the 18th century, Spanish settlers brought citrus to Arizona, and now the state is one of only four states that grow citrus, and it ranks second only to California in terms of lemon output. 5/51

Arkansas: Chess Pie

Whether or not chess pie gained its name will probably never be known. Some believe it was originally called “cheese” because of its soft, curdlike texture; others believe it was initially called “chest” because the pies could be kept in pie chests rather than being refrigerated. The tartness of chess pies can be achieved by the use of lemon, vinegar, or buttermilk, but they always contain cornmeal. 6/51

California: Lemon Meringue Pie

Sure, California is known as the “Golden State” because of the Gold Rush, but it could just as well be known as the “Lemon State” because of its abundance of lemons. The first citrus seeds were planted in California by Spanish missionaries in 1769, and the state’s first commercial citrus plantation was established in 1840 in what is now downtown Los Angeles, according to the California Department of Agriculture. In order to claim your Californian heritage, you must have consumed all of these classic California meals.

Colorado: Rocky Road Pie

Rocky Road was our choice as a tribute to the majestic Rockies! According to legend, ice cream maker William Dreyer used his wife’s sewing scissors to cut marshmallows to size for the first batch of ice cream that was ever made. 8/51

Connecticut: Honey Pie

The Romans published a recipe for a rye-crusted goat cheese and honey pie, which is said to be the world’s earliest recorded pie recipe. Today, the flavor of honey pie is determined by the type of honey used, and Connecticut is known for producing great honey. If you use locally sourced honey, your pie will carry the flavor of your region—regardless of where you live! 9/51

Delaware: Peach Pie

Despite the fact that Georgia is known for its peaches, Delaware was the first state to choose peach pie as its official state dessert in 2009. There’s an excellent explanation for this! Delaware was the largest peach grower in the United States throughout the nineteenth century. 10/51

Florida: Key Lime Pie

The Key lime was named after the Florida Keys, but the Key lime groves were destroyed by a hurricane in 1926.

In spite of this, the state of Florida continues to be intimately associated with the renowned pie. Key lime pie is said to have been created aboard a boat using just Key lime juice, egg yolks, and sweetened condensed milk, according to local legends. 11/51

Georgia: Peanut Pie

Georgia’s state crop is really peanuts, despite the fact that it has a peachy moniker. The state of Georgia is home to hundreds of peanut producers, the most renowned of whom is former President Jimmy Carter. (Spoiler alert: President Thomas Jefferson was also a peanut farmer!) These peanut butter sweets are just for the most ardent peanut butter enthusiasts! 12/51

Hawaii: Coconut Cream Pie

The Aloha State is known for its fondness of coconuts, which have supplanted the conventional pineapple as its favorite fruit. Haupia Pie, a delicious, custard-like pie prepared with coconut milk and served with whipped cream, should be on your Hawaii bucket list if you have the chance. In the meanwhile, bake a coconut cream pie and daydream about vacationing in the islands! 13/51

Idaho: Huckleberry Pie

Idaho and Montana, both of whom claim the huckleberry as their own, may have the greatest pie dispute of them all. It makes sense: the delectable fruit has never been domesticated, and it can only be plucked by hand in the mountainous regions of northern Idaho and Montana. 14/51

Illinois: Pumpkin Pie

This truly American pie was formed when European immigrants adapted their customary squash pie to the New World pumpkin, resulting in a uniquely American pie. The pie is popular and widely cooked throughout the United States, but it was only in 2015 that Illinois designated it as their official state pie. Here are more than 50 pumpkin recipes that you’ll like. 15/51

Indiana: Sugar Cream Pie

In case you were wondering, the Sugar Cream Pie is also known as the Hoosier Sugar Cream Pie, just in case anyone was wondering who it belonged to! Since 2009, this pie has been designated as the official state pie of Indiana, tracing its origins to the Amish and Shaker communities of Indiana throughout the 1800s. 16/51

Iowa: Sour Cream Raisin Pie

If you’re from Iowa, you’re almost certainly familiar with this pie. It’s a typical example of straight-from-Grandma’s-kitchen cuisine, with generations of cooks using the same torn recipe card over and over again. Soak the raisins for a few hours or overnight to make them plump and juicy, then mix them into a sour and sweet custard filling. Delicious! 17/51

Hazelnut Pecan Pie

In part because of its ability to pair well with both coffee and chocolate (hello, Nutella), hazelnuts rank as the world’s fifth-largest tree nut crop. They are grown in various places of the United States, including Kansas. They are also known as filberts, most likely in honor of the French saint Philbert, whose feast day corresponds with the time of the nut harvest. 18/51

See also:  What Classifies A Dessert As A Pie

Kentucky: Bourbon Chocolate Pecan Pie

This decadent combination of nuts, whiskey, and chocolate is a classic dish served on Derby Day in Kentucky—but it isn’t really a Derby Pie. Kern’s Kitchen, the official Derby Pie’s home, has trademarked the moniker and uses it on its products. Some eateries, on the other hand, are amusingly named, such as “Derby Dessert” or “Not Derby Pie.” In addition to these Kentucky favorites, include them on your Derby buffet. 19/51

Louisiana: Blackberry Pie

2,500 years have passed since humans first consumed blackberries, according to scientific evidence from an ancient site in Denmark, and the juicy berries can be found all over the world.

From the middle of May through the end of July, “Pick Your Own” farms are a hive of activity in Louisiana. 20/51

Maine: Blueberry Pie

Maine’s wild (lowbush) blueberries are a source of great pride for the state. Wild blueberries are smaller, brighter, and have a more powerful flavor than commercial (highbush) varieties. Maine boasts more than 60,000 acres of blueberries, which grow on creeping bushes, and blueberry pie was chosen the official state dessert in 2011. Blueberry pie was proclaimed the official state dessert in 2011. 21/51

Maryland: White Potato Pie

Who says that sweet potatoes are the only potatoes that may be used in pies? The people of Maryland, on the other hand, are different. In 1856, Geo. W. Arnold, of West Fayette Street in Baltimore, was promoting Potato Puddings (which were cooked in a crust, thus they were technically a pie). At the very least, Marylanders have been preparing this unique dish for at least that long. 22/51

Massachusetts: Apple Pie with Cheddar Crust

Despite the fact that other states may lay claim to apple pie, the Bay State receives special recognition because of the unique twist New Englanders put on their apple pie. Cheddar cheese is a must-have ingredient in New England apple pie, whether it’s served as slices on top, on the side, or baked into the crust. 23/51

Michigan: Cherry Pie

Traverse City, Michigan, is known as “The Cherry Capital of the World,” and Eau Claire, Michigan, is known as “The Cherry Pit Spitting Capital of the World.” Traverse City is recognized as “The Cherry Capital of the World,” and Eau Claire is known as “The Cherry Capital of the World.” Michigan has more than 3.5 million tart cherry trees, which is a significant number. Each tree may produce enough cherries for 28 pies in a single year, depending on its size. 24/51 Home Cooking at Its Finest

Minnesota: Banana Cream Pie

Although bananas may not immediately conjure up images of the upper Midwest, the earliest known banana cream pie recipe was published in Minneapolis in 1880, at the same time that bananas were first imported into the United States. The dairy-loving Minnesotans jumped immediately on it.Get Our Banana Cream Pie RecipeAnother item that Minnesotans adore is banana cream pie. Hotdish.25/51

Mississippi: Mississippi Mud Pie

Mississippi Mud Pie is named after the muddy, rich land along the banks of the Mississippi River, and it is available in a variety of flavors, many of which contain chocolate. Chocolate, chocolate, and more chocolate! 26/51

Missouri: Butterscotch Pie

Butterscotch Pie, a Midwest classic, is another in the family of custardy, pudding-like pies that are popular today. Instead of baking the pudding, many modern cooks use a package of butterscotch pudding as a substitute. Recipe for this pie includes a homemade custard that is topped with meringue, which is a must-have for any butterscotch pie. 27/51

Montana: Huckleberry Pie

We ultimately declared the huckleberry pie contest a tie, and we provided two distinct recipes that included the berry. Huckleberries are a wild-growing fruit that produces a brilliant purple juice and has a thicker skin than other berries. When you visit Montana in the summer, you will be able to pick among delicacies that are not available anyplace else in the country, with the exception of Idaho. 28/51

Nebraska: Dutch Cranberry-Apple Pie

In Nebraska, people like their pies to be savory (pot pies, shepherd’s pies), and their sweets to be in the shape of a kolache, which is a hand-held pastry that is popular in the state.

We combined a fruit-filled pastry with a crumble topping appropriate for America’s breadbasket to create this pie, which is decorated in the colors red and white in honor of the Cornhuskers! 29/51

Nevada: Chocolate Cream Pie

Nevada is home to the city of Las Vegas, sometimes known as “Sin City.” Is there any pie that is more sinfully delicious than a chocolate cream pie, or vice versa? While it is possible to prepare it with instant pudding, making the custard from scratch, as demonstrated in this recipe, is absolutely divine. For chocoholics, these chocolate recipes will be a welcome addition to your collection. 30/51

New Hampshire: Maple Syrup Pie

The state of New Hampshire generates about 90,000 gallons of maple syrup each year; what better way to commemorate this accomplishment than with this delectable pie? Make sure to use a strong syrup (either dark amber or Grade B syrup—you’re not going for a delicate maple flavor here), and allow the pie to cool completely before cutting into it. 31/51

New Jersey: Green Tomato Pie

Two varieties of green tomatoes grow in New Jersey: ripe tomatoes that remain green and those that are unripe red tomatoes. The state is known for its ripe green tomatoes. Both of these ingredients can be used in baking. When mature green tomatoes are picked, they will frequently have vertical stripes or other color variations, will feel soft when squeezed, and will taste quite similar to a red tomato in flavor and texture. Yum! 32/51

New Mexico: Green Chile Pie

Every year during the chile harvesting season, roadside roasting booths spring up all throughout the Hatch Valley in New Mexico. In the local market, chiles are purchased in 20-pound (or bigger) sacks, roasted, and then frozen for use throughout the year. 33/51

New York: Grape Pie

Finger Lakes area in upstate New York is known as “the grape capital of the world,” and with good reason. The annual Grape Festival, which has been hosted in Naples, New York, since 1961, is expected to generate sales of 20,000 pies, according to estimates. 34/51

North Carolina: Sweet Potato Pie

Sweet potato pie easily defeats pumpkin pie in the South, and the people of North Carolina are entitled to claim the sweet potato pie because they produce up to 60 percent of the nation’s supply of the root vegetable. In 2016, the Tar Heel State produced 95,000 acres of sweet potatoes, which was more than the combined production of the following three states. 35/51

North Dakota: Bumbleberry Pie

No, you are not misunderstood. Bumbleberry is not a genuine berry, but it is a real pie, and it is delicious! There are many combinations of strawberries, blackberries, blueberries, raspberries, and apples, as well as rhubarb and cranberries. Bumbleberry pie is considered a native innovation in Canada, but it has been embraced by North Dakotans, who live just across the border. 36/51

Ohio: Buckeye Pie

Despite the fact that the buckeye tree’s nuts are toxic, this hasn’t prevented Ohio (also known as the Buckeye State) from becoming buckeye crazy. The buckeye pie is constructed with chocolate and peanut butter contents that are artistically piled to resemble the shape of a nut — or the candy that has the same name. 37/51

Oklahoma: Strawberry Pie

The strawberry, which is the official state fruit of Oklahoma, is the only fruit in which the seeds are visible on the outside of the fruit.

The stem of a strawberry is considered by botanists to be a different fruit from the seeds, thus what you’re eating is actually the stem. The average number of seeds in a strawberry is 200. Who would have thought it? 38/51

Oregon: Marionberry Pie

However, while Oregon is well-known for its Pinot Noir wine, they refer to its marionberries as “the Cabernet of blackberries.” Every year, Oregon produces 30 million pounds of them, although they are not readily accessible outside of the state and its borders. You may substitute blackberries for the real thing in this pie until you can get your hands on some. 39/51

Pennsylvania: Shoofly Pie

Shoofly pie is available in two variations: Dry-bottom pie has a cakey surface with a gooey custard below; wet-bottom pie has a custard underlying the cakey surface. Shoofly the Boxing Mule, a 19th-century travelling fame, is credited with giving this pie its name, depending on who you ask. The flies that “shooed” away as the pie cooled are credited with giving it its name. Take advantage of these Pennsylvania Dutch recipes as well. 40/51

Rhode Island: Coconut Custard Pie

In the nineteenth century, whaling vessels carried coconuts back from the tropics after expeditions that may take up to three years. This was the beginning of Rhode Island’s association with coconuts. Custard pie was already a popular dessert in New England, so cooks were keen to add the strange new cuisine. 41/51

South Carolina: Persimmon Pie

Persimmons from South Carolina were served dry or fermented into beer in the early nineteenth century. The natural fruit is rather astringent, and it must be allowed to ripen completely before it develops its sweet, fragrant taste. Traditionally, many Southerners believe that a persimmon cannot be harvested since it is not ripe until it falls from the tree. 42/51

South Dakota: Kuchen

Persimmons from South Carolina were served dry or fermented to make beer in the early nineteenth century, according to historical records. When young, the native fruit is rather astringent, and it must be allowed to ripen completely before it can develop its sweet, fragrant taste. Traditionally, many Southerners believe that a persimmon cannot be harvested since it is not ripe until it falls from the tree. 42/51

Tennessee: Bourbon Pecan Pie

What distinguishes a Tennessee pecan pie from a conventional pecan pie is its crust. The solution is simple: bourbon! In a pie like this, the sweet oak, vanilla, and caramel notes of bourbon (as opposed to the peaty edge of Tennessee whisky, which is required to be charcoal-filtered by law) shine through. 44/51

Texas: Pecan Pie

What is the origin of pecan pie in Texas? Pecans, on the other hand, are extremely popular among Texans. The pecan is the state tree, the state nut, and the state dessert, all of which are designated as official. The town of San Saba, Texas is known as the “Pecan Capital of the World” since the official state anything isn’t large enough for the Lone Star State. Yes, Texas understands. 45/51

Utah: Rhubarb Cherry Pie

As a result of its ability to flourish in even the coldest conditions, rhubarb is a favorite in colder regions (remember Alaska’s pie?) and grows in abundance in northern Utah’s high desert. Because rhubarb is so sour, it’s normally cooked with a lot of sugar or served with a sweet fruit—in this case, Utah’s state fruit, the cherry, serves as the sweet accompaniment. 46/51

Vermont: Maple Pie

It should come as no surprise who represents Vermont: The state is the leader in maple syrup production in the country, with production more than doubling in the previous decade to 1.8 million gallons per year.

However, the current increase pales in comparison to the 9 million gallons produced yearly in the 1860s, when maple sugar was significantly less expensive than cane sugar. Do you know these ten startling facts about maple syrup that you didn’t know? 47/51

Virginia: Peanut Butter Pie

If you’re at a baseball game and you’re nibbling on “peanuts and Cracker Jack,” you can be sure that the peanuts you’re eating are Virginia peanuts. The Virginia peanut, which is now produced in other states as well, is the biggest of all peanut varieties. They’re also typically found in all-natural peanut butter, which is another popular usage for them. 48/51

Washington: Apple Pie

Washington is the nation’s apple powerhouse, with more than 175,000 acres of orchards generating 125 million boxes (or 2.5 million tons) of apples each year. Washington is also the state with the highest per capita income. When the crop is at its peak, it takes between 35,000 and 45,000 pickers to complete the harvest: apples are picked by hand rather than using machines. 49/51

West Virginia: Golden Delicious Apple Pie

Forget about Washington; the Mountain State is the official home of the Golden Delicious apple, which was initially planted in Clay County, West Virginia, in 1912. Andrew H. Mullins was the man who planted the tree in 1912. With no connection to the Red Delicious, it serves as the parent tree for many other varieties of apples, such as Gala apples and Ambrosia apples. It also produces Pink Lady apples and Mutsus apples. 50/51

Wisconsin: Cranberry Pie

The official state fruit of Wisconsin, formerly known as the “crane berry” (because its flower resembles that of a sandhill crane), was first gathered in the state in 1860; the oldest bed that is still in production was planted more than 140 years ago. The Badger State is now responsible for roughly 60 percent of the nation’s cranberry production, according to the USDA. 51/51

Wyoming: Rhubarb Pie

In addition to Wyoming being a northern, cold-weather state that embraced the tough, acidic vegetable (did you believe it was a fruit at first? Many people do!) and it has become a mainstay in dessert recipes. When purchasing rhubarb for a pie, seek for stalks that are medium to thick in diameter; they are the most delicate. What is a diner without a slice of pie? Here is a list of the greatest meals in each state. First published on August 18, 2020.

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