This article summarises an internet thread that asked users to name their favorite type of pie and explain why. The collected responses span both sweet and savoury pies and emphasise recurring themes: nostalgia and family tradition, seasonal fruit and texture, holiday associations, dietary preferences, and practical convenience. Contributors frequently cite specific memories – holiday dinners, grandparents’ kitchens, birthdays and weddings – as decisive factors, while others prefer pies for their flavour profiles or comfort value. The thread also includes playful and humorous answers, reflecting the wide cultural presence of pie in everyday meals and special occasions.
Fruit pies and nostalgia Fruit pies such as apple, cherry, blueberry, peach and rhubarb are among the most cited favourites. Many respondents associate these pies with family gatherings, seasonal harvests and holiday meals. Apple pie, in particular, appears repeatedly as a symbol of home and tradition: contributors link it to Christmas fireside moments, Thanksgiving gatherings and the practical comfort of a slice with coffee or ice cream. Fruit pies are praised for their balance of sweetness and acidity, the contrast of filling and crust, and their adaptability to being served hot, warm or cold.
Savoury pies and regional preference Several answers celebrate savoury pies, including chicken pot pie, steak and ale, steak and kidney, meat pie and Scotch pie. These selections are valued for heartiness, convenience and satisfying textures. Comments note that savoury pies serve as warm, complete meals and are appreciated both freshly baked and straight from frozen for quick comfort food. Regional variants and local customs – such as Australian meat pies and Scottish macaroni or Scotch pie – underscore pie’s role in national and local food cultures.
Specialty and cream pies Cream pies and custard-based pies – banana cream, coconut cream, chocolate, French silk and key lime – receive frequent mentions. These are selected for their richness, creaminess and textural contrast with a flaky or crumb crust. Key lime and lemon meringue are highlighted for their tartness paired with creamy elements, while pecan and chess pies are appreciated for caramelised textures and nostalgic holiday associations. Several contributors prefer frozen commercial pies for convenience, while others emphasise the superior quality of homemade versions.
Why people choose a given pie Responses reveal several consistent reasons for preference. These include family and memory, texture and contrast between crust and filling, seasonal availability, dietary constraints, and simple flavour pleasure. Some selections are humorous or idiosyncratic – references to novelty names and playful answers appear alongside earnest descriptions.
- Common emotional drivers: nostalgia, family tradition, holidays.
- Textural drivers: flaky crusts, crumbly toppings, creamy fillings.
- Practical drivers: portability, freezer convenience, meal completeness (for savoury pies).
- Seasonal and regional drivers: fresh fruit in season, national specialties.
Comparison table of frequently mentioned pies
| Pie type | Typical appeal | Representative reason from thread |
|---|---|---|
| Apple | Nostalgia, versatility | Holiday dinners and family tradition |
| Cherry / Blueberry / Peach | Seasonal fruit, sweetness and tart balance | Freshness in season; pairing of sweet filling and flaky crust |
| Pecan / Chess | Caramelised texture, holiday dessert | Evokes Thanksgiving and Christmas |
| Chicken pot / Steak & Ale / Meat pie | Savoury, meal replacement | Comfort food; hearty and convenient |
| Key lime / Lemon meringue / Cream pies | Tartness or creaminess, refreshing or rich finish | Balance of tart cream or fluffy texture with crust |
Representative voices and notable mentions The thread includes many individual anecdotes: apple pie tied to grandparents and holiday rituals; blueberry and peach pies noted for seasonal appeal; pecan and pumpkin pies associated with festive meals; and chicken and mushroom or meat pies favoured for savoury satisfaction. A number of respondents mention commercial frozen pies as a practical option, while others insist that the best pies are made from scratch at home. The range of answers underscores pie’s versatility across savoury and sweet categories and its deep cultural resonance.
Conclusion The discussion demonstrates that preferences for a favorite type of pie are rarely governed solely by flavour; rather, they reflect intersections of memory, seasonality, texture and practicality. Fruit pies often evoke familial occasions and fresh harvests, cream pies emphasise contrast and indulgence, and savoury pies serve as convenient, comforting meals. For bakers and food writers, these responses highlight how pie functions both as culinary technique and cultural signifier – one that adapts to dietary needs, regional styles and personal histories. Future conversations about pie will likely continue to blend earnest culinary assessment with humour and nostalgia, reaffirming pie’s place in both everyday dining and celebratory tables.