Red, White, and Ooooh My. It’s The Seasons Of Pie. (Even if I’m a Bit of a Hater)

In my mind, the 4th of July isn’t just a celebration of independence—it’s the unofficial kickoff to summer. The grills fire up, playlists blare, and everyone suddenly becomes a backyard fireworks expert. Today we are going to talk about what really anchors the celebration: SUMMER DESSERTS. More specifically, the undisputed darling of Americana this time of year…PIE.

Now, let me just say this before we go any further: I am not, by nature, a pie person. I’ll take a biscotti over a meringue, a crème brûlée over a crust, and I’ve never once dreamt of filling a flaky shell with warm fruit and calling it a good time. But even a non-believer like me can admit that summer pies have a certain… energy. Like it or not, they show up and show out at every summer party, picnic, and patriotic potluck.

So grab your forks (or don’t—this isn’t a judgment-free zone), because we’re diving into the most iconic summer pies, where they shine, and which ones might need to stay in their seasonal lane.

Apple Pie – The GOAT

Let’s just get it out of the way: Apple pie is the best pie. Even I, a proudly self-proclaimed pie snob (and not in the good way), can’t deny its magic. It’s cozy, classic, and unreasonably nostalgic. Whether you’re from New England orchards or a Midwest county fair, this pie doesn’t just show up—it reigns supreme. Add a scoop of vanilla or a slice of sharp cheddar (if you’re fancy like Vermont), and you've got yourself a red-blooded, freedom-loving dessert fit for the Fourth. Even during ANY holiday. I’lll want one piece of apple pie and then I’ll move on.

“She’s My Cherry Pie!” – The Midwest’s Sweetheart

There’s something extra celebratory about a cherry pie—those ruby-red fillings bubbling through a golden lattice crust like little edible fireworks. Michigan, particularly Traverse City, practically bleeds cherry pride. It’s tart, sweet, and often the first one gone from the table. Are you a cherry pie aficionado?

Sweet as a Georgia Peach – Georgia Royalty

Bless your heart if you’ve never had peach pie in the summer. It’s juicy, buttery, and unapologetically Southern. In Georgia, this is less a dessert and more of a love language. Pro tip: eat it warm with vanilla ice cream and pretend you’re sipping sweet tea on a porch swing. I guess we have to include the Peach Cobbler, or someone in our readers will send me hate mail. It’s ok ma’am, we are talking about pies here.

Blueberry Pie – Maine’s Purple Gold

Tiny wild blueberries from coastal Maine pack more flavor than you'd expect from a fruit the size of a gumball. This pie is slightly tart, subtly sweet, and dangerously easy to eat. It’s also the only dessert where turning your entire mouth purple is socially acceptable. Watch out though, blueberry pie and cream made Violet turn violet…Violet. I don’t mind a blueberry. They are usually on my creme brûlée.

Key Lime Pie – Florida’s Zesty MVP

Okay, it’s not your typical “fruit in crust” kind of pie, but key lime deserves a standing ovation. Native to the Florida Keys, this chilled, tangy dessert is the answer to summer’s swelter. It’s basically sunshine in a graham cracker crust. If a margarita and a pie had a baby, this would be it. I actually don’t mind a Key Lime pie, it’s the texture after a piece that makes me satisfied.

Strawberry Rhubarb – Prairie Power Couple

Sweet meets tart, sugar meets sass. This duo is all the rage across the Midwest and Great Plains. The rhubarb may look like celery’s weird cousin, but in this pie? It becomes the unsung hero. Now if I could just have the mixture without the pie. I would be set… is that a thing? Can we make it a thing?

Blackberry Cobbler – The Southern Cousin

Technically not a pie, but cobblers get honorary mention for showing up in every Southern kitchen from the Carolinas to Tennessee. Bubbly berries, biscuit topping, and a scoop of vanilla ice cream—it’s basically the pie’s cool, laid-back cousin who brings the good bourbon to the cookout. See we did include the cobblers. Calm down.

Banana Cream, Coconut Cream, and All the Chilled Beauties

When the heat hits triple digits, no one wants to bake. Enter cream pies: cool, custardy classics that shine on buffet tables from coast to coast. Think retro diner meets summer soirée. You’ll find banana and coconut cream pies all over Hawaii, the Midwest, and even tucked into church potlucks like edible time machines. I am completely 100% against them. It’s like a jello salad. Why… Just have a sundae or a milkshake.

🎃 And Then There’s Pumpkin Pie…the bane of my existence.

I know it’s not a summer pie, but it would be dishonest of me to skip it entirely. Because even though people insist on its greatness come fall, I’m here to tell you the truth: pumpkin pie is garbage. It’s the reason I have trust issues with orange things. It’s not even a pie—it’s spiced squash with delusions of grandeur. No thank you, and respectfully, keep it in November where it belongs. If someone even considers this piece of American nostalgia for a summer pie, rescind their invitation immediately. Upon arrival. Do not pass go. Do not collect a hot dog.

So whether you’re a devoted pie enthusiast or, like me, prefer to keep your distance unless an apple pie is involved, one thing’s for sure: summer is pie season. The crusts are golden, the fillings are juicy, and the sugar highs are worth every bite. Just do me a favor—if you see me near a slice of pumpkin pie, assume it’s a cry for help.

Happy 4th of July, and may your fireworks be loud, your drinks be strong, and your dessert table not smell like nutmeg.