"For my project-turned-cookbook, "50 Pies, 50 States," I decided to learn about America by creating a pie for each state that said something about its people and included meaningful regional ingredients. For pumpkin pie, one state stood out: Illinois. About 85% of canned pumpkin consumed in the United States comes from Illinois, and pumpkin pie is the official state pie."
"But I couldn't just make a regular ol' pumpkin pie! I had to think outside the box. Then it hit me: I could make the love child of a pumpkin pie and a deep-dish pizza, which is thick and baked in a skillet and requires a fork and knife to eat 'cause it's too dang hard to pick up! Like one of Chicago's skyscrapers, this deep-dish pumpkin pie was an engineering feat."
Pie baking operates as an emotional practice for celebration, community, and creating a feeling of home. A project-cookbook titled "50 Pies, 50 States" pairs each state with a pie that uses meaningful regional ingredients to reflect local identity. Illinois was selected for pumpkin pie because roughly 85% of canned pumpkin consumed in the United States comes from Illinois and pumpkin pie is the state's official pie. The recipe reinvents pumpkin pie as a deep-dish, skillet-baked custard that is thick and eaten with utensils. The crust is the most challenging element; an egg wash of one whole egg, one yolk, and two tablespoons of milk or water yields a reliable golden brown. Chilling the dough and preparing the filling a day ahead helps ensure a thicker-set custard.
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