Achieving Pie Perfection

Pies didn’t originate in America, but they have an enduring appeal that has transcended far-flung borders through generations. Tried-and-true favorites continue in many forms, but retail and foodservice are seeing innovative spins on the classics, as well as new additions to the fold. And all the while, ingredients and technology are bringing manufactured pies ever-closer to the pinnacle of homemade perfection.

SWEET TRENDS

According to the Feb. 2010 “Confections and Dessert: Culinary Trend Mapping Report” from the Center for Culinary Development (CCD), San Francisco, and Packaged Facts, Rockville, MD, America’s sweet tooth has become more sophisticated and demanding, valuing a mix of flavor complexity, indulgence and artisanship, while still retaining a sense of nostalgia.

According to Susan Bond, director of research and development, Legendary Baking, Denver (owned by American Blue Ribbon Holdings, parent company of Bakers Square and Village Inn), today’s consumers are responding to classic flavors with modern twists—different combinations of fruits or layered cream pies that combine unique flavors. Nostalgic desserts also are trending right now in the foodservice industry, and pie fits perfectly.

“People talk about pie being old-fashioned, but that is not the trend we are seeing. In fact, pie is still very relevant, because it is easily adaptable to new flavors and its creativity is limitless,” says Bond, adding that pies are not just for dessert; breakfast and dinner pies are making a renaissance as hurried consumers are demanding quick and nutritious meals.

Current pie flavors in demand include apple, chocolate, Key lime, pecan, coconut, peanut butter, pumpkin, blueberry, cherry and cookies-and-cream, notes Sue Bietsch, director of dessert product management, Sara Lee Corp., Downers Grove, IL. Additionally, no-sugar-added pies are growing in popularity.

“Consumers expect variety,” Bietsch says. “Menu rotation increases operators’ sales and leads to solid profit margins, because people’s consumption patterns demand further options. Additionally, they have become accustomed to upscale ingredients. Classic pies are being successfully accepted with upscale additions and new twists.” One category of ultra-indulgent inspiration is pies with candy-bar flavors. Cookies-and-cream is just the tip of the iceberg—consider a malted chocolate caramel pie, or chocolate peanut butter topped with whipped cream and chopped peanut butter cups. In some cases, there’s been a bit of a shift from semisweet to dark chocolate.