Pie is so much more than just a dessert. There's a feeling of nostalgia and comfort in every bite, not to mention a strong sense of place. Travel across the country and you'll find pies at roadside diners, orchards, bakeries, hotels, church potlucks — you really can't drive very far without bumping into a pie. We found an iconic pie in each of the 50 states. Turns out you can learn a lot about a state's agricultural and historical traditions by eating its pie.

This custardlike pie is the South's answer to creme brulee. It's popular in many regions below the Mason-Dixon Line, but some of the best versions are found in the kitchens of Alabama. Head to Irondale Cafe or another meat-and-three joint (known as such because of the typical order of a meat and three sides), but don’t leave without dessert. This simple, sweet and creamy pie has a bit of tang thanks to its all-important buttermilk namesake. 

Pirok — or perok or peroche — is the Alaskan adoption of a traditional Russian salmon pie. It's an improvisational savory affair with wild-caught salmon nestled between layers of cabbage, rice, onion and whatever other hearty crops you’re lucky enough to harvest along the Alaskan coast. Throw in some bacon or boiled eggs, or maybe even some cheese or heavy cream if you’re feeling decadent, and bake it all together in a puff pastry for a warm meal to stave off Alaska’s chilly arctic nights. Try it at the Tutka Bay Lodge near Homer or its sister location, the Winterlake Lodge near the Iditarod National Historic Trail.

Spend any amount of time in Arizona and you'll likely come across the prickly pear. This desert cactus has a bright pink fruit that’s sweet and melonlike (once you get past all those thorny prickles). The taste falls somewhere between bubblegum and watermelon, which makes it a popular flavoring in jam, candies and — yes, you guessed it — pie! Grab a slice at the Bread and Butter Cafe in Tucson, where the pie flavors rotate daily; if you’re lucky, they’ll have the Prickly Pear Meringue on the menu.