Pie is in tune with the seasons. This means apple pie in November, peach in June,. Warming up with a comforting shepherd’s pie in the winter, cooling off with a refreshing lemon meringue in the summer.
Cake is the same sugary sponge every day of the year.
In America, pie is as regional as dialects, a culinary landmark of place and history. Shoofly in Pennsylvania, cream in Boston, key lime in Florida, buttermilk and pecan in the south.
Again, cake is the same sugary sponge anywhere you go.
Pie is about depth and inner substance.
Cake is a pretty outside - superficiality and popularity.
Pie is moist.
Cake is arid.
Pie is complex.
Cake is banal and homogenous.
Pie is wholesome, nutritious, and comforting.
Cake is a simple sugar rush (and subsequent crash).
Historic “surprise pies” had birds, frogs, snakes, and even dwarves pop out. And this pales in comparison to the Egyptians’ pie feats. In "Oxford Companion to Food," author Alan Davidson describes one of the world’s largest pies - from 12th-century Egypt. The awe-inspiring pie consisted of 30 pounds of flour, three lambs, 20 fowls, 20 chickens and 50 other birds.
The only thing that pops out of cakes is strippers.
Cake has its merits, but in the pie vs. cake battle for supremacy, pie takes the cake…and stomps it to a gooey, sugary mess.
Consider:
