WESTON, W.Va. — Nothing speaks to West Virginia tradition quite like a homemade pie, and this year’s jubilee at Jackson’s Mill is serving up plenty of homestyle flavor with its much-anticipated annual pie contest.
Scheduled for Saturday, August 30, 2025, near Weston, the annual bake-off promises a friendly-yet-fierce competition celebrating traditional West Virginia ingredients and the art of pie-making, according to jubilee chairperson Annette Santilli.
The event will take place in the Electric Energy Center Building, Santilli said, where bakers young and old will put their best crusts forward in hopes of earning ribbons, cash prizes, and—for the first time—a coveted “Best of Show” medal.
“We’ve always had strong turnout for the pie contest, but adding a Best of Show medal this year gives bakers an extra reason to aim high,” Santilli said. “This is a chance to showcase the flavors and traditions that make West Virginia pies special.”
The Jackson’s Mill Jubilee first took place in 1974, when a dedicated group of Lewis County residents established the festival as the Stonewall Jackson Heritage Arts & Crafts Jubilee, aiming to celebrate West Virginia culture, traditional crafts, folk music, historical reenactments, and home‑cooked Appalachian fare set on the historic Jackson’s Mill grounds.
Pie Drop-Off and Judging
Contestants may enter the jubilee grounds through the historical gate, where golf carts will be available to shuttle pies and their proud makers to the contest site. Entries will be accepted strictly between 2 and 3 p.m., with judging kicking off promptly at 3 p.m. Winners are expected to be announced between 4 and 4:30 p.m., followed by an awards ceremony open to contestants and visitors alike.
After the judging, bakers will have the opportunity to share their pies with attendees—a sweet ending to a day of friendly rivalry.
Homemade Rules Only
The contest emphasizes true homemade baking. Each pie must feature a West Virginia-grown fruit, nut, or vegetable as its main ingredient, with fillings made from fresh, home-preserved, or home-frozen produce. Store-bought fillings or crusts will not be accepted. Due to limited refrigeration, custard pies or any entry containing perishable dairy products is prohibited.
Divisions include:
- Adult (18 and older) – Single Crust Pie
- Adult (18 and older) – Double Crust Pie
- Youth (younger than 18) – Single or Double Crust Pie
Participants may enter up to two pies per category, with a printed copy of each recipe required for submission. Judges’ decisions are final.
Local Support for Local Bakers
The pie contest is sponsored by Claire Watson, State Farm Agent in Weston. Winners in each division will receive cash prizes and ribbons, with the top honor—a Best of Show medal—awarded to the highest-scoring pie overall.
Whether you’re a veteran baker or a young pie prodigy, organizers say the contest is about more than prizes. “It’s about celebrating local food, family traditions, and the simple joy of baking something from scratch,” Santilli said.
For more information about contest rules and entry details, visit the jubilee’s official website or contact Santilli at 304-621-3648 or email asantilli@pancanvolunteer.org.
The timeless tradition of pie-making in West Virginia
In kitchens tucked between the ridges and river valleys of West Virginia, the smell of warm pastry and sweet, bubbling fruit has long been more than just a sign that dessert is on the way: it’s a testament to heritage, family, and a way of life steeped in tradition.
Pie-making in the Mountain State is about more than baking. It’s about storytelling, connection, and a slice of history passed down from one generation to the next.
Roots in Resourcefulness
The history of pie in West Virginia is tied to the resilience and ingenuity of its people. Settlers who arrived in the rugged Appalachian region during the 18th and 19th centuries faced harsh conditions and limited resources. Pies were a practical solution—a way to stretch ingredients, preserve seasonal fruits, and feed large families with what was available.
Flour, lard, and water were staples, while apples, blackberries, rhubarb, and pumpkins were harvested from backyard orchards or foraged from the hillsides. These pies were not just treats—they were meals, served to sustain farmers, miners, and rail workers after long days of labor.
The Art of the Crust
If you ask a West Virginian what makes a good pie, you’ll likely hear the same answer again and again: “It’s all in the crust.” The flaky, tender pastry has long been the pride of Appalachian bakers, perfected through practice and passed-down secrets. Traditional recipes often called for lard rendered from hogs raised on family farms, lending a rich flavor and unique texture that butter alone rarely achieves.
Generations of bakers learned the craft by watching mothers and grandmothers roll dough on well-worn wooden tables, never relying on written recipes but instead measuring by eye and instinct. That unspoken knowledge is part of what makes West Virginia pies feel so rooted in family tradition.
Pies of the Mountain State
While apple pie has an all-American reputation, West Virginia boasts a variety of distinctive pies that reflect its natural bounty and local flavor. Among the most beloved is the sugar pie, a humble creation born from necessity when fruit was scarce but sugar and cream were on hand.
Another classic, the vinegar pie, uses pantry staples to create a tangy, custard-like filling, a testament to Appalachian thrift and creativity.
Fruit pies dominate the table when summer and fall harvests roll in. Blackberries, often foraged along fencerows and hillsides, are cooked down into deep purple fillings that stain the fingers of both bakers and eager tasters.
Peach, rhubarb, strawberry-rhubarb, and wild cherry pies reflect the state’s rich agricultural landscape. And no autumn gathering feels complete without a spiced pumpkin pie, often made with fresh roasted squash instead of canned puree.
For many families, the tradition extends to savory pies as well, such as meat-filled pasties and chicken pot pies that provide hearty sustenance in cold Appalachian winters.
More Than Dessert: A Social Tradition
Pie-making in West Virginia has never been a solitary act. It’s a ritual of community, often tied to church socials, family reunions, and county fairs. Pie suppers—once a staple of rural fundraising—would see women bake their best pies, auctioned off to raise money for schools or churches. The tradition carried a courtship element too; young men would bid high for the pies of the girls they fancied, turning the event into a social highlight of small-town life.
Even today, pie contests at state and county fairs draw fierce but friendly competition, with ribbons awarded not just for flavor but for perfectly crimped crusts and artful lattice tops.
Family gatherings, especially around the holidays, often feature long dessert tables where pies outnumber guests. Stories are told over slices of apple pie, and every recipe carries a memory: a grandmother’s steady hands, a mother’s laughter in the kitchen, a neighbor who shared a secret ingredient long ago.
Keeping the Tradition Alive
In an age of store-bought convenience, the art of pie-making could easily have faded, but in West Virginia, it remains a living tradition. Younger generations are picking up the rolling pin, learning from elders, or seeking out local workshops that teach the craft.
Farm-to-table restaurants highlight Appalachian pies on their menus, showcasing heirloom recipes and locally sourced fruits. Small-town bakeries keep the tradition visible, offering everything from hand pies for road trips to elaborate creations for weddings and celebrations.
Social media has also given new life to old recipes, with West Virginian bakers sharing tutorials and stories online, bridging the gap between past and present.
A Slice of the Future
As West Virginians continue to celebrate their Appalachian heritage, pie remains one of their most enduring symbols of culture and community. The tradition speaks to the state’s values of resourcefulness, hospitality, and togetherness.
Whether baked in a cast-iron skillet over an open fire or pulled steaming from a modern oven, a homemade pie still carries the same meaning it did generations ago—a sweet reward for hard work, a gift to be shared, and a link between the past and the future.
Five iconic West Virginia pies you must try
When it comes to pies, West Virginia bakers know how to make every slice count. Here are five must-try classics that capture the heart of Appalachian tradition:
1. BlackBerry Pie
Juicy, tart blackberries—often handpicked from the hillsides—make this pie a summer staple. With a flaky, golden crust and a filling that bubbles with deep purple sweetness, it’s best served warm with a scoop of vanilla ice cream.
2. Sugar Pie
Born of necessity when fresh fruit was scarce, this pie combines sugar, cream, butter, and a hint of vanilla for a rich, custard-like filling. It’s simple, sweet, and pure comfort on a plate—a beloved old-time favorite across the state.
3. Vinegar Pie
Don’t let the name fool you—this pie isn’t sour, but rather tangy-sweet, thanks to a splash of vinegar that balances the sugar and butter filling. It’s an Appalachian classic that showcases the region’s tradition of making do with pantry staples.
4. Apple Stack Pie
Layer upon layer of apple filling and pastry dough, baked low and slow, create a tall, tender pie that slices like a cake. This dessert is often made for weddings, holidays, and special gatherings, representing love and abundance.
5. Ramp and Potato Savory Pie
A nod to the state’s prized springtime ramp harvest, this savory pie pairs the wild onion-like flavor of ramps with creamy potatoes, baked in a flaky crust. It’s a seasonal dish that celebrates local foraging traditions.
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