The Southeast Missourian is seeking entries for its "Pie in the Sky" bake-off. The contest continues through Dec. 7.

Individuals may enter more than one pie entry. Entries should include the baker's name, address and daytime phone number.

Pies can be entered in the following categories:

-- Meat/vegetable pies such as chicken pie, Shepherd's pie or spinach and onion pie.

-- Baked fruit pies such as apple, pumpkin or berry.

-- No-bake pies such as Key lime, lemonade or other refrigerated pies.

-- Pudding pies such as banana or chocolate cream.

-- Other all-time favorites like pecan pie, egg custard, peanut butter pie or brownie pie.

Pies are a national favorite, said Ursula Dalzell, managing editor of the popular Web site, www.pierecipe.com

The site averages about 1,200 visitors a day. The numbers have grown steadily since it launched in May.

"Everybody likes pies," she said.

Pies are popular year-round because they can be used for either a main course or dessert, she said.

"There are a large variety of pie fillings available to suit your needs," she said.

Pies were a popular staple in Colonial days when pastries included meat filling at one end and fruit at the other.

The Web site features the top 10 favorite pies of the week. Those favorites change with the seasons.

"Pumpkin pies are big during Thanksgiving," she said. "In the summertime, berry pies top the list."

Apple pies are a perennial favorite -- taking first-place honors at various times throughout the year.

The site features hundreds of recipes submitted by users.

Some are more unusual like vinegar pie, which is made from ingredients readily available in most people's cupboard, she said.

Contest entries can be mailed to the Southeast Missourian at 301 Broadway, Box 699, Cape Girardeau, Mo., 63701 or faxed to 573-334-7288.

Finalists in each category will be asked to bake up a pie for the judges' consideration. Winners will be chosen in each category, along with a grand champion.

The finalists will be chosen by Dec. 9 and will be asked to bring in their pie Saturday, Dec. 12, by noon.

The pie recipes will be published in the Dec. 16 edition of the newspaper.