When you think of pies on Thanksgiving, two kinds come to mind almost immediately: pumpkin and pecan. If you were in the pie business, you may consider them the clear winner and give up rather than compete against them. And if you only considered this holiday, you probably would be right.
But if you took a broader view, you would see that apple is the preferred pie for most of the nation and so you could reap bounty by offering that on the other 364 days. Or you could develop a niche and leave the “big three” to others, focusing instead on such delicacies as spaghetti squash pie, crawfish pie, Saskatoon rhubarb pie, or ricotta pie — just to name a few.
The point is not to focus on what you don’t have, but on this holiday to be thankful for the piece of the pie you do. Gratitude is the elixir against angst from comparison.