MarCon Pies was established more than 25 years ago as a cottage industry by Marilyn Hanshaw and Connie Allen. Initially, they baked delicious homemade pies in their own kitchens for their catering business and for auction lunch stands. Increased requests for their pies soon evolved into a local pie delivery route. The name they chose for their fledgling business was "MarCon", a combination of part of their first names.
 
The pies' popularity and the resulting increased orders soon found their homes filled with wall-to-wall pies. This eventually forced them to purchase a separate building that became the start and site of the present factory.  The original building later was enlarged twice to accommodate the growing business. 

Today, MarCon Pies sells more than 90 varieties of pies and cheesecakes to supermarkets and restaurants and also to customers in its retail shop at the factory. These varieties are fruit, crunch-top fruit, nut, cream, cheesecakes, some specialty pies and no-sugar-added pies. The pie crust, which was adapted from a family recipe, is made fresh daily and is very tender and flaky. It is made with heart healthy canola oil which is 100 percent cholesterol free, has zero trans fat and is one of the good Omega 3 fats. No-sugar-added pies are sweetened with sucralose, a highly concentrated Splenda, and are available in fruit, crunch-top fruit and creams. Only 1/8 teaspoon is sufficient to sweeten a pie, even gooseberry and rhubarb. 

So, if you're going to eat pie, MarCon pies are about as healtlhy as you can get, besides tasting just like Mom and Grandma always made! 

Fresh baked, baked frozen and unbaked frozen pies are made daily and delivered to more than 100 customers in Kansas, Nebraska and Missouri. 

Customers are called weekly for their pie orders. Normally, calling is done Mondays through Wednesdays, baking is done Mondays through Thursdays and delivery is done Tuesdays through Fridays. On an average, we process about 500 pies per day for the normal four-day baking week.  Holidays, however, do increase those numbers substantially. For instance, at Thanksgiving, we average more than 1,000 pies per day while working the full seven-day week. More than 100,000 pies are baked yearly. 

We proudly feel that MarCon pies are the closest to homemade that can be found in a commercial product.  The  making of the pies from start to finish was always a total hands-on process until more recent years. The top and bottom crusts are now formed with the aid of presses. However, the balance of the pie assembly is still done entirely by hand. 

Interest in using Marcon pies for organizational fundraisers continues to flourish. Schools, clubs and churches have found this to be a profitable way to raise needed funds. We have many repeat customers. 

In 2009, MarCon was very honored to be selected, by popular vote, one of the 8 Wonders of Kansas Commerce, a project of the Kansas Sampler Foundation. 

The MarCon factory is located at 124 West 8th Street Washington, Kansas, and is open 8 a.m. to 5 p.m. Mondays through Fridays.  Tours are always welcome but advance notice is REQUIRED and very much appreciated.