Alm&aacute;s pite is a traditional apple pie known for its rustic, homemade qualities. It typically consists of a buttery, flaky pastry that encases a sweetened apple mixture, usually flavored with cinnamon and sometimes lemon zest or vanilla. The apples are grated and mixed with sugar and spices, then sandwiched between layers of dough. After baking, the pie develops a golden-brown crust and a juicy, fragrant apple filling. It&rsquo;s often dusted with powdered sugar before serving and can be enjoyed warm or cold, sometimes accompanied by whipped cream or a scoop of ice cream. Alm&aacute;s pite is a comforting, home-style dessert that is commonly made in Hungarian households, especially in the autumn when apples are in season.

Almás pite

Anke pie is a traditional sweet pie originating from Russia. It's usually made with a combination of flour, butter, sugar, eggs, lemon, and cold water. The dough is cooked three times with a mixture of flour, butter, sugar, water, and egg yolks. The sauce is made by grating lemon zest and mixing it with lemon juice, sugar, butter, and eggs. The combination is cooked over low heat until it becomes thick. Once chilled, the sweet sauce is sandwiched between two layers of the pie, and the final topping is the sweet sauce that's topped with the crumbled third layer (piece of dough) of the pie. Anke pie was a favorite of Leo Tolstoy, who had enjoyed it when his wife Sofia made it during important family occasions.

Anke Pie

Germany

Appeltaat is a traditional version of an apple pie, originating from Rhineland. The pie is usually made with a combination of flour, butter, eggs, apples, sugar, sour cream, lemon zest, dry white wine, vanilla extract, raisins, almonds, and cinnamon. The dough is made with a mixture of butter, flour, sugar, eggs, sour cream, and lemon zest. The apples are thinly sliced and simmered with vanilla, white wine, and sugar until they become soft. The dough is placed into a pie pan, topped with the apples, raisins, and chopped blanched almonds. The remaining dough is rolled on top, pricked, and the pie is baked until golden brown. Once baked and warm, appeltaat is sprinkled with cinnamon sugar.

Appeltaat

Australia

Bacon and egg pie is a New Zealander favorite consisting of a combination of flaky pastry, egg yolks, and salty bacon. It is a staple at picnics throughout the country, and many people recommend consuming the pie when it cools down. Once served, it is recommended to pair it with ketchup or any kind of tomato sauce.

Bacon and Egg Pie

Bafra pidesi, a traditional Turkish savory pie from Bafra, is known for its unique canoe shape and is about 1 meter (3.2 ft) long and 2.5 cm (1 inch) wide. The dough, made from flour, water, yeast, and salt, is rolled into an oval shape and filled with a mixture of medium-fat ground beef, which has been previously roasted and drained of fat, finely chopped onions, salt, and black pepper. Once filled, it is sealed by pinching the ends together at the top and baked in a wood-fired oven (kara fırın) until browned. After baking, excess flour is brushed off, and the warm pita is opened and topped with small chunks of butter. It's then sliced into squares or baklava-like pieces for serving.

Bafra Pidesi

Slovenia

Believed to have been brought to Slovenian Bela Krajina by Uskoks - Serbian and Croatian Habsburg soldiers that inhabited the areas of the eastern Adriatic - belokranjska povitica is a savory treat that combines a creamy cheese-like filling and thin phyllo dough. The filling is traditionally prepared with pregreta smetana &ndash; a milk product that is produced by heating and baking full-fat milk until a brown crust forms on top. The cream is then drained, and the leftover cheese is combined with eggs before it is spread on phyllo sheets. Belokranjska povitica is always savory, and it is traditionally rolled into a swirl. It is best enjoyed freshly baked.

Belokranjska povitica

Switzerland

B&ouml;llet&uuml;nne is a traditional savory pie originating from Schaffhausen. Although there are lots of recipes for this specialty, the dough is usually made with a combination of flour, butter, salt, and cold water, while the filling consists of chopped onions, diced bacon, eggs, milk, breadcrumbs, nutmeg, salt, and black pepper. The dough is rolled into a round pie pan, and it's left to cool in the refrigerator before it's sprinkled with breadcrumbs (in order to prevent a soggy bottom) and filled with a mixture of cooked onions and bacon and a mixture of beaten eggs, milk, and seasonings. The pie is baked in the bottom of the oven until golden brown and it's then enjoyed while still warm.

Bölletünne

Bureek tajin is a savory Libyan meat pie consisting of two layers of thin dough with a ground meat filling sandwiched in between. The filling is usually made with ground meat, onions, and flavorings such as parsley, nutmeg, and hararat mixed spices. This flavorful pie is typically served as a side dish, and it is especially popular during Ramadan, when it is served as an accompaniment to various soups. If there are any leftovers, they make for a great snack or a light meal the following day.

Bureek tajin

United States

Buttermilk pie is an old-fashioned pie that's especially popular in the American South (Georgia in particular). This light and smooth pie gets its flavor from buttermilk, a bit of vanilla, and some lemon juice. Other ingredients include flour, eggs, butter, and sugar. Once mixed, the combination is poured into a pie crust, and it's then baked until almost set. Before serving and slicing, buttermilk pie should be cooled. The origins of this pie date back to the Depression and WWII, when women used pantry staples and what they had on hand.

Buttermilk Pie

Italy

Calzone di cipolla is a traditional stuffed bread hailing from Puglia. Although most of us think of calzone as a folded pizza, in Puglia it's a bread/focaccia/pie stuffed with tomatoes, onions, olives, and anchovies. The onions should be of the cipolle sponsali variety or local red onions which are prized for their sweetness. The outer shell is classic focaccia or bread dough, while the stuffing is sometimes enriched with the addition of grated cheese or raisins, if desired, although it's not traditional. Before serving, allow the pie to cool &ndash; it can be eaten at room temperature or slightly warm, but it's said to taste the best the day after it's been baked.

Calzone di cipolla

Calzone di verdura is a calzone variety made with vegetables as the key ingredient in the dough. This savory pie is especially popular in Basilicata, where the filling consists of swiss chard, pine nuts, raisins, and mozzarella di bufala. The classic dough is made from yeast, flour, water, and olive oil, and it is then folded over the filling and baked until done and golden brown. Serve this unique calzone piping hot, straight out of the oven.

Calzone di verdura

Cheeseburger pie is a savory American pie that&rsquo;s especially popular in Kansas, the biggest producer of beef in the United States. It&rsquo;s usually made with a combination of ground beef, onions, cheddar cheese, cornstarch, sour cream, milk, eggs, salt, pepper, and a pie crust. The meat and cheese are cooked with the other ingredients, and the resulting mixture is then poured into pie shells. The pie is baked until golden brown and puffy. It&rsquo;s usually served as a simple and comforting weeknight meal.

Cheeseburger Pie

Cherry pie is an American classic that's beloved in North America and Europe, consisting of a pie crust that's filled with cherries and topped with a lattice crust or regular pie crust top. Morello cherries are most commonly used, but the pie can also be prepared with other types such as black cherries. Once baked, cherry pie is traditionally served with a cloud of whipped cream or a scoop of ice cream on the side. This dessert is also often mentioned in pop culture &ndash; most notably in the TV show Twin Peaks. In the US, the National Cherry Pie Day is celebrated on George Washington Day, also known as Presidents' Day.

Cherry Pie

Churer Fleischtorte is a traditional dish originating from Chur. It consists of a dough base and a meaty filling. The dough is usually made with a combination of flour, salt, butter, and cold water, while the filling is made with a combination of bacon or B&uuml;ndner salsiz salami, onions, ground meat (pork, beef, or veal), leftover bread, milk, and red wine. This savory pie can be flavored with chili, parsley, or marjoram. The pie shell is filled with bread cubes softened in milk, and a combination of bacon, onions, and ground meat cooked in red wine. The pie is then baked until nicely browned and it's ready to be enjoyed.

Churer Fleischtorte

Canada

This layered meat pie is typically made with meat such as moose, hare, partridge, veal, pork, beef, or chicken. It is believed that the name cipaille originated from sea-pie, an identical pie that is made with meat, fish, or seafood, although some claim that the dish is derived from a layered meat pie called p&acirc;te-royale, where the dough needed to be folded six times, hence the other name of the pie, six-p&acirc;tes. Nowadays, the alternating layers of pastry and seasoned meat in cipaille are usually submerged in stock, and the pie is then left to simmer in a pot.

Cipaille

Coulibiac is a Russian pie characterized by its oblong shape and various fillings such as salmon and buckwheat, cabbage with mushrooms and onions, or ground meat with rice and eggs. The pie is usually made with yeast dough, and the quantity of fillings should always exceed the quantity of pastry. Coulibiac was invented in the 17th century in Russia, and it became popular in France in the 19th century, when French chefs brought it back home from Russia. It is recommended to pair the pie with a glass of milk or a cup of tea.

Coulibiac

Crawfish pie is a traditional savory American pie originating from Louisiana. These pies usually consist of a pie shell that's filled with a combination of crawfish tails, bell peppers, green onions, garlic, stock, parsley, milk, butter, cornstarch, and seasonings. The ingredients are cooked until the mixture thickens, and the filling is then poured into the pie crust. The pie is baked in the oven until the crust becomes golden brown and the filling is bubbling. This Cajun delicacy is especially popular on weekends. Interestingly, crawfish pie was even mentioned in the Hank Williams song Jambalaya (On the Bayou).

Crawfish Pie

Spain

This traditional Galician-style empanada is prepared in the form of a large pie that comes in a number of regional varieties. The bottom and top crusts are always prepared with leavened dough, and although the most typical filling nowadays includes tuna, alternative options may be based on meat, other types of fish, seafood, chorizo, or various vegetables. The filling is almost always enriched with onions and peppers, and while tomatoes are a common modern ingredient, in the past they were usually left out. Empanada gallega is typically round or square-shaped, and the top is traditionally decorated with pieces of dough. The pie is a mainstay on various special occasions in Galicia, and it can be served freshly baked or well-chilled.

Empanada Gallega

Fatayer jibneh is a popular Middle Eastern pastry filled with cheese (jibneh in Arabic), known for its soft dough and rich, savory filling. The dough is made from flour, yeast, water, salt, sugar, and sometimes oil or yogurt, kneaded until smooth, and left to rise before being rolled into small circles. The cheese filling typically includes a mix of soft, salty cheeses such as akkawi and nabulsi (or feta, sometimes combined with mozzarella for a gooey texture and when local cheese is unavailable), with herbs like parsley or mint and spices such as nigella for added flavor. Fatayer jibneh is shaped into boats, triangles, and half-moons and baked until golden, creating a soft, pillowy pastry with a creamy, salty interior. Often served warm, it is enjoyed as a snack, appetizer, or part of a mezze spread, paired with fresh vegetables, olives, or pickles. This beloved dish is a staple of Middle Eastern cuisine, perfect for gatherings or quick, satisfying bites.

Fatayer jebneh

United Kingdom

Fatherless pie is a traditional pie originating from the Isle of Man. The pie is made with shortcrust pastry, milk, water, butter, potatoes, and seasoning. The potatoes are cut into thin pieces, then assembled on the shortcrust pastry with butter, salt, and pepper. Once assembled, the milk and water are poured over the filling, and the whole thing is topped with a pie crust before being baked in the oven. This simple pie is traditionally eaten with boiled fish on Good Friday.