Fidget pie is a traditional pie originating from Shropshire. Although there are a few variations on the dish, it&rsquo;s usually made with a combination of bacon, onions, Granny Smith or Bramley apples, salt, pepper, cider, parsley, cornstarch, beaten eggs, and hot-water crust or shortcrust pastry. The crust or pie shell consists of flour, milk, salt, water, and beef suet, lard, or shortening. It&rsquo;s placed into a pan pie, then filled with the mixture of bacon, chopped apples, onion, parsley, salt, and pepper. The combination is topped with a mixture of cider and cornstarch. The second crust is then laid on top, sealed, brushed with beaten eggs, then baked until it develops a golden-brown color. Once done, fidget pie is sliced and served warm. If desired, potatoes such as King Edward or Maris Piper can also be added to the pie.

Fidget pie

Fisherman&rsquo;s Pie is a traditional and Irish dish similar to shepherd&rsquo;s pie, but made with seafood instead of meat. It typically includes a mixture of white fish like cod or haddock, sometimes with salmon or shrimp, cooked in a creamy sauce, such as bechamel, or cheddar cheese sauce. The fish is often mixed with vegetables such as peas, corn, or leeks. The filling is then topped with mashed potatoes and baked until golden and bubbly. It's a hearty, comforting meal often served in coastal regions.

Fisherman's pie

France

Flamiche is a traditional pie that is filled with chopped leeks, a small amount of butter, and either milk or cr&egrave;me fra&icirc;che. The dish has origins in the French region of Picardy, and it is considered the Picardy equivalent of the popular quiche Lorraine. The first known recipe dates back to the late 18th century, and it has been found in a French soldier's notebook. Today, there are numerous variations of flamiche, with added cheese, nutmeg, bacon, and different vegetables. Flamiche can sometimes be used as an accompaniment to heavier meat dishes.

Flamiche

United States

Fudge pie is a traditional pie hailing from Tennessee. It's made with a combination of butter, semi-sweet chocolate, salt, sugar, cocoa, eggs, vanilla extract, and evaporated milk. Once mixed, the combination is poured into a pie crust and it's then baked until the crust becomes golden. Before slicing, the pie should be completely cooled. It's recommended to serve fudge pie with a cloud of whipped cream on top. The pie is popular throughout the South, and it was first prepared in the early 1900s. Not much later, it was a staple at family reunions and church suppers, and nowadays it's often enriched with walnuts or pecans.

Fudge Pie

Peach pie is a classic American pie hailing from Georgia, also known as the Peach State. In order to prepare it, a buttery pie crust is filled with sweet local Georgia peaches that are typically picked at the peak of their flavor. The pie crust is made from flour, sugar, salt, butter, shortening, and ice water, while the filling usually includes peaches, sugar, lemon juice, flour, butter, and egg wash. The pie is baked until the crust becomes deeply golden and the filling is bubbling. Once chilled, it is sliced and served with whipped cream. Interestingly, peach pie is the official state pie of Delaware, because the state was the leading producer of peaches in the 19th century.

Georgia Peach Pie

North Macedonia

This round North Macedonian pie is traditionally associated with Ohrid and the entire Southwestern region. It is prepared with a simple flour batter that is repeatedly poured in a pan, and while it bakes, each layer is coated in oil. The pie was traditionally made in a sač &ndash; a traditional bell-shaped vessel that is placed on a fireplace, while the lid is covered with ash and coals. Traditionally, gomleze is cut into diamond shapes and is usually quite large. Modern variations often include eggs and crumbled white cheese.

Gomleze

Australia

This comforting pie is filled with vegetables such as pumpkin, spinach, and green beans, chicken pieces, green curry paste, coconut milk, and finely chopped coriander. All of those ingredients are placed inside an egg-brushed puff pastry shell, then baked until golden. When ready to serve, it is recommended to pair green chicken curry pie with a rocket salad on the side.

Green Chicken Curry Pie

Guyana yam pie is a popular dish consisting of yams, cabbage, grated cheese, butter, and onions. The boiled yams are crushed, then topped with layers of cabbage and cheese. The dish is typically baked until golden-brown in color. It is recommended to serve the pie garnished with finely chopped parsley or tomato slices.

Guyana yam pie

Haupia pie is a traditional pie originating from Hawaii. This chilled layered pie consists of a base of chocolate pudding and whipped cream topping, and in between, there is a layer of haupia (a gelatinous coconut pudding made with coconut milk, cornstarch, and sugar). The pie also contains an outer shell, a pie crust that&rsquo;s baked until golden brown. Before serving, this Hawaiian staple is usually garnished with chocolate shaving over the whipped cream topping. Haupia pie can be found as a signature dish at most coffee shops and bakeries in Hawaii.

Haupia pie

Italy

Impanata di pesce spada is a traditional Sicilian swordfish pie. The dough is usually made with a combination of flour, butter, sugar, egg yolks, lemon peel, and salt, while the filling is made with a combination of swordfish, onions, tomato paste, olives, capers, zucchini, eggs, flour, celery, and olive oil. The onions are browned in olive oil and mixed with olives, celery, capers, and tomato paste. The swordfish is cut into small pieces, seasoned, and added to the pot. The dish is cooked over low heat until it's well reduced. The zucchini are cut into strips, dipped in eggs, rolled in flour, and fried in oil. A circular piece of dough is placed in a buttered pie dish and it's topped with the swordfish mixture and zucchini. The process is repeated, and the third layer of dough goes on top. The pie is brushed with egg yolks and baked in the oven for about an hour before it's ready to be enjoyed.

Impanata di pesce spada

Finland

Originating from Finland's Kainuun region, Kainuun r&ouml;ntt&ouml;nen is a small open pie with a crust made from rye and wheat flour that is filled with a combination of potatoes, lingonberries, and rye flour. Unlike today, in the past it was a large pie made at the end of winter by women who wanted to use the remaining leftover ingredients, and given that sugar was scarce, the added potatoes served as a sweetener. As a result of the long tradition of pie-making, Kainuun r&ouml;ntt&ouml;nen holds a PGI status under the EU law since 2008. Traditionally, the pie was, and still is, paired with soups, but it can also be topped with butter, paired with coffee, and enjoyed as a delicious snack.

Kainuun rönttönen

Familiar since the Middle Ages, kalakukko is a traditional dish consisting of a fish and bacon or bacon filling that is baked inside a thick rye bread crust. Invented among the working population, it represented a convenient way to transport the whole meal during the long working hours. Prepared with various types of fish such as vendace, perch, or salmon, today it appears in numerous varieties which occasionally include meat or vegetables. The origin of this nutritious and satisfying dish is usually associated with the historical region of Savonia, but kalakukko is nowadays considered to be the nation&rsquo;s favorite and one of the most authentic Finnish dishes. Freshly prepared, it is sold in numerous traditional bakeries, usually accompanied by refreshing buttermilk.

Kalakukko

Katt pie is a traditional savory pie. The pastry is made with a combination of flour, salt, lard or suet, eggs, and water, while the filling consists of ground lamb or mutton, thyme, lemon zest, currants, and brown sugar. Once assembled, the pie is baked until golden brown, and it's then traditionally served hot. Katt pie was originally prepared to celebrate Fair Day (12th November) in Templeton.

Katt Pie

Kır pidesi is a type of savory pie with many fillings, namely ground meat, potato, spinach, and cheese. It's a closed, canoe-shaped pie that is very popular as it's affordable and can be eaten on the go. The dough is similar to bread dough, and the fillings are enriched with ingredients like onions, paprika, red chili flakes, parsley, tomato paste, and peppers, depending on the filling. Kır pidesi is baked in a regular oven and brushed with butter once baked. It is typically served with ayran.

Kır pidesi

Croatia

Komiška pogača is the savoury pie of Komiža, the fishing town on the western side of the Croatian island of Vis: a double layer of bread dough filled with slowly cooked onion, salted anchovies or sardines and tomato, baked in a round tray and cut into squares. It is the island's working food, taken on boats and into vineyards, and it exists in two closely guarded versions. The Komiža one has tomato in the filling and is cut square; the viška pogača of Vis town on the eastern side has no tomato, only onion and salted fish, and is cut in triangles, and the two towns treat the difference as a matter of identity. Bakeries in both sell it by the piece through the morning, and it is one of the few Dalmatian dishes that is bread, fish and vegetable in a single bite without cheese anywhere near it.

The dough is a plain bread dough of flour, water, yeast, salt and olive oil, left to rise and then divided in two and rolled thin. The filling takes longer than the dough: a large quantity of onion, roughly as much by weight as the flour, is sliced and cooked in olive oil over low heat for the better part of an hour until it is soft, sweet and reduced to a third of its volume, with no browning. Salted anchovies or sardines, rinsed and boned, are chopped and stirred in with parsley and a little pepper; in Komiža, peeled tomato or a spoon of tomato paste goes in as well and is cooked down so the filling is moist but not wet. The bottom sheet of dough lines an oiled round tray, the cooled filling is spread evenly, the top sheet is laid over and sealed at the edge, pricked, and brushed with oil; it bakes at around 200°C for thirty to forty minutes until the crust is deep gold. It is cut when lukewarm.

A good square has a thin, firm, slightly crisp crust on both faces, a filling layer at least as thick as the two crusts together, and a clear taste of sweet onion with the salted fish behind it, not in front; in the Komiža version the tomato should be a background note that keeps the filling moist and tints it, not a sauce. Mark down a thick, bready pogača that is mostly dough, a filling where the onion is undercooked and sharp or burnt and bitter, fish that is overpowering, which usually means it was not rinsed, a soggy base from a wet filling, and any version with cheese or with fresh fish, which is a different pie. It is eaten at room temperature and travels well; one that is still good at the end of a day on a boat was made properly.

Komiška pogača

Kratovska pastrmajlija or Kratovska pastrmajka as they call it in the town of its origin, Kratovo, is a variety of the traditional North Macedonian pastrmajlija (a rustic bread pie). What makes this bread pie different from the other pastrmajlija varieties such as Veleshka or Shtipska pastrmajlija is the use of smoked pork instead of the usual pork meat and cured lamb or sheep meat. This savory pie consists of a very soft, oval-shaped dough base that is topped with pieces of homemade smoked pork and beaten eggs, and it is then baked in a traditional oven at high temperatures until nicely colored. Just like other types of pastrmajlija, this one is traditionally eaten during the winter season, usually on weekends, and just like in the past, it's often featured on the festive table during winter holidays in the region. The pie is typically served with hot pickled peppers, dried red peppers, and a glass of red wine on the side.

Kratovska pastrmajlija

This traditional Greek meat pie combines flaky phyllo dough with a flavorful ground meat filling. Since it is eaten across the country, kreatopita appears in numerous versions that often vary in shape and adapt the filling with rice, leeks, cheese, b&eacute;chamel sauce, and various herbs and seasonings. Regardless of the abundant varieties, they can all be enjoyed as a filling main course, snack, or even as a convenient street food option.

Kreatopita

Kučanski ko&scaron;čičjak is a traditional dish hailing from the villages of Kučan and Zbelava. The dish is made from buckwheat flour, grains, pumpkin seeds, and Varaždin pumpkin oil, shaped into a gibanica which is not rolled, but layered. The dough is made from buckwheat flour, plain flour, oil, salt, warm milk, and water, while the stuffing is a combination of buckwheat mash, ground pumpkin seeds, and fried onions. Before baking, this pie is cut on top and the upper part is soaked with pumpkin oil. Kučanski ko&scaron;čičjak is traditionally prepared and eaten on Christmas Eve.

Kučanski koščičjak

Kurnik is a festive variety of traditional Russian pirog&mdash;a pie made from various types of dough that is filled with either sweet or savory ingredients. This special variety consists of a pastry shell that is shaped into a large dome and comes filled with layers of meat (typically chicken, which is suggested by its name - kuritsa means hen in Russian), eggs, rice, kasha, mushrooms, and other additional ingredients. Often said to symbolize fertility and stability, kurnik is an old, traditional dish that was mainly reserved for royalty and served at wedding feasts. In the past, the layers were separated by blini pancakes, and the pie was usually intricately decorated with pieces of dough. Kurnik is usually served with a sauce of choice or as a side dish with soup.

Kurnik

Lancashire butter pie consists of shortcrust pastry filled with onions, potatoes, butter, salt, and pepper. Although vegetarians might think that this pie is suitable for them, they need to be apprehensive because bakers sometimes use lard in the crust. The pie is derived from local meat-and-potato pies, but the meat is replaced with butter because a sizeable Catholic population in Lancashire couldn't consume meat on Fridays. Therefore, this pie has got alternative names such as Catholic pie and Friday pie. These days, butter pie can be found in supermarkets and local chippies, and it is traditionally served with pickled red cabbage on the side.

Komiška pogača (1)1 review

Komiška pogača 1 review