France

P&acirc;t&eacute; aux pommes de terre is a savory potato pie originating from the French region of Limousin. It consists of sliced potatoes that are layered with onions, cream, garlic, parsley, salt, and pepper in a flaky puff pastry. Before the 18th century, when potatoes were first brought to France, Limousin pie was made with a combination of cr&egrave;me fra&icirc;che and regular bread dough. It can be served either as a main course or as a side dish, and it is usually consumed while still hot. Traditionally, the pie is served with lettuce on the side, and it is recommended to pair it with a glass of cider or red wine.

Pâté aux pommes de terre

P&acirc;t&eacute; gaumais is a type of pie consisting of yeast dough filled with pork. Prime cuts of pork used in this traditional recipe are marinated for 48 hours in wine or vinegar with different spices and herbs such as garlic, shallots, bay leaves, thyme, and parsley. The pie got its name after Gaume, a part of the Belgian region of Lorraine, south of the Province of Luxembourg, where bakers and butchers traditionally prepare this hearty dish all year round. It can be eaten either hot or cold and is thought to taste even better after a few days.

Pâté Gaumais

United States

Peanut butter pie is a traditional pie hailing from Georgia. This sweet and salty pie consists of a crumbly pie crust that's filled with gooey peanut butter and chunks of roasted and salted peanuts. The filling is enriched with brown sugar, flour, butter, eggs, milk, vanilla extract, and corn syrup, while the crust is made from flour, sugar, salt, butter, and water. If desired, the peanuts can also be added to the crust. Once done, this nutritious pie is typically served with a dollop of whipped cream on top.

Peanut Butter Pie

Croatia

Pera is a traditional dish consisting of a thin base of leavened dough that is filled with a mixture of fresh cow&rsquo;s cheese, sour cream, and eggs, with the occasional addition of cornmeal. This open-faced savory pie is one of the classic dishes found in Vrbovec, celebrated for its simplicity and the use of traditional ingredients. Rolled into an oval shape, in the past, the dish was baked in old-fashioned wood ovens that would produce a slightly charred crust. Pera is always served sliced into triangular wedges, which is the reason why most locals refer to it as the Croatian take on Italian pizza. It is best served freshly baked and can be enjoyed as a filling snack or a light main course.

Pera

Russia

Perepechi is a traditional pie originating from the region of Udmurtia. These open Udmurt pie shells have pinched edges and are filled with various ingredients such as ground beef, mushrooms, eggs, onions, milk, salt, and pepper. The shells are usually made with butter, eggs, rye flour, wheat flour, salt, and sugar. The open-faced pies are baked in the oven, and if properly prepared, they should be soft and slightly crispy, while the filling should always be rich and tender. The name perepechi means something baked behind the oven, because they were initially baked in stoves over a low fire. Originally, the dough was made with rye flour, but nowadays plain wheat flour is used more often than not.

Perepechi

Pirog is a popular Russian pie made from yeast dough, shortcrust, or puff pastry that is filled with either sweet or savory ingredients. Some of the more popular fillings include meat, fish, mushrooms, cheese, cabbage, potatoes, and fruits such as plums, apples, or a variety of berries. The pie can be either closed or open-faced. In Russia, pirog is so popular that it has often been considered as a sign of a good housewife.

Pirog

Poland

Pir&oacute;g biłgorajski is a traditional Polish pie consisting of buckwheat, boiled potatoes, cottage cheese, sour cream, salt, pepper, and lard. The stuffing may be enriched with the addition of mushrooms, fresh mint, or pork rinds. The dish is sometimes baked in a round shape, but it is more commonly prepared as a large rectangular loaf. Traditionally baked in the Biłgoraj region, this specialty was once considered a festive pie, adorned with decorations on top and baked for Christmas and Easter, as well as for special occasions such as christenings and weddings. There are two versions of this pie: one with yeast dough coating the filling, known as pir&oacute;g w cieście drożdżowym, and the other one without any yeast dough, called pir&oacute;g łysy, meaning bald pir&oacute;g. Some of the earliest pir&oacute;gi were made with raw white buckwheat and baked on horseradish leaves or bran in traditional bread ovens. The pie can be eaten hot or chilled, usually with sour cream, mushroom sauce, or with a glass of milk, buttermilk, or kefir. Another way to consume this specialty, and a favorite among its admirers, is to fry slices of it in butter. Once a lesser-known Polish dish, pir&oacute;g biłgorajski was officially included in the list of traditional products typical of the Lublin region in 2005.

Piróg Biłgorajski

Pithiviers is a classic French pastry pie that's traditionally decorated with spiral markings coming from the center of the dish. It originated in the eponymous French town. The dish is made from puff pastry, and it can be filled with sweet or savory ingredients. For the dessert pie, pithiviers is often filled with fruits such as plums and cherries or almond cream. The sweet versions are usually served with coffee on the side. The savory versions are commonly filled with cheese, vegetables, and meat such as beef, chicken, or pork. What characterized pithiviers is its distinctive, shiny top crust, a result of eggwash or caramelized sugar at the end of baking.

Pithiviers

Italy

Pizza di scarola is one of the most popular Neapolitan dishes, but despite the name, it is not a typical pizza, but more of a savory pie known as torta salata. It consists of a delicious filling made with escarole, garlic, black olives, capers, anchovies, pine nuts, and raisins, placed between two layers of dough, then baked until golden brown. Pizza di scarola is traditionally associated with Christmas Eve, but delicious as it is, the dish is typically enjoyed throughout the year.

Pizza di scarola alla Napoletana

Slovenia

Pofal&aacute;ča is a traditional dish originating from the Posavje and Bizeljsko area near Ljubljana. The dough is usually made with a combination of flour, yeast, salt, sugar, eggs, butter, and milk. It's left to rest before it's kneaded into a circular shape. The dough is typically topped with ocvirki (pork cracklings), chives, and scrambled eggs, and it's then baked in a hot oven until golden brown. This nourishing savory pie was usually made as a treat for children who were waiting for the bread to bake.

Pofaláča

Soparnik, zeljanik, or uljenjak is a simple pie filled with vegetables. It is traditionally made in the Poljica region in Dalmatia with the simplest possible dough consisting of flour, salt, and water. The filling for this pie is made with chard and red onions (kapula), spread between two sheets of thinly rolled dough. The most interesting fact about soparnik is the way that it is baked: in a bed of hot coals covered with ash, pierced a few times to release any steam, and cooked for a short period of time. After it is baked, the ashes are swept off and the pie is brushed with olive oil and crushed or finely chopped garlic. Poljički soparnik is traditionally cut into rhombical pieces (fete) before serving. Just make sure that the pie doesn't contain garlic or parsley in the filling, because if it does, you're not eating a traditional and authentic poljički soparnik.

Poljički soparnik

Polpettone di fagiolini is a traditional dish hailing from Liguria. This savory pie is usually made with a combination of green beans, potatoes, porcini mushrooms, eggs, parmesan, breadcrumbs, olive oil, marjoram, salt, and black pepper. The porcini, potatoes, and green beans are cooked, chopped or grated, then folded into a mixture of whisked eggs, parmesan, salt, pepper, and marjoram. The vegetable mixture is spooned into an ovenproof dish, the top is smoothed with a spatula and sprinkled with breadcrumbs, and olive oil is drizzled over the top before the dish is baked until golden brown. Before serving, polpettone di fagiolini should be taken out of the oven and allowed to slightly cool down.

Polpettone di fagiolini

Possum pie is a traditional pie originating from Arkansas, where it enjoys a cult-like status. The name of the pie is a play on words because to play possum means to be asleep or dead, referring to the fact that the whipped cream topping of this pie hides two more layers underneath &ndash; one made of chocolate, and the other of cream cheese, vanilla pudding, or sour cream. Sometimes, the chocolate custard is replaced with fruit, but it&rsquo;s not as common. Once done, possum pie is usually sprinkled with chopped pecans and then served.

Possum Pie

Potato, leek, and chicken pie is a traditional savory pie originating from Ireland. The pie crust is usually made from shortcrust pastry, phyllo pastry, or puff pastry. The pie is filled with a combination of potatoes, butter, chicken pieces, leeks, mushrooms, mustard, milk, flour, sage, salt, and pepper before it's baked in a preheated oven until golden brown and crisp. Before baking, the pie is typically brushed with melted butter. Once done, this humble and versatile pie that's a mainstay of Irish pubs is served piping hot.

Potato, Leek, and Chicken Pie

Povitnek is a traditional dish originating from the Koro&scaron;ka (Carinthia) region. The dough is made with a combination of wheat flour, eggs, oil, salt, and lukewarm water. The filling is made with cottage cheese, eggs, sour cream, and salt (or sugar if made as a dessert). This stretched dough roll can be made as a savory dish that's topped with pork cracklings and served as an accompaniment to meat, or as a sweet dessert that's sprinkled with breadcrumbs fried in butter before serving. The dough is thinly rolled and the filling is spread over it before it's rolled and cut into pieces that are cooked wrapped in a cloth. Once done, povitnek is cut into smaller pieces and served.

Povitnek

Serbia

Propeć is a Serbian pie made with lard-based dough and a cheese filling. The dough typically incorporates flour, lard, salt, and eggs. When kneaded, it is divided into several smaller pieces that are thinly rolled into flat discs. The layers are coated with lard, stacked, and then rolled into one large sheet that is used as the bottom layer. The center is filled with smaller sheets of dough and a mixture of cheese and eggs. When the pie is assembled, the loose hanging ends are folded to partially cover the cheese filling. Traditionally, propeć is torn into smaller pieces. This pie hails from southern Serbia and it's mainly associated with Vranje. Variations sometimes include yeasted dough.

Propeć

This popular French pie consists of a pastry crust filled with eggs, cream, and anything from bacon, cheese, and leek to mushrooms and seafood. Quiche is usually very filling and high in calories, making it a frequent choice for parties and buffet tables. It can be served either hot or cold, and is traditionally cut into slices. Numerous varieties of quiche exist today, the most popular of which are quiche Lorraine, quiche Florentine, and quiche Proven&ccedil;ale.

Quiche

This variety of quiche uses chopped lobster meat as the star ingredient. Traditionally, a pie shell is filled with cheese, chopped scallions, lobster meat, and a batter made with eggs, sour cream, and Dijon mustard. The whole concoction is then baked in an oven until the top becomes golden-brown and crunchy, and lobster quiche is ready to be consumed.

Quiche au homard

Quiche Florentine is a French dish with Italian influences&ndash;a pie consisting of a pastry crust that is filled with eggs, milk, cheese, spinach, and fresh herbs such as rosemary and thyme. The pie can be additionally seasoned with black pepper and nutmeg. Quiche Florentine is usually served for breakfast, brunch, or festive gatherings, and it is recommended to let it rest for at least ten minutes before serving for best results.

Quiche Florentine

Although quiches can be made with nearly anything, from meats and vegetables to seafood, herbs, and cheeses, the king among these delicious baked tarts is still the original quiche Lorraine, consisting simply of a shortcrust dough base that is filled with bacon, eggs, cream, nutmeg, and a dash of salt and pepper. The word quiche is thought to have been adapted from the German word k&uuml;chen, meaning cake, as the first Lorraine quiches were made with bread dough instead of shortcrust dough. In the French region of Lorraine, it is traditionally served on May Day as an accompaniment to roasted suckling pig. Any other day in the year, it is served as an appetizer, usually with a green salad on the side, and it is typically consumed either at room temperature or warm, while the golden-brown crust is still crunchy.