Food family · 8 dishes · 6 regions

The pie
family.

3United States

1Switzerland

1Canada

1Italy

1Kyrgyzstan

1Greece

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United States

3 dishes from United States

3

Desperation pie
An American pie made with butter, sugar, eggs, and flour, using available ingredients when seasonal or costly ones were lacking. It was common before refrigeration and canned fillings, notably during the Great Depression and World War II rationing.
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bean pie
A sweet custard pie whose mashed-bean filling combines sugar, eggs, milk, butter, and spices. Common flavorings include vanilla, cinnamon, and nutmeg, with variations adding cloves, ginger, pumpkin pie spice, or lemon extract.
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Peanut pie
A pie from the Tidewater region of the Southern United States, with a sweet, sticky peanut filling of corn syrup, sugar, and eggs, sometimes enriched with cream or cream cheese.
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Switzerland

1 dish from Switzerland

1

totché
A Swiss cake from the Canton of Jura made with leavened dough and topped with a sour cream-based mix, especially popular around local festivities such as St. Martin’s Day.
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Canada

1 dish from Canada

1

Saskatoon berry pie
A traditional Canadian fruit pie with saskatoon berry filling, particularly associated with Saskatchewan. It is often served with whipped cream, ice cream, or slices of cheddar cheese.
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Italy

1 dish from Italy

1

meat pie
A meat pie found in cuisines worldwide consists of pastry enclosing meat and savory ingredients. It may be baked, fried, or deep-fried, and some varieties have flaky butter-enriched crusts.
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Kyrgyzstan

1 dish from Kyrgyzstan

1

oromo
A traditional Central Asian steamed pie among Kyrgyz, Kazakh, Uzbek, Bashkir, and Mongolian peoples, whose name refers to the rolling or wrapping used to make it.
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Greece

1 dish from Greece

1

spanakopita
A savory spinach pie of Greek origin, filled with chopped spinach, egg, and usually feta or white cheese. It is eaten throughout Greece, Bosnia and Herzegovina, and Turkey.
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