Pies

A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts (pecan pie), fruit preserves (jam tart), brown sugar (sugar pie), sweetened vegetables (rhubarb pie), or with thicker fillings based on eggs and dairy (as in custard pie and cream pie). Savoury pies may be filled with meat (as in a steak pie or a Jamaican patty), eggs and cheese (such as quiches or British flans), or a mixture of meat and vegetables (pot pie).

base used for a tart, quiche or pie

thumb|right|upright=1.4|Someone smashing a cream pie in a young woman’s face. thumb|240x240px|A man getting hit with a thrown pie Pieing or a pie attack is the act of throwing a pie at a person. In Britain, a pie in the context of throwing is traditionally referred to as a custard pie. An aluminium pie pan or paper plate filled with whipped cream or more typically, shaving cream can substitute for a real pie, however, bakery pies such as chocolate cream pie, banana cream pie, coconut cream pie, or lemon meringue pie are also used, especially when one desires a more messy and humiliating effect

Crostata () is an Italian baked tart or pie. The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria (Book of the Art of Cooking) by Martino da Como, published , and Cuoco napolitano (Neapolitan Cook), published in the late 15th century, containing a recipe (number 94) titled Crostata de Caso, Pane, etc..

pastry with a filling on a single piece of dough which has been folded over and sealed

open pie

thumb|Gateaux pithiviers fondant A pithivier (; , ) is a round, enclosed pie usually made by baking two disks of puff pastry, with a filling stuffed in between. It has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and scalloping on the edge. It is named after the French town of Pithiviers, where the dish is commonly assumed to originate.

South American savory sweet corn pie

thumb|Sliced soparnik Soparnik is a traditional Croatian dish. It is usually a savoury pie with a filling of Swiss chard and onion. Other names are soparnjak, zeljanik or uljenjak. It is the most famous speciality of the Dalmatian region of Poljica, between Split and Omiš. The original season for the dish was the colder time of the year when older, sweeter chard was available. In the past, it was prepared as a fasting dish and for celebrations.

Lobiani () is a traditional Georgian dish of bean-filled bread. In Georgia the most popular is Rachuli Lobiani (რაჭული ლობიანი), like a Khachapuri, but with beans.

folk song

pie served with ice cream or cream

Flaó (plural flaons, ) is a cheesecake or tart found in Spanish cuisine popular from Levante. It is claimed by Majorca, Ibiza and Formentera, with some controversy. Traditionally flaons were part of Easter family celebrations in Menorca, but now they are available all year round.

Zhizhig-galnash (Chechen: Жижиг-Галнаш) is a traditional Chechen dish consisting of boiled meat and dumplings, which are cooked in the flavorful broth made from beef, chicken or lamb.

Activist group

pie crust made of ground graham crackers

Shamishi (, ) is a traditional Cypriot delicacy, which is served usually during name days.