Popular Pies Recipies From Around the World: A Global Tour of Sweet and Savory Delights

Popular Pies Recipies From Around the World: A Global Tour of Sweet and Savory Delights

Pies have been a cornerstone of culinary traditions across the globe for centuries. The concept of encasing fillings within dough dates back to ancient Egypt, where honey-filled galettes were popular among pharaohs. The Romans later developed the first pastry dough, while the Greeks created the earliest recorded pie pastry. What’s fascinating is how diverse cultures independently developed their versions of pies, adapting to local ingredients and tastes. Today, nearly every country boasts its signature pie—from sweet fruit-filled creations to hearty meat-packed savory versions. The word “pie” itself derives from “magpie,” a bird known for collecting miscellaneous items, much like how pies gather various ingredients within their crusts. Join us on this culinary journey as we explore the most popular pies from around the world.

Classic Apple Pie (United States)

Ingredients:

• 2 pre-made pie crusts (or homemade)
• 6-7 medium Granny Smith apples, peeled and sliced
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon sugar (for topping)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Line a 9-inch pie dish with one pie crust.
3. In a large bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Mix well.
4. Pour the apple mixture into the pie crust and dot with butter pieces.
5. Cover with the second pie crust. Trim excess dough and crimp edges to seal. Cut several slits in the top crust for steam to escape.
6. Brush the top with beaten egg and sprinkle with sugar.
7. Bake for 45-50 minutes until the crust is golden brown and filling is bubbly.
8. Cool on a wire rack for at least 2 hours before serving.

Did you know? While apple pie is considered quintessentially American (“as American as apple pie”), the first recorded apple pie recipe actually appeared in England in 1381, long before European colonization of the Americas.

Lemon Meringue Pie (United Kingdom)

Ingredients:

• 1 pre-baked 9-inch pie crust
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1/3 cup lemon juice
• 1 tablespoon lemon zest
• 3 egg whites
• 6 tablespoons sugar

Instructions:

1. In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.
2. Gradually stir in water, cooking over medium heat until mixture thickens.
3. Remove from heat and stir a small amount into beaten egg yolks to temper, then return to the pan.
4. Cook for 2 more minutes, then remove from heat and stir in butter, lemon juice, and zest.
5. Pour filling into pre-baked pie crust.
6. For meringue, beat egg whites until foamy, then gradually add sugar and beat until stiff peaks form.
7. Spread meringue over pie filling, sealing to the edge of the crust.
8. Bake at 350°F (175°C) for 12-15 minutes until meringue is golden.
9. Cool completely before serving.

Did you know? Lemon meringue pie became popular in the Victorian era when Swiss baker Alexander Frehse developed the technique of creating a stable meringue topping.

Beef and Ale Pie (England)

Ingredients:

• 2 tablespoons olive oil
• 2 pounds beef chuck, cut into 1-inch cubes
• 2 large onions, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 cup dark ale or stout
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 teaspoon fresh thyme
• Salt and pepper to taste
• 1 sheet puff pastry
• 1 egg, beaten

Instructions:

1. Heat oil in a large skillet over high heat. Brown the beef in batches and transfer to a slow cooker.
2. Reduce heat to medium and add onions, carrots, celery, and garlic to the skillet. Cook until softened.
3. Sprinkle flour over vegetables and stir to coat.
4. Gradually add ale, scraping up browned bits from the pan.
5. Add broth, tomato paste, Worcestershire sauce, bay leaf, thyme, salt, and pepper.
6. Pour mixture over beef in the slow cooker. Cook on low for 6-8 hours until meat is tender.
7. Transfer mixture to a pie dish and let cool slightly.
8. Preheat oven to 400°F (200°C).
9. Cover pie dish with puff pastry, trim excess, and crimp edges. Cut a few slits for steam to escape.
10. Brush with beaten egg and bake for 30-35 minutes until pastry is golden brown.

Did you know? Meat pies have been a staple of British cuisine since the Middle Ages, when they were often made with thick, inedible crusts that served merely as cooking vessels.

Quiche Lorraine (France)

Ingredients:

• 1 pre-made pie crust
• 8 slices bacon, diced
• 1 onion, finely chopped
• 4 large eggs
• 2 cups heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/8 teaspoon ground nutmeg
• 1 cup Gruyère cheese, grated

Instructions:

1. Preheat oven to 375°F (190°C).
2. Line a 9-inch pie dish with the crust and prick the bottom with a fork.
3. Cook bacon in a skillet until crisp. Remove and drain on paper towels.
4. In the same skillet, sauté onion until translucent.
5. In a bowl, whisk together eggs, cream, salt, pepper, and nutmeg.
6. Sprinkle bacon, onion, and cheese over the bottom of the pie crust.
7. Pour the egg mixture over the fillings.
8. Bake for 35-40 minutes until the center is set and top is golden.
9. Let cool for 10 minutes before serving.

Did you know? Traditional Quiche Lorraine from the Lorraine region of France originally contained no cheese—it was simply a custard tart with bacon. The cheese was added later as the dish evolved.

Spanakopita (Greece)

Ingredients:

• 1 pound spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh dill, chopped
• 3 green onions, finely chopped
• 2 eggs, beaten
• Salt and pepper to taste
• 10 sheets phyllo dough
• 1/2 cup butter, melted

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix spinach, feta, dill, green onions, eggs, salt, and pepper.
3. Brush a 9×13 inch baking dish with melted butter.
4. Layer 5 sheets of phyllo in the dish, brushing each sheet with butter before adding the next.
5. Spread spinach mixture evenly over the phyllo.
6. Top with remaining 5 sheets of phyllo, brushing each with butter.
7. Score the top layers with a sharp knife, making diamond shapes.
8. Bake for 45 minutes until golden brown and crispy.
9. Let cool for 10 minutes before serving.

Did you know? While we classify it as a pie, Spanakopita’s name comes from the Greek “spanáki” (spinach) and “píta” (pie), literally meaning “spinach pie.”

Empanadas (Argentina)

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup cold butter, cubed
• 1 egg
• 1/4 cup cold water
• 1 tablespoon white vinegar
• 1 pound ground beef
• 1 onion, finely diced
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup green olives, chopped
• 1/4 cup raisins (optional)
• 2 hard-boiled eggs, chopped
• 1 egg, beaten (for egg wash)

Instructions:

1. For the dough, mix flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs.
2. In another bowl, beat egg, water, and vinegar together. Add to flour mixture and mix until a dough forms.
3. Knead briefly, wrap in plastic, and refrigerate for 1 hour.
4. For filling, sauté onion and bell pepper in olive oil until soft.
5. Add ground beef and brown. Add spices, salt, and pepper.
6. Stir in olives, raisins (if using), and hard-boiled eggs. Let cool.
7. Preheat oven to 375°F (190°C).
8. Roll out dough and cut into 4-5 inch circles.
9. Place a spoonful of filling on each circle, fold in half, and crimp edges to seal.
10. Brush with beaten egg and bake for 25-30 minutes until golden brown.

Did you know? Empanadas trace their origins to Spain and Portugal, but the Argentine version evolved with the influence of Italian immigrants, who added unique ingredients like olives and hard-boiled eggs.

Conclusion

Pies represent one of humanity’s most versatile and beloved culinary inventions. Whether sweet or savory, open-faced or fully enclosed, they showcase our ingenuity in transforming simple ingredients into extraordinary meals. From the hearty meat pies of Britain to the delicate phyllo creations of the Mediterranean, pies tell the story of our cultural heritage through food. The next time you enjoy a slice of pie, remember you’re participating in a tradition that spans continents and centuries—a testament to how food connects us across time and space. Which global pie will you try making first?