The 25 Most Mouthwatering Pies Around The World

Craving a slice of something unforgettable? Travel the globe with your fork as we explore pies that define comfort, celebration, and pure indulgence. From flaky fruit beauties to savory showstoppers, every culture has a crusted treasure worth discovering. Get ready to meet your new favorite pie and the delicious stories baked into each bite.

1. American Apple Pie

Golden, buttery crust meets cinnamon kissed apples in a pie that tastes like home. You get tender fruit balanced with a hint of tartness, wrapped in layers that shatter softly with each slice. Whether warm with ice cream or cold from the fridge, it always delivers comfort.

Use crisp apples like Granny Smith and Honeycrisp for texture and depth. A touch of lemon brightens the filling, while brown sugar brings caramel notes. Brush the lattice with egg wash for shine, and sprinkle sugar for sparkle and crunch.

2. French Tarte Tatin

This upside down beauty caramelizes apples in butter and sugar until deep amber. You flip it after baking to reveal glossy fruit resting beneath a crisp puff pastry crown. The contrast between sticky caramel and delicate pastry makes every bite luxurious.

Use firm apples that hold shape, and cook the caramel carefully to avoid bitterness. Serve warm with crème fraîche for tang. The pan matters a lot, so choose a heavy skillet that conducts heat evenly and allows a confident, dramatic flip.

3. British Steak and Ale Pie

Hearty, savory, and soul warming, this pie packs tender beef simmered in rich ale gravy. The filling is deeply flavored with onions, thyme, and a touch of mustard for backbone. Encased in shortcrust or puff pastry, it bakes to a satisfying crunch.

Use chuck or shin for melt in your mouth texture, and let it slow simmer until silky. A dash of Worcestershire builds umami. Serve alongside buttered peas or mash, and you have pub level comfort at your table any chilly evening.

4. Australian Meat Pie

Compact yet mighty, this handheld classic is a stadium staple and bakery hero. The filling combines minced beef with a savory gravy, sometimes dotted with onions or peas. A flaky top and sturdy base keep everything neat as you take a bite.

Tomato sauce on top is non negotiable, adding tang against the rich meat. Many versions include black pepper for a gentle kick. Bake until blistered and golden, then enjoy hot on the go, preferably while cheering loudly at a footy match.

5. Greek Spanakopita Pie

Layers of crisp phyllo cradle a spinach and feta filling that tastes vibrant and herbaceous. Dill, scallions, and lemon zest brighten the creamy mixture, creating a light yet satisfying slice. When the top shatters under your fork, you know you nailed the bake.

Brush every phyllo sheet with olive oil or butter so it bakes ultra flaky. Squeeze spinach thoroughly to avoid sogginess. Serve with a simple salad and olives, and you have a Mediterranean lunch that feels sunny, even on cloudy days.

6. Moroccan Pastilla (Basteeya)

This celebratory pie marries savory chicken with warm spices and a whisper of sweetness. Almonds add crunch, while cinnamon and saffron create an aromatic halo. Phyllo layers turn glassy crisp, dusted lightly with powdered sugar for a dramatic finish.

The filling balances broth, eggs, and shredded meat into a custardy, rich texture. A little orange blossom water adds perfume. Serve sliced at holidays and special gatherings, and watch guests go quiet in admiration as the contrasting flavors and textures play a captivating, unforgettable duet on your palate.

7. Italian Torta della Nonna

Think of custard tucked into a buttery shortcrust, finished with pine nuts and powdered sugar. This Tuscan classic tastes delicate, lemony, and nostalgic. Each slice delivers creamy filling alongside tender crumb, the kind of dessert that whispers comfort.

Blind bake the shell for crispness, then pour in velvety crema pasticcera. Pine nuts toast as the pie finishes, adding resinous warmth. Serve chilled or at room temperature with espresso. If you love subtle elegance over flashy sweetness, this is the pie you will want on your weekend table.

8. Key Lime Pie (USA)

Tart, creamy, and sunshine bright, Key lime pie hits that perfect zesty note. The filling is smooth, made with Key lime juice and sweetened condensed milk. A crumbly graham crust brings buttery contrast, and whipped cream softens the sharp edges.

Use fresh Key limes if possible, or a trusted bottled juice. Do not overbake, since it sets in the fridge. Garnish with lime zest for fragrance. One cool, citrusy forkful will transport you to breezy Florida afternoons and sandy feet, even if you are miles from the coast.

9. Japanese Strawberry Shortcake Pie

Imagine a pie version of the beloved Japanese shortcake, with airy cream and sweet berries. A tender crust supports layers of vanilla custard, whipped cream, and jewel bright strawberries. The result is light, elegant, and impossibly photogenic.

Use the freshest berries you can find, and keep the cream barely sweet. Chill the pie thoroughly for clean slices. It is a lovely finale for spring gatherings or birthdays. Each bite feels like a cloud with sparks of berry brightness that keeps you reaching back for another taste.

10. Argentinian Empanada Pie

Take the flavors of empanadas and bake them into a shareable pie. You get spiced beef, olives, raisins, and hard boiled eggs in a savory, slightly sweet filling. The crust is sturdy yet tender, perfect for picnics and casual dinners.

Paprika and cumin lead the spice blend, while a splash of vinegar adds tang. Brush with egg wash for deep color. Serve warm with chimichurri, and that bright herb sauce turns each slice into a fiesta. It is comfort layered with intrigue, destined to become a crowd favorite quickly.

11. Canadian Butter Tart Pie

All the gooey goodness of butter tarts, but supersized into a luscious pie. The filling is buttery, caramelly, and sometimes dotted with raisins or pecans. A flaky shell keeps the sweetness balanced with texture.

Use brown sugar and real butter for depth, and add a pinch of salt to sharpen flavors. Bake until the center is just set and wobbly. Cool completely before slicing to avoid runny edges. Serve with coffee on a crisp morning, and you will understand why Canadians guard this treasure closely.

12. Portuguese Pastel de Nata Pie

Think custard tarts, but as a grand, sliceable pie with blistered tops and silky centers. The pastry cracks delicately, giving way to creamy vanilla custard scented with cinnamon. Each bite is both playful and sophisticated.

A high heat bake creates those iconic brown freckles. Use whole milk and egg yolks for richness, and keep the filling strain smooth. Dust with cinnamon sugar before serving. This pie is perfect for espresso breaks and late night chats when you want something sweet but not heavy.

13. Polish Blueberry Pierogi Pie

All the joy of blueberry pierogi without the folding marathon. A tender dough bakes over juicy berries that burst into a jammy, purple pool. A dollop of sour cream or vanilla sauce makes it sing.

Lemon zest brightens the filling, and a little potato starch keeps juices from flooding. Sprinkle sugar on top for a crunchy cap. Serve warm so the juices glisten. It is humble, homespun, and perfect for summer when berries are fragrant enough to perfume the whole kitchen naturally.

14. South African Bobotie Pie

Bobotie turns into a pie with curried minced beef beneath a golden egg custard top. Fragrant with chutney, raisins, and turmeric, it hits sweet, savory, and spiced notes at once. The texture is comforting but brightened by bay leaves and lemon.

Use a shortcrust base or bake the custard layer directly over the filling. Serve with yellow rice and sambals for contrast. This is weeknight friendly yet interesting enough for guests, bringing Cape flavors to your table without fuss or compromise.

15. Thai Coconut Custard Pie

Creamy coconut custard nestled in a crisp shell creates a tropical breeze in dessert form. Palm sugar adds caramel notes, while pandan or vanilla perfumes the filling. It slices clean and silky, never heavy.

Use coconut cream for richness and a pinch of salt for balance. Toasted coconut on top adds fragrance and crunch. Chill thoroughly before serving. Each forkful feels like a vacation, especially when paired with mango slices or iced tea on a warm afternoon that needs a sweet, gentle lift.

16. Filipino Buko Pie

Tender young coconut shreds suspended in a creamy filling make this Laguna favorite unforgettable. The crust is sturdy yet flaky, holding generous coconut pockets. It is not too sweet, which keeps you reaching for another slice.

Fresh buko is ideal, but quality frozen works in a pinch. A bit of cornstarch sets the filling while keeping it supple. Eat slightly warm to enjoy that custardy texture best. If you love coconut, this pie becomes a beloved staple at family gatherings quickly.

17. Turkish Borek Pie (Su Böreği style)

Layered sheets cradle cheese and herbs in a pie that is both chewy and crisp. Buttered pastry bakes into golden ripples, while the filling stays tangy and melty. It is comfort food designed for sharing.

Use a mix of feta and mild cheese, plus parsley or dill. Parboil yufka or use fresh sheets for authentic texture. Serve with tea, tomatoes, and cucumbers. The contrast of textures makes it addictive, perfect for breakfast, brunch, or late night snacks after lively conversation.

18. New Zealand Bacon and Egg Pie

Picnic legend status belongs to this sturdy, satisfying pie. Whole eggs bake inside with bacon, peas, and sometimes cheese, creating cheerful slices dotted with sunshine yolks. The crust is simple, the flavors direct, and the comfort level high.

Season assertively with pepper and spring onions. Do not scramble the eggs inside, keep them whole for that iconic look. Serve warm or room temperature. It is ideal for road trips, fishing days, and all the outdoorsy moments when you need hearty fuel without fuss.

19. Swedish Västerbotten Cheese Pie

Sharp, nutty Västerbotten cheese stars in this elegant, savory tart. The custard sets creamy, carrying a gentle caramel edge from the cheese. A crumbly shell gives welcome texture to each rich bite.

Serve with roe, red onions, and crème fraîche for a festive table. If the cheese is hard to find, aged cheddar is a decent stand in. This pie shines at midsummer parties and dim winter evenings alike, wherever candlelight meets good company.

20. Mexican Pastel de Elote Pie

Sweet corn becomes dessert in this silky, sunny pie. Blended kernels turn into a custard that is lightly sweet and aromatic, especially with cinnamon. The texture lands between flan and cheesecake, but with corn’s natural warmth.

Use fresh corn when possible, and strain for smoothness. A simple crust or crustless bake both work. Drizzle with cajeta or honey and sprinkle sea salt. It is the kind of dessert that surprises guests and wins them over instantly with comfort they did not know they craved.

21. Peruvian Chicken Aji Pie

Inspired by aji amarillo’s sunny heat, this creamy chicken pie lands bold and comforting. The sauce brings chili warmth without overwhelming, enriched with cheese and evaporated milk. Under a crisp crust, the filling stays saucy and spoonable.

Shred poached chicken for tenderness, and season with garlic and cumin. Add peas or carrots for sweetness. A little lime juice brightens the richness. Serve with salad and cold beer, and you will have a dinner that hums with vibrant Peruvian energy.

22. Indian Mutton Keema Pie

Spiced minced mutton snuggles beneath a flaky top, fragrant with garam masala, ginger, and chilies. The filling is juicy, dotted with peas and cilantro. Every bite delivers warmth you feel in your cheeks.

Bloom spices in ghee for depth, and deglaze with a splash of stock. Keep the gravy thick to avoid soggy crust. Serve with raita and lemon wedges. It is a cozy fusion that feels familiar yet thrilling, perfect for weekend feasts when spice cravings sing loudly.

23. German Zwetschgenkuchen Pie

Juicy purple plums line up in tidy rows over a buttery base, then bake into jammy bliss. A sprinkle of cinnamon sugar and streusel adds crunch. The fruit’s tartness keeps each slice lively, never cloying.

Use late summer plums for best flavor. Let the pie rest so juices settle, giving clean slices. Serve with whipped cream or vanilla sauce. It is late afternoon coffee’s best friend, especially when leaves start to turn and you crave gentle, fruity comfort.

24. Cajun Natchitoches Meat Pie

Louisiana’s handheld treasure scales up beautifully into a family sized pie. The filling blends beef and pork with cayenne, paprika, and green onions. A flaky crust offers audible crunch, giving way to juicy, peppery comfort.

Drain any excess fat to keep the base crisp. Serve with hot sauce and pickles for brightness. This pie is tailgate ready and weeknight friendly, delivering bold flavor without complicated steps. The leftovers reheat like a dream in the oven.

25. Scottish Scotch Pie

Small, sturdy, and richly seasoned, Scotch pies carry mutton or beef in a hot water crust. The shell stands tall, encasing peppery meat that begs for brown sauce. When baked, the lid turns glossy and firm.

Use mace and white pepper for traditional flavor. Eat hot at football matches or warm at home with mashed potatoes. The texture is dense yet satisfying. This pie proves simple ingredients can taste remarkable with the right spice balance and a confident crust technique.