6 Pies From All Around the Globe

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6 Pies From All Around the Globe
If you didn't realize that the “American” apple pie doesn't actually originate from America, then you have a lot to learn about these circular baked goods. Check out our collection of pies that differ from place to place—ranging from the sweet Florida Key Lime Pie to the spinach-filled Greek spanakopita, and everything in between.
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    1. Italian Torta Della Nonna
    Traditional to Tuscany, this Italian dessert quite literally means "Grandmother's Pie", and everyone knows that means it's delicious. A thick Italian custard called crema pasticciera is poured over a shortcrust pastry-covered pan, then covered with additional layers and garnished with pine nuts. Once the pastry is golden brown, the pie is topped with icing sugar for the finishing touch. No Italian can resist the simple yet sweet taste of torta della nonna—especially if their grandmother is the one who made it. 

    Photo by Fugzu/Flickr
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    2. Australian Meat Pie
    When the English and Irish immigrated to Australia in the 18th century, they brought different meat pastry variations with them—from Guinness-filled pies to cornish pastries. Meat was cheaper than vegetables at the time, so the settlers starting altering their recipes and created what is known today as the Aussie meat pie—a baked dish stuffed with beef and gravy. 

    Photo by Noodles and Beef/Flickr

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    3. Greek Spanakopita (Spinach Pie)
    Although there's no meat involved in this pastry (and Greeks do love their meat), this vegetable combination is an all-time favorite. Pounds of spinach are wilted and mixed with feta cheese, eggs, and herbal ingredients, creating a thick texture ready for baking. The mixture is poured into a pan lined with layers of butter-covered phyllo dough at the bottom, then covered with many layers more—resulting in a richly flavored Greek masterpiece. 

    Photo by Andrea Anastasia/Flickr
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    4. Florida Key Lime Pie
    There are many ways to go about making the Key West favorite. Some bake the graham cracker crust and top it with meringue, while others use a pastry shell and leave the filling uncovered and unbaked. No matter which way you choose to go, the key ingriedient always stay the same—native key limes that give its filling the yellow (not green!) natural color. 

    Photo by Benny Mazur/Flickr 
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    5. Filipino Buko Pie
    Originating from southern regions of Luzon in the Philippines, this sweet treat is made with the juice and meat of a young coconut (also known as malauhog). They also add sugar, milk, and cornstarch to the coconut mixture to create a creamy custard, which is then poured into a pastry shell that can be baked or not. Tourists often end up taking home a buko pie as a gift to share with friends and family. 

    Photo by Krista/Flickr
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    6. English Apple Pie
    Although apple pie is seen as a traditional pastry here in the United States (especially on the 4th of July), its roots actually date back to England before colonization in America. Of course, the original dish was much different than what we know apple pie as today. The dishes were served unsweetened due to the hefty price of sugar, and instead of crusts, bakers used inedible pans called "coffins" made from natural ingredients instead. But if it wasn't for our English settlers bringing over the apples in the first place, who knows if American soil would have ever experienced our "traditional" apple pie. 

    Photo by Benny Mazur/Flickr
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