10 Must-Try Delicious Pies From Around the World Slideshow
10 Must-Try Delicious Pies From Around the World
Pies are such a versatile dish that they’re eaten in many cultures and assume many forms. Though the apple pie comes from England (or Germany), it has been adopted and changed by the U.S. to the point where it can now be considered an American classic dish. The same is true with meat pies — though they were first eaten in medieval Europe, they are now a staple classic in Australia and New Zealand (think a small handheld Aussie meat-pie eaten with ketchup.) No matter where you are in the world, that culture probably has its own pie creation that reflects the people and their tastes and history. Read on for 10 delicious pies for around the world.
Filipino Buko Pie
Buko pie is a popular Filipino delicacy in the southern regions of Luzon, especially in Laguna Province. It’s made with a filling of young coconut meat, creamy coconut juice milk, or condensed milk. Cornstarch and sugar are also included in the filling.
Its name might be a mouthful to pronounce, but this Greek pie is actually small enough to be eaten as a snack. It’s in the burek family of pastries, with a filling of chopped spinach, onions, scallions, feta cheese, eggs, and seasoning.
The filling is wrapped or layered in phyllo (filo) pastry with butter and olive oil, either in a large pan from which individual servings are cut or rolled into individual triangular servings. Garlic, fresh parsley, and ricotta cheese are also included in the recipe.
Florida Key Lime Pie
Key lime pie is a dessert that’s made of Key lime juice, egg yolks, and sweetened condensed milk in a pie crust. The dish’s name takes inspiration from the small Key limes that are naturalized throughout the Florida Keys on the American East Coast. Key limes are more tart and aromatic than the common Persian limes seen year-round in most U.S. grocery stores, and the juice is pale yellow.
Florida Key Lime Pie
During mixing, a reaction between the condensed milk and the acidic lime juice occurs, which causes the filling to thicken on its own without requiring baking. Many early recipes for Key lime pie did not require the cook to bake the pie, relying on this chemical reaction to thicken the mixture enough for the filling.