Gourmet Live’s Kelly Senyei rounds up the sweetest, cheesiest, largest, and just plain strangest pie-inspired foods from around the world

Get pie-eyed with the Institute of Culinary Education’s Nicole Kaplan

In 1947, Gourmet answered a reader’s query about vinegar pie with the explanation that it might have been a pioneer forerunner for lemon meringue pie.

Lise Funderburg gets a fried pie recipe from the Howard sisters of Jasper County, Georgia, whose ways with flaky crust and sweet or savory fillings are famous across the state

"Sauté onions, celery, carrots," she explained, "then add pieces of leftover roast chicken, make a béchamel and use a pre-made pie crust. It’s so good—as good as homemade."...

Road-food authorities Jane and Michael Stern name 10 pie palaces from coast to coast for sweet, heavenly slices of cherry, apple, blueberry, and much more

No matter how much turkey you’ve eaten, there’s always room for at least a sliver of pie—and these delicious options may have you going back for seconds.

Amish sugar and milk pies, which were once called “the poor man’s dessert,” prove the richness of simplicity.

Rich, caramelized pecan pie is a holiday standard, but this one is full of exciting additions like maple syrup, walnuts, hazelnuts, and dried cranberries.

When thoughts turn to pie, why not pear? Bartletts, which are usually eaten out of hand, are also excellent baked. Brown sugar provides the butterscotch.