Raisins steeped in dark rum mingle with tart and sweet apples in this updated version of an American favorite.

Caramelized sugar laces this classic with a sensuous richness, extraordinary in the context of this unbelievably light and delicately spiced pie.

If you’ve never had pie made from wild blueberries before, you’ll be bowled over by the intensity of this one.

Galatopita, or milk pie, has a crisp phyllo crust and a dense, satisfying custard filling made with semolina flour. It is among the dairy specialties of Epirus and Thessaly; we like this version from Ioannina....

Nestled in a flaky crust, nectarines and raspberries tease the best out of each other—these pies are fragrant and floral, sweet and tart.

These delightful tartlets hold just the right amount of gooey pecan filling.

In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers.

This pie, an easy take on toffee with bananas (hence the name), made its debut at The Hungry Monk, a pub in England, in 1972.

English farmhouse-style white Cheddars such as Montgomery, Keen’s, and Fiscalini were delicious in this pie. We also liked Grafton Cheddar, from Vermont.