Hair
This is too much for me, I love pies, sweet or savoury.
My favoutite sweet(ish) one is blackcurrant, right out of the oven with loads of hot custard…
I just want to say pecan again. Man I love those. If you ever see a man walking about with a whole pecan pie in his hands, not in a pan but just crust on hand, and he’s just eating away, that’s me. Stop me and say hello.
Bannoffee Pie (why can’t I find this in California, I thought it was an American invention)
Olsen’s Cherry Pie (Sunnyvale California)
Sweeny Todd’s Venison Pie (Reading, UK)
Sweeny Todd’s Five Nation’s Pie (Reading, UK)
Lattice Pork Pie
This is making me damn hungry… however, I’m not sure I could find a cherry pie around here!
But I do like my mother’s deep dish apple pie with graham crust and brown sugar. yummy stuff. 
F_X
Either pumpkin pie–really warm, with a ton of whipped cream and a big glass of milk, or cherry pie with lots of filling, a very flaky crust, and an equally large glass of milk as in the pumkin pie situation above. Truly, superior pie-age.
BAND NAME!
Huckleberry with vanilla whipped cream.
Tart Apricot with French Vanilla a la mode.
Home made roast turkey pot pie with fresh peas and baby carrots.
The only pie for me is banana meringue. NOT banana cream, although that IS my second choice. And please, no nuts or cherry on top! It’s not a banana split.
Mmmm, pepper steak pie 
Also Shepherd’s Pie (chunky lamb mince or diced lamb with rosemary, carrots, peas, thick gravy and a mashed potato topping crust).
I can’t understand why anyone would want to eat a nice savoury vegetable like pumpkin in a pie with cream!!
I’m not really into sweet pies. Therefore, Lemon Meringue pie is ok as long as the lemon part is really tart and lemony to counteract the meringue’s sugariness.
Washte - I may have spelled it wrong, but it’s a Greek pie made with filo pastry wrapped around spinach, pine nuts, and feta cheese. God it’s nice.
Is this it jjimm?
Looks brilliant!
Oh momma, that’s it. Though most recipes I can find don’t have feta or pine nuts. That’s what I put in whenever I make it (toast the pine nuts first).
Mmmmm… PIE!
Savoury:
Bought: I think my favourite is probably steak and kidney.
Home made: it would be my roast pepper and potato flan.
Sweet:
Bought: Probably just a really good apple pie, juicy but with discernible chunks of fruit with just a slight bite, no cinnamon (I don’t dislike it though)
Home made: it varies; at the moment, I am using up last year’s blackberries from the freezer, so it is blackberry meringue pie*
*gently stew a pound of blackberries with the juice of half a lemon, then pulp and strain them, top up the juice with water to whatever liquid quantity your lemon meringue pie recipe calls for - go easy on the sugar; add half of the quantitiy that your recipe calls for, then taste it.
I use a digestive biscuit recipe for the base, bake this blind until really crispy, then cool and add the filling, let that set and bake the meringue alone on a sheet of parchment paper, then carefully drop it on the top.
quick addendum…
when I say digestive biscuit base, I don’t mean smashed up biscuits with melted butter(although that would work), I mean an actual biscuit dough recipe - that way you can form it up the sides of the tin to contain the filling.
Oh and biscuit=cookie, of course (do you have digestives in the USA?)
german chocolate with pecans
coconut (custard style w/meringue)
and of course chicken pot pie
Welcome to the SDMB romare
Good choices of pie.
Kniz the phyllo would probably have to be store bought. Can you make it yourself?? Would be interesting to try.
Oh, dear God - do I have to choose one? Well I won’t. Three perfect pies:
Pumpkin. Smooth, sweet filling, spiced with cinnamon, ginger, nutmeg and just a dash of cloves. The best part of all is how that warm, homey smell fills the whole house. Mmmmmmm.
Strawberry-Rhubarb. Made with young rhubarb and ripe, fresh strawberries. Cooled for a good long while, so the insides have thickened thoroughly. Served with ice cream, at room temperature or chilled. Perfect and summery!
Lemon Meringue. Filling should be nice and tart; not too sweet. The meringue should be good and thick, and cooked just enough to have a thin, light brown crust at the peaks.
Bippy,
Gourmet magazine had a GREAT recipie for this. I could try to find it if you’re inclined to try and make it.