10 Must-Try Delicious Pies From Around The World Slideshow

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.

An Australian or New Zealand meat pie is a hand-sized meat pie containing largely diced or minced meat and gravy, sometimes with onion, mushrooms, or cheese. It's often consumed as a takeaway food snack.

This food is remarkably similar to the English steak pie. Worcestershire sauce, ground coriander, and egg are also included.

Though theoretically more pastry than pie, salteñas are savory pastries filled with beef, pork, or chicken. They're also mixed in a spicy sauce along with peas, potatoes, and other savory ingredients.

They are traditionally eaten as a mid-morning snack, although vendors often start selling salteñas very early in the morning. They're comparable to empanadas, and the recipe includes eggs, black olives, and raisins.

Traditionally Cornish Pasties are from Cornwall in England, though you can find pretenders all over the U.K. these days. The traditional Cornish pasty is filled with beef, potato, swede, and onion.

It's then seasoned with salt and pepper and baked in its famous semicircle shape. Carrots are often also included in the recipe.

Cottage pie or shepherd's pie is a meat pie with a crust of mashed potatoes. Other ingredients include mushrooms, tomato paste, and white cheddar cheese.

Other iterations involved cottage pie being made from minced beef and shepherd's pie from minced lamb. Historically, however, there was no such differentiation.

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.

This dessert is excellent for a mid-afternoon snack. It's baked for less than an hour or until the pie turns golden brown.

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.

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. 

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.  

This Moroccan appetizer is a layered pie of eggs, chicken, and almonds, all encased in a crispy pastry. Bisteeya is usually eaten by hand. 

Garlic, ground ginger, and turmeric are also included in the recipe. Try making it for your next get-together.

Nigerian meat pies, which are very similar to Jamaican beef patties, are considered snacks in Nigeria. The pies are traditionally filled with meat, carrots, and potatoes, but more vegetables can be added.

The stuffed interior includes ingredients like carrot, garlic, thyme, and cayenne pepper. Another plus is that these pies are very filling.

A coulibiac is a Russian dish consisting of a filled pie usually made with salmon, sturgeon, rice, or buckwheat, onions, dill, and hard-boiled eggs. The pie is baked in a pastry shell that's made usually out of brioche or puff pastry.

The dish was so popular in Russia in the early part of the twentieth century that Auguste Escoffier, the famed French chef, brought it to France. He also included recipes for it in his master work, "The Complete Guide to the Art of Modern Cookery."