Pie recipes with photos (Page 3)

The Pies and Hand Pies section is one of the largest and most beloved categories on our site, gathering homemade baking recipes for every occasion: from sweet pies with fruits and berries to hearty meat, fish, vegetable and mushroom versions. Here you'll find yeasted and unleavened, shortcrust and puff, baked and fried pies and hand pies, classic Russian rasstegai, kulebyaka, vatrushka, shanezhki and many other traditional bakes. Each recipe includes a detailed description of the dough, the filling, the shaping and baking technique, exact proportions and step-by-step photos. The section will be equally useful for beginner cooks taking on baking for the first time and for experienced bakers searching for new ideas.

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Pigodi, also known as pyanse, are Korean-style steamed buns filled with juicy minced pork or beef and a generous amount of cabbage, onion and garlic. Larger and fluffier than Chinese baozi, they're built around a soft yeast dough made with warm milk, sugar and a little oil that doubles in size in 1-1.5 hours and steams up into pillowy, cloud-like buns. The trick to a juicy filling without a soggy bun is salting the cabbage briefly to draw out excess water, then seasoning generously with black pepper, garlic and soy sauce for that signature Korean-Russian flavor. Steam the buns for 25-30 minutes and serve hot with soy sauce and kimchi on the side.

Details: Author: Artyom; 08 November 2022; Last Updated: 07 April 2026

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Kutab with greens and cheese is a famous national dish of Azerbaijani cuisine — thin crispy unleavened flatbreads with a generous filling of fresh fragrant greens (cilantro, dill, parsley, green onion and spinach) and salty cheese, cooked on a dry pan until they develop golden spots. You can't imagine a real Azerbaijani feast without kutab — they're served as both an appetizer and a main course. The main secrets of perfect kutab are paper-thin elastic dough and a generous filling with plenty of fresh greens. Knead a dough from flour, water, salt and a little oil and let it rest for 20-30 minutes. Finely chop the greens and mix with grated cheese (suluguni or brynza), salt and a pinch of black pepper. Roll the dough out very thin, place filling on half, fold over and seal the edges firmly. Cook on a dry pan for 1-2 minutes per side. Proportions for 8 kutab inside.

Details: Author: Artyom; 08 October 2022; Last Updated: 08 April 2026

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Upside-down pie or Tarte Tatin with apples, as the French call it, is made "upside down". Creamy caramel and apples are placed at the bottom, while shortcrust pastry covers the filling on top. When the pie is baked, it is flipped over and everything returns to its place.

Details: Author: Artyom; 07 October 2022; Last Updated: 26 March 2026

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Georgian kubdari is a famous Svanetian flatbread filled with juicy meat — in Georgia it's considered one of the most authentic and ancient dishes of the highland Svaneti region. It's made on a thin yeasted dough, and the main secret to the incredibly juicy filling is using hand-chopped (not ground) meat combined with fat-tail fat or fatty pork, plenty of onion and the signature Svanetian spices: Svanetian salt, utskho-suneli, fenugreek, garlic, coriander and red pepper. Knead the dough on warm water with yeast and let rise for 1 hour. Finely chop the meat with a knife, mix with onion, spices and salt. Roll out the dough, place the filling on top, seal the edges and roll out again. Bake at 200°C (400°F) for 20-25 minutes. Proportions for 4 kubdari inside.

Details: Author: Artyom; 04 October 2022; Last Updated: 09 April 2026

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The most incredible in taste sensations, melting in the mouth and causing true enjoyment - this is the apple pie with meringue on Breton dough.

Details: Author: Artyom; 29 September 2022; Last Updated: 26 March 2026

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Chudu are the national flatbreads of Dagestan — thin, unleavened pies stuffed with a variety of fillings and cooked on a dry hot skillet without any oil. They're surprisingly light, aromatic and fast, and in Dagestani households they cover breakfast, lunch and dinner alike. The dough couldn't be simpler: flour, water, salt and sometimes a touch of oil, kneaded until elastic and rested 20-30 minutes. The fillings range widely — fresh cheese with herbs, ground meat with onion, pumpkin with walnuts or potato with cheese. Roll the dough thin, fold the filling inside, seal carefully and cook on a dry hot pan for 2-3 minutes per side. Authentic proportions for 6 chudu inside.

Details: Author: Artyom; 27 September 2022; Last Updated: 07 April 2026

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Classic American apple pie is the most famous and beloved dessert of North America, a symbol of home comfort and national cuisine. The defining features of this pie are a buttery shortcrust forming the "basket," a generous filling of fragrant apples with sugar, cinnamon and a touch of lemon juice, and a striking top crust often made in the form of a lattice. It's an ideal choice for a family celebration, Thanksgiving or simply a cozy Sunday. Quickly knead a shortcrust from flour, butter, sugar and a pinch of salt and chill. Peel the apples, slice thinly, then toss with sugar, cinnamon, lemon juice and a little flour or starch to thicken. Divide the dough in half, roll out the bottom and press into the pan, top with the apple filling, and cover with a lattice of dough strips. Brush with egg yolk and bake at 180°C (350°F) for 50-60 minutes. Proportions for a 24 cm pan inside.

Details: Author: Artyom; 23 September 2022; Last Updated: 08 April 2026

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Posikunchiki are tiny crispy meat pies from Russia's Ural region — essentially mini chebureki the size of a dumpling that famously "squirt" hot broth on the first bite (which is exactly what their playful name means). The secret to that signature burst of juice is in the filling: ice-cold water or broth and a cube of frozen butter are mixed into the ground meat, melting during frying to create a flood of flavor inside the pastry. The dough is a simple unleavened mix of flour, water and salt with a touch of oil. I'll share authentic Perm-style proportions for 30-35 mini pies, how to crimp them properly and the right oil temperature for that crisp golden shell.

Details: Author: Artyom; 21 September 2022; Last Updated: 07 April 2026

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Tsvetaeva apple pie is a famous and remarkably tasty Russian homemade pie in which a tender shortcrust comes together with a generous filling of sweet juicy apples drowning in a silky sour cream custard. According to legend, it got its name from the Tsvetaeva sisters, who loved to serve it with tea at home. It's one of the most popular and successful apple pies, always making an impression on guests. The main secrets of success are the right tender dough and a silky custard of sour cream, egg, sugar and flour that turns into a creamy layer during baking. Quickly knead a dough from flour, butter, sour cream and a pinch of salt and press into a pan with raised sides. Arrange sliced apples on top. Pour the sour cream–egg–sugar–flour custard over the apples. Bake at 180°C (350°F) for 50-60 minutes. Proportions for a 24 cm pan inside.

Details: Author: Artyom; 09 September 2022; Last Updated: 08 April 2026

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Finally, the berry ripening season has arrived, including cherries. I want to enjoy this berry to the fullest, make preserves for the winter, and prepare something delicious for dessert. The French pie, clafoutis with cherries, somewhat resembles our "Charlotte with caramelized apples" or casserole, but it is made with a more liquid dough and specifically with cherries.

Details: Author: Artyom; 21 July 2022; Last Updated: 26 March 2026

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Categories

Korean Pigodi (Pyanse) – Steamed Buns with Meat and Cabbage

Azerbaijani Kutab with Greens and Cheese — Pan-Cooked

Tarte Tatin with Apples

Georgian Kubdari — Svanetian Meat-Filled Flatbread

Apple Pie with Meringue

Dagestani Chudu – Thin Stuffed Flatbreads

Classic American Apple Pie — Lattice-Top Recipe

Posikunchiki – Russian Mini Chebureki from the Urals

Tsvetaeva Apple Pie — Russian Pie with Sour Cream Custard

Cherry Clafoutis