0_Wizard
I bake a lot of pies. its a baked dish with a pastry botton usually filled with fruit or other ingredients
A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.
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Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Regional street food
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles."
Pie
A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients. Pies are defined by their crusts. A "filled" pie (also "single-crust" or "bottom-crust"), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A "top-crust" pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A "two-crust" pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Doughnut
A doughnut or donut (both: or ; see spelling differences) is a type of fried dough confectionery or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. Doughnuts are usually deep fried from a flour dough, and typically either ring-shaped or a number of shapes without a hole, and often filled, but can also be ball-shaped (the "hole"). Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing.
Samosa
A samosa (), sambusa, or samboksa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles, cheese, minced lamb or minced beef. Pine nuts can also be added. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint chutney. Samosas are a popular entrée, appetizer or snack in the local cuisines of the Arabian Peninsula, Southeast Asia, Southwest Asia, the Mediterranean, the Indian subcontinent, the Horn of Africa, East Africa, North Africa and South Africa.
1_Apprentice
I generally like pies.  When I was a boy, I didn't care for them, but as I have aged, I have acquired a more mature taste.  I like apple pie and pecan.
0_Wizard
You define a pie by its crust
Pies are defined by their crusts.
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Apple pie
An apple pie is a pie or a tart, in which the principal filling ingredient is apple. It is, on occasion, served with whipped cream or ice cream on top, or alongside cheddar cheese. The pastry is generally used top-and-bottom, making it a double-crust pie; the upper crust may be a circular or a pastry lattice woven of crosswise strips. Depending on the baker's preference, the bottom of the double-crust may be baked first (before baking the whole pie) to prevent the bottom from getting soggy. Exceptions are deep-dish apple pie, with a top crust only, and open-face Tarte Tatin. The apple pie is one of the United State's signature comfort foods.
Buko pie
Buko pie is a traditional Filipino baked young-coconut (malauhog) custard pie. It is considered a specialty in the city of Los Baños, Laguna located on the island of Luzon. Popular with Filipinos, it resembles a coconut cream pie, except that it is made with young coconuts ("buko" in Tagalog) and has neither cream in the coconut custard filling or meringue swirls on top of the baked coconut custard. Instead, the pie uses sweetened condensed milk, making it denser and healthier. The pie is made with "buko" meat. There are also variations of the pie, which are similar but use slightly different ingredients, such as "macapuno pie", that uses a special type of coconut which differs from ordinary coconut as it is thick and sticky.
Stargazy pie
Stargazy pie (sometimes called starrey gazey pie, stargazey pie and other variants) is a Cornish dish made of baked pilchards (or sardines), along with eggs and potatoes, covered with a pastry crust. Although there are a few variations with different fish being used, the unique feature of stargazy pie is fish heads (and sometimes tails) protruding through the crust, so that they appear to be gazing skyward. This allows the oils released during cooking to flow back into the pie. The dish is traditionally held to have originated from the village of Mousehole in Cornwall and is traditionally eaten during the festival of Tom Bawcock's Eve to celebrate his heroic catch during a very stormy winter.
Pie
A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients. Pies are defined by their crusts. A "filled" pie (also "single-crust" or "bottom-crust"), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A "top-crust" pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A "two-crust" pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.
Game pie
Game pie is a form of meat pie featuring game. The dish dates from Roman times when the main ingredients were wild birds and animals such as partridge, pheasant, deer, and hare. The pies reached their most elaborate form in Victorian England, with complex recipes and specialized moulds and serving dishes. Modern versions are simpler but savoury combinations of rabbit, venison, pigeon, pheasant, and other commercially available game. Game pies were consumed by the wealthy in the days of the Roman Empire. Wilhelm Adolf Becker states that the emperor Augustus consumed pies that contained chicken, pheasants, pigeon, and duck.
The Tale of the Pie and the Patty-Pan
The Tale of the Pie and the Patty-Pan (originally, The Pie and the Patty-Pan) is a children's book written and illustrated by Beatrix Potter, and published by Frederick Warne & Co. in October 1905. It tells of a cat called Ribby and a tea party she holds for a dog called Duchess. Complications arise when Duchess tries to replace Ribby's mouse pie with her own veal and ham pie, and then believes she has swallowed a small tin pastry form called a patty-pan. Its themes are etiquette and social relations in a small town. A version of the tale was composed by Potter in 1903, but set aside to develop other projects.
Blind-baking
Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked. It is also called for if the filling has a shorter bake time than the crust, in which case the crust is partly baked. Blind baking is also used to keep pie crust from becoming soggy due to a wet filling. Blind baking can be accomplished by different methods. In one technique, the pie crust is lined with aluminium foil or parchment paper, then filled with pastry- or pie weights (sometimes called "baking beans") to ensure the crust retains its shape while baking.
1_Apprentice
That is very interesting.  Do you know anything about the various crusts of pie?
0_Wizard
Well a "top crust" has the fruit or filling underneath it
A "top-crust" pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking.
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Pie
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Apple pie
An apple pie is a pie or a tart, in which the principal filling ingredient is apple. It is, on occasion, served with whipped cream or ice cream on top, or alongside cheddar cheese. The pastry is generally used top-and-bottom, making it a double-crust pie; the upper crust may be a circular or a pastry lattice woven of crosswise strips. Depending on the baker's preference, the bottom of the double-crust may be baked first (before baking the whole pie) to prevent the bottom from getting soggy. Exceptions are deep-dish apple pie, with a top crust only, and open-face Tarte Tatin. The apple pie is one of the United State's signature comfort foods.
Blueberry pie
Blueberry pie is a pie with a blueberry filling. Blueberry pie is considered one of the easiest pies to make because it does not require pitting or peeling of fruit. It usually has a top and bottom crust. The top crust can be a circular crust but the pie can also have a crumble crust or no top crust at all. Blueberry pies are often eaten in the summertime because that is when blueberries are in season. Blueberry pie was first eaten by early American settlers and remains a popular dessert in the United States and Canada. Similar desserts are prepared in Europe with bilberries. Blueberry pie made with wild Maine blueberries is the official state dessert of the U.S. state of Maine.
Mossman District Hospital
Mossman District Hospital is a heritage-listed public hospital at Johnston Road, Mossman, Shire of Douglas, Queensland, Australia. It was designed by Hill & Taylor and built by J J Riley. It was added to the Queensland Heritage Register on 12 June 2009. Mossman District Hospital was built by contractor JJ Riley for the Port Douglas Hospitals Board, and was opened on 23 August 1930 by James Kenny, the Member of the Queensland Legislative Assembly for Cook. It was constructed to plans prepared by the Department of Public Works for a standard pavilion-type timber and galvanised iron hospital, and amended by Cairns architects Hill and Taylor to incorporate evocative Spanish Mission style concrete facades.
Three-surface aircraft
A three-surface aircraft or sometimes three-lifting-surface aircraft has a foreplane, a central wing and a tailplane. The central wing surface always provides lift and is usually the largest, while the functions of the fore and aft planes may vary between types and may include lift, control and/or stability. In civil aircraft the three surface configuration may be used to give safe stalling characteristics and short takeoff and landing (STOL) performance. It is also claimed to allow minimizing the total wing surface area, reducing the accompanying skin drag. In combat aircraft this configuration may also be used to enhance maneuverability both before and beyond the stall, often in conjunction with vectored thrust.
Canard (aeronautics)
A canard is an aeronautical arrangement wherein a small forewing or foreplane is placed forward of the main wing of a fixed-wing aircraft. The term "canard" may be used to describe the aircraft itself, the wing configuration or the foreplane. Despite the use of a canard surface on the first powered aeroplane, the Wright Flyer of 1903, canard designs were not built in quantity until the appearance of the Saab Viggen jet fighter in 1967. The aerodynamics of the canard configuration are complex and require careful analysis. Rather than use the conventional tailplane configuration found on most aircraft, an aircraft designer may adopt the canard configuration to reduce the main wing loading, to better control the main wing airflow, or to increase the aircraft’s maneuverability, especially at high angles of attack or during a stall.
Plate tectonics
Plate tectonics (from the Late Latin "tectonicus", from the "pertaining to building") is a scientific theory describing the large-scale motion of seven large plates and the movements of a larger number of smaller plates of the Earth's lithosphere, since tectonic processes began on Earth between 3 and 3.5 billion years ago. The model builds on the concept of continental drift, an idea developed during the first decades of the 20th century. The geoscientific community accepted plate-tectonic theory after seafloor spreading was validated in the late 1950s and early 1960s. The lithosphere, which is the rigid outermost shell of a planet (the crust and upper mantle), is broken into tectonic plates.
Medieval cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oat and rye were eaten by the poor. Wheat was for the governing classes.
1_Apprentice
Is a dish like chicken pot pie actually classified as a pie?