Related dishes
Not pie.
Pastries and baked fruit dishes kept beside pie and usually called by other names, documented for comparison. Where a source calls one a pie, the entry says so. Each has disputes of its own.
France
Galette
In French usage a galette is a flat, round cake or pastry. In American baking the word usually means a free-form fruit tart: a single round of pastry folded partway over the filling and baked without a pan.
United States and United Kingdom
Cobbler
A cobbler is a fruit or savory filling baked in a deep dish under a topping of biscuit dough, batter or dumplings. It has no bottom crust. Texas made peach cobbler its official cobbler in 2013.
United States (crisp) and United Kingdom (crumble)
Crisp and crumble
A crisp or crumble is baked fruit under a loose topping of flour, sugar and butter rubbed together. Americans usually say crisp and often add oats. The British say crumble.
Europe
Tart
A tart is a filling baked in an open pastry shell, usually shortcrust, with no top crust. It is usually free-standing, with firm straight sides, and is unmolded before serving.
England (Cornwall and Devon)
Pasty
A pasty is a turnover of shortcrust pastry folded around a raw filling, usually beef, potato, swede and onion, crimped and baked. Since 2011 the Cornish pasty has been a Protected Geographical Indication.
Spain (Galicia), with descendants across Latin America, the Philippines and beyond
Empanada
An empanada is a turnover of dough folded over a filling and baked or fried. Britannica derives the name from the Spanish empanar, “to roll or cover with dough or bread.”
Anatolia and the former Ottoman lands
Börek
Börek is a family of pastries made of thin, flaky dough such as filo, filled with meat, cheese, spinach or potato. It is baked in a large pan and cut, or shaped into individual pieces.
New England
Pandowdy
A pandowdy is a New England deep-dish apple dessert baked under a crust that is broken and pressed back into the fruit.