This pie variety is a specialty of the Ohio Shakers (descendants of an 18th-century Christian ascetic movement), consisting of a flaky, buttery crust and a curd-like citrus filling made with sugar, eggs, and lemons. The pie is sometimes enriched with the addition of ginger or blackberries.

Shakers believe that one should finish every last crumb and tidbit on the plate when eating, and it is not hard to do so when having a slice of this sweet, flavorful pie.

Michigan pasty is a traditional specialty of Upper Michigan. It contains a crust that is filled with ground beef, ground pork, rutabaga, onions, potatoes, and carrots. The filling is typically seasoned only with salt and pepper, while the crust is prepared with flour, salt, water, and shortening.

These pasties are often served with dips – there is still an ongoing debate about what to dip the pasty in – either ketchup or gravy.

Cheeseburger pie is a savory American pie that’s especially popular in Kansas, the biggest producer of beef in the United States. It’s usually made with a combination of ground beef, onions, cheddar cheese, cornstarch, sour cream, milk, eggs, salt, pepper, and a pie crust.

The meat and cheese are cooked with the other ingredients, and the resulting mixture is then poured into pie shells. The pie is baked until golden brown and puffy. It’s usually served as a simple and comforting weeknight meal.

Although not much is known about the origin of this classic pie, it is typically associated with Midwestern and Southern American states. The pie is assembled with a pre-baked pastry shell that is filled with a butterscotch base—usually prepared with a combination of caramelized sugar, butter, milk, and eggs.

Butterscotch pie can be served plain, but it is also commonly topped with whipped cream or lightly browned meringue.

Bob Andy pie is an American pie with roots in the Amish communities of the Midwest. It consists of a pie crust, milk, eggs, sugar, flour, and cinnamon. The ingredients are simply combined together, and the filling is then poured into the pie crust.

The whole thing is baked until the filling is set in the middle, or until a toothpick in the center comes out clean. As the custard bakes, some of the cinnamon might sink to the bottom, giving the pie a nice layered look once it's sliced. The name of the pie has an interesting story – supposedly, an Amish farmer said that it was ''as good as Bob and Andy'' once he had tasted it, referring to his two prize plow horses.