My favorite dessert pie is apple, but my way is slightly different to the usual method.

Use your favorite recipe for the pastry, this is the recipe I like:

225g butter,
50g caster sugar,
350g plain flour,
1 egg yolk. ( Save the white)
A little water. Simply mix it all together until it forms a soft dough and place in the fridge while you prepare the apples, Bramleys are the best.

Peel and core the apples, cut into slices. Place in a basin and dust with cornflour.

Roll out the pastry and line a pie dish with half, place the apple slices in the dish, dust with sugar and cinnamon if liked, then top with the remaining pastry.

Now comes the difference. Make a small hole in the top of the pie and place a funnel in it.

Holding it steady, slowly drizzle a small tin or half a larger one of evaporated milk into the pie. Brush the pie with the egg white and dust with sugar. Bake for about 40 minutes in a moderate oven until golden

The resulting pie can almost be carved and the taste is wonderful..

Pies is one of the most versatile dessert recipes since you can have a wide range of fillings to choose from to place in between the pie's crust. You may also make your pie, either having a crust above or a crust below with the filling exposed to consuming eyes of dessert lovers.

Aside from the flavors you mentioned, there are also meat pies available such steak pie, kidney pie, and pie with minced beef. One thing that adds flavor to the pie is its thick crusts being made of eggs and cooked to become golden brown crusts.

In the United States, citizens' favorite pie dessert is the apple pie and then pumpkin pie coming in as second favorite. As far as pies is concerned, my favorite pie is the Buko Pie, made of young coconut fillings mixed with milk.

Here are the steps in making a Buko Pie:

Buko Pie Ingredients:

Crust:

* 2 cups all-purpose flour
* 1 tsp. salt
* 2/3 cup shortening
* 1 piece egg yolk
* 1 tsp. vinegar
* 1/4 cup ice water

Filling:

* 4 cups coconut meat
* 1 cup coconut water
* 1 300 ml. can Sweetened Condensed Milk
* 2/3 cup cornstarch

Buko Pie Cooking Instructions:

*Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter.
*Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled.
*Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate.
*Fit dough into a pie plate, letting sides hang.
*Roll out remaining dough for the crust.
*Set aside.
*Combine filling ingredients in a thick saucepan.
*Cook stirring constantly until thickened. Cool then pour into prepared crust.
*Cover with top crust; flute or crimp edges together to seal.
*Bake for 1 hr. at 425 degrees F.

Simplest pie I love lemon meringue pie.

1 package deep dish pie shells, extra flaky style.
2 cans lemon meringue pie filling, low sugar (sweeteend with splenda)
5 egg whites
¼ cup granulated or fine granulated sugar
colored bakers sugarI use bright pink or blue

With a pastry brush, brush edges of pie shells with egg whites and sprinkle with colored bakers sugar. Poke bottom crust with a fork and bake until golden brown. Remove and cool.
Once the crust is cool, open and dump the filling in and smooth it flat. Chill.
Meanwhile, while its chilling, in a clean deep bowl place the 5 egg whites and insert the beaters into the mixer. Begin slowly and gradually increase the whipping speed. Keep the bowl moving and whip egg whites. While you are whipping, sprinkle sugar a little at a time in so it incorporates into the egg whites. Use all of the sugar and keep whipping until you form very stiff peaks.
Dollop onto the pie and spread the meringue out so it covers the pie shell. Then bake on 375 until the peaks begin to brown. Remove when you have multiple brown tips on peaks. And let rest.

When i am in a cooking mood, like winter the recipe that I posted the link to is the one I use. You can find it on the Jello box side.

I have lots of different types of pie that I enjoy, so hard to pick one favorite. So the recipe I will share with you is the most recent pie I have eaten. It's delicious and also the most simple of the pies to make.

The ingredients are as follows:

1 20 ounce can of crushed pineapple
8 ounces of sour cream (may substitute low fat sour cream for healthier option)
1 package of vanilla instant pudding (substitute sugar free for lower calories)
1 shortbread or graham cracker crust
coconut flakes

In a large bowl mix the sour cream, pineapple and instant pudding until well combined. Add the mixture evenly into the pie crust. Refrigerate for 2 hours to allow the pie to set up. Sprinkle coconut flakes on top, covering the entire pie. This step is optional. For those that don't like coconut, the pie is delicious even without it. Add cool whip, if desired.

The pie looks similar to the one below.

http://farm1.static.flickr.com/24/66589915_f104d57602_o.jpg

Like most of the writers who have responded to this question, I like a number of different pies. Some of my favorites include key-lime, apple and occasionally blueberry and cherry. However the pie that I cannot absolutely live without is sweet potato pie.

My grandmother used to make them for us when we were young and the taste just always stayed with me. I’ve bought a few at the grocery store but none quite compared to the home-made that I remember growing up. My wife knows how to make them as well. While I don’t get the chance to have them as often as I once did, it is my far my most favorite pie out of all the rest.

Here is a website I found with the recipe

http://www.cooks.com/rec/doc/0,1938,147172-241196,00.html

SWEET POTATO PIE

1 (9 inch) unbaked deep pie shell
1 c. mashed sweet potatoes
1/2 c. butter, melted
2 eggs, beaten
1/3 c. milk
1/2 tsp. baking powder
Pinch of salt
1 tsp. ground nutmeg
2 tsp. vanilla
1 c. sugar

Preheat oven to 400 degrees. Combine sweet potatoes with all ingredients following. Blend well with electric mixer. Pour into pie shell. Bake about 30 minutes or until pie is golden and puffy. Serve plain or top with sweetened whipped cream.

Here's a great summer pie recipe:

Raspberry Lemon Pie

1 Ready-crust Graham Craker Pie crust
1 envelope unflavored gelatine
3/4 cup sugar
4 eggs, separated
1/2 cup water
1/2 cup lemon juice
1 tsp. grated lemon peel
1 pint red raspberries

In saucepan, mix unflavored gelatine with 1/2 cup sugar; blend in egg yolks that have been beaten with water and lemon juice. Let stand for 1 minute. Heat stirring constantly until gelatine is dissolved. Add lemon peel. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites until foamy; add remaining 1/4 cup sugar and beat until stiff but not dry. Fold into gelatine mixture. Spoon into crust. Top with raspberries. Chill 3 -4 hours.
Note: this is also very good with blueberries.