I'm way more into savory than sweet so I don't bake or eat pies much. But this one pie I've been making the past couple of years, it's not too sweet and quite agreeable. It's a French Pumpkin Pie recipe from Guy Savoy that I found here:
There's a farm not too far away that does a big pumpkin patch event every October. They grow a wide variety of pumpkins and some other squash, better values than the grocery store. Our main pumpkin that gets carved into a jack-o-lantern, other than roasting its seeds it gets trashed after Halloween. But some of the others I buy don't get carved and last longer through fall into winter, get used for cooking (turban squash stuffed with beef and rice is excellent).
My haul will typically include a Cinderella pumpkin and I use it in the above recipe for Thanksgiving dessert. Instead of a tart ring I use a cast iron skillet in the oven. It's been a hit every time.
Honestly, there aren't many pies that I don't like, although I definitely have my favorites, and only a few that I really, really don't care for. As a kid, I loved Raspberry pie, but we made with foraged black raspberries. Sure it was very seedy, but the depth of flavor was awesome. Since then, most raspberry pies have disappointed me, although I still search for one to measure up, and I've come across a few decent ones. Cream pies I can "give or take" although a well made Coconut Cream pie is right up my alley. When it comes to Pumpkin pie, it's one of things that I crave from Halloween to Thanksgiving and I'll make a couple during that time, but by Thanksgiving I am done with them until the next year.
I’m not really a pie person but there are very few things that can beat a slice of warm apple pie buried under a proper custard.
I would rather go hungry than eat key like pie or some kind of fruit pie, just not for me. Chicken pot pie is major comfort food but I haven’t figured out how to make a gluten free version. Right now I have to focus on finding a good gf pumpkin pie in time for T-day.
Pete we grow our own Rhubarb so a Strawberry Rhubarb is always a favorite with a scoop of vanilla ice-cream. My wife also makes a real good pumpkin. For me it's not so much the filling I think it's all about the homemede crust. I don't think there is a filling I don't like.
I'm partial to a good sweet potato pie, but for apple nothing beats a Norther Spy IMHO.
Then there is steak and kidney pie, spanakopita, etc, etc.
- for things like quiche, etc. I butter then dust the pie plate with bread crumbs, but you could use gluten free bread crumbs. There are also GF "paleo" pastry crust recipes out there that I haven't tried . . . yet.