I was thinking about what I wrote about a pie not being a pie unless it had a pastry lid and I got to thinking about all those lovely desserts I call PIE that definately do not have a pastry lid:
lemon meringue pie
mince pie
pumpkin pie
meat and potato pie – obviously not a dessert but an old English favourite
and all those American pies I have only read about and dream about eating one day – coconut cream pie, shoofly pie, chocolate cream pie…
I humbly stand corrected 
4 Comments
January 5, 2009 at 5:32 am
As I was wakening again from a poorly sleep an overwhelming urge came over me for something really sweet, as I rooted around the store cupboard I came across the recipe for Banoffee pie, another topless pie. Can you believe the connection thing going on. unbelievable, i shall make it… one day
January 5, 2009 at 10:54 am
Well I never! Did you see the recipe I posted? It really was easy – go on, make one for yourself darling!
I have an ear infection, no wonder I’m feeling so ill, still a bit poorly… what about you? On the mend?
I am sending you a huge virtual wedge of banana caramel tart through cyberspace xxxxx
January 15, 2009 at 3:02 am
A pie by any other name would taste as good?
Actually that is a good one – I’ve never thought about the difference between a pie and a tart. Is it a question of size, then, tarts are supposed to be smaller?
January 16, 2009 at 5:13 pm
Hiya katong gal
I really don’t know and I’ve thinking and reading about this one since I wrote the post.
all help and comments welcome! 
I am beginning to think that the differences do lie within US culinary terms and English terms. I have never heard a pastry dish without a lid referred to as a “pie” except in an American recipe. I’ve been wracking my brains to try and come up with an English example and can’t – I can think of treacle TART, jam TART, Bakewell TART, etc, etc but no pies