<Tr> <Td> Alexandertorte </Td> <Td> </Td> <Td> Latvia </Td> <Td> Pastry strips filled with berries . </Td> </Tr> <Tr> <Td> Aloo pie </Td> <Td> </Td> <Td> Trinidad and Tobago </Td> <Td> Variant of the samosa . It is a soft, fried pastry made from flour and water, and filled with boiled, spiced and mashed potatoes (aloo being a romanization of the Hindi word for "potato") and other vegetables such as green peas or chana dal (split chickpeas without their seedcoat). </Td> </Tr> <Tr> <Td> Apple pie </Td> <Td> </Td> <Td> Europe, United Kingdom </Td> <Td> Apple pie is a fruit pie (or tart) in which the principal filling ingredient is apples . It is sometimes served with whipped cream, Cheddar cheese, or ice cream on top . Pastry is generally used top - and - bottom, making it a double - crust pie, the upper crust of which may be a circular shaped crust or a pastry lattice woven of strips; exceptions are deep - dish apple pie with a top crust only, and open - face Tarte Tatin . </Td> </Tr> <Tr> <Td> Apple strudel </Td> <Td> </Td> <Td> Central Europe </Td> <Td> Sliced apples and other fruit are wrapped and cooked in layers of filo pastry . The earliest known recipe is in Vienna, but several countries in central and eastern Europe claim this dish . </Td> </Tr>

American type of apple pie in a deep dish