Popular American pies include chiffon, meringue, and cream pies ("Boston Cream"). Very little can be omitted.

In France, I was a fan of their fruit tarts, which are essentially open pies with fresh or lightly cooked fruit. The crust is different, and pastry cream is a frequent addition. I will put a recipe in a different thread.

Germans, Poles and East Europeans have many varieties of steak tartare, with or without the egg in the mix, usually with chopped onion.
I fondly remember a German beer garden, associated with a German club, Sangerrunde Hall, in Austin, Texas, some 50 or so years ago. A large steak tartare was 75 cents and a large mug of dark beer was 15 cents- a feast for poor students. I am told I wouldn't recognize the up-scaled place now.
I always associated the dish with the large colony of Germans in central Texas; in any case it is not an "American" invention.