By "well-made" I mean one that has a crisp, flaky crust and some manner of fruit inside it. I'm partial to fruit, although there is one non-fruit entry in my list and only one woman in the world who can make it. The list herewith is personal and by no means exhaustive. I've made no attempt to rank my favorite pies in order of goodness. Instead I have included only pies which would be the best in the world at the time I happen to be in the mood for just that one special pie.
proper cobbler is made in the south. Just follow that recipe and you'll be unhappy with any other peach pie or cobbler you ever eat again. I promise.
this one, I like a little evaporated milk instead of ice cream so I can taste the cherries properly. I've never eaten a store-made cherry pie that quite makes the grade.
proper wild blackberry cobbler is one where you went out and gathered the blackberries yourself. This recipe can also be made as a pie or a nice lattice cobbler. Either way it's tart, not too sweet and a perfect framework for a scoop of homemade vanilla ice cream. It's not nearly as good if you bought the berries. To fully enjoy this you have to be picking thorns out of your fingers as you eat it.
unique little recipe is one of my guiltier pleasures and, in my opinion, the only thing cake mix is truly useful for. It's made by mixing up cake batter, pouring it into a casserole disk with a thick layer of melted butter in the bottom and then pouring in some peaches. The cake batter crisps on the bottom and side from the hot butter and wraps itself around the peaches to make a nice buttery/peachy cobbler that you can whip up in a few minutes. This recipe offers a from-scratch cake batter, but you can use the kind in the box quite as well. The trick is to make the outside of the crust crispy so you get the nice contrast between the butter and the peaches.
This is a nice recipe. Just adjust the spice to suit your taste.
Southern Pecan Pie - Pecan pies are rather sweeter than any of the other pies I've included in this list, but, made properly, they absolutely make my favorite pie list. Pecan pie is all about the crust and the nuts. The crust has to be flaky and delicious to offset the sweet filling. I like my pecan pies long on the pecans and short on the filling. I find that 99% of store-bought pecan pie is only faux pecan pie. They put some pecans on top with some cracker filling around them so it looks like more pecans than there are. In the south, we just drive around till we find a pecan tree hanging over the grader ditch, knock enough off for a couple of pies and take 'em home to shell. There is no excuse for skimping on a pecan pie in the south except that you just don't have any self-respect. If you don't have enough for a proper top coat of pecans on your pie, make brownies instead. I mean really people.....
The secret to a good pie is the crust. Any decent cook will tell you that. Everybody has their own way of doing it. My wife's recipe is the best I've seen. I'll add the link as soon as I torture her to get the recipe.