I've been eating pierogi for a while now and I never would have thought to call them "pies." After all, I (and most people--"people" being Americans) boil or fry them, right? Turns out that's because I wasn't making them from freakin' scratch like these crazy Russians. All of a sudden it makes sense. Hello, PIErogi! Duh.
So a turnover-type dish is not only pie, it is the FIRST PIE. That makes it more pie than any of the graham-cracker crust FAKERS. But "wait," you say, "a turnover is only rolled dough also." Not true. According to Wikipedia, turnovers can have either short or "puff pastry dough."Even into the nineteenth century, the pocket pie in its most ancient meaning lingered on alongside the newer forms in both demotic speech and literature, especially in cookery books of a highly colloquial nature. The unifying principle was that they were considered finger food during a period of English cookery predating the introduction of forks—quite literally something broken or cut into pieces. Indeed, this idea of eating with the hands has persisted for a very long time and is still preserved in such American creations as the Pennsylvania Dutch shoofly pie, a breakfast cake baked in a pie shell and meant to be sliced, held in the hand, and dipped into strong coffee.
This marriage of very different types of pies under the umbrella of one term is further linguistic evidence that the turnover shape was indeed the oldest type and that the English language did not have a wide range of indigenous terminologies to accommodate the newer forms. It is also evidence that the transition from one form to the next was sometimes gradual, especially in the countryside. Food historians generally concur that there is a definite genealogical link between the ancient pie and its modern two-crust descendant, although there is no firm agreement as to how this transition took place. There are several possible avenues of evolution. The shallow dish or saucer pie and the deep dish or potpie offer two theoretical possibilities.
I think it's about time that you came to terms with it. You are not a pie. At best, you are a cake. At worst, you are a donut. How or why you came to be called a "pie" is beyond me. You obviously were feeling insecure about the fact that you lack the proper frosting coverage to be truly respected as a proper cake. And what's with your filling? What is that, pudding? Custard? See now, if you put that pudding into a pie crust, you would have a perfectly legitimate pudding pie. But nooooo, you had to put the pudding in the middle. And the only baking going on with you is the sponge cake. Yes, that's right, cake. 
