You could make a European-style "tarte" -- i.e. with not top crust. That would also be approximately a pie.
No, that would be a pie. We call it a "single crust pie." It's a tarte only if it's made in a [_tarte pan_http://www.crateandbarrel.com/family.aspx?c=540&f=6566] or freeform. A single crust peach pie would have some sort of streusel-ish topping, however.
How about an apple pi?
