Pie

Our 65 Best Pie Recipes of All Time

A pie for every filling, season, and mood.

July 19, 2019

Let's be real: Pie is definitely, objectively, without question, the greatest dessert on any dessert table. There's the flaky, rich crust; the thick, flavorful filling; and the triumphant topping, whether it be a shiny double crust or intricate lattice top or butter-smooth meringue or crispy crumble.

Pie's also good all year round, able to harness summer's juiciest peaches, autumn's sweetest, crunchiest apples, and all of the nuts and custards in between. You can let it set in the fridge for a cooling treat, or eat a slice basically straight out of the oven, still warm enough to melt a scoop of vanilla ice cream.

Pie merits a course of its own during Thanksgiving dinner and other holiday feasts. It's the centerpiece of 4th of July and Labor Day celebrations, alike. You can eat it savory or sweet. You can make it dead simple or extra fancy (this way or that way). Pie is the most versatile sweet out there. Pie is life!

To celebrate the wonder that is pie, we're giving you our 65—yes, 65!—best pie recipes for every filling, season, and mood. Happy baking (and even happier eating).


Appley

1. Truly Scrumptious Apple Pie

If you're looking for an all-star apple pie, then look no further than this "truly scrumptious" version that delivers on its name. Every bite is layered with the textures and flavors of three different types of apples, plus a generously flaky crust that's worth making from scratch.

2. Apple Butter Pie

This pie's three-ingredient pie filling—just quality apple butter, eggs, and brown sugar—is a godsend for anyone that doesn't want to spend the whole afternoon peeling, coring, and chopping up fresh apples.

3. Brown Butter & Cheddar Apple Pie

This contest finalist for "Your Best Autumn Pie" treats orchard-fresh apples just as they should be: like the star of the show, coated only in toasty brown butter and a sprinkling of sugar. Don't expect a cheesy crust either—the grated sharp cheddar adds a muted burst of flavor that complements the pie's sweetness, but doesn't overpower.

4. Brûléed Apple Butter Pie

Apple pie meets cheesecake and crème brûlée in this smooth and creamy concoction from Peruvian-born, Amsterdam-based food blogger Cravings in Amsterdam.

5. Almond Apple Pie

A thin layer of almond paste between this pie's crust and filling serves two very important purposes: it not only brings an extra layer of nutty, sugary flavor, but also keeps the bottom crust from getting overly soggy.

6. Cider Caramel Apple Pie

According to certified Pie Pro® Erin McDowell (this won't be the last pie of hers you'll see on this list), this cider caramel number has everything you could want: "a bright, intensely apple flavor, a hint of sweetness that has that characteristic caramel flavor, a little bit of salt to tie it all together, and (of course) a tender, flaky crust encasing the whole thing."

7. Mixed Apple Pie With Hazelnut Crumb Crust And Maple Cream

To bring those quintessential cozy fall flavors up a few notches, add toasted hazelnuts and a granola-ish crust into the mix for your next apple pie.

8. Open-Faced Deep Dish Apple Pie

If you thought deep dish was just for pizza, this mound-like apple pie will make you think again. Loaded with autumn-spiced apples and topped with a crumbly oat topping, this pie will surely stand out on any Thanksgiving table.

9. No-Apple Zucchini Pie

OK—you probably won't believe us, but this recipe tastes just like apple pie, and it's made entirely with zucchini. We were skeptical too, but the soft-yet-crisp textures, flaky crust, and cozy spices fooled us bite after bite.


Berry

10. Fresh Strawberry Pie

We're thankful recipe developer Posie (Harwood) Brien stumbled across the recipe for this perfect summer pie on the back of a Land O' Lakes box. In it, you cook down half of the strawberries with sugar, cornstarch, and lemon zest and leave the other half untouched—that way, you get just the right balance of jammy and crisp, sweet-tart berries.

11. Rose Levy Beranbaum's Fresh Blueberry Pie

This blueberry pie from Rose Levy Beranbaum is probably a little bit lighter and brighter than the one you're used to, thanks to an uber-flaky single crust and a simple filling that lets the flavor of summer blueberries shine.

12. Plum and Raspberry Pie

"I may have baked this pie specifically so that I could eat pie for breakfast," says this pie's recipe author, fiveandspice. And honestly, we might have to as well, because making pie for breakfast means you have your priorities straight.

12. Cranberry Sage Pie

Aside from citrus, colorful fruits can be few and far between during the winter months—except for cranberries. So community member ElsenEM decided to pair them up with a classic cold-weather herb (sage) to make this holiday-ready pie.

13. Blueberry Lemon Poppy Seed Pie

Take traditional blueberry pie over the top by bringing tangy crème fraîche and lemon zest into the fold, along with a crunchy poppy seed streusel sprinkled above and below the filling.

14. Raspberry Swamp Pie

We get it: "Swamp Pie" may not exactly sound appealing, but we guarantee that if you try this custardy, bubbling raspberry pie, you'll find that it's pretty much the definition of "ugly delicious."

15. Triple Berry "Rose" Pie

Don't let this three-berry (strawberries, blueberries, raspberries) pie's rosy good looks fool you into thinking it's devoid of substance (aka lots and lots of flavor) on the inside.


Lemony & Limey

16. Lemon Meringue Pie

This lemon meringue pie is a classic through and through, with a zesty, velvety lemon filling, buttery crust, and a luxuriously light and fluffy Swiss meringue dolloped over top.

17. J. Kenji López-Alt’s Ten-Minute Lime Cracker Pie

Picture this: an icebox cake with all the flavors and spirit of a summery key lime pie. Oh, and also picture that it only takes ten minutes to prepare (plus the time it takes to refrigerate). Yep, we're sold.

18. Lemon Chess Pie

You won't find a checkerboard on this lemony chess pie (chess pies are traditionally a Southern pantry pie with flour, butter, sugar, and eggs), but you will find a tangy-meets-rich custard and an all-butter crust.

19. Bill Smith's Atlantic Beach Pie

This Genius-approved sweet-salty lemon pie just might our most popular of all time, with just three simple steps and 137 overwhelmingly positive reviews.

20. Key Lime Meringue Pie

Clocking in at just six ingredients, this key lime meringue pie might be basic, but it is also perfect in every way. Just as it is.

21. Lemon Mascarpone Pie With Meringue Anemones

If you want to be a pie overachiever, then definitely make this Erin McDowell (remember her from up above?) lemon mascarpone pie with the prettiest little meringue flowers. Fun surprise: these only require just a little bit of technique.


Other Fruity

22. Apricot And Peach Crumb Pie

A buttery cornmeal and brown sugar crumb topping adds sweetness and texture to this simple fruit pie, which stars peaches and apricots. “Sure, I like a fresh apricot every now and then,” recipe author Yossy Arefi says, “but I think they really shine after being cooked.”

23. Masala Spiced Pear Pie

Seasoned pastry veteran janeofmanytrade loves biting into a ripe pear and letting the juices drip down her chin. But she also loves baking pears into pies, especially when "pear-ed" with spices that can hold up. “But rather than reach for the usual suspects, cinnamon and nutmeg or perhaps ginger,” she recommends, “grab some garam masala.”

24. Bannoffee Pie

Courtesy of Gail Simmons, this creamy banoffee (banana and toffee) pie is simple but elegant—and no-bake to boot. The only part you should plan ahead for is the homemade toffee, which you make by boiling a can of sweetened condensed milk in water for 3 hours. The rest is history.

25. Peach Butter Slab “Hydrangea” Pie

“Fruit butter pies were something I started making like crazy when I lived in New York’s Hudson Valley,” pie master Erin McDowell writes. This one bakes into a gorgeous slab dotted with tiny pie-crust “blooms” that add irresistible crunch without the need to roll out another layer of dough.

26. Kumquat Shaker Pie

Also known as Ohio lemon pie, this Shaker pie has a high crust-to-filling ratio and makes use of sour-sweet kumquats and lime to achieve a balanced citrus flavor. “What you get is something in the same family as a lemon meringue or key lime pie,” Food52 user fiveandspice explains, “but with the dimmer switch thrown all the way up so that the gorgeous super-saturated sweet-tart citrus nature radiates brightly forth. Delicious, with a nice balance of sugar and acidity.”

27. Third Generation Peach Pie

“This pie is a family favorite, not just in my home, but throughout the extended branches of the family tree,” recipe author Rhonda35 writes. The latest version here, an iteration of her mother’s peach pie (which was itself an iteration of her mother’s peach pie), has a nutty spiced crumb topping instead of classic pastry, but it’s a family-favorite all the same.


chocolatey

28. French Silk Pie With Chocolate-Coffee (Grounds) Crust

Coffee-infused cream, a chocolate cookie and coffee crust, and luscious chocolate custard come together in this silky pie. Best yet, this recipe scrappily makes use of an ingredient we often overlook, and even throw away (coffee grounds!). It's a total win.

29. Chocolate Chess Pie

What happens when you take classic chess pie and a few tablespoons of cocoa powder? This perfectly gooey, chocolatey wonder.

30. Mallomar Pie

A take on the Nabisco cookie (which is only "in season" from September to March), Erin McDowell has created a version you can make all year round. It has everything we love about the cookie, but in pie form: "a shortbread crust, silky-smooth marshmallow, and a deep, dark chocolate glaze."

31. Black Bottom Oatmeal Pie

Oatmeal–chocolate chip cookie lovers, rejoice. "In olden days, this pie (minus the chocolate) was dubbed 'poor man’s pecan pie' because oats are far less expensive than pecans," recipe author ElsenEM writes. "We up the ante by adding a decadent layer of dark chocolate ganache on the bottom."

32. Vegan Chocolate Pie

This chocolate pie from vegan expert Gena Hamshaw has a secret ingredient: silken tofu! It adds that thick, creamy texture of a classic pudding pie without the need for eggs.

33. Oreo Pie

If you love cookies and cream, you love cookies and cream. This pie has three exclamation points in its title for good reason. As Sarah Jampel sees it, "there is no dessert that generates as much floor-stomping, hands-waving excitement as Oreo Pie."

34. Ferrero Rocher Pie

"A phyllo dough crust is the perfect substitute for the crisp, thin wafer of this classic candy," writes Erin McDowell. Ferrero Rocher fans can delight in the luscious gianduja-hazelnut filling in this pie that's finished with a milk chocolate glaze and, for good measure, toasted hazelnuts.


Creamy & Custardy

35. Wet Bottom Shoofly Pie

Here's Lizthechef's family story behind this heirloom recipe: "As a young bride from New York City transplanted to Lebanon, PA, my mother was slow to embrace Pennsylvania Dutch cooking. Nonetheless, over the years she developed this delicious recipe that still gets a laugh when I refer to it by name. A classic Pennsylvania Dutch favorite, it schmeckt gut (tastes good)!"

36. Sister Pie's Salted Maple Pie

"We created our own version of a classic chess filling with robust Grade B maple syrup from Imlay City, Michigan and highlighted with local heavy cream, eggs, stone-ground yellow cornmeal, and light brown sugar," writes Detroit-based bakery, Sister Pie. "On Saturdays at the shop, we’ll buy applewood-smoked bacon from the market to crisp up in the oven right before opening. It’s a match made in pancake breakfast heaven."

37. Sour Cream-Raisin Pie

"This is a recipe that originally came from Naselle, Washington, where my stepdad lived in the '70s," says recipe author Hannah Petertil. "When he and my mom got together, he talked about few foods more often than this pie sold at a small family-run cafe. Turns out the world is small and Washington state is smaller and, 10 years into their marriage, my mom ended up working with the niece of the original pie shop owner. My family put their own twist on this pie (the biggest being the removal of the meringue topping) and a new tradition was born."

38. Four & Twenty Blackbirds Matcha Custard Pie

A couple teaspoons of gloriously green matcha powder add depth to this otherwise classic sweet custard pie. Don't forget to par-bake the crust beforehand for even cooking throughout.

39. Crême Brûlée Pie

From Erin McDowell herself: "Brûléed vanilla custard = wonderful. Rich vanilla custard inside a buttery pie crust = amazing. Brûléed vanilla custard pie = supercrazywonderfulamazing." Need we say more?

40. Maida Heatter's Rum Pie

If eggnog and pie were to have a baby, this is probably what it would look like. A little gelatin and five egg yolks help set this beautifully simple, rum-flavored custard.

41. 1975 Dick Taeuber’s Brandy Alexander Pie

In the 1970s, brandy Alexander pie was one of The Times' most-requested dessert recipes, according to Amanda Hesser. "The chiffon filling will be fluffier if you let the egg whites come to room temperature before whipping," Hesser advises. "Be careful not to chill the base too much or the filling will be lumpy."


Pumpkiny

42. Meta Given's Pumpkin Pie

Pumpkin pie is a Thanksgiving tradition, but this recipe by Meta Givens is anything but traditional—in a good way! Notably, you caramelize the pumpkin puree for intensely pumpkiny flavor, without relying on warming spices to perk it up. That alone would be enough, but there's more: You don't have to blind-bake the crust, nor do you need evaporated milk in the filling (just real cream and milk). Everything bakes at an extremely high temp in just. 25. Minutes. This will be your new go-to pumpkin pie recipe, we guarantee it.

43. James Beard's Rich Pumpkin Pie

A creamy pumpkin pie with plenty of candied ginger flecked throughout, and a hint of Cognac in the mix to give the filling a kick? We'll take it—thank you, James Beard.

44. Pumpkin & Tahini Pie With Chocolate Pie Crust

Tahini, or sesame paste, is one of our go-to moves when we need to add a little creaminess, nuttiness, richness, je ne sais quois–ness to just about anything—and pumpkin pie is no exception. Here, recipe author Grant Melton pairs tahini with pumpkin puree and some spices for a savory-sweet kind of filling. All this goes on top of a flaky, deeply chocolatey crust, for even more flair.

45. Pumpkin Cream Pie

If you're looking for something a little fluffier and mousse-like than classic pumpkin pie, look no further. Food Writer & Recipe Developer Emma Laperruque layers cloudlike pumpkin pastry cream with sweetened, sour cream–tinged whipped cream over a crunchy gingersnap crust, to excellent effect. We'll take another slice, please.

46. Yankee Magazine’s Pumpkin Pie With Pecan Crunch

Really and truly, the only way to make pumpkin pie even better is to add a sticky, caramelly pecan pie on top, and that's what Yankee Magazine gives us with this recipe. You're welcome.

48. Pumpkin Pie Crumble

Part shortbread, part pumpkin pie, part pecan-laden crumble, this dessert does it all. As one reviewer notes, this is a pie "for people who like a traditional pumpkin pie with a little twist." We can think of one someone like that (raises hand).

47. Buttermilk Sweet Potato Pie

Kind of like a pumpkin pie, but not quite—starchier and more savory and utterly delicious. Pie sherpa Erin McDowell does it again with this simple recipe, which (as all good pies do) has a tangy buttermilk-custard filling and makes great use of an all-butter crust.


Nutty

49. Salted Caramel Chocolate Pecan Pie

Pecan pie's a favorite in our book, but oftentimes it can be a bit stodgy and cloying. A few smart pinches of salt and deep, slightly bitter, earthy cocoa powder offset the sugar here, making for a complex and ridiculously flavorful riff on the original.

50. Pistachio-Blackberry Pie

A sweet, custardy filling and tender milk-based dough perfectly tie together the unconventional pairing of blackberries and pistachios in this pie—and we're very glad for it. All hail recipe author (and avid baker) MarieGlobetrotter.

51. Spiced Maple Pecan Pie With Star Anise

Our co-founder, Merrill Stubbs (who got this recipe from cookbook author Melissa Clark), finds the resulting pie spicy, maple-y, and just a little bit wild. The best part, though? It's fuss-free, too, with an easy-to-handle dough.

52. Peanut Butter Cream Pie

This no-bake peanut butter pie made recipe author Carlos Olaechea stop hating peanut butter—it's that good! It's got a buttery graham cracker crust and a crunchy praline topping, in case that convinces you even more.

53. Tahini Mousse Pie

Blogger Danielle Oron may not eat oysters, but she certainly loves tahini—and we're with her. Here, she whips up an airy, nutty mousse on top of a chocolate wafer crust, and garnishes the whole thing with halva (flaky sesame candy), black sesame seeds, sea salt, and caramelly date syrup. Swoon.

54. Craig & Kathleen Claiborne's Mississippi Pecan Pie

Another pecan pie, this time from New York Times Cookbook mastermind, Craig Claiborne (well, Craig's mother, to be exact!). Aside from being "sweet but not too sweet" and also "less jiggly" than most, it's got a seal of approval from our community, too.

55. Peanut Butter And Jelly Pie

All the flavors from our childhood-favorite sandwich, only—even better—in a pie! Thanks, Erin McDowell, we really owe you one for carrying this list. Mousse-like peanut butter custard is layered over sweet-salty graham crust (made with graham flour and not crackers, so it's less crumbly and has more stability). Then, the whole thing's glazed with a jelly of your choosing. As for us, we'll go for strawberry.

56. Salted Peanut Butter Pie With Ritz Cracker Crust

This. Pie. It's good for many, many reasons, like the fact that it has only five ingredients, one of them is buttery Ritz crackers, and its filling is basically a cross between a gooey blondie and a thick chunk of peanut butter fudge. But we like it most of all because of the crunchy, flaky salt that's tossed with near-reckless abandon all over the top, mimicking crunchy peanut butter eaten straight from a jar.

57. Coconuttiest Coconut Cream Pie

We know, it's not technically a nut—but it's close enough! And this pie by Food Writer & Recipe Developer Emma Laperruque is the very coconuttiest one we know. Here, coconut's featured four ways: in the shortbread crust, in the coconut pastry cream filling, in the coconut whipped cream topping, and in the crisped-up coconut flakes showered over it all.

58. Coconut Pie

Here's a more traditional take on coconut cream pie, in case the last one was a little nutty (sorry, not sorry). The Food52 Editors loved this one because it's "rich but not heavy, sweet but not cloying" and because it ostensibly "has it all—from a layer of almost caramelized coconut pudding to the light whipped cream and the toasted flakes of coconut on top and the pecan-cookie crust that holds it all together."


Savory

59. Mollie Katzen's Mushroom Yogurt Pie With Spinach Crust

Bonus category—savory pies! They're good and we like them. Mollie Katzen's mushroomy pie with a greener-than-green crust is no exception. This totally meatless main "will feel substantial enough to make the vegetarians feel special, but you might need to make extra for the omnivores." Into that, for sure.

60. Sue Lyons' Tomato Pie

Tomato pie can mean a lot of things—a type of pizza, a mayonnaise-laden mixture from the South, and this jammy, cheesy, out-of-this-world dish. A mustardy crust and a good bit of herb action in the filling take this one over the top.

61. Sausage And Apple Pie

Sausage, apples, and rosemary are an age-old cold-weather combination. Put them between layers of flaky, savory crust (which sops up all the delicious apple juices, don't you know), and you pretty much have it made.

62. Thanksgiving Root Vegetable Pie

All the flavors of Thanksgiving, baked very efficiently in an unbelievably delicious vegetarian pie. You can make most of the components ahead of time, too, so all you have to do on Turkey Root Vegetable Pie Day is assemble and bake.

63. Spiced Lamb Pie

Recipe author Phyllis Grant warns that this tomatoey lamb pie is rich: "You don't drain the fat from the lamb (but you can if you want). You line the interior with cheddar cheese. You use a butter crust. So make sure you cut the fat by serving the pie with something refreshing." Yogurt or pomegranate arils are Phyllis' suggestions.

64. Nonnie's Tomato Pie

See! Told you tomato pie can mean a few different things. This one's the mayonnaise-based, chock-full-of-tomato-and-bacon kind that we mentioned above, from Food52er Oui, Chef's mom. One reviewer mentioned that this pie is "not for the faint-of-tomato heart"—which means it's just right for us.

65. Curried Kale, Pumpkin, And Potato Pie

This deep-dish looker is packed to the brim with richly spiced, coconutty vegetables. A sturdy hot water crust helps seal everything into a pretty package. And once you cut in, the colorful layered result is extra-pleasing.

What's your favorite pie to make? Let us know in the comments!
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Brinda is the Books & Special Projects Editor at Food52, where she edits all of Food52's cookbooks and covers the latest and greatest books on the site (drop her a line with recs!). She likes chewy Neapolitan pizza, stinky cheese of all sorts, and tahini-flavored anything. Brinda lives in Brooklyn with 18 plants.

3 Comments

Melissa C. July 25, 2019
Well I know what I’m doing for the rest of my life, making pies!

P.S.
I love love love Food52! Any thoughts on an app?
 
Lauren L. July 22, 2019
This is the best post I have ever seen on this site. 🥧 🥧🥧
 
Author Comment
Brinda A. July 25, 2019
Wow, Lauren, that's saying so much—thank you for reading! Hope this portends a lot of pies in your future.