Let’s be real: Pie is definitely, objectively, without question, the greatest dish on any dessert table.<\/strong> The best pie recipes have a flaky, rich crust<\/a>; a thick, flavorful filling; and a triumphant topping, whether it be a shiny double crust, intricate lattice top<\/a>, butter-smooth meringue, or crispy crumble.<\/p>\n Pie is also good all year-round, with the ability to harness summer’s juiciest peaches, autumn’s crispest apples<\/a>, and all of the nuts and custards in between. You can let it set in the fridge for a cooling treat<\/a>, or eat a slice basically straight out of the oven, still warm enough to melt a scoop of vanilla ice cream. After all, we have heard it is a federal crime to not eat a slice of warm apple pie<\/a> or pecan pie<\/a> without a scoop of ice cream (and preferably a dollop of fresh whipped cream, too). Kidding, but who knows? Maybe it will be a measure added to ballots this fall. If so, it has our full support.<\/p>\n Pie merits a course of its own during Thanksgiving dinner and other holiday feasts. It’s the centerpiece at 4th of July<\/a> and Labor Day celebrations alike. You can eat it savory or sweet. Chicken pot pie or shepherd’s pie for dinner, followed by, oh I don’t know, perhaps a lovely lemon meringue pie<\/a>? You can make it dead simple<\/a> or extra fancy<\/a>. Pie is the most versatile sweet out there. Pie is life!<\/p>\n To celebrate the wonder that is pie, we’re giving you our 88\u2014yes, 88!\u2014best pie recipes<\/strong> for every filling, season, and mood. Happy baking (and even happier eating).<\/p>\n 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 pie crust<\/a> that’s worth making from scratch.<\/p>\n This pie’s three-ingredient pie filling\u2014just quality apple butter<\/a>, eggs, and brown sugar<\/a>\u2014is a godsend for anyone who doesn’t want to spend the whole afternoon peeling, coring, and chopping up fresh apples.<\/p>\n 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<\/a> and a sprinkling of sugar. And don’t expect a cheesy crust\u2014the grated sharp cheddar adds a muted burst of flavor that complements the pie’s sweetness, but doesn’t overpower.<\/p>\n Apple pie meets cheesecake<\/a> and cr\u00e8me br\u00fbl\u00e9e<\/a> in this smooth and creamy concoction from Peruvian-born, Amsterdam-based food blogger Cravings in Amsterdam<\/a>.<\/p>\n A thin layer of almond paste<\/a>, which you can make from scratch or buy, 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 pie crust from getting overly soggy.<\/p>\n According to certified Pie Pro\u00ae 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<\/a> to tie it all together; and (of course) a tender, flaky crust encasing the whole thing.”<\/p>\n 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.<\/p>\n 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 one’s sure to stand out on any Thanksgiving table<\/a>.<\/p>\n Okay\u2014you probably won’t believe us, but this recipe tastes just like apple pie, and it’s made entirely with zucchini<\/a>. We were skeptical, too, but the soft-yet-crisp textures, flaky crust, and cozy spices fooled us bite after bite.<\/p>\n This apple pie has everything you love about the classic (gently spiced filling, buttery crust, you get the picture) with a few new-fashioned tricks (like using the macerated apple’s juices to create a silky caramel<\/a> for the filling) that make it feel extra special.<\/p>\n <\/p>\n <\/a>\n<\/div>\n<\/p><\/div>\n<\/p><\/div>\n We’re thankful recipe developer Posie (Harwood) Brien<\/a> 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<\/a> with sugar, cornstarch<\/a>, and lemon zest and leave the other half untouched\u2014that way, you get just the right balance of jammy and crisp, sweet-tart berries.<\/p>\n 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<\/a> shine.<\/p>\n “I may have baked this pie specifically so that I could eat pie for breakfast,” says this recipe’s author, fiveandspice<\/a>. And honestly, we might have to as well, because making pie for breakfast<\/a> means you have your priorities straight.<\/p>\n Aside from citrus, colorful fruits can be few and far between during the winter months\u2014except for cranberries<\/a>. So community member ElsenEM<\/a> decided to pair them up with a classic cold-weather herb (sage) to make this holiday-ready pie.<\/p>\n Take traditional blueberry pie over the top by bringing tangy cr\u00e8me fra\u00eeche<\/a> and lemon zest into the fold, along with a crunchy poppy seed streusel sprinkled above and below the filling.<\/p>\n This spring- and summer-friendly pie comes to us by way of Resident Erin Jeanne McDowell. Featuring a classic, flaky bottom crust and a buttery oat crumble topping, it\u2019s truly the best of both worlds\u2014especially when juicy, sweet strawberries and tart rhubarb are in the mix.<\/p>\n 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.<\/p>\n 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.<\/p>\n Picture this: an icebox cake<\/a> with all the flavors and spirit of a summery key lime pie. Oh, and also picture that it takes only 10 minutes to prepare (plus the time it takes to refrigerate). Yep, we’re sold.<\/p>\n 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.<\/p>\n This Genius-approved sweet-salty lemon pie just might be our most popular of all time, with just three simple steps and over 200 overwhelmingly positive reviews.<\/p>\n Clocking in at just six ingredients, this key lime pie topped with a pillowy meringue might be basic, but it is also perfect in every way, just as it is.<\/p>\n 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 require just a little bit<\/em> of technique.<\/p>\n If those swirly Swiss meringue peaks weren’t enough to convince you to make this recipe, this pie’s perfectly sweet-tart lemon custard should do the trick.<\/p>\n A buttery cornmeal and brown sugar crumb topping adds sweetness and texture to this simple fruit pie, which stars peaches and apricots. \u201cSure, I like a fresh apricot every now and then,\u201d recipe author Yossy Arefi<\/a> says, \u201cbut I think they really shine after being cooked.\u201d<\/p>\n Seasoned pastry veteran janeofmanytrade<\/a> 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 keep up. \u201cBut rather than reach for the usual suspects, like cinnamon and nutmeg or perhaps ginger,\u201d she recommends, \u201cgrab some garam masala<\/a>.\u201d<\/p>\n How our test kitchen nailed the classic banana cream pie: Salty, buttery Nilla wafer crust. Custardy vanilla pastry cream. All the whipped cream<\/a> (spiked with sour cream for some tang).<\/p>\n Courtesy of Gail Simmons<\/a>, this creamy banoffee (banana and toffee) pie is simple but elegant\u2014and 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<\/a> in water for 3 hours. The rest is history.<\/p>\n <\/p>\n <\/a>\n<\/div>\n<\/p><\/div>\n<\/p><\/div>\n \u201cFruit butter pies were something I started making like crazy when I lived in New York\u2019s Hudson Valley,\u201d pie master Erin McDowell writes. This one bakes into a gorgeous slab dotted with tiny pie-crust \u201cblooms\u201d that add irresistible crunch without the need to roll out another layer of dough.<\/p>\n Also known as Ohio lemon pie, this Shaker pie has a high crust-to-filling ratio and makes use of sour-sweet kumquats<\/a> and lime to achieve a balanced citrus flavor. \u201cWhat you get is something in the same family as a lemon meringue or key lime pie,\u201d Food52 user fiveandspice<\/a> explains, \u201cbut 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.\u201d<\/p>\n \u201cThis pie is a family favorite, not just in my home, but throughout the extended branches of the family tree,\u201d recipe author Rhonda35<\/a> writes. The latest version here, an iteration of her mother\u2019s peach pie (which was itself an iteration of her<\/em> mother\u2019s peach pie), has a nutty spiced crumb topping instead of classic pastry, but it\u2019s a family-favorite all the same.<\/p>\n Here\u2019s an easy way to elevate any fruit pie: Process sugar with fresh mint, then mix that with the fruit. This recipe opts for peaches<\/a> and cherries, but don\u2019t let that stop you from doing this with apples, pears, plums<\/a>, and more.<\/p>\n Inspired by two nostalgic favorites\u2014banana pudding and s\u2019mores\u2014this pie also includes coconut for a slightly tropical vibe. The final product is summery, rich, and worthy of any celebration.<\/p>\n What happens when you take classic chess pie and add a few tablespoons of cocoa powder<\/a>? This perfectly gooey, chocolatey wonder.<\/p>\n 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.”<\/p>\n <\/p>\n <\/a>\n<\/div>\n<\/p><\/div>\n<\/p><\/div>\n Oatmeal\u2013chocolate chip cookie lovers, rejoice. “In olden days, this pie (minus the chocolate) was dubbed ‘poor man’s pecan pie<\/a>‘ because oats are far less expensive than pecans,” recipe author ElsenEM<\/a> writes. “We up the ante by adding a decadent layer of dark chocolate ganache on the bottom.”<\/p>\n This chocolate pie from vegan expert Gena Hamshaw<\/a> has a secret ingredient: silken tofu<\/a>! It adds that thick, creamy texture of a classic pudding pie without the need for eggs.<\/p>\n If you love cookies and cream<\/a>, you love<\/em> cookies and cream. This pie has four exclamation points in its title for good reason. As Sarah Jampel<\/a> sees it, “there is no dessert that generates as much floor-stomping, hands-waving excitement as Oreo Pie.”<\/p>\n <\/p>\n <\/a>\n<\/div>\n<\/p><\/div>\n<\/p><\/div>\n “A phyllo dough crust<\/a> 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.<\/p>\n Mint and chocolate is a timeless combination, and you can serve it up all sorts of ways\u2014be it in brownies<\/a>, cookies<\/a>, and (of course) ice cream<\/a>. This grasshopper pie almost has the best of all words, with its fluffy mint filling, minty cookie crust, and cocoa-peppermint whipped cream.<\/p>\n \u201cGerman Chocolate Pie is for all the chocolate, pecan, coconut lovers in the house and I am hoping there are many,\u201d says recipe developer Jessie Sheehan of this intensely chocolatey pie. \u201cIt is fudgy, rich, and dense, with an otherworldly texture from the deeply toasted pecans and shredded coconut.\u201d<\/p>\n “We created our own version of a classic chess filling with robust grade B maple syrup<\/a> 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<\/a>. “On Saturdays at the shop, we\u2019ll buy applewood-smoked bacon from the market to crisp up in the oven right before opening. It\u2019s a match made in pancake breakfast heaven.”<\/p>\n “This is a recipe that originally came from Naselle, Washington, where my stepdad lived in the ’70s,” says recipe author Hannah Petertil<\/a>. “When he and my mom got together, he talked about few foods more often than this pie, sold at a small family-run caf\u00e9. 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.”<\/p>\n A couple of teaspoons of gloriously green matcha powder<\/a> add depth to this otherwise classic sweet custard pie. Don’t forget to par-bake the crust beforehand for even cooking throughout.<\/p>\n From Erin McDowell<\/a> herself: “Br\u00fbl\u00e9ed vanilla custard = wonderful. Rich vanilla custard inside a buttery pie crust = amazing. Br\u00fbl\u00e9ed vanilla custard pie = supercrazywonderfulamazing.” Need we say more?<\/p>\n If eggnog<\/a> 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.<\/p>\n In the 1970s, brandy Alexander pie was one of The Times<\/em>‘ most-requested dessert recipes, according to Amanda Hesser<\/a>. “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.”<\/p>\n Coffee-infused cream, a chocolate cookie and coffee crust, and luscious chocolate custard come together in this silky pie. Better yet, this recipe scrappily makes use of an ingredient we often overlook, and even throw away\u2014coffee grounds<\/a>! It’s a total win.<\/p>\n \u201cThis pie recipe ups the ante [by] highlighting ube, a vibrant purple yam native to the Philippines that I grew up eating in all sorts of Filipino desserts,\u201d writes Kimberly Camara. \u201cIt’s a colorful alternative to a sweet potato or pumpkin pie, consisting of a flaky, buttery crust, a rich, velvety custard, freshly whipped cream, and purple yam chips for a perfectly subtle crunch.\u201d<\/p>\n \u201cUnless you\u2019re from the Midwest, you may not have heard of sugar cream pie,\u201d writes recipe developer Alexis deBoschnek. \u201cAlso known as Hoosier or desperation pie, this sweet treat holds the unofficial title of Indiana\u2019s state pie. It\u2019s said that the Shaker communities developed this recipe in the early 1800s when they didn\u2019t have fresh fruit but had plenty of dairy to use up.\u201d<\/p>\n Here’s Lizthechef<\/a>‘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<\/em> (tastes good)!”<\/p>\n Really and truly, the only way to make pumpkin pie even better<\/em> is to add a sticky, caramelly pecan pie on top, and that’s what Yankee Magazine<\/em> gives us with this recipe. You’re welcome.<\/p>\n 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<\/em>).<\/p>\n Kind of like a pumpkin pie, but not quite, this sweet potato pie is starchier and more savory and utterly delicious. Pie guru Erin McDowell does it again with this simple recipe, which has a tangy buttermilk-custard filling and makes great use of an all-butter crust.<\/p>\n Pumpkin pie is a Thanksgiving tradition, but this recipe by Meta Given is anything but traditional\u2014in a good way! Notably, you caramelize the pumpkin pur\u00e9e 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.<\/em> This will be your new go-to pumpkin pie recipe, guaranteed.<\/p>\n A creamy pumpkin pie with plenty of candied ginger<\/a> flecked throughout, and a hint of Cognac in the mix to give the filling a kick? We’ll take it\u2014thank you, James Beard.<\/p>\n Tahini, or sesame paste, is one of our go-to moves when we need to add a little creaminess, nuttiness, richness, or je ne sais quoi<\/em>\u2013ness to just about anything\u2014and pumpkin pie is no exception. Here, recipe author 1. Truly Scrumptious Apple Pie<\/a>
\n<\/h3>\n2. Apple Butter Pie<\/a>
\n<\/h3>\n3. Brown Butter & Cheddar Apple Pie<\/a>
\n<\/h3>\n4. Br\u00fbl\u00e9ed Apple Butter Pie<\/a>
\n<\/h3>\n5. Almond Apple Pie<\/a>
\n<\/h3>\n6. Cider Caramel Apple Pie<\/a>
\n<\/h3>\n7. Mixed Apple Pie With Hazelnut Crumb Crust & Maple Cream<\/a>
\n<\/h3>\n8. Open-Faced Deep Dish Apple Pie<\/a>
\n<\/h3>\n9. No-Apple Zucchini Pie<\/a>
\n<\/h3>\n10. Apple Pie<\/a>
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11. Fresh Strawberry Pie<\/a>
\n<\/h3>\n12. Rose Levy Beranbaum’s Fresh Blueberry Pie<\/a>
\n<\/h3>\n13. Plum & Raspberry Pie<\/a>
\n<\/h3>\n14. Cranberry Sage Pie<\/a>
\n<\/h3>\n15. Blueberry Lemon Poppy Seed Pie<\/a>
\n<\/h3>\n16. Strawberry Rhubarb Crumb Pie<\/a>
\n<\/h3>\n17. Triple Berry “Rose” Pie<\/a>
\n<\/h3>\n18. Lemon Meringue Pie<\/a>
\n<\/h3>\n19. J. Kenji L\u00f3pez-Alt\u2019s 10-Minute Lime Cracker Pie<\/a>
\n<\/h3>\n20. Lemon Chess Pie<\/a>
\n<\/h3>\n21. Bill Smith’s Atlantic Beach Pie<\/a>
\n<\/h3>\n22. Key Lime Meringue Pie<\/a>
\n<\/h3>\n23. Lemon Mascarpone Pie With Meringue Anemones<\/a>
\n<\/h3>\n24. Creamy Lemon Custard Pie<\/a>
\n<\/h3>\n25. Apricot & Peach Crumb Pie<\/a>
\n<\/h3>\n26. Masala Spiced Pear Pie<\/a>
\n<\/h3>\n27. Banana Cream Pie<\/a>
\n<\/h3>\n28. Banoffee Pie<\/a>
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29. Peach Butter Slab \u201cHydrangea\u201d Pie<\/a>
\n<\/h3>\n30. Kumquat Shaker Pie<\/a>
\n<\/h3>\n31. Third Generation Peach Pie<\/a>
\n<\/h3>\n32. Peach, Cherry & Mint Pie<\/a>
\n<\/h3>\n33. S\u2019mores Banana Cream Pie<\/a>
\n<\/h3>\n34. Chocolate Chess Pie<\/a>
\n<\/h3>\n35. Mallomar Pie<\/a>
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36. Black Bottom Oatmeal Pie<\/a>
\n<\/h3>\n37. Vegan Chocolate Pie<\/a>
\n<\/h3>\n38. Oreo Pie (!!!!)<\/a>
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39. Ferrero Rocher\u2013Style Pie<\/a>
\n<\/h3>\n40. \u201cGala\u201d Grasshopper Pie<\/a>
\n<\/h3>\n41. The Very Best German Chocolate Pie<\/a>
\n<\/h3>\n42. Sister Pie’s Salted Maple Pie<\/a>
\n<\/h3>\n43. Sour Cream-Raisin Pie<\/a>
\n<\/h3>\n44. Four & Twenty Blackbirds Matcha Custard Pie<\/a>
\n<\/h3>\n45. Cr\u00e8me Br\u00fbl\u00e9e Pie<\/a>
\n<\/h3>\n46. Maida Heatter’s Rum Pie<\/a>
\n<\/h3>\n47. 1975 Dick Taeuber\u2019s Brandy Alexander Pie<\/a>
\n<\/h3>\n48. French Silk Pie With Chocolate-Coffee (Grounds) Crust<\/a>
\n<\/h3>\n49. Ube Pie From Kimberly Camara<\/a>
\n<\/h3>\n50. Best Sugar Cream Pie<\/a>
\n<\/h3>\n51. Wet Bottom Shoofly Pie<\/a>
\n<\/h3>\n52. Yankee Magazine\u2019s Pumpkin Pie With Pecan Crunch<\/a>
\n<\/h3>\n53. Pumpkin Pie Crumble<\/a>
\n<\/h3>\n54. Buttermilk Sweet Potato Pie<\/a>
\n<\/h3>\n55. Meta Given’s Pumpkin Pie<\/a>
\n<\/h3>\n56. James Beard’s Rich Pumpkin Pie<\/a>
\n<\/h3>\n57. Pumpkin & Tahini Pie With Chocolate Pie Crust<\/a>
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