26 all-time favorite pies
Start your rolling pins! From pumpkin to peach, here are choices worthy of a baking spree
Portland pasty chef Michelle Vernier cooks the fruit ahead so the pie won’t collapse in the oven.
Recipe: Lattice-Top Apple Quince Pie
Cardamom and candied ginger add an intriguing flavor twist to this pie recipe courtesy of reader Elaine E. Johnson.
Recipe: Three-Spice Apple Pie
Recipe: Apple and Dried-Fruit Spice Pie
Recipe: Apple Pumpkin Galette
Feel free to swap in other squash in pastry chef Michelle McKenzie’s recipe: Sugar Pie comes out sweeter, and canned pumpkin is mellow-tasting, if less distinctive. Shauna Sever, an 18 Reasons instructor, suggested the spicy gingersnap layer. You’ll need a 9-in. deep-dish pie pan.
Recipe: Kabocha Squash Crème Fraîche Pie
Recipe: Pumpkin-Orange Mascarpone Pie
Recipe: Pumpkin Streusel Pie
Recipe: Pumpkin Caramel Ice Cream Pie
We adapted this recipe from Devil’s Teeth Baking Company to create a border that shows off the bright filling. To completely cover the pie, just double the topping.
Recipe: Sweet-Potato Pecan Pie
Recipe: Cranberry Frangipane Crostata
For depth of flavor, Portland pastry chef Kir Jensen roasts the pecans and hazelnuts before adding them to the filling. She likes to roll her cornmeal pastry extra thick, so it’s more substantial.
Recipe: Hazelnut, Pecan, and Bourbon Pie
Recipe: Pecan Date Mini Pies
Recipe: Strawberry-Rhubarb Pie
Recipe: Anjou Bakery's Marionberry Pie
Recipe: Spiced Blueberry Pie
Recipe: Brambleberry Pie
Recipe: Peach Streusel Pie
Recipe: Rock Creek Lake Fresh Peach Pie
Recipe: Pistachio Cardamom
Recipe: Long Beach Lime Pies
Recipe: Triple Coconut Cream Mini Pies
Recipe: Malted Milk Ball Ice Cream Pie
Recipe: Chocolate Cream Pie
Use this easy dough recipe to make the tastiest pie crust.
Recipe: Flaky All-Butter Pastry