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25 All-Time Favorite Pies

Start your rolling pins! From pumpkin to peach, here are choices worthy of a baking spree

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1 /26 Iain Bagwell

Lattice-Top Apple Quince Pie

Portland pasty chef Michelle Vernier cooks the fruit ahead so the pie won’t collapse in the oven.

Recipe: Lattice-Top Apple Quince Pie

2 /26 Iain Bagwell

Caramel Apple Pie with Pastry Cutouts

Zoe Nathan of Santa Monica’s Huckleberry Bakery tops her pies with a variety of cutout shapes; for this one, you’ll need a 2 1/2-in. apple-shaped cookie cutter (find at globalsugarart.com; $1.99).

Recipe: Caramel Apple Pie with Pastry Cutouts

3 /26 Photog by Leigh Beisch; written by Elaine Johnson

Apple-Cranberry-Currant Pie with French Topping

This one has the classic flavors of the Thanksgiving table.

Recipe: Apple-Cranberry-Currant Pie with French Topping

4 /26 Jeffery Cross

Three-Spice Apple 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

5 /26 Photo by Leigh Beisch; written by Elaine Johnson

Apple and Dried-Fruit Spice Pie

Love apple pie, and love mincemeat too? With this recipe you get to have them both.

Recipe: Apple and Dried-Fruit Spice Pie

6 /26 Photo by Annabelle Breakey; written by Amy Machnak

Apple Pumpkin Galette

Basically an open-face pie, this is a great dessert for pie-phobes to make because the crust is so easy to handle.

Recipe: Apple Pumpkin Galette

7 /26 Iain Bagwell

Kabocha Squash Crème Fraîche Pie

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

8 /26 Photo by Leo Gong; written by Elaine Johnson

Pumpkin-Orange Mascarpone Pie

The press-in gingersnap cookie crust makes this a great choice for beginners.

Recipe: Pumpkin-Orange Mascarpone Pie

9 /26 Photo by Leigh Beisch; written by Elaine Johnson

Pumpkin Streusel Pie

A classic custardy pumpkin pie, but with a crisp topping and pastry decoration.

Recipe: Pumpkin Streusel Pie

10 /26 Photo by Annabelle Breakey; written by Amy Machnak

Pumpkin Caramel Ice Cream Pie

This irresistible pumpkin recipe features layers of pumpkin and vanilla ice cream inside a graham cracker crust, with gooey caramel on top.

Recipe: Pumpkin Caramel Ice Cream Pie

11 /26 Iain Bagwell

Sweet-Potato Pecan 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

12 /26 Photo by Yunhee Kim; written by Elaine Johnson

Cranberry Frangipane Crostata

Frangipane refers to a pastry made with an almond filling. We love the nutty flavor with the slightly tart cranberries.

Recipe: Cranberry Frangipane Crostata

13 /26 Iain Bagwell

Hazelnut, Pecan, and Bourbon Pie

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

14 /26 Photo by Annabelle Breakey; written by Elaine Johnson

Pecan Date Mini Pies

Set these three-bite pies on your holiday table, and your guests will still have room for another kind of pie—or more turkey.

Recipe: Pecan Date Mini Pies

15 /26 Photo by Lisa Romerein; written by Elaine Johnson

Anjou Bakery's Marionberry Pie

You can cut the all-butter crust for this juicy pie into simple geometric shapes or fancier designs such as stars.

Recipe: Anjou Bakery's Marionberry Pie

16 /26 Photo by Annabelle Breakey; written by Elaine Johnson

Spiced Blueberry Pie

Some blueberry pies can be too sweet, but this one strikes a perfect balance, with just enough sugar, plus a little lemon juice and the spices for interest.

Recipe: Spiced Blueberry Pie

17 /26 Photo by David Prince; written by Elaine Johnson

Brambleberry Pie

When you can't decide which berry is your favorite, go ahead and use them all.

Recipe: Brambleberry Pie

18 /26 Photo by David Prince; written by Elaine Johnson

Peach Streusel Pie

We kept the filling for this baked fruit pie simple so the flavors of the peaches and the nut topping would really shine.

Recipe: Peach Streusel Pie

19 /26 Photo by James Carrier; written by Elaine Johnson

Rock Creek Lake Fresh Peach Pie

To make the filling, you prepare a hot peach glaze, stir it with lots of raw sliced peaches, and spoon the works over sweetened cream cheese.

Recipe: Rock Creek Lake Fresh Peach Pie

20 /26 Photo by Yunhee Kim; written by Elaine Johnson

Apricot Almond Swirl Ice Cream Pie

For a more intense apricot flavor we started with dried fruit and simmered it with honey.

Recipe: Apricot Almond Swirl Ice Cream Pie

21 /26 Photo by Yunhee Kim; written by Elaine Johnson

Pistachio Cardamom Ice Cream Pie

Here's an exotic choice to make for an adventurous crowd.

Recipe: Pistachio Cardamom

22 /26 Photo by Shelly Strazis; written by Elaine Johnson

Long Beach Lime Pies

Our West Coast spin on Key Lime pie (pictured at center bottom) uses juice from 2 pounds of the tangy fruit—and it makes 2 pies, so you'll have enough to share.

Recipe: Long Beach Lime Pies

23 /26 Photo by David Prince; written by Elaine Johnson

Triple Coconut Cream Mini Pies

Shredded coconut goes into the pastry cream, the pie shells, and the topping.

Recipe: Triple Coconut Cream Mini Pies

24 /26 Photo by Yunhee Kim; written by Elaine Johnson

Malted Milk Ball Ice Cream Pie

Totally indulgent, this one is worth a splurge.

Recipe: Malted Milk Ball Ice Cream Pie

25 /26 Photo by David Prince; written by Elaine Johnson

Chocolate Cream Pie

When you want an intense version of the classic pie, look no further.

Recipe: Chocolate Cream Pie

26 /26 Iain Bagwell

Flaky All-Butter Pastry

Use this easy dough recipe to make the tastiest pie crust.

Recipe: Flaky All-Butter Pastry