Recipes

Our All-Time Favorite Pie Recipes

Whether you fill it with fresh fruit, custard, cream, or chocolate, you can’t go wrong with pie for dessert

By SAVEUR Editors

Updated on January 13, 2021

A brush of egg wash and a sprinkling of raw sugar give this summer fruit pie the most beautiful burnished crust. Get the recipe for Nectarine and Huckleberry Pie »
Vanilla, lemon zest, and cinnamon add oomph to the filling of this summer fruit pie. Get the recipe for Sour Cherry Pie »
Bourbon, cinnamon, and nutmeg add warmth to this bright summer peach pie . Get the recipe for Summer Peach Pie »
Chiffon pie involves a sweet-tart lemon mousse topped with whipped cream. Get the recipe for Lemon Chiffon Pie »
A deep-dish pie is packed with both sweet and tart apples to balance the rich, salted caramel sauce. Get the recipe for Salted Caramel Apple Pie »
For these portable fruit pies, Georgia-based chef-restaurateur Hugh Acheson uses rice wine vinegar to make the flavors pop. Get the recipe for Strawberry Rhubarb Hand Pies »
If working with extremely ripe and juicy fruit, you might need a bit more cornstarch to adequately thicken the filling of this pie—add up to 2 additional tablespoons. The same recipe and technique can be used with just about any summer fruit. Try a combination of berries, peaches, apricots, or black cherries; you can also add flavorings, such as a teaspoon of almond extract, or liqueur. Get the recipe for Blackberry-Plum Lattice Pie »
America's favorite pumpkin puree is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? Get the recipe for The Best Pumpkin Pie »
The crust of this striking dessert—named for Les Landes, the region where it is beloved and ubiquitous—curls up into jagged shards as it cooks, like a crown. Get the recipe for Apple and Armagnac Phyllo Pie (Tourtière Landaise) »
The original recipe for this pie, adapted from Princess Pamela's Soul Food Cookbook, was a mere few lines—devoid of even a dough recipe and intended for laid-back, confident bakers. Using fresh grated coconut is essential: It creates the ideal texture and keeps the sugary filling from skewing too sweet. Use the fine side of a box grater, or place small pieces of fresh coconut in a food processor. Get the recipe for Brown Coconut Pie »
With a perfect balance of sweetness to acid and the flakiest-ever, all-butter crust, this pie makes an epic dessert as well as a next-day breakfast to look forward to. Get the recipe for Classic Apple Pie with All-Butter Crust »
Kabocha, Japanese pumpkin, makes a lighter pie with a vivid orange color. This pie trades in usual expected flavors for a slightly spicy dose of ginger and black pepper. Get the recipe for Sweet and Spicy Kabocha Pie »
Inspired by his neighbor Olivia Pattison's recipe, chef Chris Fischer uses tapioca in the filling of this pie because it thickens the juicy berry mixture without imparting its own flavor or becoming gummy. Minute tapioca pearls are easy to find in grocery stores, but if you like, substitute an equal amount of cornstarch. Get the recipe for Black and Blue Berry Pie »
A sprinkle of bittersweet caramel brittle adds a welcome crunch to this perennial favorite, made even more special with a homemade graham cracker crust. Get the recipe for Pumpkin Pie with Graham Cracker Crust and Pepita-Sage Brittle»
These pies sell themselves, so my only goal with this photo was to bring you as close to their gorgeous, crusty details as possible. Get the recipe for Nectarine and Blueberry Hand Pies »
As Indiana's state pie, this rich, nutmeg-dusted custard pie also goes by the name "Hoosier Pie." Get the recipe for Indiana Sugar Cream Pie »
Rosemary adds a subtle, herbal undertone to a gooey caramel sauce that gets stirred into tart apples in this sophisticated yet all-American dessert. Get the recipe for Rosemary-Caramel Apple Pie »
Phoebe Lawless of Scratch Bakery in Durham, North Carolina makes cream pies all summer long that incorporate different fruits as they become available. This recipe works just as well with strawberries, peaches, cherries, or whatever is in peak season. It's also a great way to use fruit that is just beyond its usability, whether bruised or overly ripe. Get the recipe for Blackberry Cream Pie with Toasted Oat and Sesame Crumb Crust »
Classic apple pie gets an upgrade at Las Vegas' Bouchon Bakery, where pastry chef Scott Wheatfill tops a flaky sweet crust with housemade apple butter and almond cream. The result is a delicate, refined tart with a creamy interior and a concentrated spicy flavor. Get the recipe for Bouchon's Apple Pie »
When Jon Rowley was a child, his grandmother used to make juice from fresh-picked blackberries. In it, he says, "you could taste and smell the briar." In this recipe, Rowley's wife, Kate McDermott, has combined that flavor from his youth with a tender, flaky pie crust to create an exemplar of the Pacific Northwest's cuisine. Get the recipe for Blackberry Pie »
This autumnal dessert is a lighter and more refined version of plain old pumpkin pie, thanks to egg whites folded into the filling. Get the recipe for Pumpkin Chiffon Pie »
A decadent mix of chocolates and ginger ups the ante on a classic Southern pie. Get the recipe for Chocolate Ginger Chess Pie »
This nearly forgotten recipe comes to us from the beloved Ships Diner in Los Angeles that closed in 1995. The whipped cream filling doesn't require any cooking—no custard here—while some slices of banana and toasted almond add texture and flavor. A fast, easy-to-make pie from a bygone era that deserves a comeback. Get the recipe for Classic French Banana Cream Pie »
The silky, custardlike base of this autumnal pie is made from sweetened navy bean purée spiced with nutmeg, vanilla, and cinnamon. Get the recipe for Navy Bean Pie »
Shoofly pie—a molasses-filled, crumb-topped concoction from Pennsylvania Dutch country—was supposedly given its name because its shiny, sweet, and aromatic filling attracted flies that needed to be politely asked to leave. The pie, which is sprinkled with buttery crumbs that sink into the molasses and give it a cakelike consistency when baked, is classically served one of two ways: "wet bottom" (cakelike up top and still fudgy below) or "dry bottom" (cakelike throughout). To us, it was a no-brainer to stop baking when the bottommost layer remained gooey and custard-like. Get the recipe for Molasses Pie »
With its flaky, buttery crust and marmalade-like citrus filling, not a crumb of this sunny lemon pie will be left on the dessert board. Get the recipe for Shaker Lemon Pie »
Browned butter accentuates the flavor of earthy walnuts and a sour cream topping offsets the richness of the filling for a balanced, delectable dessert. Get the recipe for Brown Butter Walnut Pie with Sour Whipped Cream »
A cloud of meringue is piled sky-high over lemon-curd filling in this recipe inspired by a diner classic served at the Modern Snack Bar in Aquebogue, New York. Get the recipe for Lemon Meringue Pie »
Grape jelly intensifies the flavor of ripe plums in this sweet-tart summer pie from Drummond Ranch pie contestant Tracy Harris. Get the recipe for Plum Pie »
Strawberries, blackberries, blueberries, and raspberries are brightened with lemon juice and zest to make the filling for this juicy pie. Get the recipe for Razzleberry Pie »
Blackberries or raspberries can be substituted for boysenberries in the filling for this jammy pie. Get the recipe for Boysenberry Pie »
The toffee-like interior and beautiful bronze top layer of halved pecans won Rubyane Surritte first place in the pie contest at Oklahoma's Drummond Ranch. Get the recipe for Blue Ribbon Pecan Pie »
A pie filled with fresh pears, drizzled with cream, and sprinkled with sugar and flour makes an incredibly simple, elegant dessert. Get the recipe for Nelson Pear Pie »
Using boiled sweet potatoes rather than baked ones gives this pie a beautifully vibrant color. Get the recipe for Sweet Potato Pie »
Maple syrup is folded into the filling of this take on a classic. Just before serving, the chilled pie is brûléed, yielding a caramelized top with a dramatic crunch. Get the recipe for Maple Pumpkin Brûlée Pie »
Fresh or frozen cranberries make the base for this tart custard pie. Get the recipe for Cranberry Chiffon Pie »

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