Pie Recipes

Pie is a classic dessert loved by young and old and everyone in between. And with so many different recipes to choose from, you're sure to find more than one pie recipe that you and your family will want time and time again.

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Black-Bottom Pecan Pie

From Midwest Living

This pie is from Miss Aimee Bs Tea Room in St. Charles, Missouri.

Black-Bottom Pecan Pie

Lattice Cherry Pie

From Better Homes and Gardens

Lattice Cherry Pie

Snickerdoodle Pie

From Better Homes and Gardens

Try this classic recipe combination of cake baked into a pie shell. This standard variation is often called a "funny cake."

Snickerdoodle Pie

Pumpkin Chess Pie

From Midwest Living

Wicks Pies in Winchester, Indiana, crosses chess pie with pumpkin, adding more eggs and spices and a little cornmeal to the Thanksgiving standby.

Pumpkin Chess Pie

Mixed Dried Fruit Pie

From Midwest Living

Apples, apricots and cherries sweeten this pie from Faye Hunton of Sedalia, Missouri.

Mixed Dried Fruit Pie

Kathy's Meat Pie

From Midwest Living

Pie for dinner? Yes, please! Kathy Maanika of Escanaba, Michigan, shares her family recipe.

Kathy's Meat Pie

Peppermint-Fudge Pie

From Better Homes and Gardens

With its rich chocolate sauce, peppermint ice cream, and meringue topping, this pie is the ultimate dessert indulgence.

Peppermint-Fudge Pie

Berry Slab Pie

From Better Homes and Gardens

Berry Slab Pie

Rosemary Apple Pie

From Better Homes and Gardens

Whether making your first pie or a seasoned pro, try this recipe. The exotic mix of apple and rosemary flavors make it deliciously delectable.

Rosemary Apple Pie

Raspberry Pie

From Better Homes and Gardens

Load up on fresh raspberries at farmers market or U-pick gardens to have plenty for the pie and some for breakfast and snacks.

Raspberry Pie

Single-Crust Pie Pastry

From Better Homes and Gardens

Try this sure-fire recipe for a homemade crust in just 10 minutes.

Single-Crust Pie Pastry

Deep-Dish Apple Pie

From EatingWell

With all that delicious fruit an apple pie should be healthy, but the truth is a slice can have as much as 750 calories and 30 grams of fat. For the most part, the culprit is the crust. We use whole-wheat pastry flour to add fiber and lower the saturated fat by replacing some of the butter with canola oil. The brown sugar-sweetened filling in this pie is made with two kinds of apples for the perfect balance. A slice has half the calories of a typical version and only 10 grams of fat--sweet!

Deep-Dish Apple Pie

Raspberry-Almond Crumb Tart

From EatingWell

You can quickly make the crust for this tart in the food processor and then press it into the pan - no need to dig out a rolling pin and struggle to transfer a tender pastry dough from pin to pan. Extra crust dough doubles as a crumbly topping.

Raspberry-Almond Crumb Tart

Pumpkin Coconut Tart

From EatingWell

Dark rum, coconut milk, cinnamon, ginger and cloves give this pumpkin tart a complex flavor that matches perfectly with a cup of chai laced with milk.

Pumpkin Coconut Tart

Pear, Apple & Cranberry Tarte Tatin

From EatingWell

This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook. When it's ready you invert the whole tart onto a plate. It comes out looking beautiful and is actually much easier than you might imagine.

Pear, Apple & Cranberry Tarte Tatin

Dark Fudgy Brownies

From EatingWell

We like to use chocolate with 60-72% cacao content in these rich, fudgelike brownies, as it imparts a deeper, fuller flavor than less-chocolaty choices.

Dark Fudgy Brownies

Spiced Hot Cider

From EatingWell

For a nonalcoholic version, omit the applejack and schnapps and add 2 tablespoons cinnamon-flavored syrup, such as Torani brand.

Spiced Hot Cider

Blueberry Tart with Walnut Crust

From EatingWell

For this tart a few tablespoons of maple syrup sweeten the blueberry topping and round out the flavor of the cream filling.

Blueberry Tart with Walnut Crust

EatingWell's Pumpkin Pie Crust

From EatingWell

Try this tender crust for any single-crust pie recipe. It will keep, tightly wrapped in plastic, in the refrigerator for up to 2 days or in the freezer for up to 6 months.

EatingWell's Pumpkin Pie Crust

Oatmeal-Nut Crunch Apple Pie

From EatingWell

This decadent pie is loaded with juicy apples and adorned with a streusel-lover's crunchy topping. The pie is best served the day it's made. If you're short on time, look for a ready-made whole-wheat pie crust in the freezer section of the store.

Oatmeal-Nut Crunch Apple Pie

Frozen Raspberry Pie

From EatingWell

This creamy, luscious pie is made by combining a fluffy cooked meringue with a raspberry puree, then pouring the mixture into a chocolate-cookie crust.

Frozen Raspberry Pie

Pistachio Chocolate Pudding

From EatingWell

Pudding snack cups are great to have on hand for those times when nothing but a smooth and creamy treat will satisfy. Substitute your favorite nut for the pistachios if you prefer.

Pistachio Chocolate Pudding

Rustic Berry Tart

From EatingWell

The secret to this free-form tart is the layer of ground almonds under the berries: it thickens the juices, prevents a soggy crust and delivers an exquisite background flavor for the intense berries.

Rustic Berry Tart

Squash Pie

From EatingWell

Try this custard pie with buttercup squash, a sweet, orange-fleshed variety that bakes up luscious, light and surprisingly creamy. Roasted fresh squash has a vibrant color and full flavor, but to save time you can use frozen or canned squash. The pie is best the day it is baked, but much of the preparation can be done in advance. Serve with Ginger Cream.

Squash Pie

Ruffled Phyllo Tart with Spring Fruit

From EatingWell

Strawberries and rhubarb are a familiar seasonal pairing, but adding apricots to the mix takes it to new heights. The day before you plan to bake the tart, thaw the frozen phyllo in the refrigerator.

Ruffled Phyllo Tart with Spring Fruit

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