25 All-Time Favorite Pies

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

Recipe: Lattice-Top Apple Quince Pie

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

This one has the classic flavors of the Thanksgiving table.

Recipe: Apple-Cranberry-Currant Pie with French Topping

Cardamom and candied ginger add an intriguing flavor twist to this pie recipe courtesy of reader Elaine E. Johnson.

Recipe: Three-Spice Apple Pie

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

Recipe: Apple and Dried-Fruit Spice Pie

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

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

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

Recipe: Pumpkin-Orange Mascarpone Pie

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

Recipe: Pumpkin Streusel 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

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

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

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

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

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

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

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

Recipe: Brambleberry 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

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

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

Recipe: Apricot Almond Swirl Ice Cream Pie

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

Recipe: Pistachio Cardamom

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

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

Recipe: Triple Coconut Cream Mini Pies

Totally indulgent, this one is worth a splurge.

Recipe: Malted Milk Ball Ice Cream Pie

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

Recipe: Chocolate Cream Pie

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

Recipe: Flaky All-Butter Pastry