Every pie has its season—chiffons in spring, fruity double-crusts in summer, pecan and pumpkin in fall and decadent chocolates and creams in winter. If you're looking for pie recipes, our collection takes the cake.
Silken Chocolate Pie with Vegan Chocolate Crust
Smooth, creamy and luscious, this pie belies its tofu base.
Persimmon Delight Pie
This was the winning recipe in the 2012 Persimmon Festival persimmon novelty contest by Amber Crane.
Pumpkin Ravioli with Salted Caramel Whipped Cream
Christina Verrelli of Devon, Pa., won the $1 million grand prize in the 45th Pillsbury Bake-Off for this recipe.
Salted Caramel Apple Pie
This pie from Melissa and Emily Elsen of Four and Twenty Blackbirds Bakery in Brooklyn, N.Y., is the perfect happy ending to a Thanksgiving feast.
Savory Leek, Ricotta and Raisin Tart
Raisins give a bit a sweetness to this creamy breakfast tart. It’s also great for dinner with a green salad on the side.
Lemony Blueberry Cheese Tart
Preheat oven to 375°F Press the pie crust into a 9-inch tart pan with removable bottom, or leave in the original aluminum pie tin With…
Peach Lemonade Pie with Pecan Crumble Topping
That irresistible Southern couple – peaches and pecans – make a show stopping appearance in this lemonade sweetened fruit pie.
Seckel Pear Tart with Cardamom Blueberry Butter
Use Cardamom Blueberry Butter or any good homemade fruit butter to make this scrumptious fall pie.
Basic Pie Dough (All-Butter Version)
This all-butter crust is unrivaled in terms of flavor. It’s also quite flaky, despite having no shortening. The secret is to work with very cold butter.
Roasted Butternut Squash, Cheddar, and Sage Galette
Butternut squash truly shines in this galette. Its lovely sweetness cozies up to a sharp cheddar and aromatic sage, resulting in a dish that’s just as exquisite to behold as it is to munch on.
Roasted Corn and Pepper Pie
Corn and peppers truly shine during the swelter of summer. Roasting the vegetables imparts a bit of smokiness. Equally delicious served warm or cold, this is the sort of pie you can eat morning, noon, or night!
Basic Pie Dough (Shortening-and–Butter Version)
Why use shortening in a piecrust? The general thinking is that shortening aids in creating flakiness, while butter imparts flavor. This recipe creates a crust that is just that—full of tender flakes and rich in flavor.
Leek and Potato Tart
This tart is just as impressive in its presentation as it is delicious. A grid of potatoes tops a bed of caramelized leeks, fresh thyme, and an egg-and-cream blend.