50 Pie Recipes

1. Apple Pie 

3 pounds mixed apples (such as Granny Smith, Gala and McIntosh)
2/3 cup granulated sugar
2 tablespoons fresh lemon juice
6 tablespoons unsalted butter
1 tablespoon all-purpose flour, plus more for dusting
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 disks dough for Basic Crust 
1 large egg, beaten
Coarse sugar, for sprinkling

Peel and core the apples; slice 1/4 inch thick. Toss with the granulated sugar and lemon juice. Heat 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring, until tender, about 10 minutes. Stir in the flour, cinnamon and salt; cook until thickened, 1 more minute. Let cool.

Roll out 1 disk of dough into a 12-inch round on a floured surface; ease into a 9-inch pie plate. Add the apples, mounding them slightly in the center, and dot with the remaining 2 tablespoons butter. Roll out the remaining dough into a 12-inch round. Lay it over the filling; press the edges of the crusts together, then fold the overhang under itself and crimp to seal. Brush with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust. Chill 1 hour.

Place a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes. Place the pie on the hot baking sheet; lower the temperature to 375 degrees F. Bake until golden, 1 hour to 1 hour, 10 minutes. (Cover the edges with foil if they brown too quickly.) Cool on a rack.

Yield: one 9-inch pie

2. Apple-Berry Make Apple Pie, adding 1 extra tablespoon flour and 1 teaspoon vanilla to the filling. Off the heat, stir in 1 cup mixed berries. Top with a lattice crust, brush with a beaten egg and sprinkle with coarse sugar.

3. Apple-Cheddar Make Apple Pie, adding 2/3 cup diced sharp cheddar to the cooled filling before baking.

4. Tart Apple Make Apple Pie with very thinly sliced Granny Smith apples; toss with apple cider instead of lemon juice. Don't cook the filling. Omit the 4 tablespoons butter; toss with 2 extra tablespoons flour, the cinnamon, salt and 1/2 teaspoon nutmeg.

5. Apple Crumble Make Apple Pie, adding 1 extra tablespoon flour to the filling. Off the heat, add 1/2 cup sour cream and 1/2 teaspoon nutmeg. Omit the top crust. Mix 1/2 cup flour, 1 cup oats, 3/4 cup each chopped walnuts and brown sugar, 6 tablespoons melted butter and a pinch of salt. Drop in clumps over the filling.

6. Apple Strudel Make Apple Pie with grated peeled Golden Delicious apples. Don't cook the filling. Omit the 4 tablespoons butter; toss the apples with the cinnamon, salt, 2 extra tablespoons flour and 1/2 cup raisins. Dot with 1 extra tablespoon butter.

7. Apple-Pear-Ginger Make Apple Pie, replacing half of the apples with pears and using ground ginger instead of cinnamon. Cut the top crust into decorative shapes; arrange on top of the filling. Brush with a beaten egg and sprinkle with coarse sugar.

8. Apple-Fig Combine 1 1/2 pounds sliced peeled apples, 1/2 pound each dried apples and figs, 1/8 cup sugar, 2 tablespoons lemon juice and 1/2 teaspoon cinnamon in a food processor; finely chop. Don't cook the filling. Assemble as for Apple Pie, dotting with 2 extra tablespoons butter. Bake 50 minutes.

9. Salted Caramel Apple Toss 3 pounds sliced peeled apples with 2 tablespoons lemon juice. Cook 2/3 cup sugar over medium-high heat until amber, about 10 minutes. Off the heat, stir in 1/2 stick butter and 1 tablespoon cream. Add the apples and cook until soft. Stir in 2 tablespoons flour; let cool, then add 1/2 teaspoon sea salt. Assemble and bake as for Apple Pie.

10. Hazelnut-Apple Crumble Make Apple Pie, using chopped McIntosh and Cortland apples. Omit the top crust. Mix 1/2 cup flour, 1 cup oats, 3/4 cup each brown sugar and chopped hazelnuts, 6 tablespoons melted butter and a pinch of salt. Drop in clumps over the filling.

11. Pear-Cranberry Make Apple Pie, replacing the apples with pears and the lemon juice with orange juice. Cook the pears with 1/2 cup cranberries; stir in 2 extra tablespoons flour and orange zest instead of cinnamon.

12. Pear-Chocolate Make Apple Pie, replacing the apples with pears. Add 1/3 cup chocolate chips to the cooled filling. Sprinkle the top crust with sliced almonds.

13. Pumpkin Pie 

1 disk dough for Cream Cheese Crust
All-purpose flour, for dusting
1 15-ounce can pure pumpkin
1 cup evaporated milk
2/3 cup sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg

Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; fold the overhang under itself and crimp. Chill 30 minutes. Preheat the oven to 350 degrees F.

Prick the bottom of the crust with a fork. Line with foil, fill with dried beans and bake until the edges are golden, about 20 minutes. Remove the beans and foil and bake 10 more minutes. Cool on a rack.

Whisk the pumpkin, evaporated milk, sugar, eggs and spices in a bowl; pour into the crust. Bake until the center is just barely set, about 1 hour. (Cover the edges with foil if they brown too quickly.) Cool on a rack.

Yield: one 9-inch pie

14. Pumpkin-Orange Make Pumpkin Pie, replacing half of the sugar with honey, reducing the cinnamon to 3/4 teaspoon and adding 1 teaspoon orange zest.

15. Pumpkin-Sorghum Make Pumpkin Pie, replacing the sugar with 1/2 cup sorghum molasses and replacing the cinnamon and ginger with 3/4 teaspoon ground allspice.

16. Pumpkin Streusel Mix 2/3 cup flour, 1/2 cup brown sugar, 1/2 stick melted butter and 1/4 cup chopped walnuts. Make Pumpkin Pie; sprinkle with the streusel mixture after 20 minutes of baking. Bake until set.

17. Pumpkin-Ricotta Make Pumpkin Pie, replacing the evaporated milk with ricotta cheese and omitting the ginger.

18. Pumpkin Brulee Make Pumpkin Pie; cool. Just before serving, sprinkle generously with sugar and caramelize with a torch.

19. Pumpkin-Sesame Make Pumpkin Pie; cool. Cook 1/2 cup sugar and 1 tablespoon water over medium-high heat until amber, 7 minutes. Stir in 1 1/2 tablespoons toasted sesame seeds and 1/8 teaspoon salt. Thinly spread on greased foil; cool and break apart. Sprinkle on the pie just before serving.

20. Pumpkin Meringue Make Pumpkin Pie; cool. Beat 4 egg whites, 1 teaspoon cream of tartar and 2 cups confectioners' sugar in a heatproof bowl over simmering water with a mixer until the sugar dissolves. Remove from the heat and beat until stiff. Spread on the pie, and broil or torch until golden brown.

21. Pumpkin Mousse Bake the crust for Pumpkin Pie. Heat the pumpkin and evaporated milk over medium heat. Whisk the sugar, eggs, spices and 3 tablespoons cornstarch in a bowl; whisk into the pumpkin mixture and boil, whisking, until thick. Cool slightly, then pour into the crust, cover and chill overnight. Top with whipped cream.

22. Spiced Sweet Potato Make Pumpkin Pie, replacing the pumpkin with 2 cups canned sweet potato puree and using 3/4 cup sugar. Stir in 3/4 teaspoon five-spice powder. To serve, top with whipped cream and chopped crystallized ginger.

23. Sweet Potato–Marshmallow Make Pumpkin Pie, replacing the pumpkin with 2 cups canned sweet potato puree. Top with 1 cup mini marshmallows and broil or torch until golden brown.

24. Pumpkin-Cheesecake Swirl Make Pumpkin Pie filling with 3/4 cup pumpkin, 1/4 cup evaporated milk, 1 egg and half of the sugar and spices. Separately, combine 12 ounces softened cream cheese, 1/3 cup each sour cream and sugar, and 2 eggs; stir one-third into the pumpkin filling. Pour the pumpkin filling into the crust, then top with the remaining cream cheese mixture; swirl with a toothpick. Bake 50 minutes.

25. Sweet Potato–Bacon Make Pumpkin Pie, replacing the pumpkin with 2 cups canned sweet potato puree and using 3/4 cup sugar; add 2 tablespoons bourbon. Toss 3 strips roughly chopped bacon with 1 teaspoon sugar and cook until crisp; sprinkle on the pie just before serving.



26. Pecan Pie

1 disk dough for Basic Crust
All-purpose flour, for dusting
6 tablespoons butter, melted
2 large eggs
3/4 cup packed light brown sugar
3/4 cup light corn syrup
1 teaspoon fresh lemon juice
2 teaspoons vanilla extract
1/4 teaspoon salt
2 1/4 cups pecan halves, toasted

Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; fold the overhang under itself and crimp. Chill 30 minutes.

Place a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, make the filling: Whisk all of the remaining ingredients except the pecans in a bowl.

Spread the pecans in the crust and pour in the filling. Place the pie on the hot baking sheet and lower the oven temperature to 325 degrees F. Bake until the crust is golden and the filling is set, 45 to 55 minutes. (Cover the edges with foil if they brown too quickly.) Cool on a rack.

Yield: one 9-inch pie

27. Chocolate-Pecan Make Pecan Pie, adding 1/2 cup chopped bittersweet chocolate to the filling.

28. Date-Pecan Make Pecan Pie with only 1/2 cup corn syrup; add 2/3 cup chopped dates to the filling and chop the pecans.

29. Butter-Scotch-Pecan Cook 6 tablespoons butter until brown; cool. Make Pecan Pie, replacing the melted butter with the brown butter; omit the lemon juice and add 1/4 cup cream, 2 tablespoons scotch and 1 tablespoon flour to the filling.

30. Coconut-Macadamia Prepare the crust for Pecan Pie. Whisk 1/2 stick melted butter, 3/4 cup cream of coconut, 2 eggs, 1/3 cup brown sugar, 1 teaspoon lemon juice, 2 teaspoons vanilla and 1/4 teaspoon salt. Stir in 2 cups chopped macadamia nuts, 1/2 cup unsweetened flaked coconut and 2 tablespoons flour. Pour into the crust and bake as for Pecan Pie.

31. Maple-Walnut Make Pecan Pie, replacing the pecans with chopped toasted walnuts and the corn syrup with maple syrup. Add 1 extra egg, 1 tablespoon flour, 1 teaspoon lemon zest and 1/2 teaspoon maple extract to the filling.

32. Peanut-Chocolate-Raisin Make Pecan Pie, replacing the pecans with 2 cups dry-roasted salted peanuts; omit the lemon juice and salt. Add 1/3 cup each chocolate chips and raisins to the filling.

33. Pine Nut–Anise Make Pecan Pie, replacing the pecans with 2 cups pine nuts. Use only 1/2 cup corn syrup; add 1/2 teaspoon crushed anise seeds to the filling.

34. Honey-Pistachio Make Pecan Pie, replacing the pecans with chopped toasted pistachios and the corn syrup with honey. Add 1 extra egg, 1 extra teaspoon lemon juice, 1 tablespoon flour and 1/2 teaspoon ground cardamom to the filling.

35. Lemon-Hazelnut Bring 1 cup water and 1/2 cup sugar to a boil. Add 1 thinly sliced lemon and cook 10 minutes; let cool. Make Pecan Pie, replacing the pecans with chopped toasted hazelnuts; replace 1/4 cup of the corn syrup with 1/4 cup of the lemon syrup and add 1 tablespoon flour to the filling. Gently press the lemon slices onto the filling before baking.

36. Walnut-Carrot Make Pecan Pie, replacing the pecans with chopped toasted walnuts. Use only 1/2 cup brown sugar and add 3 medium shredded carrots, 1/3 cup currants, 1 tablespoon flour, 1/4 cup cream, 1/2 teaspoon lemon zest and 1/4 teaspoon cinnamon to the filling.

37. Chocolate Pie 

2 cups milk
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
2 tablespoons brewed coffee, cooled
1/2 teaspoon vanilla extract
4 ounces semisweet chocolate, chopped
1 Chocolate Crumb Crust
Whipped cream and shaved chocolate, for topping

Heat the milk in a large saucepan until hot but not boiling. Whisk the sugar, cornstarch and salt in a large bowl, then whisk in the egg yolks, coffee and vanilla. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg mixture into the pan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 3 to 5 minutes. Remove from the heat and whisk in the chocolate until melted. Transfer to a bowl and cool slightly, stirring a few times to prevent a skin from forming.

Pour the filling into the crust; press plastic wrap directly onto the surface and chill until set, at least 4 hours. Top with whipped cream and shaved chocolate.

Yield: one 9-inch pie

38. Chocolate-Raspberry Make Chocolate Pie, replacing the coffee with raspberry liqueur. Serve topped with raspberries and dusted with confectioners' sugar.

39. Chocolate-Hazelnut Make Chocolate Pie with only 1/4 cup sugar; omit the coffee and replace the semisweet chocolate with bittersweet. Whisk 3/4 cup chocolate-hazelnut spread into the hot filling. Serve topped with crushed hazelnuts.

40. Chocolate–Peanut Butter Make Chocolate Pie; beat 1 cup peanut butter with 1/3 cup confectioners' sugar and spread in the crust before adding the chocolate filling. Serve topped with chopped peanuts.

41. Chocolate-Mint Make Chocolate Pie, dividing the filling in half before adding the chocolate. Add 1/4 teaspoon peppermint extract to one half; add the chocolate and 1 tablespoon cocoa powder to the other half. Pour the mint filling into the crust, then the chocolate filling. Serve topped with whipped cream and crushed peppermints.

42. Mudslide Make Chocolate Pie, replacing the coffee with 1/4 cup coffee liqueur. Serve topped with 3/4 cup cream whipped with 2 tablespoons Irish cream liqueur.

43. Milk Chocolate-Banana Make Chocolate Pie, replacing the semisweet chocolate with milk chocolate. Reduce the sugar to 1/3 cup and add 1 tablespoon cocoa powder with the sugar. Layer 2 sliced bananas in the crust, then add the filling. Serve topped with chocolate sprinkles.

44. White Chocolate-Rum Make Chocolate Pie with only 1/3 cup sugar; replace the coffee with dark rum and the semisweet chocolate with white chocolate. Serve topped with whipped cream and diced mango.

45. Chocolate Mousse Make Chocolate Pie, replacing the semisweet chocolate with 5 ounces bittersweet chocolate. Let the filling cool, then fold in 3/4 cup whipped cream.

46. Mexican Chocolate Make Chocolate Pie, adding 1 tablespoon cocoa powder, 1/2 teaspoon roasted cinnamon (or regular cinnamon), 1/4 teaspoon almond extract and 1 large pinch cayenne pepper with the sugar. Serve topped with toasted sliced almonds.

47. Chocolate-Pretzel Make Chocolate Pie; for the crust, use 1 cup ground chocolate cookies, 1 cup finely chopped pretzels and 1 extra tablespoon melted butter. Serve topped with chopped pretzels.

48. Mochaccino Make Chocolate Pie, replacing the coffee with 1/4 cup brewed espresso.

49. S'more Make a Crumb Crust with graham crackers (see first page); bake and cool, then brush with 4 ounces melted bittersweet chocolate and chill. Make half of the Chocolate Pie filling; spread in the crust and chill. Beat 3 egg whites, 1 teaspoon cream of tartar and 1 1/4 cups confectioners' sugar in a heatproof bowl over simmering water with a mixer until the sugar dissolves. Remove from the heat and beat until stiff. Spread on the pie and broil or torch until golden.

50. Brownie Whisk 1/2 cup sugar, 1/4 cup flour and 1/2 teaspoon salt in a bowl. Whisk in 4 egg yolks, 2 tablespoons cooled coffee, 6 tablespoons melted butter, 1/2 teaspoon vanilla and 4 ounces melted bittersweet chocolate. Pour into a Crumb Crust (see first page) and bake at 350 degrees F, 20 to 24 minutes.

Photographs by Antonis Achilleos