452 apple pie recipes

Mixed fruit pie with apples and peaches spiced with apple pie spice. Sweet double-crust deep dish pie baked in 60 minutes total.

Light-as-air vintage pie with sweetened applesauce folded into stiffly beaten egg whites, baked until the filling puffs golden and sets into soft clouds.

Unique fresh apple flavor - no cooking of filling. Just put grated apples sugar and spice into a pie shell, and top it off with whipped cream. One of the easiest apple pies you every heard of! This recipe was a $5,000 winner in the Junior Pillsbury bake off in the Third Grand National baking contest, December 1951

Cran-apple pie with sliced apples, tart cranberries, and a brown sugar filling thickened on the stovetop, topped with chopped pecans. A bright single-crust holiday pie balancing sweet and tart.

Deep-dish apple pie with a single top crust hiding a heap of brown sugar and cinnamon-spiced apples. Old-fashioned simplicity served with cream or hard sauce, just the way grandmother made it.

Sweet and tart with the perfect flake-to-crunch ratio. It's all about the butter pats.

Apple praline pie with Granny Smith apples in a double crust, topped with a bubbly brown sugar, butter, and pecan praline glaze poured over the baked pie. Two desserts in one.

Pumpkin-apple pie with a spiced brown sugar apple layer on the bottom and creamy pumpkin custard on top. Two fall pies in one, baked in a single crust.

Oven-fried apple hand pies with a pizza-crust dough wrapped around a spiced dried apple filling. Easier than rolling pastry, golden in 17 minutes, ideal for lunchboxes and picnics.

Apple pie cake made with yellow cake mix and canned apple pie filling, topped with a buttery cinnamon crumb streusel. A shortcut dessert that tastes homemade.

A one-pot classic French farmer style meal. The layers of flavor are built up in one pot, a slow braise and top it off with mashed potatoes that are crisped under the broiler. YumO as Rachel Ray might say.

French-style apple pie with sauteed tart apples in a single pastry shell, layered with a cooked vanilla custard filling and finished with an apricot preserve glaze on the crust.

Canned apple pie filling with Granny Smith apples, cinnamon, and nutmeg in a thickened syrup. Water-bath processed for shelf-stable jars ready to spoon into a pie crust any time of year.

Classic apple pie filling with sliced apples, cinnamon, sugar, and lemon juice. A simple, no-fuss five-ingredient filling for a traditional double-crust apple pie.

Harvest apple pie with a brown sugar-nut praline topping baked over the top crust. A double-crust apple pie with a caramelized, crunchy finish.

Oyster house apple pie with a flaky butter-shortening crust and a pre-cooked spiced apple filling. Old-tavern recipe with a glossy clove-and-cinnamon glaze.