303 applepie recipes

French apple pie with a thick applesauce and honey filling topped with concentric rings of sliced Granny Smith apples and a glossy apricot glaze. An elegant, low-fat tart-style pie.

Red wine apple pie with a cheddar cheese crust. Tart apples simmered in sweet red wine and lemon juice in a flaky, savory-sweet pastry shell.

French country apple pie with a ground almond frangipane filling topped with sliced Granny Smith apples. Toasted almonds and almond extract create a rich, nutty custard base.

Deep-dish apple pie with six cups of cinnamon-spiced sliced apples under a flaky, nutmeg-scented pastry crust brushed with milk and cinnamon sugar. All fruit, no bottom crust.

Upside-down apple pie with a caramelized brown sugar and pecan bottom that becomes the glossy top when flipped. Glazed and served warm with the nuts on display.

Cranberry and Granny Smith apple pie with nutmeg in a double crust. Tart cranberries burst against sweet apples for a festive holiday pie with gorgeous ruby-red filling.

Upside-down apple pie with a caramelized pecan and brown sugar base that becomes a sticky, nutty topping when flipped. Cinnamon-nutmeg spiced apples in a double crust.

Raisin apple pie fills a flaky lattice crust with plumped raisins, apple juice custard, and a swirl of molasses and cinnamon. An old-fashioned spiced dessert with a deep golden crust.

Southern cream apple pie with par-cooked tart apples in a sour cream custard, finished under the broiler with a buttery flour topping. Makes two 9-inch deep-dish pies for a crowd.

Healthy apple pie with a crushed Grape Nuts cereal base and a no-sugar-added filling sweetened with apple juice concentrate. Coriander and cinnamon spice six thinly sliced apples for a low-fat dessert.

Pumpkin dutch apple pie with sliced cinnamon-tossed apples on the bottom, a creamy spiced pumpkin custard middle, and a buttery walnut crumble on top. Two classic pies in one slice.

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.

Homemade apple pie filling cooks down sliced apples with sugar, cinnamon, nutmeg, and lemon for canning or freezing. Six-pound batch of filling that yields enough for multiple pies.

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.

Grandma Riel's apple pie heaps tart Granny Smiths over a flour-and-sugar bottom layer, then dots with butter under a sugar-crackled crust. A heritage double-crust pie that bakes thick and never weeps.

Lulen's grated apple pie shreds the apples instead of slicing for a custard-style filling bound with butter, egg, and cinnamon. Topped with pecans for crunch in a single-crust pie.