Brownies/9 recipes

Apple cinnamon crumb pie with cinnamon-spiced apple slices thickened with tapioca, topped with a buttery brown sugar streusel crumb. Classic Dutch apple pie style.

A no-bake coconut cream pie with a sticky pecan praline layer on the bottom, fluffy vanilla pudding filling loaded with flaked coconut, all in a pre-baked pastry shell. Chill, slice, and swoon.

Pennsylvania Dutch shoofly pie filled with chopped apples, molasses, and spiced crumb mixture. The wet filling soaks into buttery crumbs as it bakes. Traditional comfort food with a fruity twist.

Southern buttermilk meringue pie with a tangy custard filling sweetened with brown sugar, topped with light whipped meringue. A heritage pie from old Appalachian and Southern kitchens.

Honey pecan pie sweetened with honey and brown sugar instead of corn syrup, for a softer, more floral filling. A simple six-ingredient classic with a glossy candied top.

A golden, gooey pie with oats and black walnuts in a filling of dark corn syrup, brown sugar, and evaporated milk. Think pecan pie with a heartier, nuttier twist baked in a flaky crust.

Bourbon-pecan pumpkin pie with a spiced custard filling, candied pecan topping in brown sugar butter, and a flambeed bourbon finish. A Thanksgiving showstopper.

Layered dessert pie with a creamy peanut butter base and a baked dark chocolate ganache top in a buttery pie shell. Two textures, two flavors, one classic combo.

Classic Canadian butter tart filling baked as a full pie with brown sugar, corn syrup, butter, and currants. Gooey, caramel-sweet center with a just-set custard texture. So good, eh?

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.

Brown sugar pie with a rich, caramel-flavored custard filling topped with golden meringue. An old-fashioned Southern cream pie made from simple pantry staples.

Creamy apple pie with a sour cream custard filling and cinnamon crumb topping. Simple Pennsylvania Dutch baking with no spices in the filling, just pure apple flavor.

A double-crust apple pie sweetened with brown sugar instead of white for deep butterscotch flavor that tastes like fall itself.

Pennsylvania Dutch shoofly pie, alternating layers of dark molasses filling and buttery brown-sugar crumbs in a flaky shell. The wet-bottom version, sticky underneath and crumbly on top.

Easy meatless mincemeat pie made with green tomatoes, apples, raisins, brown sugar, and warm spices. A clever old-farm trick that uses end-of-season tomatoes to mimic traditional mincemeat.

Quick apple spice hand pie with applesauce, pumpkin pie spice, brown sugar, walnuts, and raisins wrapped in pie crust or puff pastry. Ready in 25 minutes with minimal prep.