94 pie fruit recipes

Classic homemade cherry pie with fresh tart cherries, tapioca thickening, and optional kirsch for depth. This all-American dessert features golden flaky crust and ruby-red fruit filling.

Homemade strawberry-rhubarb pie pre-cooks a tapioca and cornstarch syrup before tossing with fresh strawberries and rhubarb, then bakes under a flaky crust. The classic spring fruit pairing without a soggy bottom.

Apricot pineapple pie fills a double crust with sweet-tart cooked dried apricots and crushed pineapple in a clear cornstarch glaze. A vintage diner-style fruit pie with intense jam-like flavor.

Raspberry apricot pie pairs canned apricot halves with frozen raspberries under a double crust. Almond extract amplifies the stone-fruit flavor for a winter-friendly pie that doesn't need fresh seasonal fruit.

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

A golden double-crust pie bursting with fresh nectarines, cinnamon, and lemon zest. No peeling needed, making this the easiest summer stone fruit pie you'll bake.

Fresh raspberry pie with chopped mint, baked in a double crust until golden and bubbling. Unexpected herb twist on classic fruit pie.

Fresh pineapple pie with dried apricots, macadamia nuts, and a splash of rum in a flaky double crust. A tropical twist on classic fruit pie with Hawaiian accents.

Cornmeal pie shell made with flour, cornmeal, and shortening. A sturdy, subtly sweet crust ideal for savory Southwest pies, quiches, or fruit tarts.

It's light, fast, and a perfect complement to pies, puddings, and fruit compotes.

Rhubarb and blueberry double-crust pie with a hint of nutmeg. Tart rhubarb and sweet blueberries balance each other in this classic spring-to-summer fruit pie.

Fresh apricot pie with a double crust, lemon juice, cinnamon, and butter. A classic fruit pie showcasing apricots at their peak with a flaky golden top crust.

Fresh pear pie with sliced pears spiced with mace, baked in a single crust under a brown sugar streusel topping. Classic fall fruit pie with crumb crown.

Double-crust blackberry pie with a flaky shortening pastry and a simple sugar-and-flour-thickened filling. The kind of late-summer fruit pie that lets the berries do the talking.

Fresh strawberry pie with a pureed berry glaze thickened with tapioca, poured over whole berries in a flaky pie shell. No-bake filling, no gelatin, just real fruit.

Cranberry honey pecan crunch pie with a tart cranberry-orange puree filling and a caramelized honey-pecan topping. A stunning holiday pie with bright fruit and buttery crunch.