77 pie fruit recipes

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.

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 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.

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

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.

Fig and cherry cobbler with dried figs, cherry pie filling, cinnamon, and drop biscuit topping. A bubbly, old-fashioned fruit cobbler that starts hot and finishes at moderate heat.

No-bake cheesecake with cream cheese, whipped topping, and a graham cracker crust. Only 4 ingredients and 15 minutes of prep, then chill overnight. Top with fresh fruit or pie filling.

Deep-dish peach pie: a baking dish heaped with juicy peaches and brown sugar under a single flaky, golden top crust. A fruit-forward summer pie that lets the peaches shine.

A juicy and scrumptious apple pie that tastes wonderful with any fruit topping or with the traditional whipped cream.

No-bake pie with crispy rice cereal crust filled with tapioca-thickened apricot and pineapple in cinnamon-spiced fruit juice.

Baked Brie with a homemade cranberry-pear compote, honey, currants, and pumpkin pie spice. A warm, bubbly holiday appetizer served with melba rounds or sliced fruit.

Peach apricot pie: fresh sliced peaches glazed with apricot jam, brown sugar, cinnamon, and lemon in a flaky double-crust. Summer stone fruit at its peak.

Banana Meringue Pie with buttery homemade shortcrust, sliced bananas layered over a mashed-banana cream filling, and golden meringue. Made from scratch with 6 bananas for genuine fruit depth.

Meringue pecan pie binds Ritz cracker crumbs and chopped pecans into a stiff egg-white meringue, then bakes into a chewy-crisp slice. No pie crust required. Top with ice cream or fresh fruit and whipped cream.

A lattice-topped mincemeat tart for Christmas: spiced fruit mincemeat baked in a crisp butter-and-lard shortcrust under a delicate woven lattice, dusted with icing sugar. One big tart instead of fiddly individual pies.

Fresh peach pie layers ripe sliced peaches under a glossy peach-and-nutmeg glaze in a pre-baked shell. No double crust, no second bake. The classic American summer fridge pie that lets ripe fruit do the talking.