556 pie base recipes

Deep dish cranapple pie with sliced apples and whole berry cranberry sauce under decorative pastry cutouts. Spiced with apple pie spice and orange zest for a festive holiday dessert.

Cherry tarts with tart red cherries in a cornstarch-thickened filling with almond extract, spooned into miniature baked pastry shells and topped with pastry star cutouts.

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.

Fried apple pies with a cheddar cheese pastry and a cinnamon-apple filling with grated cheese. A Southern hand pie fried golden in a skillet.

Jumble berry pie with fresh blueberries, raspberries, and blackberries in a buttery single crust. A simple three-berry pie with a thick, bubbly filling and just five minutes of prep.

Fresh raspberry pie with a woven lattice crust, made with real berries cooked down with cornstarch for a thick, glossy filling. Dusted with powdered sugar and garnished with chocolate leaves.

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.

Four-fruit pie with rhubarb, apple, blueberries, and raspberries in a double-crust shell. A tart-sweet summer pie that showcases the season's best.

Canned apple pie filling made with tart sliced apples, cinnamon, nutmeg, and a cornstarch sugar syrup. Water bath canning recipe yields 6 quarts, each jar fills a two-crust pie.

Lighter pumpkin chiffon pie set in a crackling honey-brushed phyllo crust. Gelatin-stabilized filling with whipped egg whites for a cloud-soft texture and far less fat than custard pie.

Banana cream pie with sweetened condensed milk filling, fresh banana layers, and a cloud of whipped cream. The classic Eagle Brand recipe that's been winning potlucks for generations.

Creamy maple syrup pie with chopped walnuts in a silky custard filling. A Quebec-style tarte au sirop d’érable cooked in a double boiler for pure, unburnt maple flavor.

Classic double-crust apple pie with tart apples, cinnamon, and a whisper of nutmeg. Thinly sliced fruit and a flour-sugar coating give a clean-slicing filling that holds shape after cooling.

Yankee maple sugar apple pie sweetens tart apples with a full cup of soft maple sugar instead of granulated. Just cinnamon, a hint of flour, and dotted butter under a cream-washed top crust deliver heritage New England flavor.

Apple pie with a marshmallow meringue topping. Egg whites whipped with marshmallow creme spread cloud-soft across cinnamon-spiced apples and brown into golden peaks. A retro 1950s twist on classic apple pie.

Meringue berry pie features an almond Pavlova-style shell holding vanilla ice cream, mixed fresh berries, and a homemade raspberry sauce. Crisp on the outside, marshmallow soft inside, with summer fruit on top.