290 pie filling recipes

Oatmeal pie crust adds rolled oats to a classic shortening pastry for nutty flavor and a sturdier base. Holds up to wet fillings like pumpkin, custard, or cream pies without going soggy.

No-bake paradise peach pie with fresh peach slices layered over a blended pineapple, pecan, and date filling. Vegan, no refined sugar, and ready without ever turning on the oven.

Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas.

Apple pie with a twist: cinnamon Red Hots melt into the filling with walnuts and a crumbled pie crust topping. Bubbling, spicy-sweet, and utterly irresistible.

Pennsylvania Dutch molasses pie with a crumb topping mixed into a foamy molasses filling. An old-fashioned shoofly-style pie that bakes in just 30 minutes.

Low-calorie cranberry apple pie with a spicy gingersnap cookie crust. McIntosh apples and fresh cranberries get food-processed into a chunky filling with dark brown sugar and cinnamon.

Homemade mincemeat with ground beef, chopped apples, raisins, and maple syrup spiced with cinnamon, nutmeg, and cloves. Makes enough filling for 12 pies.

Hawaiian pineapple pie with crushed pineapple, flaked coconut, and corn syrup in a custard-style filling baked in a pie shell. Tropical, sweet, and simple to make.

Lemon cream meringue pie with a zest-infused custard filling, blind-baked flaky crust, and Swiss meringue topping broiled golden. A from-scratch lemon pie done right.

Classic double-crust pie pastry with flour, salt, vegetable shortening, and ice water. Four ingredients, flaky every time, ready to wrap any sweet or savory pie filling.

Grated apple pie with coarsely shredded unpeeled apples, sugar, and cinnamon in a lattice-topped crust dotted with butter. A unique twist on classic apple pie where grating creates a dense, jammy filling.

Diabetic-friendly lemon pie uses sugar substitute and a meringue-lightened lemon filling on a graham cracker crust. Lower-sugar tang and lightness without sacrificing the classic lemon pie hit.

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.

Prize-winning cherry pie with a glossy filling thickened on the stovetop with grenadine syrup, almond extract, and butter, then baked in a flaky double crust until golden.

Deep-dish rhubarb strawberry pie with a flaky shortening crust, fresh fruit filling spiced with cinnamon and cloves, and a sugared lattice top. The classic spring-into-summer pie baked in a square dish.

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.