Apple Pie Recipes

Baking a pie from scratch takes a little patience, but watching your friends and family enjoy the results makes it all worthwhile.

To showcase the very best in cozy fall flavors, this decadent apple pie uses a mix of different varieties such as McIntosh, Cortland, and Granny Smith. A buttery homemade caramel and delicate lattice top crust puts it in the running to be a blue ribbon winner. The pie will need about four hours to chill, so it's best to make this pie the day before or the morning that you need it. 

This fun, cinnamon-scented twist on apple pie can feed a crowd while wow-ing them at the same time. The same homemade pie dough forms both the base crust and the topping—the magic happens when a sweetened cinnamon-butter is spread on half of the dough and rolled up like a log and chilled. Once sliced into swirly rounds, they're shingled on top of the baking sheet of spiced apples and baked until golden brown and bubbly. You can find a step-by-step photo guide to assembling the top crust here. 

This mash-up recipe combines two holiday dessert favorites: apple pie and pecan pie. Delicious on its own, this pie also pairs well with vanilla ice cream or whipped cream.

We like to think of this dessert as the turducken of pies -- spiced, cranberry-stuffed apples are baked in a pie shell, surrounded by cake batter. It's inspired by the bird's-nest pudding in Laura Ingalls Wilder's classic "Farmer Boy."

The words "apple pie" conjure warmth, aroma, taste, and togetherness. This apple pie recipe is filled with Granny Smith apples and is tucked into a buttery pie crust. To make this apple pie recipe even sweeter, serve it with a scoop of vanilla ice cream.

A cross between pie and a fruit crisp, this dramatic dessert is made with just six common ingredients.

Like a lot of filling to pastry in your apple pie? Try this fall recipe that's filled with three pounds of apples. We like to use an assortment of different varieties such as Granny Smith, Rome, Fuji, and Jonagold.

Tart apples, sweet raisins, and a crumb topping make for a blue-ribbon dessert. Pack the apples in tightly to minimize gaps between filling and crust once the pie is baked.

Resist the urge to cut into this pie before it has cooled completely so the juices have time to thicken. This pie tastes even better the day after it has been baked.

This holiday beauty proves just how delicious special-diet desserts can taste. The pate brisee for this pie is made with safflower oil, not butter, so vegans can dig in.