37 Fruit Pies to Bake Year-Round, From Summer Peach to Winter Citrus
Summer pies get a lot of glory, but there are fruit pie recipes for every season. In the fall, the scent of old-fashioned apple pie can make every room in the house smell unmistakably autumnal, even if you’re still in sandals. Lemon meringue pie brightens even the coldest winter day, and there’s no better sign of spring than the sweet tang of strawberry-rhubarb pie.
Once summer hits, fresh fruit abounds. Your spoon cracks through lattice crusts to swim in luscious peaches or inky blackberries while a scoop of vanilla ice cream melts into the world’s most delicious Rorschach test. Our archive is rich with options, regardless of what’s in season nearest you. Scroll down for some of our favorite fruit pie recipes to make, whatever time of year it is, wherever you are.
Photo by Travis Rainey, Food Styling by Micah Marie Morton1/37Blueberry Crumble Pie
No need to precook this fruit pie filling: Macerating fresh or frozen berries with lemon juice, cornstarch, and granulated sugar releases some of their liquid and concentrates their flavors, creating a lusciously jammy consistency. The lightly spiced strudel eliminates the need to roll out a top crust, too.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne3/37Lemon Meringue Pie
Is it a fruit pie or a custard pie? Both, we say. Use this recipe for a classic version that’s sweet and tart with a fluffy, cloudlike meringue top and crisp and flaky pie crust.
Photo by Elizabeth Coetzee, Food Styling by Stevie Stewart4/37Fried Apple Pies
Using dried apples supercharges the flavorful filling of this hand pie recipe from legendary chef Edna Lewis. Crimp the edges with a fork to ensure all that lusciousness stays in place, and check the oil temperature with an instant-read thermometer so each turnover fries up golden brown. Swap in dried peaches and substitute ginger, allspice, or a mix for the cinnamon.
Photo by Elizabeth Coetzee, Food Styling by Stevie Stewart6/37Banana Cream Pie
Folding mashed bananas into graham cracker crumbs is a genius move: it packs in extra banana flavor and makes the bottom crust chewy, not crumbly. Decorate the top of the pie with banana slices, or gild the lily by drizzling the pie with hot fudge or caramel sauce.
Photo by Elizabeth Coetzee, Food styling by Rebecca Jurkevich10/37Apple Pie With Cheesy Cheddar Crust
“Made this recipe twice. Would not change a thing,” writes one Epicurious reader, who adds that the cheesy pie crust recipe is “easy to work with,” too. For the best flavor and texture, use a mix of sturdy, sweet and tart apples like Gala and Granny Smith in the filling.
Photo by Isa Zapata, Food Styling by Liberty Fennell11/37Blackberry Pie With Lattice Crust
Loyal blackberry fans know this Gourmet favorite—it’s one of those classic pie recipes that we come back to every summer. Feel free to adjust the sugar to your taste and according to the sweetness of the berries you picked.
Photo by Linda Xiao12/37Pineapple Pie
To keep the bottom crust of this tropical fruit pie recipe intact, cookbook author Arlyn Osborne creates what she calls a “DIY pizza stone” by preheating the oven with a sheet pan on the lowest rack for 30 minutes. Sprinkle turbinado sugar on top for sparkle and a satisfying crunch.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne18/37Banoffee Pie
This British favorite is adaptable: swap the brown sugar caramel for store-bought dulce de leche, or try graham crackers instead of digestive biscuits in the bottom crust. Top the baked pie with chocolate shavings or dust it with cocoa powder.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi19/37Our Favorite Apple Pie
The flaky, buttery crust makes this apple pie a star. We can’t imagine Thanksgiving without it, but we’ll be excited to bake one as soon as apple-picking season hits.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich20/37Blueberry-Nectarine Lattice Pie
We love berry pies with secret ingredients. Grapefruit juice keeps this pie filling fresh tasting, and coriander adds complexity to the flavor and aroma.
David Cicconi, food styling by Rhoda Boone21/37Concord Grape and Pear Pie
Fall baking has its traditions—apple pie, pumpkin pie, and pecan pie, sure. But this recipe will convince you that grape pie deserves a spot in your fall dessert rotation.
Photo by Chelsea Kyle, and Rhoda Boone22/37The Easiest Peach-Raspberry Pie With Press-In Crust
Can't find your rolling pin? No worries, with its dead-simple press-in crust, this easy pie recipe doesn’t require one.
Tara Donne25/37Red, White, and Blueberry Pie
Lining up your July Fourth plans? That cookout needs this juicy berry pie topped with whipped cream and even more berries.
Romulo Yanes27/37Cranberry-Apple Crumble Pie
Tangy cranberries balance the sweetness of this cinnamony apple crumble pie.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton29/37Banana Cream Pie With Bourbon Whipped Cream
Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Linden Elstran30/37Peach-Blueberry Crumb Pie
The secret to this fruit pie’s with a crisp, not soggy, bottom is to precook the fruit on the stove first, using underripe peaches too hard for eating out of hand, and cooking it in a metal pie pan.
Photograph by Isa Zapata, Food Styling by Spencer Richards32/37Cinnamon Apple Crumb Pie
This easy apple pie recipe will take you from your first U-Pick harvest to the end of holiday hosting. To keep things interesting, switch up the types of apples you use to make it.
Photograph by Isa Zapata, Prop Styling by Tim Ferro, Food Styling by Mieko Takahashi33/37Grandma Weesie’s Fried Peach Pies
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca34/37Cheater’s Berry Crumb Pie
Photograph by Christopher Testani, Food styling by Victoria Granof, prop styling by Alex Brannian35/37Apple-Rose Pie
“Before vanilla extract was widely available, the most popular flavoring in America was rose water,” writes Cheryl Day. Here, the floral liquid enhances the flavor of thinly sliced Pink Lady or Granny Smith apples.
