20 Classic Pie Recipes You Can Make at Home

There’s something almost magical about pulling a golden, bubbling pie out of the oven. Maybe it’s the buttery crust that shatters just right, or the way your kitchen smells like you’ve got your life together—even if you absolutely don’t. Pie has this way of making every occasion feel special, whether you’re celebrating Thanksgiving or just survived another Tuesday.

I’ll be honest: I used to think pie-making was reserved for people with actual patience and those fancy lattice-weaving skills you see on Instagram. Turns out, most classic pies are way more forgiving than you’d think. Yeah, some require a bit of elbow grease, but nothing you can’t handle with a good playlist and maybe a glass of wine nearby.

So let’s talk about 20 classic pie recipes that’ll make you look like a baking genius without requiring culinary school. From fruit-filled favorites to creamy, dreamy custards, these are the pies that never go out of style. And trust me, once you nail that homemade crust, there’s no going back to store-bought.

Why Classic Pies Never Get Old

Here’s the thing about classic pies: they’ve earned their status for a reason. These aren’t trendy desserts that’ll fade away next season—they’re the recipes your grandma made, and her grandma before that. There’s comfort in that continuity, you know?

What makes a pie “classic” anyway? I’d argue it’s that perfect balance of familiar flavors, proven techniques, and the kind of taste that immediately transports you somewhere. Maybe it’s your childhood kitchen, or that diner you loved in college, or just the idealized version of home we all carry around in our heads.

The beauty of these recipes is their flexibility too. You can dress them up for fancy dinners or keep them casual for weeknight desserts. Serve them warm with ice cream or cold straight from the fridge at midnight—no judgment here.

The Foundation: Mastering Pie Crust

Before we get into specific pies, let’s talk crust. I know, I know—you can buy pre-made shells, and sometimes that’s totally the move. But homemade crust is genuinely easier than you think, and the difference in flavor is wild.

The key is keeping everything cold. And I mean cold cold. Your butter should be straight from the freezer, your water should have ice cubes in it, and if you’re feeling extra, chill your bowl and flour too. This isn’t me being fussy—cold fat creates steam pockets that make your crust flaky instead of dense.

I use this pastry cutter for working butter into flour because my hands run hot and melt everything. Plus it’s just faster and less messy than the fork method some recipes suggest.

Don’t overwork the dough, either. It should look shaggy and a bit rough—if it’s perfectly smooth, you’ve probably already developed too much gluten, which means tough crust. Nobody wants tough crust.

1. Classic Apple Pie

Let’s start with the obvious heavyweight champion. Apple pie is the classic American dessert, and for good reason. When you nail it—tender apples that hold their shape, warm cinnamon-sugar filling, and that golden crust—it’s legitimately hard to beat.

The secret? Mix your apple varieties. Don’t just grab a bag of Granny Smiths and call it a day. Combine tart apples with sweeter ones for complexity. I usually do half Granny Smith, half Honeycrisp or Gala. You get the tartness you need without making your filling one-dimensional.

Also, pre-cooking your filling is the move if you want to avoid that dreaded gap between your apples and top crust. Just sauté everything for a few minutes until the apples start to soften. It seems like extra work, but it prevents that sad, collapsed dome situation.

For more ideas on working with apples in desserts, you might love these classic chocolate desserts or these easy desserts you can make in under 30 minutes.

2. Deep Dish Cherry Pie

Cherry pie is summer in dessert form. That deep red filling, the way the tartness hits you first and then mellows into sweetness—chef’s kiss. I prefer sour cherries if you can find them (fresh or frozen), but sweet cherries work too if you add extra lemon juice.

Here’s my unpopular opinion: I skip the almond extract that everyone swears by. Yeah, it’s traditional, but IMO it can overpower the cherry flavor if you’re not careful. If you use it, go light—like a quarter teaspoon max.

A cherry pitter will save your sanity and your countertops if you’re using fresh cherries. I learned this the hard way after turning my kitchen into a crime scene.

3. Southern Pecan Pie

Pecan pie is one of those polarizing desserts. People either worship it or think it’s too sweet. I’m firmly in the worship camp, but I get it—the traditional version can be tooth-achingly sugary.

The trick to a better pecan pie is using dark corn syrup instead of light, and cutting the sugar by about a third from most recipes. You still get that signature gooey filling, but with more caramel depth and less one-note sweetness. Toast your pecans first too—adds a nutty richness you can’t get otherwise.

According to research on pecan pie techniques, the ratio of eggs to syrup is crucial for getting that perfect set-but-gooey texture. Too many eggs and you get custard; too few and it’s basically candy.

I bake mine in this deep dish pie pan because regular pans don’t hold enough filling, and what’s the point of pecan pie if you’re being stingy with the good stuff?

4. Pumpkin Pie

Pumpkin pie is non-negotiable at Thanksgiving, but honestly? It deserves more airtime year-round. That silky custard filling, the warm spices, the way it pairs with whipped cream—pure comfort.

Real talk: canned pumpkin is totally fine. Actually, it’s better than fresh for pie because it’s more consistent. Roasting your own pumpkin sounds romantic until you end up with watery filling and a soupy mess. Save yourself the trouble.

The spice blend matters more than you’d think. Don’t just dump in pumpkin pie spice and call it done. Add fresh grated nutmeg and a pinch of black pepper for complexity. Sounds weird, tastes amazing.

5. Lemon Meringue Pie

Lemon meringue is the diva of the pie world. High maintenance, a little temperamental, but absolutely stunning when you get it right. That tart lemon filling topped with clouds of toasted meringue? Worth every bit of effort.

The filling needs to be properly thickened before you add the egg yolks, or you’ll end up with soup. Also, temper those yolks slowly—if you just dump them into hot liquid, you’re making lemon scrambled eggs, which is nobody’s definition of dessert.

For the meringue, make sure your bowl is spotlessly clean. Even a tiny bit of fat will prevent the egg whites from whipping properly. I learned this after three failed attempts and a minor existential crisis.

A kitchen torch gives you way more control for toasting meringue than the broiler. Plus you get to feel like a professional pastry chef, which is fun.

6. Blueberry Pie

Blueberry pie doesn’t get enough respect, and I’m here to fix that. When made right—with plump berries that burst just slightly, enough thickener to avoid soup but not so much it’s gloppy—it’s incredible.

Fresh blueberries are great, but frozen ones actually work better for pie. They release less liquid during baking, and they’re way cheaper. Just don’t thaw them first—use them frozen and add an extra tablespoon of cornstarch or tapioca.

Blueberries are also packed with antioxidants and vitamin C, making this one of the more nutritious pie options (not that we’re eating pie for health, but it’s a nice bonus).

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7. Strawberry Rhubarb Pie

This is spring baking at its finest. The sweetness of strawberries cuts the tartness of rhubarb perfectly, and you end up with this vibrant pink filling that tastes like sunshine and nostalgia.

Use fresh rhubarb if possible—frozen can get too mushy. And don’t skimp on the sugar; rhubarb is aggressively tart and needs the sweetness to balance. I usually do a 50/50 mix of strawberries to rhubarb.

If you love fruit-based desserts, check out these low-calorie fruit desserts for summer.

8. Chocolate Cream Pie

Sometimes you need pie that’s pure indulgence, and chocolate cream delivers. Rich chocolate custard, whipped cream on top, maybe some chocolate shavings if you’re feeling fancy—it’s like the dessert equivalent of a warm hug.

The key is using good quality chocolate. Don’t cheap out with the generic stuff. You need at least 60% cacao for real chocolate flavor, not just sweetness. I usually go with dark chocolate chunks and melt them into warm cream.

Make sure your custard is fully cooled before adding it to the crust, or you’ll end up with a soggy, sad bottom. Patience is annoying but necessary here.

For more chocolate inspiration, these mouthwatering brownie recipes might be right up your alley.

9. Key Lime Pie

Key lime pie is Florida’s gift to dessert lovers everywhere. That perfectly tart filling on a graham cracker crust is refreshing in a way traditional pies just aren’t. It’s the pie you want on hot summer days when regular desserts feel too heavy.

Real Key limes are hard to find and honestly? Regular Persian limes work great. The difference is subtle enough that most people won’t notice, and you won’t go broke buying tiny expensive limes.

Sweetened condensed milk is non-negotiable here—it’s what gives you that signature creamy texture without needing to make custard. Plus, it’s basically foolproof, which is always appreciated.

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10. Banana Cream Pie

Banana cream pie is nostalgic comfort food at its finest. Layers of vanilla custard, fresh banana slices, and whipped cream make this feel like something from a retro diner—in the best possible way.

Use bananas that are just ripe, not overripe. You want them to hold their shape and not turn mushy or brown too quickly. Brush them with a little lemon juice to prevent oxidation if you’re making this ahead.

The vanilla wafer crust is traditional, but honestly? A regular pie crust works just as well and adds a nice buttery contrast to the sweet filling.

11. Coconut Cream Pie

If you’re a coconut person, this pie will ruin you for other desserts. If you’re not a coconut person… honestly, you might want to skip this one. There’s no being subtle about coconut in coconut cream pie.

Toast your shredded coconut before adding it to the filling and using it as garnish. Toasting brings out this deep, nutty sweetness that raw coconut just doesn’t have. Spread it on a baking sheet and watch it carefully—it goes from golden to burnt in about thirty seconds.

I use this fine-mesh strainer for making smooth custard without any lumpy bits. Totally worth the extra step.

12. Sweet Potato Pie

Sweet potato pie is pumpkin pie’s cooler, more interesting cousin. The flavor is earthier and more complex, with a natural sweetness that means you need less added sugar. Plus, sweet potatoes are loaded with vitamin A and fiber, so you’re basically eating vegetables for dessert. That’s my story and I’m sticking to it.

You’ll want to roast your sweet potatoes rather than boiling them. Roasting concentrates the sugars and gives you better flavor. Boiling just makes them watery and bland.

Add a splash of bourbon if you want to get fancy. Not enough to make it boozy, just enough to add complexity. FYI, this is totally optional, but it’s one of those additions that makes people ask what your secret ingredient is.

13. Chess Pie

Chess pie is Southern baking at its most elemental. It’s basically sugar, eggs, butter, and cornmeal in a crust, and somehow it’s absolutely delicious. The texture is like a slightly grainy custard, and it’s one of those desserts that seems impossible to mess up.

Nobody really knows where the name came from, but the most popular theory is that when people asked what kind of pie it was, the baker said “it’s jes’ pie” in a thick Southern accent. Honestly? I choose to believe this.

A little vinegar or lemon juice in the filling keeps it from being one-note sweet. Just a tablespoon—enough to add brightness without making it taste lemony.

14. Buttermilk Pie

Buttermilk pie is another Southern classic that deserves way more attention. It’s tangy, custardy, and has this delicate flavor that’s hard to describe but easy to love. Kind of like a less sweet, more sophisticated chess pie.

The buttermilk’s tanginess balances out all the sugar, which is probably why this pie doesn’t feel as heavy as other custard pies. It’s rich but somehow refreshing at the same time.

If you love simple, pantry-friendly desserts, these desserts you can make with pantry staples are definitely worth exploring.

15. Shoofly Pie

Shoofly pie is Pennsylvania Dutch country’s answer to sweet desserts, and it’s wonderfully weird in the best way. The filling is molasses-based and super sticky-sweet, with a crumb topping that gives you texture contrast.

Legend says it got its name because you had to shoo flies away from it while it cooled. Whether that’s true or just a good story, I couldn’t tell you. But it definitely fits the vibe of this ultra-sweet, old-fashioned pie.

Use unsulfured molasses here—the sulfured kind has a harsh, bitter flavor that’ll overpower everything else. Trust me on this.

16. Strawberry Pie

Not strawberry rhubarb—just straight-up strawberry pie with glazed berries piled high in a pre-baked crust. This is the pie you make when strawberries are at peak season and you want to let them shine.

The trick is using fresh, ripe strawberries for the topping, but cooking down some of the less-perfect ones for the glaze. You get maximum strawberry flavor without needing to add artificial anything.

This pie is best the day you make it. The berries start releasing juice after a while, and you’ll end up with a soggy crust. Not a tragedy, but definitely not ideal.

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17. Blackberry Pie

Blackberries have this deep, almost wine-like flavor that makes incredible pie. They’re tart enough to be interesting but sweet enough that you don’t need to dump a ton of sugar in.

The seeds can be a texture issue for some people. I don’t mind them, but if they bother you, you can press half the berries through a sieve to make seedless juice, then mix it back with whole berries. Best of both worlds.

Blackberries are also one of the highest-fiber fruits, which is a nice bonus. Again, not eating pie for health, but I’ll take what I can get.

18. Maple Pecan Pie

This is pecan pie’s sophisticated Canadian cousin. Swapping out corn syrup for real maple syrup gives you this complex, caramelly sweetness that’s way more interesting than regular pecan pie.

Use dark maple syrup (Grade A Dark) for the most flavor. The light stuff is too delicate and gets lost among all the other ingredients. You want that robust maple taste to come through.

I use this pie crust shield to keep the edges from burning while the filling sets. Simple tool, but it prevents that annoying dark ring around your crust.

19. Raspberry Pie

Raspberries might be my favorite pie fruit, honestly. They’re tart without being sour, sweet without being cloying, and that bright red color is stunning. Plus, they don’t need much help—a little sugar, some cornstarch, and you’re basically done.

Fresh raspberries are amazing here, but they’re expensive and delicate. Frozen raspberries work beautifully and are available year-round. Just like with blueberries, don’t thaw them before using.

If you’re into berry desserts, definitely check out these healthy desserts that actually taste like treats.

20. Classic Custard Pie

We’re ending with the ultimate comfort pie. Custard pie is simple—eggs, milk, sugar, vanilla, nutmeg—but when made right, it’s incredibly satisfying. It’s the pie equivalent of a warm blanket.

The key to avoiding a soggy bottom is blind-baking your crust first. Yeah, it’s an extra step, but it’s worth it. Use pie weights or dried beans to keep the crust flat while it pre-bakes.

Bake until the filling is set around the edges but still slightly jiggly in the center. It’ll continue cooking from residual heat, and you’ll avoid that overcooked, rubbery texture that bad custard pie has.

According to culinary science on custard preparation, the protein structure in eggs starts setting at around 160°F, which is why temperature control is so crucial for silky custard.

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Essential Tools for Pie Success

Look, you don’t need a ton of fancy equipment to make great pie. But a few key tools make the whole process way less frustrating and give you better results. Here’s what actually matters:

Must-Have Baking Tools:

• Quality pie dishes (glass or ceramic work best for even browning)
• Rolling pin (marble or heavy wood for best results)
• Pastry blender (makes incorporating butter so much easier)

Digital Resources That Actually Help:

• Comprehensive baking guides with video tutorials
• Seasonal pie planning templates
• Recipe scaling calculators for different pan sizes

The right tools don’t make you a better baker overnight, but they definitely remove unnecessary obstacles. I spent years fighting with cheap equipment before finally upgrading, and the difference is real.

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Final Thoughts

Making pie at home is one of those skills that seems harder than it actually is. Yeah, there’s a learning curve—your first few crusts might be wonky, and you’ll probably have at least one filling disaster. But that’s part of the process, and honestly? Even ugly pie tastes pretty damn good.

These 20 classic recipes are a solid foundation for any home baker. They’re the pies people request for birthdays, holidays, and random Tuesday nights when you just need something sweet. Master a few of these, and you’ll always have the perfect dessert for any occasion.

The best part about pie is how forgiving it is. Crust a little uneven? That’s rustic charm. Filling bubbled over? More caramelization. As long as you start with good ingredients and don’t wildly overcook things, you’re probably going to end up with something delicious.

So grab your rolling pin, pick a recipe, and get baking. Your kitchen is about to smell amazing, and you’re about to impress everyone who thought homemade pie was too complicated. Trust me—it’s not.