You can't go wrong with our delicious takes on America's favorite pie.
Of course, we have the standard—and always delicious—apple pie that many of us prefer, but we also spiced it up with a few
flavor add-ins that have become favorites with our readers too.
First up: This juicy double-crusted beauty combines two favorite fall flavors. We suggest using grade B maple syrup in the pie filling because it is less refined and has a stronger maple taste, though grade A will work just fine in this recipe.
View Recipe: Cranberry-Apple Pie
You might think this brightly hued pie is strictly a treat for the springtime when rhubarb is in season. But, fresh-chopped
rhubarb can be stored in the freezer for up to eight months, so you can enjoy Rhubarb-Apple Pie year-round.
View Recipe: Rhubarb-Apple Pie
With crust above and below, this classic apple pie offers ample flaky crispness as a counterpoint to the soft, moist, tart-sweet
View Recipe: Double-Crusted Apple Pie
Barmakian and Cohen teamed up to create this traditional pie. They used Cortland apples; we found that Pacific Rose apples
also work well.
View Recipe: Adreena Barmakian and Jayne Cohen's Apple Pie
Warm, cinnamon apples combine with a creamy custard for a fun twist on apple pie. Tip: The key to both a flaky piecrust and
crisp streusel topping is to keep them as cold as possible before putting them into the oven.
View Recipe: Warm Apple-Buttermilk Custard Pie
This top-rated pie is a beautiful combination of fall ingredients. Reducing the apple cider gives concentrated flavor to the
filling that keeps the apples moist and delicious.
View Recipe: Apple-Cider Pie
This is a variation on the classic apple pie; it has a rich caramel syrup drizzled over the apples and is topped with a crunchy
View Recipe: Caramel-Apple Crumb Pie
A slurry of flour and water is the base of our double crust. That helps keep it tender and enables you to use less shortening
or butter. This pie is just 293 calories per slice.
View Recipe: Apple Pie
An iconic dessert served with a quick caramel sauce, this pie won’t be on your table for long. Who can resist the crunchy
streusel topping that blankets the even more irresistible sweet and delicious apple filling?
View Recipe: Caramel Apple Pie
One of our first apple pies after launching this magazine had an interesting walnut crust, filled with healthy fats and nutty
flavor. We remade this class pie and developed a version that has a few more calories than in 1987, but still has only half
those in a typical bakery pie.
View Recipe: Walnut-Crusted Apple Pie
The nutty pastry is absolutely delicious, like pecan shortbread. You can make the tart shells and filling the day before and
assemble just before serving: Place the shells in an airtight container and chill the filling, bringing it to room temperature
before placing it in the shells so it's not ice-cold. The crème fraîche dollop is more than just a pretty garnish; its rich,
tangy flavor makes these sublime.
View Recipe: Spiced Apple Two-Bite Tarts