Apple Pie Recipes
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.
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.
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.
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.
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?
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.
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.