Apple Pie Recipes

You've no doubt heard of—and enjoyed—salted caramel. Miso caramel takes that concept one step further, offering the irresistible salty-sweet flavor combo along with a richness that's unparalleled. You may just love this caramel so much that you want to make a big batch for yourself or to give as holiday gifts; we won't blame you. And even though this pie is rather decadent, it still comes in with 12g less sugar than a popular online version of caramel apple pie. Ever been disappointed by an apple pie where the fruit was still just a little crunchy, not tender as you'd hoped for? This recipe makes sure you end up with buttery-soft fruit by first covering the raw apple slices with boiling water to soften them before they even go in the crust.

A quick homemade caramel sauce that’s folded into fresh apple slices and baked in a whole-grain crust takes this classic holiday pie to the next level. A hint of salt in the sauce intensifies the apple flavor and balances the sweetness. Apples contain a natural thickener called pectin; grating some of the fruit will ensure a gooey, cohesive mixture once baked. Crisp, sweet Fuji apples bake beautifully and will contrast the salty caramel. You can also use Cripps Pink or Honeycrisp apples.

Skip the fork. Enjoy these charming handheld treats as a convenient snack or dessert. No cutter? That's OK. Use the small cap (washed and dried) from a condiment bottle, such as hot sauce.

Rustic is gorgeous—that’s never been more true than with this fall apple tart. We save on sat fat and make the crust more tender by swapping in low-fat yogurt for some of the butter (use standard yogurt, not Greek-style). Make dough ahead and refrigerate or freeze (just remember to thaw completely before rolling). Cutting the apple crosswise for a “star” shape in the center of each slice adds a special touch, but any slice will work. You can sub the scraped seeds from one vanilla bean pod or 1 teaspoon vanilla extract for the vanilla bean paste.

A double crust seals in the apples' natural juices as the pie bakes for full-on apple flavor. Tossing the apples with apple juice keeps them from browning as you peel and slice them, and it adds a boost of apple flavor.

Tart and tangy, sweet and spiced, this intensely flavored homemade apple pie is thickly layered into a sharp cheddar cheese-enhanced crust. It's a gluten-free remake of an American classic.

Be ready for the aromas of fall to fill your kitchen as this beautiful pie bakes. We call for grade B maple syrup because it's less refined and a stronger, more "maple-y" flavor. If you use milder grade A syrup, stir in a single scrape of fresh nutmeg to boost the maple flavor.

This hand-held version of an American classic will please the taste buds of adults and children alike.

This free-form apple tart is mighty easy, because it works from a store-bought crust.

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.

With crust above and below, this classic apple pie offers ample flaky crispness as a counterpoint to the soft, moist, tart-sweet filling.

Barmakian and Cohen teamed up to create this traditional pie. They used Cortland apples; we found that Pacific Rose apples also work well.

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.

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.

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 streusel.

You can use other cookie-cutter shapes for the pastry, like hearts for Valentine's Day.

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.

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?

Purchased piecrust dough is a convenient time-saver. We like the flavor combo of sweet Golden Delicious and tart Granny Smith apples, but you can use any apple variety (or combination of apples) you like.

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.

Look for toffee chips near the chocolate chips on the baking aisle. Be sure to chill the butter beforehand to make it easier to cut into small cubes.