Our test kitchen has baked thousands of pies over the years, refining recipes for shoofly, chess, meringue, and other classics. Berries and stone will soon give give way to pumpkins and apples, but before we say bye bye to summer, consider whipping up a single- or double-crusted wonder (a marble pastry board helps!). With a bit of practice, it’ll be easy as, well, you know.
Next time you crave a slice of Americana, take your pick from our favorite pie recipes from the archives.
This updated Southern classic gets a chocolate boost by adding cacao nibs to the butter crust. The nutty cornbread topping provides a welcome crunch. Get the recipe >
In Takotna, Alaska, where Iditarod dogsled racers stop for pie, locals freeze wild blueberries for baking in the long winters. Checkpoint coordinator and pie master Nell Huffman adds a dash of nutmeg and cinnamon to her berry filling. Get the recipe >
Known in the Heartland as “Hoosier Pie,” 19th-century Amish and Shaker settlers introduced this recipe with a creamy nutmeg-dusted custard filling. In summer, serve it with fresh berry compote or a dollop of dulce de leche ice cream. Get the recipe >
In many parts of the country, late summer means plum season. In this recipe, the ripe, juicy fruit gets a tart lift from the last of the season’s blackberries. Almond extract lends a floral, nutty note. Get the recipe >
Sour cherries from Michigan’s fruit belt are the sweet-tart secret to this bubbly number enclosed in a buttery crust. Get the recipe >