We just can't resist pie in any of its forms. What's not to love about a flaky crust holding a delicious filling? Pies are versatile enough to satisfy any craving—sweet pies can be rich and chocolatey or light and fruity, and savory pies present a whole other world of possibilities. From lemon meringue and pumpkin to chicken and crawfish, we've rounded up our favorite sweet and savory pie recipes.
One of the best pie fillings is fresh summer fruit. Our summer peach pie gets a comforting warmth from bourbon, cinnamon, and nutmeg. The sweetness is our plum pie is intensified by grape jelly. Some fruits are delicious in pie, but produce fillings that are too loose. To get around this, our black and blue berry pie and concord grape pie use tapioca, which thickens the filling without adding any off flavors or making it gummy.
Chocolate pies are wonderfully decadent. Our chocolate cream pie is simple and nolstalgic, with puddinglike filling and a crunchy chocolate wafer crunch. Our chocolate chess pie is a little more grown up—the crust contains bitter cocoa nibs and a nutty cornbread crumble acts as a topping.
Sweet pies dominate, but savory meat pies deserve your attention. Creamy chicken pot pie is iconic, but that's just the start. Our stargazy pie is a show-stopper. It features a thick, cider-rich rabbit and crawfish sauce baked into a biscuitlike beef suet crust with whole crawfish poking out.
Find all of these recipes and more in our collection of our favorite pie recipes.
Bourbon, cinnamon, and nutmeg add warmth to this bright summer peach pie from SAVEUR Food Editor Ben Mims.
To make this Louisiana classic, a savory filling of crawfish, aromatics, and tomatoes is baked in a flaky pastry dough.
Coconut Lime Custard Pie
Browned butter accentuates the flavor of earthy walnuts and a sour cream topping offsets the richness of the filling for a balanced, delectable dessert.
Fresh ginger gives the filling of this pear pie a warming kick of spice, balanced by the buttery crumble of sweet streusel.
Fresh or frozen cranberries make the base for this tart custard pie.
This flaky double-crust pie, from Prince Edward Island resident Marion Buote, is filled with a sumptuous beef, chicken, and pork stew. Get the recipe for Marion Buote’s Meat Pie »
Fresh and dried fruits steep in hazelnut liqueur for three days to make the filling for this holiday pie. Suet, a traditional mincemeat ingredient, adds moisture and richness, but vegetable shortening works just as well.
A decadent mix of chocolates and ginger ups the ante on a classic Southern pie. Get the recipe for Chocolate Ginger Chess Pie »
“If making a pie, one should make it indulgent,” says chef Daniel Doherty of London and New York’s Duck & Waffle. He follows his own advice for this meat-stuffed pie with a pungent crust. Get the recipe for Beef Cheek and Stout Pie with Stilton Pastry »
In this whimsically constructed pie from restaurateur and cookbook author Mark Hix, rabbit and sweet crawfish form a thick, creamy, cider-rich sauce under a biscuit-like beef suet crust. Get the recipe Rabbit and Crawfish Stargazy Pie »
The silky, custardlike base of this autumnal pie is made from sweetened navy bean purée spiced with nutmeg, vanilla, and cinnamon. Get the recipe for Navy Bean Pie »
This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. She started baking these sweet pies in the early ’70’s.
Tart, refreshing key lime pie topped with a layer of chilled whipped cream is a summer classic.
In this pie, orange zest nicely offsets the sweetness of fresh strawberries. Get the recipe for Strawberry Pie »
A back-of-the-box recipe for lemon icebox pie gets a gourmet upgrade with real whipped cream, lemon simple syrup, vanilla shortbread, and homemade candied lemon peel scattered over the top—it’s a lovely dessert for a special occasion.
This sweet, tart fruit pie is a beautiful showcase for the flavors of fall and winter. It’s great on a holiday table, and is at its best when served alongside a plate of cheese: the rich quince flavor balances beautifully with a wedge of funky, crumbly blue beside it on the plate.
This spicy, curry-flavored meat pie, a staple of Lagosian food culture, came about when a traditional Cornish pasty met the Nigerian spice palate. Get the recipe for Nigerian Meat Pies »
A popular snack along Senegal’s coast where seafood is plentiful, these small fried hand pies are filled with a spicy herb and fish filling. Get the recipe for Fried Fish Pies (Pastels) »
This summery pie can be made any time of year by substituting frozen, thawed raspberries and peaches for fresh fruit.
Classic, comforting pot pie gets an elegant boost with the addition of shaved black truffles.
This French Canadian classic gets holiday flair from apple cider and warming spices. Get the recipe for Tourtière (Québécois Meat Pie) »
Condensed milk and Key lime juice serve as the base of this Floridian classic.
Roasted Pumpkin Pie
Chocolate pudding is layered with a peanut butter mousse in this pie inspired from Bradley’s Corner Cafe in Topeka, Kansas. Get the recipe for Chocolate-Peanut Butter Pie »
A crunchy crust and pudding-like filling make this pie a standout.
A rosemary-laced cornmeal crust adds a fragrant, savory dimension to classic apple pie. Get the recipe for Apple-Rosemary Lattice Pie »
The toffee-like interior and beautiful bronze top layer of halved pecans won Rubyane Surritte first place in the pie contest at Oklahoma’s Drummond Ranch. Get the recipe for Blue Ribbon Pecan Pie »
Blackberries or raspberries can be substituted for boysenberries in the filling for this jammy pie. Get the recipe for Boysenberry Pie »
Grape jelly intensifies the flavor of ripe plums in this sweet-tart summer pie from Drummond Ranch pie contestant Tracy Harris.
Strawberries, blackberries, blueberries, and raspberries are brightened with lemon juice and zest to make the filling for this juicy pie. Get the recipe for Razzleberry Pie »