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.
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.
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.
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.
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 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.
Condensed milk and Key lime juice serve as the base of this Floridian classic.
A crunchy crust and pudding-like filling make this pie a standout.
Grape jelly intensifies the flavor of ripe plums in this sweet-tart summer pie from Drummond Ranch pie contestant Tracy Harris.