464 apple pie recipes

Two-layer pie with cinnamon apples baked first, then topped with smooth cream cheese custard. Walnuts add crunch to the bottom layer. Bake at two temperatures for perfect texture.

Pumpkin dutch apple pie with sliced cinnamon-tossed apples on the bottom, a creamy spiced pumpkin custard middle, and a buttery walnut crumble on top. Two classic pies in one slice.

Midwest apple crunch pie tops sliced apples with a maple-scented sweetened condensed milk custard, then finishes with a brown sugar and granola streusel for the crunch on top. A Sunday-supper pie with a hearty crunch.

Unique apple pie with corn syrup custard and crunchy praline pecan topping spiked with apple brandy for sweet-rich Southern-style dessert.

Sugar-free apple pie sweetened entirely by plumped raisins and spiced with cinnamon, ginger, and cloves. A naturally sweet double-crust pie with no added sugar.

Green tomato and apple pie with golden raisins, orange zest, and warm spices in a double crust. A classic end-of-season Southern way to use up the last unripe tomatoes from the garden.

Taffy-apple cheesecake pie with caramelized apples, melted caramels, cream cheese filling, and a pecan-chocolate chip crumble. A fall dessert that combines caramel apples and cheesecake in every bite.

Apple butter pie: a creamy custard pie made with spiced apple butter, eggs, milk, and half-and-half in a single crust, topped with fresh nutmeg.

No-sugar-added apple pie sweetened entirely with frozen apple juice concentrate and warming pie spice. Granny Smith apples and a double crust make a tart-sweet slice that diabetic eaters can actually enjoy.

Sweet and tart with the perfect flake-to-crunch ratio. It's all about the butter pats.

Apple praline pie with Granny Smith apples in a double crust, topped with a bubbly brown sugar, butter, and pecan praline glaze poured over the baked pie. Two desserts in one.

A rich and decadent cake made with delicious granny smith apples and sliced almonds.

Classic homemade apple pie from scratch: a flaky double crust packed with cinnamon-spiced McIntosh and Granny Smith apples, thickened just enough and dotted with butter. The all-American dessert done right.

Illinois apple pie fills a flaky double-crust shortening pastry with thin-sliced Granny Smith apples spiced with cinnamon, brown sugar, and nutmeg. Brushed with milk and dusted with sugar for a sparkling top.

Jan's 1940s apple pie heaped with McIntosh and Cortland apples, finished with a quick water-rinse trick on the top crust that produces an exceptionally flaky finish.

Unique fresh apple flavor - no cooking of filling. Just put grated apples sugar and spice into a pie shell, and top it off with whipped cream. One of the easiest apple pies you every heard of! This recipe was a $5,000 winner in the Junior Pillsbury bake off in the Third Grand National baking contest, December 1951