105 pie shell recipes

Easy apple turnovers from refrigerated pie crust, filled with chopped apples, walnuts, and cinnamon sugar. Dipped in butter and rolled in extra sugar before baking.

Nonfat eggless pumpkin pie made with liquid egg substitute, evaporated skim milk, and brown sugar substitute. A diabetic-friendly Thanksgiving dessert with classic pumpkin pie spice.

Old-fashioned pecan pie with browned butter filling and a glossy, deeply caramelized top. The nutty brown butter elevates this Thanksgiving classic above standard corn syrup versions for rich, toasty flavor.

Fudge-pecan pie with bittersweet chocolate melted into a buttery corn syrup filling and loaded with chopped pecans. A holiday-table classic that splits the difference between Southern pecan pie and dense chocolate fudge.

Nancy Reagan's pumpkin pecan pie marries two Thanksgiving favorites in one shell. A pumpkin custard sweetened with dark corn syrup hides under a layer of toasty pecans. Holiday pie that ends every debate over which to bake.

Vegan pumpkin or squash pie with silken tofu, honey or maple, molasses, and a hint of coriander and almond extract. Egg-free and dairy-free, with custard-like texture from blended tofu.

Drunken apple-pumpkin pie blends pumpkin and applesauce in one custard, finished with a dramatic flame of warmed rum poured tableside. Topped with pecan halves and warm baking spices. A holiday showstopper for Thanksgiving and Christmas tables.

Mocha pecan pie layers semi-sweet chocolate, Kahlua and espresso into the classic Southern filling, topped with decorative pecan halves. A coffeehouse twist on Thanksgiving dessert.

No-bake paradise peach pie with fresh peach slices layered over a blended pineapple, pecan, and date filling. Vegan, no refined sugar, and ready without ever turning on the oven.

Tri-berry pie with strawberries, raspberries, and blueberries baked under a golden lattice crust. A red-white-and-blue summer pie that works equally well with fresh or frozen berries.

Pumpkin pie with a buttery brown sugar pecan streusel that bakes onto the top during the second stage. The cross between pumpkin and pecan pie that solves the holiday choice forever.

Prize-winning cherry pie with a glossy filling thickened on the stovetop with grenadine syrup, almond extract, and butter, then baked in a flaky double crust until golden.

Jumble berry pie with fresh blueberries, raspberries, and blackberries in a buttery single crust. A simple three-berry pie with a thick, bubbly filling and just five minutes of prep.

Lattice-topped raspberry pie with a glossy, pre-cooked filling that sets up sliceable, never runny. Heaps of raspberries thickened with cornstarch under a golden woven crust. A blue-ribbon berry pie.

Rhubarb and blueberry double-crust pie with a hint of nutmeg. Tart rhubarb and sweet blueberries balance each other in this classic spring-to-summer fruit pie.

Raspberry sour cream pie with five cups of fresh berries under a thick sour cream-flour-sugar topping that bakes into a chewy almost-cobbler crust. Single-crust pie with a no-fail spread-on top.