These fruit pies are so good, you’ll want to try every single one of them!
From classic apple to saskatoon, these fruit pies are bursting with the best fruit fillings captured in the perfect crust to match.
You can lattice the top for a prizewinning masterpiece or make a gorgeous fluted crust.
Don’t worry, there’s even some that make it super easy on this list with a tasty store-bought crust.
Pick your favorite fruit and let’s hop to it! You and I have some baking to do.
Straight from grandma’s recipe index, this fruit pie is as old-school as fruit pies come. So you know it’ll be super comforting.
The filling features a mix of raisins, shredded coconut, and pecans.
Normally, I’m not big on raisins, but there’s something about this old-fashioned recipe that keeps me coming back for another slice.
I can eat blackberries all summer long. I toss them in salads, jams, and even in fizzy libations as blackberry cocktails.
But when I get an abundance, I just love turning them into this pie. If blackberries aren’t in season, you can use frozen ones instead.
Either way, the golden brown double-crust is the perfect crust to trap in the overflowing berry filling.
There’s a time and a place to eat key lime pie, and that’s usually in the summer when this citrus is ripe.
This summer dessert has a graham cracker crust with a tangy, creamy filling.
Lime juice cuts through the cream cheese and condensed milk with a little bit of sugar to sweeten the deal.
If you’ve never attempted to make a key lime pie, don’t worry. This one doesn’t require baking and only takes 15 minutes to make.
Pineapple cream is another fabulous summertime pie that requires zero baking.
This is great because the last thing I want to do on a squelching hot day is turn on the oven.
With the help of store-bought crust, you can throw this together in just 5 minutes.
Be sure to use canned pineapple for this one.
While I do love fresh, canned pineapple has the right amount of sweetness to go with the coconut and whipped topping.
You’ll be razzle-dazzled by this scrumptious fruit-filled dessert! The crust is super buttery and the filling is sweet and slightly tart.
You’ll need to control the salt level of the crust. So use unsalted butter and add just a pinch of salt in.
What could be better than biting into a ripe, juicy peach? A slice of this peach pie!
When making this pie, you’ll want to use slices of fresh peaches and coat them in sugar. Then let them rest for about an hour.
This helps to break them down a bit and make them super juicy.
If you’re all about the tropical taste of shredded coconut, then you’ll be all about this pie.
It’s seriously buttery with a crisp texture on the outside.
Add a dollop of coconut-infused whipping cream for an even more extravagant dessert.
Looking for a Christmas pie to round out your holiday meal? Give this terrific recipe a whirl.
Sugar-coated pecans and cranberries are baked into a sugar crust that’s simply divine. Part pie, part cobbler, this is an extraordinary Christmas dessert.
It’s sweet without going overboard, and there’s even a gluten-free option.
This pie is just as whimsical as the orange creamsicles you get from the store.
The filling has a light, creamy texture that’s infused with orange flavors and whipped topping.
Adding in orange zest and orange extract makes it pop without being overpowering.
I know it’ll be hard, but you’ll need to let this chill for a bit before serving.
Banana cream pie is a great dessert solution for Easter, brunches, potlucks, and more.
The fluffy filling is rich in cream thanks to the condensed milk, cream cheese, heavy cream, and pudding.
All the richness gets piled on a banana-lined graham cracker crust then topped with more whipped cream, bananas, and coconut.
The best berry desserts have a medley of fresh blackberries, raspberries, and blueberries. And guess what, this pie has all of them!
Since there is so much yummy berry juice in this pie, you may need to adjust the cornstarch ratios for thickening.
If you’re trying to use less cornstarch in your baking, try arrowroot instead. It’s more fibrous and makes an excellent substitution.
There’s no way I can talk about fruit pies without mentioning the quintessential classic, apple pie.
The all-butter crust is the epitome of flaky. Which is the perfect match for the juicy cinnamon and apple filling.
This recipe uses Granny Smith apples which are tart and have the ideal firmness for baking.
If you opt for another apple variety, keep in mind the filling may turn out sweeter or a bit mushy.
Rhubarb and strawberry pie is one of my favorite ways to celebrate spring.
The streusel topping is rich in brown sugar and butter, making it slightly crumbly and sweet.
As for the filling, there’s a wonderful balance of sweetness from the strawberries and tartness from the rhubarb.
I like to top mine with a scoop of vanilla bean ice cream.
If you’re wondering what in the world is a saskatoon, you’re not alone.
Saskatoon is a berry that’s sweet, earthy, and primarily grown in Canada. And it makes for an exceptional pie!
This recipe is perfect for saskatoon beginners. It only calls for six ingredients, so it’s not complicated.
Just be sure to pierce the top of the pie crust with a fork so the filling can vent.
With all the intriguing berries, a humble pie like cherry may not get the credit it deserves. Yet when you bake this recipe credit will go where credit is due.
You can make this showpiece more sweet or sour depending on how you like your cherry pie.
Despite the sweetness level, you’ll want to lattice the crust to keep all the juice from overflowing.
The only thing better than my favorite Bisquick blueberry muffins is this blueberry pie.
It’s overstuffed with ripe blueberries that’s the perfect amount of juicy without being too watery.
This pie will kill it at a Fourth of July party. But really, I like to whip it up even when it’s not a holiday.
Some strawberry pies have a sickly sweet artificial syrupy center. But that’s not the case with this recipe.
This is the real deal with a mound of fresh strawberries. It also has a topping of whipped cream.
This pie recipe does use gelatin powder which acts as a thickener to solidify the filling. Don’t worry, it’s flavorless, so it won’t distract from the final flavor.
The first time I bit into this mango pie I was blown away.
I’ve had my fair share of pie over the years, but nothing quite like this. This tropical pie is a special treat!
Apple cider vinegar is the trick to getting the crust just right. You’ll also want to taste your mangoes before baking.
If they’re on the sweet side, you’ll want to reduce the amount of sugar you use.
This is the pie to satisfy your yearning for berries and cream.
The inside is a no-bake cheesecake filling that’s velvety smooth and sweet.
That’s made even better with the bright blueberry topping that’s oozing in flavor.
The top does get a bit messy, but that’s how I like it. It’s got so much juice!
Grab a fork because you’ll want to dive right into this gooseberry pie.
Gooseberries are rich in antioxidants and have a bit of a sour flavor, which makes them a terrific match for a sweet and tart pie.
Pumpkin pie and apple pie may get all the fall glory, but I think this fig pie is just as worthy.
Figs taste a little bit like berry and honey which makes for a remarkable pie filling.
You’ll need to use fresh figs for this recipe because dried won’t be as juicy.
Need a fruit pie that’s as easy as, well, pie? Go with this plum pie.
It calls for six ingredients, including an unbaked store-bought crust. Plus, making the filling is just as easy.
The one thing you’ll want to note is you need to leave the skins on the plums. And don’t forget to remove the pits!
At first, I was skeptical of this grape pie. It doesn’t have the appeal of berries and it’s certainly no apple.
But this pie is seriously fork-worthy. The grape filling has an amazing balance of sweet and tart that comes from concord grapes.
If you’re up to trying your hand at a decorative pie crust, this pear pie is a great place to start.
A little bit of lemon juice balances the sweetness while enhancing the flavor of the pear.
To get the crust perfectly flaky, you’ll want to use cold water and shortening.
Then, roll out the top dough and use some cookie cutters to punch out shapes for a decorative touch.
I love a pie with character and this one is gleaming. This four-ingredient pie is a favorite in my household come summertime.
It’s got juicy chunks of watermelon hiding in a frozen whipped topping.
Watermelon gelatin adds a burst of juice while keeping this pie from falling apart.
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