The 60 Best Pie Recipes to Make for Every Single Season

You had us at cinnamon-roll pie crust, aka the easiest way to make pumpkin pie *that much* better.

Fun fact: Sharp cheddar cheese has actually been paired with apple pie since the 1800s in the U.S.

Cranberries on their own are almost too tart to enjoy, but pair them with a subtly orange-flavored cream and the results are magic. (This one would look mighty fine on your Thanksgiving table.)

It’s essential the traditional holiday pie you know (and love), but sweetened with maple syrup for a bit of je ne sais quoi.

This Southern dessert staple is sweet and spiced much like a traditional Thanksgiving pie. But whereas pumpkin itself can lean toward tasteless, the spuds in this pie are bursting with rich flavor.

It’s almost too pretty to eat. (We said almost, didn’t we?)

The secret to baking these cuties? Mason jar lids instead of a traditional tart pan.

No messy slicing, minimal cleanup and zero fuss. We’re in pie heaven.

A galette is basically a freeform pie for lazy bakers. Swoon.

The individual portions are just the right amount, and the whole mason jar packaging is a lot cuter than a standard pie dish.

The only thing better than pie? A pie all to ourselves, of course.

Sour cherries work best in this pie (and it’s OK to use frozen or canned), but sweet ones will work in a pinch. Take your time with the gingerbread lattice—it’s worth the wait.

What looks impressive but is actually ready to eat in under an hour? These lil’ guys.

Save this one for a rainy Saturday. It’s definitely a project, but the results are delish.

It all comes together in a single skillet, the most work you’ll have to do is slice some figs, and the results are sticky-sweet dessert bliss.

Permission to eat itty-bitty pies before you’ve even had dinner, granted.

Fruit options are sparse in that awkward period between winter and spring, but don’t let that stop you from making a stunning dessert.

TBH, this confetti custard pie is seasonless, but we could use an excuse to celebrate in the middle of winter.

Never heard of chess pie? Well, it’s a Southern classic that should be in your repertoire. The filling is a simple custard made of eggs, sugar, butter and a little flour.

We’re already drooling over the swoops of raspberry meringue, which is flavorful with freeze-dried fruit.

Wait, you’ve never heard of banoffee? This magical British dessert (made from bananas, toffee and whipped cream) should be first on your to-bake list.

Is it a casserole or a pie? One bite, and it won’t matter what the correct answer is.

Winter isn’t the most bountiful season for fresh produce, but that’s OK. You always have chocolate to warm your heart.

Greek baklava is crunchy, gooey, flaky and sweet. This pie is all that and more.

You don’t even have to turn on your oven. And it only requires eight ingredients, almost all of which you probably have on hand.

Serve it as a showstopping main course, or make it a side dish (we suggest going all out and pairing it with mac and cheese).

You can go ahead and file this one under “gorgeous and secretly easy,” thanks to the press-in chocolate crust.

Whoa, this pie is plant-based and gluten-free? Better believe it.

With a fudge-like consistency and irresistible combination of rich dark chocolate and zingy ginger, don’t expect any leftovers.

Fruit might be sparse during the colder months, but did you know it’s actually when lemons are in-season? Take advantage with these tart tarts. (Heh.)

This pie looks really simple at first glance. But slice in and you’ll reveal a trifecta of custard goodness.

This one’s best served with a few Bloody Marys on the side.

Tarte tatins are traditionally made with apples. But we love breaking tradition (and we also love caramelized bananas).

This tart has a secret. The crust is made from crushed pretzels for a treat that’s as easy to make as it is to eat.

Use store-bought puff pastry and the whole thing will be ready to serve in about an hour.

This recipe combines our two passions (chocolate and chocolate chip cookies, of course) into one seriously decadent dessert. Add a swoop of whipped cream on top and it’s like sliceable milk and cookies.

This begins with store-bought dough and the first green produce from the market, and ends with you enjoying every last crumb.

When rhubarb arrives at the farmers market, you can bet we’re snapping up as much as our reusable tote can hold and baking these cute little tarts ASAP.

This is a flavor match made in heaven. Luckily, both fruits peak around the same time.

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If there’s a pie destined to grace your Instagram feed, it’s this one. Even better, the crust is dyed with actual fruit instead of food coloring.

This looks fancy, like it took a lot of effort. But all you have to do is roast strawberries, crush graham crackers and add a scoop of ice cream.

Gather up all the fresh herbs you can find and toss them with a bunch of feta for this savory stunner. Serve it with a side salad and dinner is done. (Easy, right?)

This tastes like a tropical vacation but you don’t have to leave your kitchen or heat up the oven.

Sour cherries are in season for only a short time in the summer, so use frozen if you can’t find fresh.

The ideal key lime pie nails the sugar-to-lime-juice ratio, so it’s not too sweet and just tart enough to make your mouth pucker. Like this recipe, for example.

Sure, you could add those fresh berries to your oatmeal or a smoothie…but you could also do better. And by that, we mean pile them into a pie crust (homemade or store bought) and bake until juicy.

Behold, the slab pie. It’s the ultimate way to serve pie for a crowd, and it happens to have our ideal ratio of crust to filling.

Don’t worry if you can’t swing a weeklong getaway. This pie is like a vacation in every bite.

These cuties are silky, sweet, tart and crunchy just like the classic, but they bake and chill faster since they’re so small.

Come on, look how pretty it is. You know you want to make it.

When life hands you copious amounts of blueberries, there’s only one thing to do.

Same goes for zucchini.

When we’re not eating fresh peaches straight over the sink with juice dribbling down our wrists, we’re probably putting them in these sweet and spicy tartlets.

If you thought you loved pizza, wait ’til you try this guy.

We’d choose this over a bagel any day. Is it brunch yet?

Why should gluten eaters have all the fun? This one is worth waiting for peak apricot season.

Galettes are easy enough to make as-is, but add a skillet to the mix and they’re even simpler.

If you want to go in for seconds, your secret’s safe with us. They are mini, after all.

You could use any fruit to fill this almond and pine nut crust, but apples and blackberries are a nice mix of late summer and early fall.

It’s like a Hawaiian pizza that actually tastes good.