5 Classic Pies That Never Go Out of Style

There’s something magical about a pie cooling on the windowsill. The flaky crust, the sweet or savory filling and that amazing smell that fills your kitchen — for centuries pies have been a culinary gathering point. As culinary fads change, ever so subtly, certain pies are beloved favorites that grandmothers and professional bakers and home cooks work on year after year.

These are classic desserts that have endeared themselves to us and our tables for a reason. They are delicious, adaptive and keep us rooted in our culinary past. Whether you’re baking for a special occasion, serving guests or seeking your next great dessert fix, these five classic pies are tried-and-true. Let’s find out what makes each one unique, and why they’re still around 150 years later.

Apple Pie: America’s Sweetheart

When you hear someone mention “classic pie,” apple is likely the first kind to spring to mind. This old-fashioned dessert has been in American ovens since colonial times, and its popularity hasn’t waned at all. They’re comfort in every bite up close, like warm hugs wrapped in golden, buttery pastry.

Why Apple Pie Is Still a Favorite

Apple pie is appropriate for any time at all. It is the star of Thanksgiving tables, Fourth of July picnics and casual Sunday dinners. The recipe is forgiving for novices, but there’s plenty of room to show off your skills if you’re experienced. You could do a lattice top, or simply go with a full crust (with decorative cutouts) or even crumb it for good measure.

I like apple pies that are both sweet and tart the best. To give it that tangy bite, I adore using Granny Smith apples, and then to balance the tartness I combine them with Honeycrisp or Fuji for a sweet punch. A diversity of apple varieties will be combined by most bakers, yielding richer flavors and pleasing texture. The apples soften in the oven but shouldn’t disintegrate — they need to retain their shape even though soft and juicy.

The Perfect Apple Pie Formula

There are many components to making a great apple pie. This is the difference between a good apple pie and a great one:

The trick many professional bakers use is to pre-cook the apple filling a bit. This eliminates some of the extra moisture and reduces the chances of getting a soggy bottom for your pie. You might also brush the bottom crust with egg white before adding the filling to give it a moisture barrier.

Serving To the Next Level

Apple pie tastes great alone but when paired with the perfect accompaniment, it is absolutely next level. A scoop of vanilla ice cream oozing onto a warm wedge is classic for the best reasons – cool, sweet and creamy marries with the warm spice in the apples so very well. The sharp cheddar cheese may sound strange, but it’s a classic accompaniment and a subtle savory note really helps to tame the sweetness.

If you really want to jazz up your serving, drizzle caramel sauce over each slice, or add a dollop of freshly whipped cream with just a hint of vanilla. There are people who relish their apple pie à la mode at the end of a fine meal, but there also are those that fancy it for breakfast with strong coffee, so this dessert is just about as versatile as any you’re likely to bake.

Pumpkin Pie: The Flavor of Fall

Pumpkin pie is the epitome of fall. This luscious, creamy dessert is the taste of fall in a spoonful. Best known as a Thanksgiving standard, pumpkin pie deserves a spotlight throughout the cooler months.

The Story Behind This Seasonal Favorite

Pumpkin pie has long been a part of American history. Native Americans shared pumpkins with the colonists, and settlers eventually turned this nutritious squash into the custard pie we know now. The original pie had some differences — in some cases, the pumpkin was the crust itself, not something that went into it: You’d remove the seeds and pour milk into the dark orange flesh, along with honey and spices, before baking.

The contemporary pumpkin pie we adore is a distillation of those creamy, spiced giants. The filling is a mixture of pumpkin purée, eggs and cream or evaporated milk (and often lots of sugar), flavored with warming spices such as cinnamon, ginger, nutmeg and cloves. These spices do more than flavor our pumpkin dessert — they’re a contribution to the nostalgic smell that we associate with family gatherings and brisk fall days.

Getting the Texture Just Right

The ideal pumpkin pie is made with a velvety-smooth filling that’s set but still jiggly in the middle. That texture depends not just on temperature, but also much more so on timing. Overbake this delicate dessert, and you’ll be rewarded with cracks and a grainy texture; underbake it, and you get a runny mess.

Here’s a schedule to help you achieve pumpkin pie bliss:

Preparation Steps:

1. Preheat your oven to 350°F/180°C and bake the crust for 10 minutes (this will help prevent sogginess)
2. Stir filling ingredients just until mixed (overmixing will introduce air bubbles)
3. Pour into warm crust immediately
4. Bake at 425°F for 15 minutes
5. Lower temperature to 350°F for 40-50 minutes
6. Test for doneness—edges set, center slightly wobbly
7. Cool on wire rack until completely cooled (filling will continue to set)

The cooling period is crucial. One mistake many people make is cutting into pumpkin pie when it’s still warm, which yields a soupy slice. It’s also a good exercise in demonstrating how patience pays off with clean cuts and nice presentation.

Making It Your Own

There is nothing wrong with regular pumpkin pie, but it never hurts to mix things up! Trade plain crust for a gingersnap cookie crust for added spice. Create a layer of cream cheese filling below the pumpkin for tangy lusciousness. Sprinkle candied pecans or a maple whipped cream on top for some texture and flavor contrast.

Some bakers are partial to fresh, rather than canned pumpkin. And while it’s more work, the fresher, brighter flavor can be worth it. These are best made with sugar pumpkins (they’re also called pie pumpkins) — they’re smaller and sweeter than carving pumpkins, with denser flesh that purees beautifully.

Pecan Pie: Southern Charm in Every Slice

Flat-out rich, sweet and packed with crunchy pecans, the cake has been capturing hearts for generations. Pecan pie is a native American dessert that originated from the southern states where pecans are in abundance and have been picked for centuries. The addition of buttery nuts and sweet, gooey filling makes for a decadent dessert that feels extra special every time.

What Makes Pecan Pie Irresistible

What works in pecan pie is the contrast. They are structured by a crispy, flaky crust. The filling — a mixture of eggs, butter, sugar and corn syrup — bakes up into a chewy layer reminiscent of caramel. The pecans provide crunch and nutty flavor to offset sweetness. Every bite has a variety of textures and flavors that complement one another.

Pecan pie has the added bonus of being surprisingly easy to make, with a shorter ingredient list than most pies. The filling couldn’t be easier – you whisk everything together and pour it over the pecans. No pre-cooking, no complicated techniques. But the result is impressive enough for even a special occasion.

Balancing Sweetness

The classic in-your-face cloyingness of traditional pecan pie can be well beloved or horribly overpowering, depending on whom you ask. If you like a less sweet version, there are a number of tweaks to consider. Substitute dark corn syrup for light for a deeper flavor that isn’t quite as candy-sweet. Put a little salt in the filling — it brings out other flavors and counterbalances sweetness. Add a hint of bourbon or vanilla extract for depth.

Some bakers also include a layer of chocolate chips between the filling and the pecans, making chocolate pecan pie. This version just delivers more richness and lets the sweetness play a little less sweetly. Dark chocolate is preferred to milk, since a little bitterness is good and the contrast works well.

Toasting Pecans for Better Flavor

Here’s a pro tip that makes a massive difference to pecan pie: toast your pecans before adding them to the pie. Raw pecans are good, but toasted pecans give your pie greater depth and dimension.

How to Toast Pecans:

1. Place pecans in a single layer on an ungreased baking sheet
2. Bake at 350°F for 8 to 10 minutes
3. Stir once halfway through
4. Keep a close eye – they are done when burnished
5. Be sure to cool completely before pouring into pie shell

Toasting steps up the nuts’ nuttiness too, and also adds slight caramelizing notes to the overall flavor profile. This little extra step is a detail that you can taste the difference in the final product.

Cherry Pie: Light, Bright, and Stunning

Rich, juicy and colorful cherry pie exploded out of the scene in all its brilliant-hued and bold-flavored fruitiness. Sweet or sour cherries work in this classic pie; eating a slice, warm with just a bit of whipped cream, is like taking a bite out of summer and letting it juice down your chin. The deep red filling is beautiful, especially when viewed through a lattice crust top.

Sweet vs. Tart Cherries

Cherry-pie recipes typically call for sweet cherries (like Bing) or tart ones (like Montmorency). Each variety makes a dramatically different pie. The thin-skinned sweet cherries yield a mellower fruitier dessert that doesn’t require as much sugar. Tart cherries yield a complex tangy — and for many pie lovers, superior — filling.

Tart cherry pie has devoted fans for a myriad of reasons, partly because the cherries’ natural acidity gets along so well with sugar. The filling isn’t purely sweet — it offers depth and brightness to keep each bite interesting. Lots of folks appreciate tart cherry pie as less cloying and more refreshing than its ultra-sweet dessert peers.

The best pies are made from fresh cherries, but those only appear for a brief season. Pre-frozen cherries are great and you can have cherry pie year-round. Canned cherries are, certainly, the more convenient way to go, but they’re often stuffed with too much syrup and can taste synthetic (if you’re using canned, rinse them really well first). Drain them and then dump in your pot.

Preventing the Dreaded Runny Filling

Cherry filling is often very liquid, and such juiciness can make for a soupy pie if you don’t thicken it properly. The total thickener you’ll want is dependent on the moisture in your cherries. Fresh cherries will let off more liquid than frozen. Tart cherries are also usually juicier than sweet ones.

Thickening Options Compared:

Combine the sugar with your desired thickener and then stir into the cherries. This will avoid clumping and distributes it when it is dry. Allow the filled pie to sit for 15 minutes before baking – this enables a little of the juice from the cherry and the thickener to engage.

Lattice Tops, and Other Decorative Choices

The beautiful red filling in cherry pie is meant to be shown off, so it’s ideal for pretty or decorative crusts. A lattice top is a little impressive to look at, but it isn’t nearly as challenging as you’d expect. You just weave strips of dough over and under each other to make that classic pattern.

If weaving feels too daunting, go in an easier direction. Cut strips and lay them all in one direction, then add a second layer perpendicular to it — no weaving necessary. Or use small cookie cutters to get shapes out of the top crust (and let that cherry filling peek through).

Whatever design you decide on, brush the crust with egg wash and sprinkle with coarse sugar just before baking. This will give it a lovely golden-brown side, and some crunch for texture.

If you enjoyed this dish, you’ll also love the Chicken Karahi recipe – read it here.

Lemon Meringue Pie: Sunshine in a Dessert

This lemon meringue pie is no exception, with its vivid, citrusy filling and towering cloud of sweet meringue. This irresistible dessert marries three luscious layers – a nutty crust, tangy lemon curd and airy meringue – in one spectacular slice.

The Three-Part Harmony

Every element of lemon meringue pie is important, and making all three parts means attention to detail. The crust needs to be fully baked before you fill it, or you’ll get a soggy bottom. The lemon filling requires the perfect harmony of sweet and tart, and enough cornstarch to set up without turning gummy. The meringue ought to be glossy, stable and cooked through so that it doesn’t weep.

The lemon filling (what’s called a lemon curd) packs a sour punch from fresh lemon juice and zest. Never use bottled lemon juice – it’s flat and fake by comparison to fresh. For a regular pie, you need about 4-5 lemons. The filling is made on the stovetop, stirred together until thickened, then poured into a prebaked shell while hot.

Meringue Mastery

The meringue topping is what can make or break your lemon meringue pie. When it’s done right, it’s smooth and marshmallowy, with elegant peaks that turn golden-brown in the oven. When done incorrectly, it weeps (releases liquid), collapses or feels rubbery.

Keys to Perfect Meringue:

• Begin with egg whites at room temperature (they whip more easily)
• Scrupulously clean bowl (no grease possible for whipping)
• Add sugar gradually while beating
• Beat until the egg whites are stiff and glossy
• Spread meringue over lemon filling while it is still hot
• Spread meringue all the way to crust edge
• Bake until peaks turn golden

The hot filling provides heat from below, and oven heat browns the exposed top. By sealing the meringue to the edge of crust, shrinking will be kept at bay as it cools. Stabilizing meringue: Some bakers add cornstarch or cream of tartar to their meringue in an effort to stabilize it and avoid weeping.

A Refreshing Change of Pace

Most classic pies are rich and sweet, but lemon meringue pie is something different and a bit brighter. Its tartness doesn’t bludgeon your taste buds; it wakes them up. That makes it a great option post-heavy meal or in the summer, when you crave dessert but not something overly rich.

Lemon meringue pie is visually stunning and tastes decadent, but it’s made with simple, everyday ingredients. You undoubtedly have: eggs, sugar, lemons, butter, cornstarch and flour for the crust. The method is simply more skillful than some other pies, but the spectacular results are worth the effort.

Why These Pies Remain Timeless

So what’s kept these five pies high on the list of most popular pies for decade after decade? There are a number of reasons that explain why they continue to be popular.

Flavor and Comfort: These pies trigger the positive reminiscence you have when your family passed recipes down for generations! We think of these desserts in connection with holidays, reunions and festive occasions. Baking links us to our past, and makes new traditions for generations ahead.

Flexible: These pies are good at any event, from casual to fancy. Apple pie fits in just as nicely at a backyard barbecue as it does an elegant dinner party. They can be dressed up for occasions or down for everyday wear.

Seasonal Flexibility: Although some peak in special seasons (pumpkin in fall, cherry in summer) all five are appropriate year-round. Frozen and canned ingredients stretch their availability, ensuring that you’re never more than one grocery run away from pie.

Room for Creativity: These staples are a versatile jumping off point but welcome your personal spins. You can vary the level of sweetness, play with different spices and throw in unexpected things and still produce something that you’d recognize as a classic version.

Tried and True: These are standard recipes that have been passed down over the years. When you bake apple pie or pecan pie, you’re walking in the hallowed footsteps of a million bakers. The recipes are consistent, so they’re good for beginners and pros alike.

Tips for Pie Baking Success

Are you ready to try your hand at making these timeless pies yourself? In general, here are some tips to keep in mind for success:

Crust Considerations: Use cold (cut small) ingredients for the flakiest crusts. Cold butter, ice water and chilling the dough before you roll it. Touch the dough as little as possible so that gluten doesn’t have a chance to develop; excessive gluten leads to tough crusts. A great many bakers work butter into flour until the result looks like small crumbs with some still pea-sized.

Blind Baking: Pies with custards, and those with pre-cooked fillings require a crust to be blind baked. That means partially or fully baking the empty crust before filling. Line the crust with parchment paper and weight it down with pie weights, dried beans or rice to prevent puffing. Take the weights out to let the bottom brown for the last several minutes.

Temperature Is Key: Nearly all fruit pies benefit from a hot temperature (400°F to 425°F) in the beginning to set their crust, which would otherwise get soggy. For accuracy, rely on an oven thermometer — many home ovens run hot or cold.

The Doneness Test: Fruit pies are done if the central filling bubbles thickly. Custard pies are done when the edges have set but there is still a good jiggle in the center. The pie will keep cooking with its residual heat as it cools.

Cooling Is Key: As tempting as it may be to slice a hot pie, don’t. The majority of pies will require at least 2-4 hours to cool and set. Fruit pies can be kept at room temperature, while custard pies (pumpkin, lemon meringue) should be set in the refrigerator after cooling to room temperature.

Storing and Serving Your Pies

Different pies have different storage requirements. Fruit pies (apple, cherry and pecan for example) can be kept at room temperature for 2-3 days if loosely covered with foil or plastic wrap. This is actually what helps the crust remain crispy. For longer storage, you can refrigerate them up to one week.

Custard pies (pumpkin, lemon meringue) must be stored in the refrigerator. They include eggs and milk – foods that are quite perishable at room temperature. Cover them loosely – a taut covering can cause meringue to weep or crusts to go soggy. These are best eaten within 2-3 days of baking.

All pies freeze surprisingly well. Cool pies completely then tightly wrap in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight. You can get the crust nice and crunchy again by sticking the pie back in a 350°F oven for about 10-15 minutes.

The best way to serve fruit pies is either warm or at room temperature, which will enhance their flavors. Cold pie dulls the taste. Custard pies taste best chilled. Allow refrigerated pies to sit at room temperature for 15-20 minutes prior to serving, taking the shock out of their coldness.

Frequently Asked Questions

Can I use a store-bought pie crust instead of making my own?

Absolutely! Purchased crusts are just fine and they save a lot of time. Refrigerated pie dough that you roll out yourself tastes better than pre-formed crusts in aluminum pans, but both are fine. For busy days, many veteran bakers turn to store-bought crust. Get a really good filling together, focus your energy there and trust that no one will pass judgment if you take a shortcut on the crust.

How can I keep my pie crust from getting soggy?

There are some tips to help prevent soggy bottoms. If filling is very wet, brush uncooked crust with egg white to prevent soggy bottom. For extra-juicy pies, blind bake the crust at least halfway before adding filling. Be sure to preheat your oven thoroughly so the bottom crust will set swiftly. Some bakers put the pie plate on a preheated baking sheet, to add a little more bottom heat. So last and not least, make sure you have an adequate amount of thickener in your filling to soak up some of the extra moisture.

Don’t miss the smoky flavors of our Chicken Koyla Karahi recipe 🍲 here.

Why did my meringue weep or shrink?

Meringue weeps because it’s underbaked or deprived of proper cooling time. Always cover meringue with hot filling so that it cooks from the bottom. It should be hot enough to brown the peaks. Bake until meringue touches the crust edge to seal it. A tiny bit of cornstarch in the meringue acts as a stabilizer. Cool the pie slowly in a relatively draft-free area.

Is it okay to make pie filling in the morning and bake it later?

Yes, for most fruit pies. Make the filling ahead, and refrigerate it for up to 24 hours. This will even help the thickener soak up more liquid. With custard pies, like pumpkin, you can combine the filling in advance and store it in the refrigerator, but pour it into the crust and bake as soon as possible. The filling can get a little separated in storage — just whisk it briefly before you pour.

How should pie be served best?

Room temperature or slightly warm is a good temperature for fruit and nut pies — their flavors just pop. Custard pies are best kept chilled, but not ice-cold. Slice with a sharp, thin knife dipped into hot water and wiped dry between each cut for clean slices. Serve apple, cherry and pecan pie with vanilla ice cream or whipped cream. Maple whipped cream would be awesome or caramel sauce with pumpkin pie. Lemon meringue pie looks awfully good on its own, but doesn’t seem overly put out by a dollop of whipped cream beside it.

How will I know when the pie is really done baking?

For fruit pies, look for thick bubbles in the center of your pie, and not just around the edges. You should see the juices are thick and syrupy when they bubble. For custard pies, the edges should be completely set, but the center should jiggle slightly when you gently shake the pan (it will continue to set as it cools), similar to a gelatin dessert. An instant-read thermometer is also helpful—custard pies are finished with their centers at 170-175°F. Remember, the pies will continue to cook as they cool off so slightly underdone is better than overbaking.

Bringing It All Together

These five traditional pies have stood the test of time and may be passed on from generation to generation with love and care. An apple pie that delivers comfort with every spiced bite. Pumpkin pie embodies the cozy heart of fall in creamy custard. Pecan pie — it’s how the South says, “You’re welcome,” in sweet, satisfying form. Cherry pie is an explosion of bright fruit. Lemon meringue pie brings tartness under mounds of meringue.

Every pie is different, has its own personality and following. Still, they have one thing in common: They bring people together. Pies show up on happy occasions, sad ones and make memories that stick with us long after the crumbs vanish.

And the great thing about these classics is that there is no hazing to enter: they welcome everyone to the table. These recipes work, whether you’re a nervous beginner attempting your first pie or an experienced baker with hundreds under your belt. They forgive minor blunders, reward earnest attention and next thing you know, you’ve got a dish that’s downright delicious.

So grab your favorite among these five classics, preheat your oven and get baking. Your kitchen will smell fabulous and your family will flock around — plus, you’ll just feel so much closer to generations of bakers before who have baked these same pies with love. That’s the true magic of classic pies — they never go out of style because at their core, they are about something that transcends mere trendiness: The joy of sharing something sweet and homemade with people you love.

Now take your rolling pin and let’s make some family memories. These pies are not going away, and nor is the joy they bring.