How to Make Joanna Gaines' Dulce de Leche Apple Pie Recipe<\/strong><\/h2>\r\n![\"Joannapie](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/09\/JoannaPie_1-ADedit.jpg?fit=700,467\")
\r\n\r\nThis pie recipe doesn't require any special ingredients other than the dulce de leche (more on that later). After your next trip to the apple orchard<\/a>, you should be all set to start on this baking project.\r\n\r\nFor the crust you'll need:\r\n\r\n \t- 2\u00bd cups all-purpose flour<\/li>\r\n \t
- 1 teaspoon salt<\/li>\r\n \t
- 1 cup butter, cubed and chilled. Learn why butter makes the best pie crust<\/a>.<\/li>\r\n \t
- \u00bd cup cold water<\/li>\r\n<\/ul>\r\nMakes two nine-inch crusts.<\/em>\r\n\r\nAnd for the filling:\r\n
\r\n \t- 5 pounds (about 12 cups) apples, peeled and thinly sliced<\/li>\r\n \t
- \u00bd cup brown sugar<\/li>\r\n \t
- \u00bc cup granulated sugar<\/li>\r\n \t
- 1 teaspoon cinnamon<\/li>\r\n \t
- \u00bc teaspoon nutmeg<\/li>\r\n \t
- \u00bc teaspoon allspice<\/li>\r\n \t
- \u00bc cup flour<\/li>\r\n \t
- \u00bc cup dulce de leche, plus more for serving<\/li>\r\n \t
- 1 tablespoon milk<\/li>\r\n \t
- 1 tablespoon coarse sugar for topping, optional<\/li>\r\n<\/ul>\r\n
Tools for Baking a Dulce de Leche Apple Pie<\/h3>\r\n[embed_section]<\/span>\r\n\r\n[embed-content imageid=\"1695707\" title=\"Magnolia Table\" buybutton=\"Shop Now\" linkurl=\"https:\/\/www.amazon.com\/Magnolia-Table-Collection-Recipes-Gathering\/dp\/006282015X\/\" newtab=\"true\" product_name=\"Magnolia Table\" product_price=\"16.59\" product_category=\"Book\" product_retailer=\"Amazon.com\" content_rating=\"\" \/]\r\n\r\n[embed-content imageid=\"1695706\" title=\"Apple Peeler\/Corer\" buybutton=\"Shop Now\" linkurl=\"https:\/\/www.williams-sonoma.com\/products\/old-fashioned-apple-peeler-and-corer\/\" newtab=\"true\" \/]\r\n\r\n[embed-content imageid=\"1695705\" title=\"Pie Plate\" buybutton=\"Shop Now\" linkurl=\"https:\/\/amzn.to\/31mtxIc\" newtab=\"true\" \/]\r\n\r\n[\/embed_section]<\/span>\r\n\r\n \t- Magnolia Table<\/strong><\/em>:<\/strong><\/a> We've got you covered with this dulce de leche apple pie here, but this cookbook is full of delicious recipes from our favorite home flipper. Snag a copy for yourself (and pick up\u00a0Magnolia Table: Volume 2<\/em><\/a> while you're at it).<\/li>\r\n \t
- Apple peeler\/corer:<\/a>\u00a0<\/strong>Peeling five pounds of apples is quite the task. Pick up this gadget that peels, cores and slices all in one go. If this isn't for you, check out our Test Kitchen's other go-to apple peelers<\/a>.<\/li>\r\n \t
- Pie plate:<\/strong><\/a> Make sure you've got a pretty pie plate on hand for serving up this dulce de leche apple pie\u2014and plenty of other fall pies too.<\/li>\r\n<\/ul>\r\n
Directions<\/h3>\r\nStep 1: Make the Dulce de Leche<\/h4>\r\nThe good news here is that you can skip step one entirely if you have dulce de leche on hand. You can find canned dulce de leche<\/a> at most grocery stores in either the baking or international foods sections or online. If you can't find it or the store is out of stock (that's what happened to me), don't worry: Making your own is easy.\r\n\r\nAll you need to make dulce de leche<\/a> is a can of sweetened condensed milk. Peel the label off the can and submerge it in water in a small pot. Place on the stove, cover and let simmer (making sure the water line never dips below the top of the can) for three hours. Be sure to wait for it to reach room temperature before opening.\r\n\r\nThis is a bit time-consuming, but it's mostly hands-off. Plus the flavor is great! I stirred a little into my coffee the next morning\u2014heaven!\r\nStep 2: Make the Crust<\/strong><\/h4>\r\n![\"\"](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/10\/JoannaPie_4-ADedit.jpg?fit=700,467\")
\r\n\r\nThe start of any good pie is the crust, so that's where I started with this recipe. Joanna writes that you can either make your own pie crust or use premade. As much as I love her cooking shortcuts<\/a>, I decided I'd make the pie pastry from scratch. To make the process go just a bit faster, I broke out my food processor to mix up the pie pastry.\r\n\r\nTo make the dough, I blended the flour and salt. Then I pulsed in cold, cubed butter until the butter was broken down into pea-sized pieces.\r\n\r\nLast step: Add in a quarter cup of ice-cold water until the dough comes together. I used my food processor here. I have a Cuisinart<\/a> model that I love\u2014and the\u00a0Taste Recipes<\/em> Test Kitchen approves<\/a> of it too.\r\n\r\nOnce the dough came together, I turned it out onto a board, pressed it together, divided the dough in half and wrapped each up in a sheet of Bee's Wrap<\/a> (trust me, you'll love it). I let them chill in the fridge for two hours.\r\nStep 3: Prep the Apple Filling<\/strong><\/h4>\r\n![\"apples](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/10\/JoannaPie_5-ADedit.jpg?fit=700,467\")
\r\n\r\nI love a good apple pie (and apple bread<\/a>, apple tarts<\/a>, apple muffins<\/a>...), so every fall I pick\u00a0tons<\/em> of apples. This year, my husband and I brought home 22 pounds! I was thrilled to use up some of this harvest on the filling which calls for a whopping 12 cups of sliced apples! I used Cortland apples since I love how sweet and crisp they are, but use any heirloom variety<\/a> you choose for this recipe.\r\n\r\nTo make the filling, I started by peeling, coring and slicing my apples. I do this by hand, but you can use one of those apple-peeling gadgets or even a spiralizer<\/a> to do the work for you. In total, I peeled about 15 medium-sized apples.\r\n\r\nWhat's different about Joanna's recipe, compared to the apple pie I made growing up, is that she cooks the apples ahead of time. Joanna writes, apple pie used to drive her crazy: \"even if I made the pie the same way every time when I'd cut into it sometimes there wasn't much liquid and other times it was like the apples were swimming in the deep end of a pool.\" I feel that. Cooking the apples prior helps release some of that soggy bottom-inducing moisture.\r\n\r\nBut you don't cook the apples alone. Her recipe specifies that you should melt four tablespoons of butter along with a half cup of brown sugar, a quarter cup white sugar, a teaspoon of cinnamon and a quarter teaspoon each of nutmeg and allspice. Then, once those are melted together, you stir in the apples.\r\n\r\nBring the little bit of liquid up to a boil, stir in a quarter cup of flour and let simmer on top of the stove for about ten minutes\u2014until the apples are tender but not cooked through.\r\nStep 4: Roll Out the Crust<\/strong><\/h4>\r\n![\"dough](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/10\/JoannaPie_3-ADedit.jpg?fit=700,467\")
\r\n\r\nWhile the apples cooled a bit, I moved onto rolling out my crust. You know how to do this: Turn it out onto a well-floured surface and roll, roll, roll until it's the size you need to fit in your pie pan\u2014in this instance a nine-inch pan. I turned one crust into the pan, trimming the edges a bit, and kept the other one flat.\r\n\r\nLearn our secrets to the perfect apple pie crust<\/a>!\r\nStep 5: Fill the Pie<\/strong><\/h4>\r\n![\"Apple](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/10\/JoannaPie_2-ADedit-1.jpg?fit=700,467\")
\r\n\r\nOnce the crust was all set in my pie plate, it was time to fill the pie. Joanna recommends spooning the apples in using a slotted spoon, just to get rid of any excess moisture\u2014you know, the moisture that gives you a runny, soggy pie. I found that the Cortland apples I used didn't release too much water, but as Joanna says, you can never know.\r\n\r\nThe only part I was unsure of with this step was that by straining out all the liquid, you're also not getting the full experience of all the spices that were added to the mix! But I kept going as the recipe instructed.\r\nStep 5: Add the Dulce de Leche to the Pie<\/h4>\r\nThen, you top this all off with a quarter cup of dulce de leche. To get it to drizzling consistency, you can pop it in the microwave for 20 to 30 seconds. I'm living a microwave-free life right now<\/a>, so I just popped the can over the stove in a small pan of water\u2014a few minutes later it was perfectly gooey.\r\n\r\nJoanna recommends spooning over about a quarter cup of this sticky, caramel topping, but sticky stuff is hard to measure! I might have added a bit extra. Oops.\r\nStep 6: Crimp<\/h4>\r\n![\"Apple](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/10\/joanna-pie-ADedit.jpg?fit=700,467\")
\r\n\r\nOnce the apples and dulce de leche were in place, I popped the top crust on top. I sealed the top crust to the bottom with just a bit of milk then pinched the edges. You can finish off your pie in a fancier way<\/a> if you choose, but I wanted to let the flavors\u2014not the fancy finish\u2014be the star of this show.\r\n\r\nThen I cut six slits in the crust to let the steam vent out and then gave it a quick wash with milk (just a tablespoon should do).\r\nStep 7: Bake<\/h4>\r\n![\"Joanna's](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/10\/JoannaPie_8-ADedit.jpg?fit=700,467\")
\r\n\r\nOnce the pie was ready, I popped it in a 425\u00baF oven. After 25 minutes, reduce the heat to 325\u00ba and bake for another 45 minutes.\r\n\r\nPulling this pie out of the oven, I have to say, it looked pretty darn good! The milk wash helped create a nice, golden crust and you could just see a bit of the dulce de leche bubbling out of the sides.\r\n\r\nEditor's Tip:<\/em> Put a cookie sheet on the shelf beneath your pie. It might leak dulce de leche and make a mess of your oven. In case you make a mess, here's how to clean your oven<\/a> when self-clean just doesn't cut it.\r\nHow the Dulce de Leche Apple Pie Turned Out<\/strong><\/h2>\r\n![\"Joanna's](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/10\/JoannaPie_7-ADedit.jpg?fit=700,467\")
\r\n\r\nI could hardly wait to slice into this pie after it came from the oven. I mean it. After only 30 minutes, I cut myself a generous slice because who doesn't love warm apple pie?\r\n\r\nEveryone knows the first slice is the hardest to prise out of the pan, and it was no different with this Joanna Gaines recipe. That first slice came out steamy and delicious, but slightly watery. I wondered if cooking the apples ahead of time did any good at all. Until I came back for another slice in the morning.\r\n\r\nOnce the pie cooled, it was a much neater affair. The filling had set a bit, meaning the second (and third) slice weren't nearly as messy. On that extra slice, I took a tip from Joanna and served it up with some extra dulce de leche. That was pretty divine! The effect was almost like a caramel apple\u2014one of my favorite combos<\/a>.\r\n\r\nIn the end, I have to say that the dulce de leche put a nice, sweet twist on the classic apple pie. Am I about to replace my favorite apple pie recipe<\/a> with Joanna's, though? I'm not so sure. But if I ever get a craving for a caramel apple treat, you bet this will be on the menu. If you enjoyed this recipe, then you must try apple pie with cheese<\/a>.\r\n\t\t\t\n\t\t\t\tIn the mood for pie? You gotta try these!<\/div>\t\t\t\t\n\t\t\t\t\t<\/i>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t1 \/ 50<\/span>\n\t\t\t\t\t<\/i>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Chocolate](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2019\/10\/Chocolate-Chess-Pie_EXPS_TOHcom23_193072_DR_12_13_2b.jpg?fit=700,700\" "\\"Chocolate")
<\/a><\/div>Chocolate Chess Pie<\/a>Chocolate chess pie is all the gooey yumminess of chocolate pecan pie, without the pecans!Go to Recipe<\/a><\/div><\/div>\r\n\r\nThe rich, chocolaty version of this classic southern pie tastes even better with a generous dollop of homemade whipped cream<\/a> on top. If you don't have time to make the crust from scratch, a store-bought pie crust<\/a> works too.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Apple](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/EXPS_TOHAS24_6086_DR_03_19_4b.jpg?fit=700,1024\" "\\"Apple")
<\/a><\/div>Apple Pie<\/a>Baking apple pie from scratch is a fall baking tradition we treasure. Perfect your technique with our apple pie recipe, full of all the tips and tricks you'll need.Go to Recipe<\/a><\/div><\/div>\r\n\r\nWe recommend Granny Smith, Braeburn, Golden Delicious or Jonagold apples for this winning apple pie recipe. To keep the bottom of the pie from getting soggy, preheat the oven with a baking sheet already inside, then bake the pie on the warm baking sheet.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Easy](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Easy-Coconut-Cream-Pie_EXPS_FT23_4504_EC_102423_3.jpg?fit=700,700\" "\\"Easy")
<\/a><\/div>Easy Coconut Cream Pie<\/a>This dreamy coconut cream pie doesn't require much beyond simple pantry staples to bake up.Go to Recipe<\/a><\/div><\/div>\r\n\r\nThanks to a refrigerated pie crust, this delicious coconut cream pie takes only half an hour to whip up before it needs to chill. If you like the sound of this, try more of our favorite coconut dessert recipes<\/a>.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"The](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/10\/The-Best-Pecan-Pie_EXPS_TBZ21_262884_B05_21_1b.jpg?fit=700,700\" "\\"The")
<\/a><\/div>The Best Pecan Pie<\/a>This pecan pie recipe is our best yet, but be prepared: you\u2019ll be asked to make this recipe every single Thanksgiving from here on out.Go to Recipe<\/a><\/div><\/div>\r\n\r\nLook up pecan pie in the dictionary and you'll find a photo of this beauty. The whiskey or bourbon is optional, but it adds a depth of flavor you won't want to miss.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Creamy](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/07\/Creamy-Pina-Colada-Pie_EXPS_FT22_148011_ST_07_07_1.jpg?fit=700,700\" "\\"Creamy")
<\/a><\/div>Creamy Pina Colada Pie<\/a>This is a family favorite and super easy to make. Some like the consistency of this pina colada pie right out of the freezer and others prefer a softer pie\u2014either way it's delicious! \u2014Jenny Hales, Arcadia, OklahomaGo to Recipe<\/a><\/div><\/div>\r\n\r\nIf you like pina coladas, then it's time to try the tropical classic in pie form. Serve it cold out of the freezer, or let it sit on the counter for a few minutes for a softer texture.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Peach](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Peach-Pie_EXPS_TOHJJ25_26516_DR_11_17_3b.jpg?fit=700,700\" "\\"Peach")
<\/a><\/div>Peach Pie<\/a>Our peach pie recipe features a spiced peach filling nestled inside two buttery, flaky crusts. It\u2019s a delicious and traditional summer treat that stands beautifully in its simplicity, because why change perfection?Go to Recipe<\/a><\/div><\/div>\r\n\r\nWhen peaches are in season, you can find us making\u2014and devouring\u2014this summertime classic. Add a scoop of homemade vanilla ice cream<\/a> for an extra special touch.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Peanut](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Peanut-Butter-Cream-Pie_EXPS_FT23_2083_EC_111023_3.jpg?fit=700,700\" "\\"Peanut")
<\/a><\/div>Peanut Butter Cream Pie<\/a>This no-bake peanut butter pie is rich, decadent and packed with as much peanut butter flavor as possible. The hardest part of the recipe is waiting for it to chill overnight!Go to Recipe<\/a><\/div><\/div>\r\n\r\nQuick! You have last-minute guests coming over tomorrow, but nothing for dessert. Luckily, this lightning-fast recipe is ready in just 10 minutes, plus overnight chilling time.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"French](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/French-Silk-Pie_EXPS_TOHX24_33993_P2_MD_12_08_1b.jpg?fit=700,700\" "\\"French")
<\/a><\/div>French Silk Pie<\/a>French silk pie combines the light texture of chocolate mousse with the delicate crunch of flaky pastry in every bite.Go to Recipe<\/a><\/div><\/div>\r\n\r\nFor extra credit, make your own pie dough from scratch, then pour in the creamy chocolate filling after parbaking. We love this quick and easy classic butter pie crust recipe<\/a>.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Exps](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/EXPS_TOHD25_6462_ChristineMa_8.jpg?fit=700,1024\" "\\"Exps")
<\/a><\/div>Possum Pie<\/a>Possum pie may have a funny name, but it's as delicious as can be. The creamy, no-bake pie features pecans and a layer of chocolate and vanilla pudding.Go to Recipe<\/a><\/div><\/div>\r\n\r\nIf you haven't heard of it, possum pie is an Arkansas favorite that combines chocolate, cream cheese and pecans. This version uses instant vanilla and chocolate pudding mix as a clever shortcut.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Easy](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/Easy-Confetti-Pie_EXPS_THCOM16_199536_D06_10_4b.jpg?fit=700,1024\" "\\"Easy")
<\/a><\/div>Easy Confetti Pie<\/a>Sugar cone crust makes a pie that tastes like birthday cake when you add a dreamy, creamy no-bake confetti filling. \u2014Taste Recipes<\/i> Test KitchenGo to Recipe<\/a><\/div><\/div>\r\n\r\nIt doesn't get more fun\u2014or foolproof\u2014than this creamy and colorful pie. Kids and adults alike will love the sugar cone crust. To avoid lumps, be sure the gelatin is fully dissolved and the cream cheese is at room temperature before making the filling.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Favorite](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Favorite-Banana-Cream-Pie_EXPS_FT23_26090_JR_1109_1.jpg?fit=700,700\" "\\"Favorite")
<\/a><\/div>Favorite Banana Cream Pie<\/a>Banana cream pie is a classic for a reason. With a buttery crust, creamy vanilla custard, sliced bananas and clouds of whipped cream, it's what dessert dreams are made of.Go to Recipe<\/a><\/div><\/div>\r\n\r\nCream pies contain dairy and eggs, so make sure you refrigerate any leftovers. Cover with foil and enjoy the remaining slices within four days.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Strawberry](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Strawberry-Pretzel-Pie_EXPS_TOH25_242812_DR_01_31_10b.jpg?fit=700,1024\" "\\"Strawberry")
<\/a><\/div>Strawberry Pretzel Pie<\/a>This no-bake strawberry pretzel pie recipe is salty, sweet and perfect for potlucks, picnics and just about any gathering under the warm summer sun.Go to Recipe<\/a><\/div><\/div>\r\n\r\nThis sweet and salty flavor combination is irresistible! Save this no-bake dessert for a hot summer day.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Cherry](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Cherry-Cream-Cheese-Pie_EXPS_FT22_17687_ST_06_01_1.jpg?fit=700,700\" "\\"Cherry")
<\/a><\/div>Cherry Cream Cheese Pie<\/a>A soft, creamy layer tops the bright filling of our cherry cream cheese pie. It is a sweet-tart flavor extravaganza!Go to Recipe<\/a><\/div><\/div>\r\n\r\nIf you're a cheesecake fan but don't want to deal with water baths and fussy directions, try this much more straightforward cream cheese pie. You'll only need nine ingredients to pull it off.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Traditional](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Traditional-Pumpkin-Pie_EXPS_FT23_9287_JR_0907_9.jpg?fit=700,700\" "\\"Traditional")
<\/a><\/div>Traditional Pumpkin Pie<\/a>Our pumpkin pie recipe is so simple, it could've been the catalyst for the \"easy as pie\" saying. We have all the info you need, from what pumpkin to use to whether you need to blind bake the crust or not.Go to Recipe<\/a><\/div><\/div>\r\n\r\nIf your pumpkin pies tend to crack, try taking them out a few minutes earlier. The filling should still be slightly jiggly in the center when you remove it from the oven. Try more of our favorite pumpkin recipes<\/a> if you end up with leftover canned pumpkin.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Easy](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Easy-Fresh-Strawberry-Pie_EXPS_TOHJJ24_34179_DR_11_15_4b.jpg?fit=700,700\" "\\"Easy")
<\/a><\/div>Easy Fresh Strawberry Pie<\/a>Our strawberry pie celebrates the harvest with a beautiful display of sliced fresh berries in a bouncy, sweet filling.Go to Recipe<\/a><\/div><\/div>\r\n\r\nBehold, our favorite way to use our summer farmers market haul. Each pie has four cups of fresh strawberries inside.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Coconut](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Coconut-Pistachio-Pie_EXPS_FT22_31851_F_0419_1.jpg?fit=700,700\" "\\"Coconut")
<\/a><\/div>Coconut Pistachio Pie<\/a>We simply love the lightly toasted coconut crust that pairs so well with the pistachio pudding in this quick pie. \u2014Taste Recipes Test KitchenGo to Recipe<\/a><\/div><\/div>\r\n\r\nWith just six ingredients, most of which you probably already have in your kitchen, you can whip up this creamy no-bake dessert. Discover more of our favorite cream pie recipes<\/a> if you prefer them over fruit pies.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Citrus](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Citrus-Cranberry-Pie_EXPS_HPBZ16_29181_D05_25_3b.jpg?fit=700,1024\" "\\"Citrus")
<\/a><\/div>Citrus Cranberry Pie<\/a>The tart-sweet filling and a perfect, flaky crust make this cranberry pie a bake not to be missed.Go to Recipe<\/a><\/div><\/div>\r\n\r\nIf you're new to pies, making a lattice pie crust<\/a> might feel intimidating. But with a little patience and practice, your friends will think you're ready to open your own bakery.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Crumb](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Crumb-Topped-Apple-Pie_EXPS_FT23_138032_ST_1013_7.jpg?fit=700,1024\" "\\"Crumb")
<\/a><\/div>Crumb-Topped Apple Pie<\/a>Indulge in the flavors of autumn with a gorgeous, rustic apple crumb pie. Now just sit back, watch the leaves fall and enjoy the scent of apple-cinnamon wafting through the air.Go to Recipe<\/a><\/div><\/div>\r\n\r\nDon't skimp on the homemade crumb topping, which features a crunchy combo of flour, white sugar, brown sugar and butter. We recommend using Granny Smith apples in this pie because they're tart and firm, and they keep their shape. See our comprehensive guide to apples<\/a> for other options if you can't find Granny Smiths at the store.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Winning](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Winning-Rhubarb-Strawberry-Pie_EXPS_FT23_177326_ST_1107_1.jpg?fit=700,700\" "\\"Winning")
<\/a><\/div>Strawberry Rhubarb Pie<\/a>Strawberry-rhubarb pie is the best way to celebrate the coveted summer season of fresh strawberries and rhubarb.Go to Recipe<\/a><\/div><\/div>\r\n\r\nWhen springtime rolls around, we always make sure to grab a bunch of rhubarb from the farmers market. This pie, which also features three cups of fresh strawberries, is our favorite way to celebrate the flavors of the season.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"sugar](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Sugar-Cream-Pie_EXPS_GHBZ18_58705_E08_15_2b.jpg?fit=1024,1024\" "\\"sugar")
<\/a><\/div>Sugar Cream Pie<\/a>This rich, custardy sugar cream pie is an Indiana specialty. With just one bite of this decadent dessert, you\u2019ll see why!Go to Recipe<\/a><\/div><\/div>\r\n\r\nThis velvety pie requires only seven ingredients, thanks to store-bought pie dough. Switch up the texture by baking the filling in a crumb crust<\/a> instead.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Shoofly](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Shoofly-Pie_EXPS_FT23_23516_JR_1108_1.jpg?fit=700,700\" "\\"Shoofly")
<\/a><\/div>Shoofly Pie<\/a>Shoofly pie is a classic Pennsylvania Dutch dessert with a sweet, gooey filling and a crunchy brown sugar topping.Go to Recipe<\/a><\/div><\/div>\r\n\r\nThis classic Pennsylvania Dutch dessert features molasses, brown sugar and egg yolks, with a brown sugar topping. While it's not the actual reason the pie has this name, it certainly has enough sugar in it that you'd have to shoo flies away from whatever picnic you bring it to.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Praline](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/0001\/01\/Pumpkin-Pecan-Praline-Pie_EXPS_TOHON19_237024_E06_12_4b.jpg?fit=1024,1024\" "\\"Praline")
<\/a><\/div>Praline Pumpkin Pecan Pie<\/a>My husband and I are not big fans of traditional pumpkin pie, but my mother and others are, so we must have pumpkin pie as one of the desserts at Thanksgiving. I decided to meet everyone halfway with this pumpkin pecan pie recipe and it was a hit. Now I bring it to Thanksgiving every year. My mother doesn't even feel the need to bake her own pumpkin pie! \u2014Emily Reese, Glade Hill, VirginiaGo to Recipe<\/a><\/div><\/div>\r\n\r\nTraditional pumpkin pie is tasty, but when you really want to stand out, it's time to pull out all the stops. This sweet and crunchy version features a crumb crust made of sweet and spicy gingerbread cookies.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Macaroon](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Macaroon-Cherry-Pie_EXPS_PPP19_12506_C04_03_6b.jpg?fit=1024,1024\" "\\"Macaroon")
<\/a><\/div>Macaroon Cherry Pie<\/a>I use homegrown cherries in this bountiful pie with its unique crunchy coconut topping. But I've found that purchased tart cherries yield a dessert that's nearly as delicious. I always bake this pie around Presidents Day or Valentine's Day, but it's popular with my family in any season. \u2014Lori Daniels, Beverly, West Virginia Go to Recipe<\/a><\/div><\/div>\r\n\r\nYou can find tart cherries at the farmers market for a few weeks every summer. If you see them, stock up to make this irresistibly delicious pie. The coconut and almond topping gives it a wonderful crunch.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Sour](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Sour-Cream-Rhubarb-Pie_EXPS_CWAM17_19935_D12_13_7b.jpg?fit=1024,1024\" "\\"Sour")
<\/a><\/div>Sour Cream Rhubarb Pie<\/a>A hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. \u2014Doreen Martin, Kitimat, British ColumbiaGo to Recipe<\/a><\/div><\/div>\r\n\r\nLook for thin, red rhubarb stalks, then slice them into small pieces to use in this winning pie. If you've frozen some of your rhubarb to last into the winter, you can use that stash in this recipe.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Key](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2019\/05\/Key-Lime-Cream-Pie-_EXPS_SDJJ19_235337_B02_06_5b_rms-4.jpg?fit=696,696\" "\\"Key")
<\/a><\/div>Key Lime Cream Pie<\/a>I am very proud of this luscious no-bake beauty. It's so cool and refreshing\u2014perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, and everyone asks for the recipe. \u2014Shirley Rickis, Lady Lake, FloridaGo to Recipe<\/a><\/div><\/div>\r\n\r\nThis tangy and tart pie is said to have originated in Key West, Florida. With one bite, you'll be transported to the city's sunny shores. For bakery-quality results, pile the whipped topping high, sprinkle it with toasted coconut and dot it with thin lime slices.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Spiced](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Spiced-Plum-Pie_EXPS_PPP19_40796_B04_03_10b.jpg?fit=1024,1024\" "\\"Spiced")
<\/a><\/div>Spiced Plum Pie<\/a>The subtle tastes of orange and nutmeg bring out the fresh flavor of plums in this comforting pie. Be sure to have a slice while it's still warm, with a scoop of vanilla ice cream. \u2014Lucille Mead, Ilion, New YorkGo to Recipe<\/a><\/div><\/div>\r\n\r\nIn late summer and early fall, plums will be at their tastiest. Take advantage with this double-crust pie, which is filled with orange zest, spices and heaps of the seasonal fruit.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Contest](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Contest-Winning-Fresh-Blueberry-Pie_EXPS_FT23_10457_ST_1110_1.jpg?fit=700,700\" "\\"Contest")
<\/a><\/div>Contest-Winning Fresh Blueberry Pie<\/a>This blueberry pie recipe puts that bounty of farmers market berries to proper use. All their juicy, summery goodness shines through!Go to Recipe<\/a><\/div><\/div>\r\n\r\nSeven basic pantry ingredients plus five cups of fresh blueberries yield a seriously easy summer pie in just 15 minutes. Thanks to a sheet of refrigerated pie crust, all you have to do is unroll the dough, bake it in the oven, heat up the blueberry filling on the stove and pour it into the pie crust.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Shaker](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/04\/Shaker-Lemon-Pie_EXPS_BKB23_252030_P2_MD_03_09_2b.jpg?fit=700,700\" "\\"Shaker")
<\/a><\/div>Shaker Lemon Pie<\/a>Also known as Ohio lemon pie, this Shaker lemon pie is a Midwestern favorite. Its thrifty use of whole lemons is unique and gives the pie a lovely combination of sweet, tart and slightly bitter flavors. Lemon lovers won't be able to stop at a single piece. \u2014Deb Perry, Traverse City, MichiganGo to Recipe<\/a><\/div><\/div>\r\n\r\nYou'll want to use a sharp knife or mandoline slicer (these are our Test Kitchen's favorite mandolines<\/a>) to get your lemon slices extra thin and even. If you have a few that aren't perfect, don't worry! As long as most of the slices are uniform in shape, it won't affect the final product.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t![\"Fluffy](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/Fluffy-Key-Lime-Pie_EXPS_DSBZ17_36450_D01_13_6b.jpg?fit=700,1024\" "\\"Fluffy")
<\/a><\/div>Fluffy Key Lime Pie<\/a>For a taste of paradise, try this no-bake Key lime pie recipe. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! \u2014Frances VanFossan, Warren, Michigan
- \r\n \t
- 5 pounds (about 12 cups) apples, peeled and thinly sliced<\/li>\r\n \t
- \u00bd cup brown sugar<\/li>\r\n \t
- \u00bc cup granulated sugar<\/li>\r\n \t
- 1 teaspoon cinnamon<\/li>\r\n \t
- \u00bc teaspoon nutmeg<\/li>\r\n \t
- \u00bc teaspoon allspice<\/li>\r\n \t
- \u00bc cup flour<\/li>\r\n \t
- \u00bc cup dulce de leche, plus more for serving<\/li>\r\n \t
- 1 tablespoon milk<\/li>\r\n \t
- 1 tablespoon coarse sugar for topping, optional<\/li>\r\n<\/ul>\r\n
Tools for Baking a Dulce de Leche Apple Pie<\/h3>\r\n[embed_section]<\/span>\r\n\r\n[embed-content imageid=\"1695707\" title=\"Magnolia Table\" buybutton=\"Shop Now\" linkurl=\"https:\/\/www.amazon.com\/Magnolia-Table-Collection-Recipes-Gathering\/dp\/006282015X\/\" newtab=\"true\" product_name=\"Magnolia Table\" product_price=\"16.59\" product_category=\"Book\" product_retailer=\"Amazon.com\" content_rating=\"\" \/]\r\n\r\n[embed-content imageid=\"1695706\" title=\"Apple Peeler\/Corer\" buybutton=\"Shop Now\" linkurl=\"https:\/\/www.williams-sonoma.com\/products\/old-fashioned-apple-peeler-and-corer\/\" newtab=\"true\" \/]\r\n\r\n[embed-content imageid=\"1695705\" title=\"Pie Plate\" buybutton=\"Shop Now\" linkurl=\"https:\/\/amzn.to\/31mtxIc\" newtab=\"true\" \/]\r\n\r\n[\/embed_section]<\/span>\r\n
- \r\n \t
- Magnolia Table<\/strong><\/em>:<\/strong><\/a> We've got you covered with this dulce de leche apple pie here, but this cookbook is full of delicious recipes from our favorite home flipper. Snag a copy for yourself (and pick up\u00a0Magnolia Table: Volume 2<\/em><\/a> while you're at it).<\/li>\r\n \t
- Apple peeler\/corer:<\/a>\u00a0<\/strong>Peeling five pounds of apples is quite the task. Pick up this gadget that peels, cores and slices all in one go. If this isn't for you, check out our Test Kitchen's other go-to apple peelers<\/a>.<\/li>\r\n \t
- Pie plate:<\/strong><\/a> Make sure you've got a pretty pie plate on hand for serving up this dulce de leche apple pie\u2014and plenty of other fall pies too.<\/li>\r\n<\/ul>\r\n
Directions<\/h3>\r\n
Step 1: Make the Dulce de Leche<\/h4>\r\nThe good news here is that you can skip step one entirely if you have dulce de leche on hand. You can find canned dulce de leche<\/a> at most grocery stores in either the baking or international foods sections or online. If you can't find it or the store is out of stock (that's what happened to me), don't worry: Making your own is easy.\r\n\r\nAll you need to make dulce de leche<\/a> is a can of sweetened condensed milk. Peel the label off the can and submerge it in water in a small pot. Place on the stove, cover and let simmer (making sure the water line never dips below the top of the can) for three hours. Be sure to wait for it to reach room temperature before opening.\r\n\r\nThis is a bit time-consuming, but it's mostly hands-off. Plus the flavor is great! I stirred a little into my coffee the next morning\u2014heaven!\r\n
Step 2: Make the Crust<\/strong><\/h4>\r\n
\r\n\r\nThe start of any good pie is the crust, so that's where I started with this recipe. Joanna writes that you can either make your own pie crust or use premade. As much as I love her cooking shortcuts<\/a>, I decided I'd make the pie pastry from scratch. To make the process go just a bit faster, I broke out my food processor to mix up the pie pastry.\r\n\r\nTo make the dough, I blended the flour and salt. Then I pulsed in cold, cubed butter until the butter was broken down into pea-sized pieces.\r\n\r\nLast step: Add in a quarter cup of ice-cold water until the dough comes together. I used my food processor here. I have a Cuisinart<\/a> model that I love\u2014and the\u00a0Taste Recipes<\/em> Test Kitchen approves<\/a> of it too.\r\n\r\nOnce the dough came together, I turned it out onto a board, pressed it together, divided the dough in half and wrapped each up in a sheet of Bee's Wrap<\/a> (trust me, you'll love it). I let them chill in the fridge for two hours.\r\nStep 3: Prep the Apple Filling<\/strong><\/h4>\r\n
\r\n\r\nI love a good apple pie (and apple bread<\/a>, apple tarts<\/a>, apple muffins<\/a>...), so every fall I pick\u00a0tons<\/em> of apples. This year, my husband and I brought home 22 pounds! I was thrilled to use up some of this harvest on the filling which calls for a whopping 12 cups of sliced apples! I used Cortland apples since I love how sweet and crisp they are, but use any heirloom variety<\/a> you choose for this recipe.\r\n\r\nTo make the filling, I started by peeling, coring and slicing my apples. I do this by hand, but you can use one of those apple-peeling gadgets or even a spiralizer<\/a> to do the work for you. In total, I peeled about 15 medium-sized apples.\r\n\r\nWhat's different about Joanna's recipe, compared to the apple pie I made growing up, is that she cooks the apples ahead of time. Joanna writes, apple pie used to drive her crazy: \"even if I made the pie the same way every time when I'd cut into it sometimes there wasn't much liquid and other times it was like the apples were swimming in the deep end of a pool.\" I feel that. Cooking the apples prior helps release some of that soggy bottom-inducing moisture.\r\n\r\nBut you don't cook the apples alone. Her recipe specifies that you should melt four tablespoons of butter along with a half cup of brown sugar, a quarter cup white sugar, a teaspoon of cinnamon and a quarter teaspoon each of nutmeg and allspice. Then, once those are melted together, you stir in the apples.\r\n\r\nBring the little bit of liquid up to a boil, stir in a quarter cup of flour and let simmer on top of the stove for about ten minutes\u2014until the apples are tender but not cooked through.\r\nStep 4: Roll Out the Crust<\/strong><\/h4>\r\n
\r\n\r\nWhile the apples cooled a bit, I moved onto rolling out my crust. You know how to do this: Turn it out onto a well-floured surface and roll, roll, roll until it's the size you need to fit in your pie pan\u2014in this instance a nine-inch pan. I turned one crust into the pan, trimming the edges a bit, and kept the other one flat.\r\n\r\nLearn our secrets to the perfect apple pie crust<\/a>!\r\nStep 5: Fill the Pie<\/strong><\/h4>\r\n
\r\n\r\nOnce the crust was all set in my pie plate, it was time to fill the pie. Joanna recommends spooning the apples in using a slotted spoon, just to get rid of any excess moisture\u2014you know, the moisture that gives you a runny, soggy pie. I found that the Cortland apples I used didn't release too much water, but as Joanna says, you can never know.\r\n\r\nThe only part I was unsure of with this step was that by straining out all the liquid, you're also not getting the full experience of all the spices that were added to the mix! But I kept going as the recipe instructed.\r\nStep 5: Add the Dulce de Leche to the Pie<\/h4>\r\nThen, you top this all off with a quarter cup of dulce de leche. To get it to drizzling consistency, you can pop it in the microwave for 20 to 30 seconds. I'm living a microwave-free life right now<\/a>, so I just popped the can over the stove in a small pan of water\u2014a few minutes later it was perfectly gooey.\r\n\r\nJoanna recommends spooning over about a quarter cup of this sticky, caramel topping, but sticky stuff is hard to measure! I might have added a bit extra. Oops.\r\n
Step 6: Crimp<\/h4>\r\n
\r\n\r\nOnce the apples and dulce de leche were in place, I popped the top crust on top. I sealed the top crust to the bottom with just a bit of milk then pinched the edges. You can finish off your pie in a fancier way<\/a> if you choose, but I wanted to let the flavors\u2014not the fancy finish\u2014be the star of this show.\r\n\r\nThen I cut six slits in the crust to let the steam vent out and then gave it a quick wash with milk (just a tablespoon should do).\r\nStep 7: Bake<\/h4>\r\n
\r\n\r\nOnce the pie was ready, I popped it in a 425\u00baF oven. After 25 minutes, reduce the heat to 325\u00ba and bake for another 45 minutes.\r\n\r\nPulling this pie out of the oven, I have to say, it looked pretty darn good! The milk wash helped create a nice, golden crust and you could just see a bit of the dulce de leche bubbling out of the sides.\r\n\r\nEditor's Tip:<\/em> Put a cookie sheet on the shelf beneath your pie. It might leak dulce de leche and make a mess of your oven. In case you make a mess, here's how to clean your oven<\/a> when self-clean just doesn't cut it.\r\nHow the Dulce de Leche Apple Pie Turned Out<\/strong><\/h2>\r\n
\r\n\r\nI could hardly wait to slice into this pie after it came from the oven. I mean it. After only 30 minutes, I cut myself a generous slice because who doesn't love warm apple pie?\r\n\r\nEveryone knows the first slice is the hardest to prise out of the pan, and it was no different with this Joanna Gaines recipe. That first slice came out steamy and delicious, but slightly watery. I wondered if cooking the apples ahead of time did any good at all. Until I came back for another slice in the morning.\r\n\r\nOnce the pie cooled, it was a much neater affair. The filling had set a bit, meaning the second (and third) slice weren't nearly as messy. On that extra slice, I took a tip from Joanna and served it up with some extra dulce de leche. That was pretty divine! The effect was almost like a caramel apple\u2014one of my favorite combos<\/a>.\r\n\r\nIn the end, I have to say that the dulce de leche put a nice, sweet twist on the classic apple pie. Am I about to replace my favorite apple pie recipe<\/a> with Joanna's, though? I'm not so sure. But if I ever get a craving for a caramel apple treat, you bet this will be on the menu. If you enjoyed this recipe, then you must try apple pie with cheese<\/a>.\r\n\t\t\t
\n\t\t\t\tIn the mood for pie? You gotta try these!<\/div>\t\t\t\t\n\t\t\t\t\t<\/i>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t1 \/ 50<\/span>\n\t\t\t\t\t<\/i>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Chocolate Chess Pie<\/a>Chocolate chess pie is all the gooey yumminess of chocolate pecan pie, without the pecans!Go to Recipe<\/a><\/div><\/div>\r\n\r\nThe rich, chocolaty version of this classic southern pie tastes even better with a generous dollop of homemade whipped cream<\/a> on top. If you don't have time to make the crust from scratch, a store-bought pie crust<\/a> works too.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Apple Pie<\/a>Baking apple pie from scratch is a fall baking tradition we treasure. Perfect your technique with our apple pie recipe, full of all the tips and tricks you'll need.Go to Recipe<\/a><\/div><\/div>\r\n\r\nWe recommend Granny Smith, Braeburn, Golden Delicious or Jonagold apples for this winning apple pie recipe. To keep the bottom of the pie from getting soggy, preheat the oven with a baking sheet already inside, then bake the pie on the warm baking sheet.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Easy Coconut Cream Pie<\/a>This dreamy coconut cream pie doesn't require much beyond simple pantry staples to bake up.Go to Recipe<\/a><\/div><\/div>\r\n\r\nThanks to a refrigerated pie crust, this delicious coconut cream pie takes only half an hour to whip up before it needs to chill. If you like the sound of this, try more of our favorite coconut dessert recipes<\/a>.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>The Best Pecan Pie<\/a>This pecan pie recipe is our best yet, but be prepared: you\u2019ll be asked to make this recipe every single Thanksgiving from here on out.Go to Recipe<\/a><\/div><\/div>\r\n\r\nLook up pecan pie in the dictionary and you'll find a photo of this beauty. The whiskey or bourbon is optional, but it adds a depth of flavor you won't want to miss.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Creamy Pina Colada Pie<\/a>This is a family favorite and super easy to make. Some like the consistency of this pina colada pie right out of the freezer and others prefer a softer pie\u2014either way it's delicious! \u2014Jenny Hales, Arcadia, OklahomaGo to Recipe<\/a><\/div><\/div>\r\n\r\nIf you like pina coladas, then it's time to try the tropical classic in pie form. Serve it cold out of the freezer, or let it sit on the counter for a few minutes for a softer texture.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Peach Pie<\/a>Our peach pie recipe features a spiced peach filling nestled inside two buttery, flaky crusts. It\u2019s a delicious and traditional summer treat that stands beautifully in its simplicity, because why change perfection?Go to Recipe<\/a><\/div><\/div>\r\n\r\nWhen peaches are in season, you can find us making\u2014and devouring\u2014this summertime classic. Add a scoop of homemade vanilla ice cream<\/a> for an extra special touch.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Peanut Butter Cream Pie<\/a>This no-bake peanut butter pie is rich, decadent and packed with as much peanut butter flavor as possible. The hardest part of the recipe is waiting for it to chill overnight!Go to Recipe<\/a><\/div><\/div>\r\n\r\nQuick! You have last-minute guests coming over tomorrow, but nothing for dessert. Luckily, this lightning-fast recipe is ready in just 10 minutes, plus overnight chilling time.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>French Silk Pie<\/a>French silk pie combines the light texture of chocolate mousse with the delicate crunch of flaky pastry in every bite.Go to Recipe<\/a><\/div><\/div>\r\n\r\nFor extra credit, make your own pie dough from scratch, then pour in the creamy chocolate filling after parbaking. We love this quick and easy classic butter pie crust recipe<\/a>.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Possum Pie<\/a>Possum pie may have a funny name, but it's as delicious as can be. The creamy, no-bake pie features pecans and a layer of chocolate and vanilla pudding.Go to Recipe<\/a><\/div><\/div>\r\n\r\nIf you haven't heard of it, possum pie is an Arkansas favorite that combines chocolate, cream cheese and pecans. This version uses instant vanilla and chocolate pudding mix as a clever shortcut.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Easy Confetti Pie<\/a>Sugar cone crust makes a pie that tastes like birthday cake when you add a dreamy, creamy no-bake confetti filling. \u2014Taste Recipes<\/i> Test KitchenGo to Recipe<\/a><\/div><\/div>\r\n\r\nIt doesn't get more fun\u2014or foolproof\u2014than this creamy and colorful pie. Kids and adults alike will love the sugar cone crust. To avoid lumps, be sure the gelatin is fully dissolved and the cream cheese is at room temperature before making the filling.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Favorite Banana Cream Pie<\/a>Banana cream pie is a classic for a reason. With a buttery crust, creamy vanilla custard, sliced bananas and clouds of whipped cream, it's what dessert dreams are made of.Go to Recipe<\/a><\/div><\/div>\r\n\r\nCream pies contain dairy and eggs, so make sure you refrigerate any leftovers. Cover with foil and enjoy the remaining slices within four days.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Strawberry Pretzel Pie<\/a>This no-bake strawberry pretzel pie recipe is salty, sweet and perfect for potlucks, picnics and just about any gathering under the warm summer sun.Go to Recipe<\/a><\/div><\/div>\r\n\r\nThis sweet and salty flavor combination is irresistible! Save this no-bake dessert for a hot summer day.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Cherry Cream Cheese Pie<\/a>A soft, creamy layer tops the bright filling of our cherry cream cheese pie. It is a sweet-tart flavor extravaganza!Go to Recipe<\/a><\/div><\/div>\r\n\r\nIf you're a cheesecake fan but don't want to deal with water baths and fussy directions, try this much more straightforward cream cheese pie. You'll only need nine ingredients to pull it off.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Traditional Pumpkin Pie<\/a>Our pumpkin pie recipe is so simple, it could've been the catalyst for the \"easy as pie\" saying. We have all the info you need, from what pumpkin to use to whether you need to blind bake the crust or not.Go to Recipe<\/a><\/div><\/div>\r\n\r\nIf your pumpkin pies tend to crack, try taking them out a few minutes earlier. The filling should still be slightly jiggly in the center when you remove it from the oven. Try more of our favorite pumpkin recipes<\/a> if you end up with leftover canned pumpkin.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Easy Fresh Strawberry Pie<\/a>Our strawberry pie celebrates the harvest with a beautiful display of sliced fresh berries in a bouncy, sweet filling.Go to Recipe<\/a><\/div><\/div>\r\n\r\nBehold, our favorite way to use our summer farmers market haul. Each pie has four cups of fresh strawberries inside.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Coconut Pistachio Pie<\/a>We simply love the lightly toasted coconut crust that pairs so well with the pistachio pudding in this quick pie. \u2014Taste Recipes Test KitchenGo to Recipe<\/a><\/div><\/div>\r\n\r\nWith just six ingredients, most of which you probably already have in your kitchen, you can whip up this creamy no-bake dessert. Discover more of our favorite cream pie recipes<\/a> if you prefer them over fruit pies.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Citrus Cranberry Pie<\/a>The tart-sweet filling and a perfect, flaky crust make this cranberry pie a bake not to be missed.Go to Recipe<\/a><\/div><\/div>\r\n\r\nIf you're new to pies, making a lattice pie crust<\/a> might feel intimidating. But with a little patience and practice, your friends will think you're ready to open your own bakery.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Crumb-Topped Apple Pie<\/a>Indulge in the flavors of autumn with a gorgeous, rustic apple crumb pie. Now just sit back, watch the leaves fall and enjoy the scent of apple-cinnamon wafting through the air.Go to Recipe<\/a><\/div><\/div>\r\n\r\nDon't skimp on the homemade crumb topping, which features a crunchy combo of flour, white sugar, brown sugar and butter. We recommend using Granny Smith apples in this pie because they're tart and firm, and they keep their shape. See our comprehensive guide to apples<\/a> for other options if you can't find Granny Smiths at the store.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Strawberry Rhubarb Pie<\/a>Strawberry-rhubarb pie is the best way to celebrate the coveted summer season of fresh strawberries and rhubarb.Go to Recipe<\/a><\/div><\/div>\r\n\r\nWhen springtime rolls around, we always make sure to grab a bunch of rhubarb from the farmers market. This pie, which also features three cups of fresh strawberries, is our favorite way to celebrate the flavors of the season.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Sugar Cream Pie<\/a>This rich, custardy sugar cream pie is an Indiana specialty. With just one bite of this decadent dessert, you\u2019ll see why!Go to Recipe<\/a><\/div><\/div>\r\n\r\nThis velvety pie requires only seven ingredients, thanks to store-bought pie dough. Switch up the texture by baking the filling in a crumb crust<\/a> instead.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Shoofly Pie<\/a>Shoofly pie is a classic Pennsylvania Dutch dessert with a sweet, gooey filling and a crunchy brown sugar topping.Go to Recipe<\/a><\/div><\/div>\r\n\r\nThis classic Pennsylvania Dutch dessert features molasses, brown sugar and egg yolks, with a brown sugar topping. While it's not the actual reason the pie has this name, it certainly has enough sugar in it that you'd have to shoo flies away from whatever picnic you bring it to.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Praline Pumpkin Pecan Pie<\/a>My husband and I are not big fans of traditional pumpkin pie, but my mother and others are, so we must have pumpkin pie as one of the desserts at Thanksgiving. I decided to meet everyone halfway with this pumpkin pecan pie recipe and it was a hit. Now I bring it to Thanksgiving every year. My mother doesn't even feel the need to bake her own pumpkin pie! \u2014Emily Reese, Glade Hill, VirginiaGo to Recipe<\/a><\/div><\/div>\r\n\r\nTraditional pumpkin pie is tasty, but when you really want to stand out, it's time to pull out all the stops. This sweet and crunchy version features a crumb crust made of sweet and spicy gingerbread cookies.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Macaroon Cherry Pie<\/a>I use homegrown cherries in this bountiful pie with its unique crunchy coconut topping. But I've found that purchased tart cherries yield a dessert that's nearly as delicious. I always bake this pie around Presidents Day or Valentine's Day, but it's popular with my family in any season. \u2014Lori Daniels, Beverly, West Virginia Go to Recipe<\/a><\/div><\/div>\r\n\r\nYou can find tart cherries at the farmers market for a few weeks every summer. If you see them, stock up to make this irresistibly delicious pie. The coconut and almond topping gives it a wonderful crunch.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Sour Cream Rhubarb Pie<\/a>A hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. \u2014Doreen Martin, Kitimat, British ColumbiaGo to Recipe<\/a><\/div><\/div>\r\n\r\nLook for thin, red rhubarb stalks, then slice them into small pieces to use in this winning pie. If you've frozen some of your rhubarb to last into the winter, you can use that stash in this recipe.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Key Lime Cream Pie<\/a>I am very proud of this luscious no-bake beauty. It's so cool and refreshing\u2014perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, and everyone asks for the recipe. \u2014Shirley Rickis, Lady Lake, FloridaGo to Recipe<\/a><\/div><\/div>\r\n\r\nThis tangy and tart pie is said to have originated in Key West, Florida. With one bite, you'll be transported to the city's sunny shores. For bakery-quality results, pile the whipped topping high, sprinkle it with toasted coconut and dot it with thin lime slices.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Spiced Plum Pie<\/a>The subtle tastes of orange and nutmeg bring out the fresh flavor of plums in this comforting pie. Be sure to have a slice while it's still warm, with a scoop of vanilla ice cream. \u2014Lucille Mead, Ilion, New YorkGo to Recipe<\/a><\/div><\/div>\r\n\r\nIn late summer and early fall, plums will be at their tastiest. Take advantage with this double-crust pie, which is filled with orange zest, spices and heaps of the seasonal fruit.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Contest-Winning Fresh Blueberry Pie<\/a>This blueberry pie recipe puts that bounty of farmers market berries to proper use. All their juicy, summery goodness shines through!Go to Recipe<\/a><\/div><\/div>\r\n\r\nSeven basic pantry ingredients plus five cups of fresh blueberries yield a seriously easy summer pie in just 15 minutes. Thanks to a sheet of refrigerated pie crust, all you have to do is unroll the dough, bake it in the oven, heat up the blueberry filling on the stove and pour it into the pie crust.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Shaker Lemon Pie<\/a>Also known as Ohio lemon pie, this Shaker lemon pie is a Midwestern favorite. Its thrifty use of whole lemons is unique and gives the pie a lovely combination of sweet, tart and slightly bitter flavors. Lemon lovers won't be able to stop at a single piece. \u2014Deb Perry, Traverse City, MichiganGo to Recipe<\/a><\/div><\/div>\r\n\r\nYou'll want to use a sharp knife or mandoline slicer (these are our Test Kitchen's favorite mandolines<\/a>) to get your lemon slices extra thin and even. If you have a few that aren't perfect, don't worry! As long as most of the slices are uniform in shape, it won't affect the final product.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Fluffy Key Lime Pie<\/a>For a taste of paradise, try this no-bake Key lime pie recipe. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! \u2014Frances VanFossan, Warren, Michigan - Apple peeler\/corer:<\/a>\u00a0<\/strong>Peeling five pounds of apples is quite the task. Pick up this gadget that peels, cores and slices all in one go. If this isn't for you, check out our Test Kitchen's other go-to apple peelers<\/a>.<\/li>\r\n \t
- Magnolia Table<\/strong><\/em>:<\/strong><\/a> We've got you covered with this dulce de leche apple pie here, but this cookbook is full of delicious recipes from our favorite home flipper. Snag a copy for yourself (and pick up\u00a0Magnolia Table: Volume 2<\/em><\/a> while you're at it).<\/li>\r\n \t
![\"Honey](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/04\/Honey-Pie_EXPS_FT21_259310_F_0323_1.jpg?fit=696,696\" "\\"Honey")
<\/a><\/div>