There is no need for an occasion when making a truly great pie, a craving is a reason enough! From fruity cobblers that showcase the best of summer’s offerings to frozen pies that are cool and creamy, I’ve collected some of my very favorite pie and cobbler recipes to suit any season and any kind of sweet tooth.
Whether you’re making a pie for a crowd, or just for you, you’re sure to find one here that will delight. Which one will you choose? I’d love to hear what you think!
14. Warm Apple Crostata
Crostata is a rustic free-form pie, and this one features cinnamon-spiced tart apples and turbinado sugar sprinkles. Serve it with a scoop of vanilla ice cream. Wondering what dessert to make with apples? If you love apple pie but hate making it, this easy apple crostata recipe is for you. Tart apples folded into a buttery pastry crust and spiced with cinnamon and nutmeg. Simple and delicious!
Warm Apple Crostata Recipe
Ingredients
Method
- In the bowl of a food processor, pulse the flour, sugar and salt to combine. Cut the cold butter into cubes. Add the butter to the food processor and process until they are the size of peas.
- With the motor running on low, pour 5 Tbsp. very cold water through the feed tube until a crumbly dough forms.
- Remove the dough and press it into a disc. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Melt the butter in a small saucepan over low heat. Add the sugar. Stir continuously until the mixture becomes an amber color. Don't worry if it gets clumpy.
- Stir in the apple slices, cinnamon and nutmeg. Cook, stirring occasionally, until the apples are softened.
- In a small bowl, combine the cornstarch with 1 1/2 Tbsp. of water. Pour the mixture into the apples and stir until thickened. Remove from heat.
- Preheat the oven to 350 degrees.
- Using a rolling pin, roll dough into a large circle on a lightly floured surface. Transfer it to a baking sheet lined with parchment paper.
- Spread the apple mixture in the center of the dough, leaving a perimeter of dough about 2 inches.
- Fold and gather the dough in towards the center, slightly overlapping other pieces of dough and overlapping the apple mixture by 1/2 inch.
- Brush the dough with heavy cream. Sprinkle it with turbinado sugar. Bake 50 minutes, until golden brown. Allow to cool on the baking sheet before transferring it to a serving plate.
13. Cinnamon Apple Crisp
Fluffy with vanilla ice cream, this crisp makes up for its lack of oats with its buttery goodness. Brown sugar and flour mixed with melted butter makes a simple and delicious topping for this apple crisp. Slice apples and toss with cinnamon, sugar, cornstarch, and lemon juice before adding topping and baking until bubbly and golden.
Cinnamon Apple Crisp (No Oats Recipe)
Ingredients
Method
- Preheat oven to 350 degrees. Coat an 8×8 baking dish with nonstick cooking spray.
- Combine the sliced apples, sugar, cinnamon, cornstarch and lemon juice in a large bowl. Toss to coat the apples in the mixture.
- Pour the apple filling into the prepared baking dish.
- In a separate bowl, combine the melted butter, flour, brown sugar, granulated sugar and salt. Sprinkle evenly over the apple mixture.
- Bake for 30 minutes. Cool in the baking dish for at least 20 minutes before serving.
12. Peach Blueberry Cobbler
The coconut pecan topping on this Peach Blueberry Cobbler is unlike any other cobbler you’ve ever had! Juicy summer berries and peaches are sweetened with turbinado sugar and topped with coconut pecans for this deliciously summery dessert. The fruit gets syrupy and thick and the topping gets golden and crisp. It’s divine served warm with a dollop of whipped cream or drizzled with caramel.
The Best Peach Blueberry Cobbler Recipe for Summer
Ingredients
Method
- Preheat oven to 375 degrees.
- If your peaches and/or berries are frozen, let them defrost in a colander to drain any excess liquid.
- Place peach slices, blueberries, turbinado sugar, tapioca and lemon juice into a large bowl. Mix gently to combine. Pour the mixture into a 9×13 baking dish.
- In a medium bowl, combine flour, coconut, sugar, pecans, baking powder and salt. Mix well.
- Cut the cold butter into cubes. Using your hands or a pastry blender, work the cubed butter into the flour mixture until the clumps are coarse and pea-sized. Add the beaten egg and mix well.
- Drop the batter in clumps on top of the fruit filling. Don't worry if there are spots that are uncovered, the batter will spread a little during baking. Bake for 45 minutes, until crust is golden brown.
- Cool for at least 20 minutes before serving.
11. Strawberry Ice Cream Pretzel Pie
Pink, swirled vanilla ice cream with homemade strawberry jam fills this sweet treat. The ice cream sits on top of a baked, crumbly pretzel crust. Homemade chocolate tops the entire dessert, providing the perfect balance of sweet and salty flavors.
The chocolate shell will crack when tapped a couple times with a spoon, unveiling the beautiful pink ice cream pie underneath. Guaranteed to please at any gathering!
Strawberry Ice Cream Pretzel Pie
Ingredients
Method
- Preheat oven to 375 degrees.
- Place a 9″ springform pan on top of a sheet of parchment paper. Trace the circle of the pan and cut it out. Place parchment circle on the bottom of the pan. Coat the parchment and sides with nonstick cooking spray.
- Pulse pretzels in a food processor until they are the consistency of coarse sand. Melt the butter in the microwave in 20 second intervals until completely melted. With the motor running on low speed, pour the butter through the feed tube until combined. Dump the pretzel mixture into the springform pan. Using wet hands, press the crumbs onto the bottom and up the sides of the pan. Don’t worry if it is very crumbly. Bake 8-10 minutes.
- While the crust is still warm, press it into the pan again using a metal spoon or spatula. Allow to cool completely before filling.
- Remove the ice cream from the freezer and let it thaw on the countertop while you make the strawberry jam. Combine the strawberries, lemon juice, water and sugar in a saucepan and bring to a boil. Reduce the heat to medium-low and allow to thicken, using a wooden spoon to break up the strawberries into smaller pieces. Simmer 15 minutes and remove from heat. Allow to cool to room temperature. The jam can also be stored in the refrigerator in an airtight container for future use.
- Pour the softened ice cream into the cooled pretzel crust. Gently swirl in the jam using a knife. Cover with plastic wrap and freeze at least 2 hours.
- To make the chocolate shell, melt the chocolate in the microwave in 30 second intervals until completely melted. Stir in the coconut oil. Pour over the frozen pie and press additional pretzels into the shell quickly. Refreeze for later, or serve immediately.
10. Homemade Blueberry Pie
Buttery flaky crust, a beautiful lattice top, and a thick syrupy filling that’s studded with fresh blueberries. This recipe holds together beautifully when sliced and the filling is made with fresh blueberries, sugar, cornstarch, lemon juice and cinnamon. Serve it up at room temperature with a scoop of vanilla ice cream for one heck of a dessert!
Homemade Blueberry Pie Recipe (That is not Runny!)
Ingredients
Method
- Combine all of the filling ingredients in a large bowl. Mix well. Transfer to a colander and let the juices drain while you make the crust.
- Make the pie crust: In a large bowl, whisk together the flour, sugar and salt. Cut the butter into cubes. Using a pastry blender or your hands, work the butter into the dry ingredients until the mixture resembles coarse sand.Stir in 4 eggs and lemon juice. Divide dough in half and form into two discs. Wrap with plastic wrap and refrigerate at least 30 minutes.
- Preheat oven to 400 degrees. Unwrap the dough and roll out onto a floured surface. Use a rolling pin and roll until the dough is 1/4 inch thick. Coat a 9" glass pie pan with nonstick cooking spray. Transfer the crust to the greased pie plate and press gently, on the bottom and up the sides. Leave the overhang for now.
- Use a fork to prick all over the bottom of the crust. Pour the filling into the bottom crust. Roll out the top crust to a 1/4 inch thickness and place carefully over the pie filling. Crimp the top and bottom crusts together using your fingers or a fork. Trim the excess dough. Cut small slits in the top to allow air to escape.
- To make lattice crust:Follow step 3. Roll out the top crust to a 1/4" thickness. Cut the dough into long strips. Lay out parallel strips of dough over the pie filling, leaving about 1/2" of space between them. Now, fold back every other strip half way. Lay one strip of dough perpendicular to the others. Unfold the strips that were folded back.Now, take the strips that are underneath the perpendicular strip and fold them back. Lay another perpendicular strip of dough, and fold the other strips back down over it.Repeat this process until all perpendicular strips are laid down. Crimp the edges of the pie together using your fingers or a fork. Trim the excess dough.
- Beat the remaining egg. In a small bowl, combine the lemon zest and turbinado sugar. Using a pastry brush, brush the top of the pie with the egg wash and sprinkle generously with the lemon-sugar. Bake 40 minutes, until golden brown. Allow to cool at room temperature on a wire rack before serving.
9. Blueberry Crisp with Oatmeal Topping
Golden, buttery and jammy. All of those wonderful things come together in this blueberry crisp recipe. Fresh blueberries are tossed with vanilla, lemon juice, cornstarch and sugar.
They’re topped with a buttery oat topping made with brown sugar and raw sugar for extra flavor, then baked for about an hour until bubbling and golden. The jammy berries at the bottom of this crisp are to die for.
Easy Blueberry Crisp Recipe with Oatmeal Topping
Ingredients
Method
- Preheat oven to 350 degrees.
- Combine the blueberries, lemon juice, cornstarch, vanilla and white sugar in a large bowl. Mix well.
- Coat a 9×9 baking dish with nonstick cooking spray. Pour the blueberry mixture into the prepared baking dish.
- In a medium bowl, combine the oats, flour, raw sugar, brown sugar, cinnamon and salt.
- Melt the butter and pour it into the other crust ingredients. Stir until well combined. Sprinkle the crust mixture over the blueberries.
- Bake 55-60 minutes, until golden brown and bubbling. Serve at room temperature or slightly warm.
8. Arizona Sunshine Lemon Pie
Another great lemon dessert! This recipe uses an entire lemon in a food processor along with butter, eggs, sugar, vanilla and salt. No need to separate eggs or zest the lemon. Just blend everything up, pour into a pie crust and bake until set.
This recipe makes a delicious and refreshing lemon dessert that can be served chilled with a dollop of whipped cream. Stress free, super easy and almost foolproof!
Arizona Sunshine Lemon Pie Recipe (Easy Blender Pie)
Ingredients
Method
- Preheat oven to 350 degrees.
- Wash the outside of the lemon, being sure to scrub off any dirt. Slice the lemon and pick out the seeds. Using a food scale, weigh the lemon slices until you get 4 ounces. Place the 4 oz. of lemon slices into the bowl of a food processor. Discard any remaining lemon slices.
- Add eggs, vanilla, salt and sugar to the food processor. Blend on high speed, about 20 seconds. Lower the speed and slowly pour the melted butter through the feed tube. Process the mixture until smooth.
- Press one refrigerated pie crust into a 9" glass pie plate. Pour the lemon mixture into the pie crust. If desired, cut out shapes with the other pie crust using a cookie cutter. Arrange the shapes on top of the lemon mixture.
- Bake 35 minutes, until the pie is set but still a bit jiggly. Cool at room temperature. Then, cover with plastic wrap and refrigerate until firm.
7. Salted Caramel Ice Cream Mud Pie
This ice cream pie has it all. A chocolate wafer cookie crust is filled with coffee ice cream swirled with chocolate ribbons, then topped with a layer of caramel sauce and flaky sea salt, and finished with a big pile of homemade whipped cream. Every single layer delivers. The salty-sweet combination here is absolutely to die for, and it gets better with every bite.
Salted Caramel Ice Cream Mud Pie
Ingredients
Method
- Preheat oven to 375 degrees. Remove the ice cream from the freezer and let it soften on the countertop.
- Lay an 8 or 9-inch springform pan on top of a piece of parchment paper. Trace the circle of the pan and cut out. Place the parchment circle inside the pan. Coat the bottom and sides of the pan with nonstick cooking spray.
- In a food processor, pulse the cookies until fine. With the motor running on low, pour the melted butter in until combined. Dump the cookie crumbs into the springform pan. Using your fingers, press firmly down and up the sides of the pan. It might be crumbly, and that’s ok. Bake 8-10 minutes.
- If the crust has bubbled, use the back of a metal spoon to press it back down and up the sides of the pan while still warm. Allow to cool completely before filling.
- Put the softened ice cream into a large bowl. Microwave the chocolate chips in 30 second intervals until melted and smooth. Pour evenly over the ice cream. Quickly, using a knife, stir the chocolate into the ice cream. It will start to freeze right away. Pour the ice cream into the crust. Cover with plastic wrap and freeze at least 1 hour.
- Remove the pie from the freezer and top with the caramel sauce, using a knife or spoon to spread evenly. Sprinkle with sea salt. (At this point, you can cover and refreeze until ready to serve, or serve immediately).
- To make the whipped cream, beat the heavy cream and sugar on high speed with an electric handheld mixer until stiff peaks form, about 6-7 minutes. Top with pie with the whipped cream just before serving.
6. Apple Cinnamon Ice Cream Pie
Warm, syrupy cooked apples are spooned over no-churn cinnamon ice cream and a homemade graham cracker crust right before serving, which elevates apple pie a la mode to a whole other level. Make this one ahead and pull it out of the freezer when you’re ready to serve, as it is one of the most crowd-pleasing pies you can make!
Best Apple Cinnamon Ice Cream Pie (No Churn Recipe)
Ingredients
Method
- Preheat oven to 375 degrees. Spray at 9-inch springform pan with nonstick cooking spray.
- Process the graham crackers in a food processor until fine. Melt butter in a microwave safe dish. With the motor running on low speed, pour the melted butter through the feed tube until incorporated.
- Transfer the mixture to the springform pan and press down, moving some of the crumbs up the sides of the pan. Press until firm. Bake for 10 minutes, until golden brown.
- In a large bowl, beat the heavy cream, 3 Tbsp. sugar and vanilla with a hand mixer until stiff peaks form. Fold in the sweetened condensed milk and 1 Tbsp. cinnamon.
- Pour into the cooled crust. Cover with plastic wrap and freeze at least 2 hours.
- Cook the apples, 1/4 cup sugar, 1 tsp. cinnamon and water in a saucepan over medium-high heat until thickened.
- Once most of the liquid is absorbed, reduce to low heat and stir in the lemon juice. Cook an additional 2-3 minutes, then remove from heat. Allow to cool to room temperature.
- Prior to serving, spread apple mixture on top of the ice cream pie. Slice and serve.
5. Skillet Berry Cobbler
This one is a favorite for a reason, after one bite, you’ll understand why! Raw sugar sweetens fresh blueberries, strawberries, raspberries and blackberries beneath a coconut pecan crust unlike any other cobbler crust, truly incredible! Serve with a big scoop of vanilla ice cream.
Very Berry Cobbler
Ingredients
Method
- Preheat oven to 375 degrees.
- If your berries are frozen, let them defrost in a colander to drain any excess water or juices. In a large bowl, combine berries, sugar, tapioca and lime juice. Pour mixture into a 9×13 baking dish.
- In a separate bowl, combine all crust ingredients except for butter and egg. Mix well. Using your hands, knead the cubed butter into the crust mixture, working it together with your fingers until it the clumps are coarse and pea-sized. Add the beaten egg and mix well.
- Drop the crust batter in clumps onto the berries. Don’t worry if there are spots that are uncovered, they will blend together during baking. Bake for 45-50 minutes until crust is golden.
4. Pumpkin Pecan Ice Cream Pie
It’s everything that you love about pumpkin pie, but in ice cream form! Layer a graham cracker crust with vanilla ice cream, then top with homemade pumpkin ice cream. Pumpkin puree, heavy cream, and spices like cinnamon, nutmeg, and ginger make it extra creamy and flavorful, then finish with some crushed pecans for the perfect amount of crunch.
You can make this pumpkin ice cream pie ahead of time and keep it frozen until you’re ready to serve, then simply remove from freezer and slice!
Pumpkin Pecan Ice Cream Pie with Graham Cracker Crust
Ingredients
Method
- Preheat oven to 375 degrees. Cut out a circle of parchment paper and place it on the bottom of a 9" springform pan. Coat the bottom and sides of the pan with nonstick cooking spray.
- In a food processor, combine the graham crackers and 1/2 cup pecans until fine. With the motor running, slowly pour the melted butter through the feed tube until mostly combined.
- Dump the crust mixture into the springform pan. Using your fingers, press the crust down onto the bottom of the pan and slightly up the sides. Bake 10 minutes.
- Once the crust is cooled, spread softened ice cream in an even layer onto the crust. Freeze for at least 1 hour.
- Using a hand mixer, beat the heavy cream on high until very stiff, about 8 minutes. Gently fold in the pumpkin puree, sugar, salt, cinnamon, nutmeg and ginger. Spread the pumpkin mixture evenly over the ice cream layer. Cover with plastic wrap and freeze until ready to serve.
- Remove the pie from the freezer 10 minutes before serving. Sprinkle the remaining pecans onto the pie and serve.
3. Mini Apple Pies
These single-serve apple pies taste just like the full-sized version you love. Each mini apple pie is packed with warm cinnamon-sugar apples, baked in a jumbo muffin tin with a flaky crust and topped with either a crust or lattice. Serve these beautiful mini apple pies on a holiday dessert table, and they’ll disappear fast especially with a scoop of vanilla ice cream!.
Easy Mini Apple Pies (Single Serving Pie Recipe)
Ingredients
Equipment
Method
- Preheat oven to 375 degrees. Coat a jumbo muffin tin with nonstick cooking spray.
- Remove both package of pie crust from the refrigerator to allow them to thaw for a few minutes while you make the pie filling.
- In a large bowl, combine the cubed apples, sugar, cinnamon, cornstarch and lemon juice.
- With the first package of pie crust (2 rolls), roll out the dough and cut circles that are 7" in diameter. You should be able to get 3 circles out of each pie crust, for a total of 6 circles. Reroll the scraps as necessary.
- Press the dough circles into the muffin tin, leaving a slight overhang.
- Spoon the apple pie filling into each crust, so that there is a heaping amount of filling in each crust.
- Use the second package of pie crust (2 rolls) to make the top crusts of the pies. Either cut 6 more 7" circles to use as the tops, or follow the instructions for making a lattice crust. If using circles as a top crust, be sure to cut slits in the top crust for air to escape during baking. Trim excess dough and discard any remaining dough.
- Brush the top crusts with beaten egg. Sprinkle with raw sugar, if desired. Place the muffin tin in the oven with a baking sheet on the rack underneath to catch any drips. Bake 25 minutes, until golden brown. Allow to cool room temperature in the muffin tin before carefully removing.
- Lay parallel strips of dough over the pie filling, leaving minimal space between them.
- Now, fold back every other strip half way. Lay one strip of dough perpendicular to the others.
- Unfold the strips that were folded back. Now, take the strips that are underneath the perpendicular strip and fold them back.
- Lay another perpendicular strip of dough, and fold the other strips back down over it. Repeat this process until all perpendicular strips are laid down.
- Crimp the edges of the pie together using your fingers or a fork. Trim the excess dough.
2. Lemon Icebox Pie
Creamy, cool, crisp and bursting with flavor, this lemon pie comes together with minimal effort thanks to the freezer-friendly filling of heavy cream, sweetened condensed milk and, of course, frozen lemonade concentrate. Topped with fresh berries and nestled in a from-scratch graham cracker crust, this is one of the most refreshing pies on our list, and it’s best served straight from the freezer!
Easy No-Bake Lemon Icebox Pie Recipe (3 Ingredients)
Ingredients
Method
- Preheat oven to 375 degrees.
- Place an 8" springform pan on top of a sheet of parchment paper. Trace the circle of the pan onto the parchment. Cut out the circle and place inside the pan. Spray the parchment and sides of the pan with nonstick cooking spray.
- Pulse the graham crackers in a food processor until fine. With the motor running, pour the melted butter through the feed tube until incorporated with the graham cracker crumbs. Dump the mixture into the springform pan and press it down and up the sides of the pan. It does not have to be perfect. Bake 10 minutes.
- Allow the crust to cool completely before filling.
- Using an electric mixer on high speed, beat heavy cream in a large bowl until stiff peaks form.
- In a separate bowl, whisk the lemonade concentrate and sweetened condensed milk together. Gently fold into the whipped cream until combined.
- Pour the mixture into the cooled crust. Cover with plastic wrap and freeze at least 3 hours.
- To serve, release the pie from the springform pan and transfer to a serving plate. Using a knife that has been run under warm water, slice and serve.
1. Florida Key Lime Pie
A puckering, tart, refreshing lime pie topped with a cloud of homemade whipped cream. Worth making at home for sure. Creamy egg yolk, sweetened condensed milk, key lime juice and zest filling nestled in a graham cracker crust. Once you try this key lime pie recipe it will be your favorite!
The Best Florida Key Lime Pie (Key West Recipe)
Ingredients
Method
- Preheat oven to 350 degrees.
- Cut out a circle of parchment paper and place it on the bottom of a 9" springform pan. Coat the bottom and sides of the pan with nonstick cooking spray.
- In a food processor, combine the graham crackers until fine. With the motor running, slowly pour the melted butter through the feed tube until mostly combined.
- Dump the crust mixture into the springform pan. Using your fingers, press the crust down onto the bottom of the pan and slightly up the sides. Bake 5 minutes. Cool completely on a wire rack before pouring in the filling.
- In a large bowl, beat egg yolks on medium-high speed. Lower the speed and beat in the sweetened condensed milk. Stir in the lime juice and zest using a wooden spoon.
- Pour the pie filling mixture into the cooled crust. Bake 15 minutes. Cool to room temperature on a wire rack, then cover with plastic wrap and transfer to the refrigerator. Chill until set.
- When ready to serve, make the whipped cream: Whip cream, sugar and vanilla in a large bowl on high speed using a handheld electric mixer. Beat until stiff peaks form. Spoon over the pie and serve.
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