17 Fabulous Fruit Pies to Make All-Year Round

Peach Pie

​The Spruce / Diana Chistruga

If you love fruit pies but think they are reserved for summer baking, we've got some great news. Baking up delicious, homemade fruit pies is possible all year round, thanks to fall and winter produce as well as the wide availability of canned and frozen fruit.

Browse our winning collection of fruit pie recipes to bake in every season of the year, from classic apple pie and cherry pie to key lime pie, banana cream pie, and more. You'll also find genius baking tricks here for successful pie-making, whether you are using fresh or preserved ingredients.

  • 01 of 17

    Double Crust Blueberry Pie

    Double Crust Blueberry Pie

    The Spruce / Julia Hartbeck

    Fresh, plump, firm blueberries are outstanding in this classic double-crust blueberry pie, but frozen ones are a good choice between growing seasons. Use your favorite pie crust recipe or store-bought refrigerated pastry for this pie. After brushing the top crust with egg wash, sprinkle on some cinnamon-sugar for extra sweetness and spice, before popping it into the oven.

  • 02 of 17

    Old-Fashioned Apple Pie

    Old-Fashioned Apple Pie

    The Spruce / Molly Watson

    With apples widely available in supermarkets all year-round, any time is a great time of year to bake an old-fashioned apple pie. Use a mixture of sweet and tart apples for the filling, choosing firm fruit of both varieties. Layering sliced apples evenly in the bottom crust, versus dumping them in, will give you a more consistent bake. You can also finish the top crust with an egg wash before baking, for a nice shine to your pie.

  • 03 of 17

    Lemon Meringue Pie

    Lemon Meringue Pie

    The Spruce / Diana Rattray

    Tart, silky, and smooth lemon meringue pie offers a symphony of wonderful textures in one dessert. This classic pie has a lovely lemon filling that is bright, sharp, and rich but not too sweet. For the fluffiest, highest meringues, use older eggs, allowing them to come to room temperature before beating.

  • 04 of 17

    Canned Pear Streusel Pie

    Canned Pear Streusel Pie

    The Spruce / Ulyana Verbytska

    With canned pears in heavy syrup in the pantry and a frozen pastry crust in the freezer, you're always ready to make this stunning pear streusel pie. It's modelled on a classic European bakery pie with just the perfect amount of spice and crunch in the topping. Put it on your holiday dessert menu, adding optional dried cranberries to the simple fruit filling or show it off at a Sunday brunch.

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  • 05 of 17

    Banana Cream Pie With Meringue

    Banana Cream Pie With Meringue

    Alexandra Grablewski / Getty Images

    With layers of tropical-tasting bananas and rich, creamy vanilla custard all nestled into a flaky pie crust, it's no wonder that banana cream pie is an all-time favorite American dessert. This version is topped with fluffy clouds of sweet meringue for a luscious treat that is special and comforting all at once.

  • 06 of 17

    Peach Pie

    Peach Pie

    The Spruce / Diana Chistruga

    A warm slice of peach pie is like summer on a plate, and a big scoop of vanilla ice cream or fluffy whipped cream only makes it better. Filled with sweet, juicy peaches, brown sugar, and spices, this double-crust spiced peach pie is easy to make with store-bought pastry sheets. Fresh, ripe peaches are best, but when they're out of season, you can use frozen fruit—just make sure to defrost and drain it thoroughly first.

  • 07 of 17

    Orange Chess Pie

    Orange Chess Pie

    The Spruce / Diana Rattray

    Refreshing orange chess pie puts a vibrant spin on a beloved Southern dessert. With a gooey custard filling that bursts with bright citrus flavor from freshly-squeezed orange juice and orange zest and an all-butter pastry crust, it is always welcome on the dinner table. Serve it with whipped cream for an indulgent treat any time of year.

  • 08 of 17

    Fresh Plum Pie

    Fresh Plum Pie

    The Spruce / Julia Estrada

    Made with luscious, ripe plums and just a few pantry ingredients nestled into a prepared or homemade flaky pastry crust, this elegant plum pie is worthy of your most special summer dinners. Use Italian plums for the filling if you can find them, or else the more common purple plums. There is no need to peel either type of plum—just pit and cut into quarters. A sprinkle of cardamom, along with the included cinnamon, would accent their flavors wonderfully, too.

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  • 09 of 17

    Cherry Pie

    Cherry Pie

    The Spruce / Leah Maroney

    Besides apple pie, no dessert could be as all-American as classic cherry pie. Tart and sweet all at once with a lightly-sweetened, homey filling that includes cherries, sugar, vanilla, and almond extract, this double-crust, diner-style pie is sure to inspire smiles. Frozen tart cherries work great in this pie and save you the trouble of pitting fresh cherries.

  • 10 of 17

    Pineapple Coconut Chess Pie

    Pineapple Coconut Chess Pie

    The Spruce / Diana Rattray

    On a cold or rainy day, let this Southern-style, tropical-tasting chess pie whisk you away to warmer climes. It's easy and inexpensive to assemble at any time of year, using canned crushed pineapple, sweetened flaked coconut, and a few more pantry items. Use any type of crust you like for this deep-dish dessert, from homemade to frozen or gluten-free.

  • 11 of 17

    Strawberry Rhubarb Pie

    Strawberry Rhubarb Pie

    The Spruce / Kristina Vanni

    As summer turns to spring, celebrate with this fresh fruit pie that beautifully balances the tartness of seasonal rhubarb with the sweetness of ruby-red strawberries. Top it with vented pastry, or a lattice crust that lets the gorgeous colors of the fruit peek through. A little tapioca added to the filling is a great trick to help all that juicy fruit thicken up as it bakes.

  • 12 of 17

    Blackberry Pie

    Blackberry Pie

    The Spruce / Diana Chistruga

    Double-crust blackberry pie is a tried-and-true Southern dessert. Unlike versions made with jam, this show-stopping pie uses whole fresh or frozen blackberries for great texture and a beautiful appeal when the pie is sliced. Feel free to use more or less sugar than called for in the recipe depending on how sweet or tart you prefer your pie.

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  • 13 of 17

    Gluten-Free Key Lime Pie

    Gluten-Free Key Lime Pie

    The Spruce

    Popular key lime pie originated in the Florida Keys at a time when fresh milk was scarce on the sun-baked islands. It is a simply delectable dessert made with canned sweetened condensed milk (which needs no refrigeration), egg yolks, key lime juice, and zest. It is baked only briefly before chilling to set. Use gluten-free graham crackers to make it a gluten-free dessert.

  • 14 of 17

    Raspberry Pie

    Raspberry Pie

    The Spruce / Kristina Vanni

    This easy, one-crust raspberry pie is filled to the brim with plump, red raspberries then topped with a flavorful cinnamon crumble. The secret to the thick fruit filling is tapioca, which helps the berries firm up when they bake and stay that way even when the pie cools. If fresh raspberries aren't available, use well-drained, thawed frozen fruit from your freezer.

  • 15 of 17

    Rhubarb Custard Pie

    Rhubarb Custard Pie

    The Spruce / Ulyana Verbytska

    While technically a vegetable, rhubarb acts just like a fruit when baked in a pie. You need only 15 minutes to assemble this classic, single-crust rhubarb pie, and even less if you use a purchased pastry crust. A small amount of ground nutmeg or cinnamon adds great flavor to the custardy filling.

  • 16 of 17

    Raisin Pie

    Raisin Pie

    The Spruce / Kristina Vanni

    If you've never made an old-fashioned raisin pie, it's high time you try baking up this uniquely delicious treat. Made with raisins, spices, sour cream, and a few other, always-available pantry staples, it would make a yummy addition to any Thanksgiving or Christmas dessert table.

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  • 17 of 17

    Slab Pie With Frozen Berries

    Slab Pie With Frozen Berries

    The Spruce / Kristina Vanni

    Need to feed a crowd, but don't feel like baking multiple pies? We've got you covered with this big slab pie that bakes on a sheet pan and feeds up to 16 people. Fill it with frozen blueberries, raspberries, or blackberries, or a mixture of all three, for a great party dessert to please pastry-lovers.