Our All-Time Favorite Pie Recipes

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Our All-Time Favorite Pie Recipes
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At any time, on any occasion, pie is always the right answer. Here are our best recipes.

A brush of egg wash and a sprinkling of raw sugar give this summer fruit pie the most beautiful burnished crust. Get the recipe for Nectarine and Huckleberry Pie »

A deep-dish pie is packed with both sweet and tart apples to balance the rich, salted caramel sauce. Get the recipe for Salted Caramel Apple Pie »For these portable fruit pies, Georgia-based chef-restaurateur Hugh Acheson uses rice wine vinegar to make the flavors pop. Get the recipe for Strawberry Rhubarb Hand Pies »

The original recipe for this pie, adapted from Princess Pamela's Soul Food Cookbook, was a mere few lines—devoid of even a dough recipe and intended for laid-back, confident bakers. Using fresh grated coconut is essential: It creates the ideal texture and keeps the sugary filling from skewing too sweet. Use the fine side of a box grater, or place small pieces of fresh coconut in a food processor.

These pies sell themselves, so my only goal with this photo was to bring you as close to their gorgeous, crusty details as possible. Get the recipe for Nectarine and Blueberry Hand Pies »As Indiana's state pie, this rich, nutmeg-dusted custard pie also goes by the name"Hoosier Pie." Get the recipe for Indiana Sugar Cream Pie »

When Jon Rowley was a child, his grandmother used to make juice from fresh-picked blackberries. In it, he says,"you could taste and smell the briar." In this recipe, Rowley's wife, Kate McDermott, has combined that flavor from his youth with a tender, flaky pie crust to create an exemplar of the Pacific Northwest's cuisine.

Shoofly pie—a molasses-filled, crumb-topped concoction from Pennsylvania Dutch country—was supposedly given its name because its shiny, sweet, and aromatic filling attracted flies that needed to be politely asked to leave. The pie, which is sprinkled with buttery crumbs that sink into the molasses and give it a cakelike consistency when baked, is classically served one of two ways:"wet bottom" or"dry bottom" .

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