15 Easy Pie Recipes for Thanksgiving to Love (September 2026)

15 easy pie recipes for Thanksgiving should all share one thing: they ask very little of you on the actual holiday. No rolling pins at 4 p.m., no lattice weaving with cold hands, no pie that depends on your oven holding a true temperature. Every recipe below uses a store-bought, graham cracker, or cookie crust, and every one tells you the total time, the difficulty, and whether it can be made a day ahead.

I bake these pies the way I cook the rest of the holiday — early, calmly, and in a batch. Pick your pie from the table below, then read the recipe all the way through before you start. If you are still building the rest of the menu, my easy Thanksgiving side dish recipes take about the same kind of planning.

At a Glance

Recipe	Time	Difficulty	Best for
1. Classic Pumpkin Pie	1 hr 15 min	Easy	A traditional table and picky pumpkin eaters
2. Easy Apple Pie	1 hr 20 min	Medium	Guests who think pumpkin is too plain
3. Southern Pecan Pie	1 hr 5 min	Easy	Rich, nut-forward dessert lovers
4. Sweet Potato Pie	1 hr 20 min	Easy	Using up roasted sweet potatoes
5. Classic Cherry Pie	1 hr 10 min	Easy	A bright, tart counterweight to the turkey
6. Lemon Meringue Pie	1 hr 40 min	Medium	A non-pumpkin showpiece
7. Chocolate Silk Pie	20 min plus chill	Easy	Children and serious chocolate fans
8. Coconut Cream Pie	50 min plus chill	Easy	Coconut fans and a make-ahead schedule
9. Fresh Fruit Pie	1 hr 15 min	Easy	Using whatever fruit is in season
10. Cranberry Orange Pie	1 hr 5 min	Easy	A red, jewel-toned centerpiece
11. Rhubarb Pie	1 hr 5 min	Easy	Spring-sour flavor in a winter season
12. Blueberry Pie	1 hr 10 min	Easy	Summer berries, fresh or frozen
13. Dutch Apple Pie	1 hr 10 min	Easy	A rustic, no-lattice option
14. Pumpkin Cream Pie	20 min plus chill	Easy	A no-oven, lighter pumpkin pie
15. Easy Chocolate Chip Cookie Pie	55 min plus cool	Easy	Kids and potluck tables

Choosing the Right 15 Easy Pie Recipes for Thanksgiving

Most Thanksgiving tables need four things at once: something traditional, something fruity, something for the guests who refuse pumpkin, and something that can be finished the day before. Four pies cover nearly every household, and this list gives you one of each.

Start with the Classic Pumpkin Pie if the table is traditional. Move to the Cranberry Orange Pie or the Blueberry Pie if you want a red, tart dessert that cuts through a heavy meal. The Chocolate Silk Pie and the Lemon Meringue Pie handle the pumpkin-averse crowd, and the Coconut Cream Pie plus the Southern Pecan Pie are the two easiest to make a day ahead without any loss of texture. Plan two pies, not five, unless you have a large group.

1. Classic Pumpkin Pie

This is the pie I bake first every year, mostly because it never surprises me. A store-bought graham cracker crust keeps the whole thing under an hour of work, and the filling sets into something smooth and gently spiced that slices cleanly even when it is slightly warm.

Yield: 8 slices · Prep: 15 minutes · Cook: 55 to 60 minutes · Total: 1 hour 15 minutes · Difficulty: Easy

Ingredients

• 1 store-bought 9-inch graham cracker or short pastry crust
• 1 can (15 ounces) pumpkin puree, not pie filling
• 3/4 cup (150 grams) granulated sugar
• 2 tablespoons light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 2 large eggs
• 1 can (12 ounces) evaporated milk
• 1 teaspoon vanilla extract
• Whipped cream, for serving

Instructions

1. Heat the oven to 425°F (220°C) and place a baking sheet on the middle rack while it heats.
2. Whisk the sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt together in a large bowl.
3. Add the pumpkin puree and whisk until no dry spice streaks remain.
4. Whisk in the eggs one at a time, then pour in the evaporated milk and vanilla.
5. Pour the filling into the crust and put the pie on the hot baking sheet.
6. Bake at 425°F (220°C) for 15 minutes, then lower the oven to 350°F (175°C) and bake for 40 to 45 more minutes, until the edges are set and the center still jiggles slightly when you nudge the dish.
7. Cool on a wire rack for 2 hours, then refrigerate until serving.

Tip: The baking sheet under the pie catches any drips and keeps the bottom from over-browning while the filling sets. That is the whole trick to a crisp base.

Swap it: Press your own graham cracker crust together from 1 1/4 cups (150 grams) crumbs, 5 tablespoons melted butter, and 3 tablespoons sugar. Buy gluten-free graham crackers and the whole pie comes out gluten-free, which matters more than people expect at this table.

Storage: Refrigerated, covered, for up to 4 days. It bakes two days ahead and holds perfectly. Do not freeze a baked pumpkin pie; the custard goes grainy.

2. Easy Apple Pie

Apple pie gets a bad reputation mostly because of the crust, and a store-bought crust removes about half the work. The filling is the part worth reading: toss the apples with cornstarch before they go in the dish and you get a thick, glossy filling instead of a bowl of juice.

Yield: 8 slices · Prep: 20 minutes · Cook: 55 minutes · Total: 1 hour 20 minutes · Difficulty: Medium

Ingredients

• 2 store-bought 9-inch pie crusts, one for the base and one for the top
• 6 firm apples, about 2 pounds, peeled, cored, and sliced 1/4 inch thick
• 3/4 cup (150 grams) granulated sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, cut into small pieces
• 1 egg, beaten, for the top crust
• 2 tablespoons turbinado sugar, for sprinkling

Instructions

1. Heat the oven to 375°F (190°C).
2. Toss the apple slices with the lemon juice, cornstarch, and 1 tablespoon of the sugar in a large bowl.
3. Roll the first crust into a 9-inch pie dish and press it into the corners.
4. Pour the apples into the dish, packing them slightly, and scatter the butter pieces over the top.
5. Roll the second crust out, lay it over the pie, and crimp the edges with a fork or your thumbs.
6. Cut four vents in the top crust, brush with beaten egg, and sprinkle with the turbinado sugar.
7. Bake at 375°F (190°C) for 50 to 55 minutes, until the crust is deep golden and the juices bubble up through the vents.
8. Cool for at least 3 hours before slicing so the filling can set.

Tip: Use firm apples like Granny Smith, Honeycrisp, or Braeburn. Soft apples turn to mush in the oven, and the filling leaks before the crust is done.

Swap it: Swap the lattice for a streusel top using the Dutch Apple Pie topping further down this list. Same filling, half the shaping.

Storage: Covered in the fridge for up to 4 days. It is also the best pie on this list unbaked: wrap the assembled pie and freeze it for up to 3 months, then bake from frozen at 375°F (190°C), adding about 15 minutes to the bake time.

3. Southern Pecan Pie

Pecan pie is a sugar pie, and once you accept that it is not a nut pie in any delicate sense, it becomes very easy. The filling is five ingredients stirred together and poured over pecans, and the only real skill is pulling it out before the sugar goes from glossy to burnt.

Yield: 10 slices · Prep: 15 minutes · Cook: 45 to 50 minutes · Total: 1 hour 5 minutes · Difficulty: Easy

Ingredients

• 1 store-bought 9-inch pie crust, or 1 1/4 cups (160 grams) all-purpose flour, 1/2 cup (115 grams) cold unsalted butter, 3 tablespoons sugar, and 1/4 teaspoon salt for a homemade version
• 3 large eggs
• 1 cup (200 grams) granulated sugar
• 1 cup (240 ml) light corn syrup
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups (150 grams) whole pecans, roughly chopped
• 1/4 teaspoon fine salt

Instructions

1. Heat the oven to 350°F (175°C).
2. Chop the pecans so you have a mix of halves and smaller pieces; even pieces brown more evenly.
3. Whisk the eggs, sugar, corn syrup, melted butter, vanilla, and salt together in a bowl until smooth.
4. Spread the pecans in an even layer in the unbaked pie crust.
5. Pour the filling over the pecans, spreading it so the nuts are not bunched in one spot.
6. Bake at 350°F (175°C) for 45 to 50 minutes, until the center is puffed and the surface looks set but still soft, like firm caramel.
7. Cool completely on a wire rack, at least 3 hours, before cutting.

Tip: Pull the pie when the center still trembles very slightly and the top has lost its wet gloss. Pecan pie finishes setting as it cools, and it turns grainy if it bakes past that point.

Swap it: For a nut-free version, swap the pecans for 1 1/2 cups (45 grams) puffed rice cereal and add 2 tablespoons chopped toasted coconut on top. The texture softens slightly and the corn syrup still sets the same way.

Storage: Keeps in the fridge, covered, for up to 5 days. The corn syrup filling holds its texture better than almost any other pie here, so this is an excellent make-ahead choice.

4. Sweet Potato Pie

Sweet potato pie tastes like pumpkin pie’s quieter cousin: less spiced, a little earthier, and creamier. If you roast sweet potatoes for dinner anyway, this is the pie that uses up the extras instead of letting them sit in a bag for a week.

Yield: 8 slices · Prep: 20 minutes · Cook: 50 to 55 minutes · Total: 1 hour 20 minutes · Difficulty: Easy

Ingredients

• 1 store-bought 9-inch pie crust
• 2 large sweet potatoes, about 1 1/2 pounds, baked and peeled, or 2 cups (500 grams) mashed cooked sweet potato
• 3/4 cup (150 grams) granulated sugar
• 1/2 cup (120 ml) light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 2 large eggs
• 1 can (12 ounces) evaporated milk
• 1 teaspoon vanilla extract
• Whipped cream, for serving

Instructions

1. Heat the oven to 375°F (190°C).
2. Whisk the granulated sugar, brown sugar, spices, and salt together in a large bowl.
3. Add the mashed sweet potato and whisk until the mixture is smooth and no lumps remain.
4. Whisk in the eggs one at a time, then add the evaporated milk and vanilla.
5. Blend for 30 seconds with an immersion blender if the sweet potato was chunky, or press the mixture through a sieve.
6. Pour the filling into the crust.
7. Bake at 375°F (190°C) for 50 to 55 minutes, until the edges are set and the center looks done but still gives a little when pressed with a spoon.
8. Cool for 2 hours, then chill until serving.

Tip: The filling should be the color of wet sand, not bright orange, and it should not slosh when you tilt the dish. If it does, give it another 5 minutes.

Swap it: Replace the sweet potato with 2 cups (500 grams) mashed butternut squash and reduce the sugar by 2 tablespoons for the same creamy texture.

Storage: Covered in the fridge for 4 days. Make it a day ahead and serve it cool rather than cold, which brings back some of the creaminess.

5. Classic Cherry Pie

Canned cherries are honestly the smart choice here. Fresh pie cherries run expensive and stay sour, while two cans of pitted tart cherries give you a filling that is bright, jammy, and consistent every single year.

Yield: 8 slices · Prep: 15 minutes · Cook: 45 to 50 minutes · Total: 1 hour 10 minutes · Difficulty: Easy

Ingredients

• 2 store-bought 9-inch pie crusts
• 2 cans (15 ounces each) pitted tart cherries, drained, juice reserved
• 1 cup (200 grams) granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 tablespoon lemon juice
• 1 egg, beaten, for the top crust
• 2 tablespoons sliced almonds, toasted, for the top

Instructions

1. Heat the oven to 375°F (190°C).
2. Whisk the sugar, cornstarch, and lemon juice together in a large bowl, then add the drained cherries.
3. Roll the bottom crust into a pie dish and press it into the corners.
4. Spoon the cherry filling into the crust and level the top.
5. Roll the second crust over the pie, crimp the edges, cut five vents, and brush with the beaten egg.
6. Scatter the toasted almonds over the top.
7. Bake at 375°F (190°C) for 45 to 50 minutes, until the crust is golden and thick red filling bubbles up through the vents.
8. Cool for 4 hours at room temperature before slicing, then refrigerate.

Tip: A scoop of vanilla ice cream on the plate is the right move for cutting. The cold melting ice cream firms the filling just enough that you get clean slices instead of cherry soup.

Swap it: Use 4 cups (500 grams) fresh or frozen sweet cherries, thawed, and add 2 extra tablespoons of sugar.

Storage: Covered in the fridge for up to 4 days. Keep the filling at room temperature for the first 4 hours after baking, then chill, so the fruit thickens properly instead of weeping.

6. Lemon Meringue Pie

This is the one non-pumpkin pie that always gets requests, and it is easier than it looks because the filling is cooked on the stove in about eight minutes. The meringue is the only fiddly part, and a blowtorch turns it from a soft white puff into something that looks like a bakery window.

Yield: 8 slices · Prep: 20 minutes · Cook: 12 minutes plus torching · Total: 1 hour 40 minutes with chilling · Difficulty: Medium

Ingredients

• 1 store-bought 9-inch pie crust
• 1 cup (200 grams) granulated sugar, divided
• 3 tablespoons cornstarch
• 1/4 teaspoon fine salt
• 1 cup (245 ml) fresh lemon juice, about 5 lemons, plus 1 tablespoon zest
• 4 large egg yolks
• 1 stick (115 grams) unsalted butter, cut into cubes
• For the meringue: 4 large egg whites, at room temperature
• 1/2 cup (100 grams) granulated sugar
• 1/4 teaspoon cream of tartar

Instructions

1. Bake the crust at 375°F (190°C) for 12 minutes if it is not a pre-baked shell, then cool completely.
2. Whisk 3/4 cup (150 grams) of the sugar with the cornstarch, salt, egg yolks, lemon juice, and zest in a saucepan.
3. Cook over medium-low heat, whisking constantly, until the mixture bubbles and thickens, about 7 to 8 minutes. Do not let it boil hard.
4. Whisk in the butter a cube at a time until the curd is glossy and smooth.
5. Press a piece of plastic wrap directly onto the surface of the curd and refrigerate until firm, about 2 hours.
6. Beat the egg whites with the cream of tartar until foamy and soft peaks form, then add the remaining sugar gradually and keep beating until stiff and glossy.
7. Spoon the meringue over the cold curd in swirls, then toast it with a blowtorch or under the broiler for 1 to 2 minutes, until the tips are golden.
8. Refrigerate for 1 hour before slicing.

Tip: Press the plastic wrap straight onto the curd while it chills. Without it you get a thick skin on top, and the meringue sits on the skin rather than on the lemon.

Swap it: For a key lime version, use 2/3 cup lime juice and 1/3 cup lemon juice with a few drops of green food coloring. Same method, same timing.

Storage: Refrigerated for up to 2 days. Torch the meringue only when you are ready to serve, or the topping goes soft and weepy in the fridge.

7. Chocolate Silk Pie

This is the pie to make when the oven is already full. There is no baking at all after the crust, the filling is a four-ingredient mix-and-pour, and it gets better overnight in the fridge. On a table with twelve people at it, it disappears faster than anything else here.

Yield: 8 slices · Prep: 15 minutes · Cook: 5 minutes · Total: 20 minutes plus 4 hours chilling · Difficulty: Easy

Ingredients

• 1 store-bought 9-inch pie crust, pre-baked if not sold ready-made
• 1 package (3.4 ounces) instant chocolate pudding mix
• 2 cups (480 ml) cold milk
• 1 cup (240 ml) frozen whipped topping, thawed, plus more for serving
• 1/2 cup (60 grams) semisweet chocolate chips, melted and cooled
• 1 teaspoon vanilla extract

Instructions

1. Whisk the pudding mix and cold milk together in a bowl for 2 minutes, until it thickens noticeably.
2. Fold in half of the whipped topping and the vanilla with a spatula, using gentle strokes so the mixture stays light.
3. Spoon the filling into the crust and smooth the top with the back of the spoon.
4. Spread the remaining whipped topping over the pie in swirls.
5. Drizzle with the cooled melted chocolate and refrigerate for at least 4 hours, ideally overnight.

Tip: Use cold milk straight from the fridge and do not skip the full 2 minutes of whisking. Lukewarm milk gives you a loose filling that never firms up properly.

Swap it: Swap chocolate pudding for butterscotch or vanilla and add 2 tablespoons of cocoa powder to the pudding mix for a darker, less sweet pie.

Storage: Covered in the fridge for up to 4 days. Add the chocolate drizzle right before serving, otherwise it dulls and softens in the fridge.

8. Coconut Cream Pie

Coconut cream pie is a straight custard with a short ingredient list, and the toasted coconut on top does most of the work of making it look like you tried. The filling sets in the fridge, not the oven, so the total oven time is just the crust.

Yield: 8 slices · Prep: 20 minutes · Cook: 12 minutes plus chill · Total: 50 minutes plus 4 hours chilling · Difficulty: Easy

Ingredients

• 1 store-bought 9-inch pie crust, pre-baked if needed
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 4 large yolks from separate eggs
• 3/4 cup (150 grams) granulated sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon fine salt
• 1 teaspoon vanilla extract
• 1 cup (85 grams) sweetened shredded coconut
• 1 cup (240 ml) whipped cream, for serving

Instructions

1. Spread the shredded coconut on a baking sheet and toast it at 325°F (165°C) for 6 to 8 minutes, stirring once, until it smells toasty and the edges are golden. Set 1/2 cup aside for the top.
2. Whisk the milk, cream, egg yolks, sugar, cornstarch, and salt together in a saucepan.
3. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat a spoon, about 7 minutes. Do not boil.
4. Whisk in the vanilla, then strain the custard through a fine sieve into a bowl.
5. Pour the custard into the cooled crust and sprinkle the reserved toasted coconut over the top.
6. Refrigerate for at least 4 hours, until firm enough to slice.
7. Top each slice with whipped cream just before serving.

Tip: Pull the custard off the heat the second it coats the back of a spoon. Extra minutes on the stove make it rubbery once it is cold, and no amount of whipping hides that.

Swap it: Use unsweetened coconut and add 2 tablespoons of brown sugar to the filling. Allergens to flag for guests: coconut and dairy are both present. For a vegan pie, skip the custard and mix a box of coconut-flavored vegan pudding with coconut cream, then chill it in a coconut crumb crust the same way the Chocolate Silk Pie sets.

Storage: Covered in the fridge for up to 4 days, and it is at its best on day two. Keep the whipped cream off until serving so it does not weep into the custard.

9. Fresh Fruit Pie

This is the flexible one, the pie you make when you have apples, some tired pears, and a punnet of berries that need using. The method does not change much no matter what goes in, which is exactly what makes it useful on a holiday when the fruit box is unpredictable.

Yield: 8 slices · Prep: 20 minutes · Cook: 50 to 55 minutes · Total: 1 hour 15 minutes · Difficulty: Easy

Ingredients

• 2 store-bought 9-inch pie crusts
• 2 firm apples, peeled, cored, and sliced
• 2 firm pears, peeled, cored, and sliced
• 1 cup (140 grams) fresh or frozen blueberries
• 3/4 cup (150 grams) granulated sugar, plus more for the top
• 3 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 1 tablespoon unsalted butter
• 1 egg, beaten

Instructions

1. Heat the oven to 375°F (190°C).
2. Toss the apple and pear slices with the lemon juice and 1 tablespoon of the cornstarch.
3. Layer half the fruit in the bottom crust, sprinkle with half the sugar and cornstarch, then repeat with the remaining fruit.
4. Drizzle the vanilla over the top and dot with the butter.
5. Cover with the second crust, crimp, cut vents, brush with egg, and sprinkle with sugar.
6. Bake at 375°F (190°C) for 50 to 55 minutes, until the crust is golden and juice visibly bubbles thickly at the vents.
7. Cool for at least 3 hours, longer if the day is warm, before slicing.

Tip: Adjust the bake time to the fruit. Pears and apples in thick slices need the full 55 minutes, while a mostly-berry version can be done in 40. Thicker fruit also means more cornstarch, which is why this recipe uses 3 tablespoons rather than 2.

Swap it: Replace the berries with sliced peaches, blackberries, or a mix of any two fruits. Skip the pears entirely if you want a cleaner apple-and-berry filling.

Storage: Covered in the fridge for up to 3 days. This is the pie to bake last, right before serving, since fruit fillings continue to release juice as they cool.

10. Cranberry Orange Pie

Cranberry is the second most popular holiday flavor after pumpkin, and almost nobody makes it into a pie. That is a shame, because a tart cranberry filling is the exact counterpoint to a turkey dinner that has gone soft and rich. The color is extraordinary, too.

Yield: 8 slices · Prep: 15 minutes · Cook: 40 to 45 minutes · Total: 1 hour 5 minutes · Difficulty: Easy

Ingredients

• 1 store-bought 9-inch pie crust
• 2 cups (250 grams) fresh or frozen cranberries
• 1 cup (200 grams) granulated sugar
• 3/4 cup (180 ml) orange juice, plus 1 tablespoon zest
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 2 large eggs
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup (85 grams) pecans, chopped, for the top
• Whipped cream, for serving

Instructions

1. Heat the oven to 350°F (175°C).
2. Whisk the sugar, cornstarch, orange juice, zest, and lemon juice together in a saucepan.
3. Add the cranberries and cook over medium heat, stirring, until the berries burst and the mixture thickens, about 8 minutes.
4. Strain half of the cranberry mixture into a bowl, then whisk the eggs, cinnamon, and cloves into the saucepan mixture.
5. Cook for 2 to 3 more minutes, until the filling coats a spoon and looks glossy, then fold in the strained berries.
6. Pour into the crust and scatter the pecans over the top.
7. Bake at 350°F (175°C) for 40 to 45 minutes, until the filling is set and no longer jiggles in the center.
8. Cool for 3 hours, then chill before serving.

Tip: Cook the filling on the stove first, then only briefly in the oven. The two-step method is what gives you a filling that is fully set and still bright ruby rather than dark and jammy.

Swap it: Use 3/4 cup (180 ml) cranberry juice plus 1/2 cup (60 grams) dried cranberries for a cheaper version, and skip the eggs for a vegan filling that still sets on its own.

Storage: Covered in the fridge for up to 4 days. The filling actually firms up more on day two, so this is a strong make-ahead pick if you want a pie that slices cleanly.

11. Rhubarb Pie

Rhubarb is the sleeper hit of this list. Frozen rhubarb is available year round, it costs less than apples, and a pink tart filling in a deep-dish crust looks like far more work than it is. It is the pie I bring when I want people to ask what it is.

Yield: 8 slices · Prep: 15 minutes · Cook: 45 to 50 minutes · Total: 1 hour 5 minutes · Difficulty: Easy

Ingredients

• 2 store-bought 9-inch pie crusts
• 4 cups (500 grams) rhubarb, cut into 1-inch lengths, fresh or thawed frozen
• 1 cup (200 grams) granulated sugar
• 2 tablespoons tapioca starch or cornstarch
• 2 tablespoons orange juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• 1/4 teaspoon fine salt
• 1 egg, beaten, for the top crust
• 2 tablespoons coarse sugar, for the top

Instructions

1. Heat the oven to 375°F (190°C).
2. Toss the rhubarb with the sugar, tapioca starch, orange juice, vanilla, ginger, and salt in a large bowl and let it sit for 10 minutes so the starch dissolves.
3. Roll the bottom crust into a pie dish, fill it with the rhubarb, and press the fruit down into an even layer.
4. Cover with the second crust, crimp the edges, cut four vents, brush with egg, and sprinkle with the coarse sugar.
5. Bake at 375°F (190°C) for 45 to 50 minutes, until the rhubarb is completely tender and the juices at the vents bubble thick and pink.
6. Cool for 4 hours, then refrigerate until serving.

Tip: Tapioca starch stays clearer and less cloudy than cornstarch, and it keeps the filling from going gluey. Let the fruit sit in the sugar first and use the full 2 tablespoons; rhubarb releases a lot of water as it bakes.

Swap it: Mix in 2 cups (250 grams) strawberries or raspberries for a rhubarb berry pie, and add 1 tablespoon extra sugar for the tartness.

Storage: Covered in the fridge for up to 4 days. Rhubarb pie unbaked is also freezable for 2 months; bake from frozen at 350°F (175°C) until the filling bubbles, about 55 minutes.

12. Blueberry Pie

Blueberry pie is a short recipe with one real problem, and the problem is purple juice on the bottom of your serving plate. Two fixes solve it completely: a thickener that is not thin like water, and a crust that gets a few minutes in the oven before the berries go in.

Yield: 8 slices · Prep: 15 minutes · Cook: 50 to 55 minutes · Total: 1 hour 10 minutes · Difficulty: Easy

Ingredients

• 2 store-bought 9-inch pie crusts
• 5 cups (700 grams) fresh blueberries, or 12 ounces frozen, thawed
• 3/4 cup (150 grams) granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1 egg, beaten, for the top crust
• 2 tablespoons sugar, for the top

Instructions

1. Heat the oven to 400°F (200°C).
2. Toss the blueberries with the sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt in a bowl, and let it stand for 10 minutes.
3. Roll the bottom crust into a pie dish and press it into the corners.
4. Fill the crust with the berries and level the top.
5. Cover with the second crust, crimp, cut five vents, brush with egg, and sprinkle with sugar.
6. Bake at 400°F (200°C) for 50 to 55 minutes, until the crust is deeply golden and the filling is dark, glossy, and bubbling at the vents.
7. Cool for at least 4 hours, then serve.

Tip: If your berries are very wet after thawing, drain them in a colander for 20 minutes and use the drained liquid in place of some of the milk, or reduce the sugar. Wet fruit is the entire reason pie bottoms turn to jam.

Swap it: Use blackberries, black raspberries, or a blueberry-cherry mix with the same amounts. For a lemon-blueberry pie, add 2 tablespoons lemon zest to the filling. If you are planning a week of holiday baking, my easy anti-inflammatory recipes roundup has a berry-forward breakfast idea that uses the same prep.

Storage: Covered in the fridge for up to 4 days. This pie is much better slightly warm than cold, so a short time in a 325°F (165°C) oven before serving does wonders.

13. Dutch Apple Pie

No top crust, no lattice, no crimping. Dutch apple pie is an open pie with a streusel blanket, and it is the version I make when I want apple pie flavor without any of the shaping decisions. It also travels to a potluck better than any lattice pie, because nothing shifts.

Yield: 8 slices · Prep: 20 minutes · Cook: 45 to 50 minutes · Total: 1 hour 10 minutes · Difficulty: Easy

Ingredients

• 1 store-bought 9-inch pie crust
• 5 large firm apples, about 1 1/2 pounds, peeled, cored, and sliced 1/4 inch thick
• 1 tablespoon lemon juice
• For the streusel: 1/2 cup (115 grams) unsalted butter, cold and cubed
• 3/4 cup (95 grams) all-purpose flour
• 1/2 cup (100 grams) light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon fine salt
• 2 tablespoons granulated sugar, for the top

Instructions

1. Heat the oven to 375°F (190°C).
2. Cut the cold butter into the flour, brown sugar, half the cinnamon, and salt, rubbing it with your fingers until the mixture holds together in clumps the size of peas.
3. Toss the apple slices with the lemon juice, the remaining cinnamon, the nutmeg, and 2 tablespoons of the streusel mixture.
4. Roll the crust into a 9-inch pie dish and press it into the corners and up the sides.
5. Arrange the apple slices in overlapping rows, fanning them slightly.
6. Scatter the remaining streusel over the apples, leaving the edges clear so the crust browns.
7. Sprinkle with the granulated sugar and bake at 375°F (190°C) for 45 to 50 minutes, until the topping is deep golden and the apples are completely tender when pressed with the back of a spoon.
8. Cool for 45 minutes, then serve with vanilla ice cream.

Tip: Keep the streusel cold and stop mixing the moment it clumps. Overworked streusel turns into a flat, biscuit-like sheet, and cold clumps melt into a crisp topping instead.

Swap it: Add 1/2 cup (65 grams) rolled oats to the streusel for an oat crumble, or use 1/2 cup chopped pecans for a nuttier top. A gluten-free crust works here without any other changes.

Storage: Covered at room temperature for up to 2 days, or in the fridge for 4. The crust stays crisper at room temperature, which is unusual for pie and rather nice.

14. Pumpkin Cream Pie

This is the light one, and the reason it exists is that some of the table will not want a dense custard after a heavy dinner. The filling is cooked on the stove with pasteurized eggs, so it is genuinely safe to eat chilled, and it never needs the oven once the crust is ready.

Yield: 8 slices · Prep: 20 minutes · Cook: 8 minutes · Total: 28 minutes plus 4 hours chilling · Difficulty: Easy

Ingredients

• 1 store-bought 9-inch graham cracker or short pastry crust, pre-baked if needed
• 1 can (15 ounces) pumpkin puree
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (120 ml) light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 2 large eggs, pasteurized
• 1 can (12 ounces) evaporated milk
• 1 package (8 ounces) cream cheese, softened
• 1 teaspoon vanilla extract
• Whipped cream, for serving

Instructions

1. Whisk the sugar, brown sugar, spices, and salt together in a saucepan.
2. Add the pumpkin puree, pasteurized eggs, evaporated milk, and vanilla, and whisk until smooth.
3. Cook over medium-low heat, whisking constantly, until the mixture thickens and starts to steam, about 8 minutes. Do not boil.
4. Remove from the heat and whisk in the softened cream cheese, a few chunks at a time, until the filling is completely smooth.
5. Pour the warm filling into the cooled crust.
6. Refrigerate for at least 4 hours, until firm enough to slice cleanly.
7. Pipe a border of whipped cream around the edge just before serving.

Tip: The eggs here must be pasteurized because the filling is only cooked to a simmer, not baked. Using pasteurized eggs is what makes this a safe no-bake-style recipe rather than a risky one.

Swap it: For a lighter version, leave out the cream cheese and add 1/2 cup (120 ml) more evaporated milk. For a vegan pie, use a coconut-based cream and a vegan graham cracker crust.

Storage: Covered in the fridge for up to 4 days, and it holds better than most pumpkin pies because there is no egg-heavy custard to toughen. Keep the whipped cream border off until serving.

15. Easy Chocolate Chip Cookie Pie

This is the pie for a table with kids in it. It is a cookie baked in a crust, so there is no fruit, no custard, and nothing that can go wrong in a new way. Warm it slightly and it tastes like the best chocolate chip cookie you have ever had, with a crisp edge holding it together. If you need a second chocolate dessert, my easy chocolate dessert recipes have you covered.

Yield: 8 slices · Prep: 15 minutes · Cook: 35 to 40 minutes · Total: 55 minutes plus cooling · Difficulty: Easy

Ingredients

• 1 store-bought 9-inch pie crust, pre-baked for 8 minutes if not sold ready-made
• 1/2 cup (115 grams) unsalted butter, melted and cooled
• 3/4 cup (150 grams) granulated sugar
• 1/2 cup (100 grams) light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups (160 grams) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup (170 grams) semisweet chocolate chips, plus more for the top
• 1/3 cup (60 ml) heavy cream

Instructions

1. Heat the oven to 350°F (175°C).
2. Whisk the melted butter, both sugars, the egg, and the vanilla together until smooth and slightly thickened.
3. Whisk in the flour, baking soda, and salt until no dry streaks remain, then fold in the chocolate chips.
4. Scoop the dough into the pre-baked crust and press it into an even layer, filling the corners.
5. Bake at 350°F (175°C) for 30 to 35 minutes, until the top is golden and the center still looks slightly soft.
6. Warm the heavy cream until it just steams, pour it over the hot pie, and scatter the extra chips on top so they melt into the surface.
7. Cool for at least 1 hour before slicing, then slice with a hot dry knife wiped clean between cuts.

Tip: The warm cream pour is what turns a decent cookie pie into a great one. It melts the chips into a glossy top and keeps the middle gooey for days. Do not skip the full hour of cooling or the first slice will be a mess.

Swap it: Swap semisweet chips for milk chocolate, dark chocolate, or a mix, and add 1/2 cup (75 grams) chopped pecans or 1/2 cup (65 grams) pretzel pieces for a salty version.

Storage: Covered at room temperature for 2 days, in the fridge for up to 4. Warm slices for 20 seconds in the microwave before serving if you want the gooey center back.

Tips for Making These

• Chill every store-bought crust for 20 minutes in the fridge before you fill it. A cold crust holds its shape instead of slumping into the dish, and it is the cheapest way to make a canned crust look homemade.
• Bake your pie dish on a baking sheet. The extra heat underneath sets the bottom of the crust while the filling is still hot, and it catches any drips from fruit pies that like to overflow.
• Toss fresh fruit with cornstarch or tapioca starch before it goes in the dish. The starch draws out moisture and thickens the juice, which is the fix for a pie that leaks onto the plate.
• Check the oven with an oven thermometer once a year. A pie that bakes 20 degrees cool will set slowly and can end up with a raw base, no matter how long you leave it.
• Label every make-ahead dish with masking tape and a marker. Write the pie name, the date, and the bake or chill time. On Thursday night with three desserts in the fridge, you will not remember which one is the lemon.
• Let fruit pies cool at least 3 hours, and 4 if your kitchen is warm. The filling is still setting as it cools, and cutting early gives you a puddle instead of a slice.

Frequently Asked Questions

Conclusion

If you are making one pie and you want the safest possible outcome, make the Classic Pumpkin Pie. It is forgiving about timing, it slices cleanly, and nobody at your table is going to be disappointed by it. Start it Wednesday night, chill it overnight, and put it on the table after the last plate is cleared.

Then add one more from these 15 easy pie recipes for Thanksgiving based on your guests rather than your ambition. Cranberry Orange Pie for the tart-toothed crowd, Chocolate Silk Pie for the kids, Dutch Apple Pie for something rustic and nut-free. Two pies, chosen well, beat five made in a panic.