Seasonal Pies To Bake Every Month Of 2023

Granny Smith Slab Pie
Photo: Photographer: Greg DuPree, Food Stylist: Emily Neighbors Hall Prop Stylist: Audrey Davis

In need of a fun baking project? We've pulled a collection of our most-loved pies to bake every month to put your baking skills to the test. Each month, we challenge you to create a sliceable work of art from in-season market selections. Need a refreshing, airy pie to bake this summer? Try your hand at our Tropical Coconut Citrus Pie. Want to bake a show-stopping dessert that'll impress any guest? Whip up our Persimmon Pie with Pecan . If you love the art of baking, give our cakes to bake every month a go as well. Or, if you're in need of a fun baking project for the kids, recruit their help with our cookies to bake every month—although, we can't promise that the cookie sheet won't have a few missing cookies. You'll be an expert baker in no time with these tasty seasonal pie recipes.

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January: Shaker Lemon Pie

Shaker Lemon Pie
Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Ana Kelly

This old-fashioned pie recipe makes full use of winter citrus, peels and all. Thin lemon slices are stirred in a simple mixture of eggs and sugar, then baked until they absorb all that sweetness. The pie is best served straight out of the oven with a scoop of ice cream.

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February: Over The Moon Chocolate Pie

Over the Moon Chocolate Pie

Caitlin Bensel; Food Styling: Torie Cox

What better way to say "I love you" than this silky chocolate pie? Inspired by Tennessee's marshmallow-filled treat, our pie recipe has a graham cracker crust, rich chocolate filling (with an optional splash of Tennessee whiskey), and pillowy marshmallow meringue topping. We're over the moon about this one.

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March: Water Pie

Water Pie

Caitlin Bensel; Food Styling: Torie Cox

This Depression-era pie is so simple to make because of the lack of ingredients at that time. And why not embrace a bit of history while we wait for the farmer's market season? The gooey, buttery filling and flaky pie crust are delicious with a strong cup of coffee or a pot of tea, especially on a cool spring day.

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April: Rhubarb Custard Pie

Rhubarb Custard Pie
Antonis Achilleos; Food Styling: Chelsea Zimmer; Prop Styling: Christine Keely

Forget the strawberries and give rhubarb a chance to shine on its own with this pretty pink pie. The tartness of rhubarb is well-balanced by a sweet custard with flavors of vanilla, almond extract, and orange zest. We blind-bake the pie crust to make certain it stays flaky and crisp under the rich custard.

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May: Blueberry-Lavender Hand Pies

Blueberry-Lavender Hand Pies
Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis

Hand pies make the perfect grab-and-go dessert for a family picnic or a grill-out on a sunny spring day. Our Blueberry-Lavender Hand Pies are a great way to showcase fresh-picked berries, heightened with a hint of floral lavender. Of course, no hand pie is complete until striped with a sweet and sticky glaze.

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June: Margarita Pie

a whipped pie on a light brown background
Alison Miksch

Summertime is for sipping drinks by the pool, and this recipe captures one of our favorites in pie form. The no-bake filling leans toward the sweet side, with a bit of tartness from lime juice, blanco tequila, and a sprinkling of lime zest and salt. Cheers!

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July: Tropical Coconut Citrus Pie

Tropical Coconut-Citrus Pie
Antonis Achilleos; Prop Styling: Giulietta Pinna; Food Styling: Ali Ramee

Embrace the coast with this Key lime pie with a tropical beat. We made the crust with crushed coconut cookies and whipped the filling until light and foamy. Then we decorated the cream cheese and marshmallow cream topping with slices of pineapple and citrus for a bright, beachy look.

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August: No-Bake Banana Split Pie

Banana Split Pie
Photographer and props: Jennifer Causey Food Stylist: Emily Nabors Hall

This icebox pie is sweet as a trip to the ice cream parlor on a hot summer day. Take a frozen chocolate wafer crust and fill it with vanilla pudding, sliced strawberries, and bananas, then add whipped cream and your favorite sundae toppings. With no need to use the oven, you won't even break a sweat for this one.

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September: Granny Smith Slab Pie

Granny Smith Slab Pie
Photographer: Greg DuPree, Food Stylist: Emily Neighbors Hall Prop Stylist: Audrey Davis

In September, we're looking to feed a crowd with little fuss. This simple slab pie filled with tart Granny Smiths will do the job spectacularly, and do it just as apples are coming into season. Drizzle maple-flavored whipped cream over the still-warm pie right before serving.

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October: Cushaw Pie With Vanilla Bean Custard Sauce

Cushaw Pie with Vanilla Bean Custard Sauce
Photo: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

October isn't just for pumpkins: Other winter squashes like the cushaw are ripe and ready for eating. If you can't find cushaw squash at the farmer's market, butternut will make a good substitute. This spiced pie becomes more luxurious with a spoonful of vanilla-bean-infused custard.

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November: Persimmon Pie With Pecan Streusel

Persimmon Pie with Pecan Streusel
Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Sweet, orange-fleshed persimmons ripen in late fall, making it the best time of year to take advantage of this seasonal fruit. Pick your own from a nearby tree, or buy Hachya or Fuyu persimmons from the store. Blended with spices and topped with a cinnamon pecan streusel, this pie will fit right in on the Thanksgiving table.

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December: Chocolate Pecan Chess Pie

Chocolate-Pecan Chess Pie served a la mode
Photo: James Ransom; Food Styling: Ruth Blackburn; Prop Styling: Christine Keely

This recipe combines two holiday favorites: custardy chess pie and ooey-gooey pecan pie. The nutty, sticky sweet flavor is balanced with bittersweet chocolate—the smell as it bakes will make you want to dive in. Serve each indulgent slice with a scoop of vanilla.

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