When rhubarb season coincides with the best moment for strawberries, fruit pies like this one are simply essential. One note: It’s hard to wait before diving in, but you’ll get a cleaner slice if you let the pie cool first. See recipe.

Loyal blackberry fans know this Gourmet favorite—it’s one of those classic pie recipes that we come back to every summer. Feel free to adjust the sugar to your taste and according to the sweetness of the berries you picked. See recipe.

The flaky, buttery crust makes this apple pie a star. We can’t imagine Thanksgiving without it, but we’ll be excited to bake one as soon as apple-picking season hits. See recipe.

The pears in this pie will get juicy and fragrant, even if they start out on the firm side. See recipe.

We love berry pies with secret ingredients. Grapefruit juice keeps this pie filling fresh tasting, and coriander adds complexity to the flavor and aroma. See recipe.

Lining up your July Fourth plans? That cookout needs this juicy berry pie topped with whipped cream and even more berries. See recipe.

Nectarines, plums, and raspberries together make a sweet-tart combination that cannot fail. See recipe.

Peach pie is a summer classic, but drizzle on a lush bourbon caramel and you’ll never go back. See recipe.

Sour cherries give this fruit pie a brightness that cannot be matched. Be sure to start with cold butter for the flakiest crust. See recipe.

Fall baking has its traditions—apple pie, pumpkin pie, and pecan pie, sure. But this recipe will convince you that grape pie deserves a spot in your fall dessert rotation. See recipe.

The delicate layers and ruffles here feel dramatic—but we promise that the process of making this phyllo dough pie is easy. See recipe.

Can't find your rolling pin? No worries, this easy pie crust doesn’t require one anyway. See recipe.

Tangy cranberries balance the sweetness of this cinnamony apple crumble pie. See recipe.

If sweet and salty is your favorite combination, you need to make this pie from baking legend Cheryl Day. Caramel apples were never so good. See recipe.

Is it a fruit pie or a custard pie? Both, we say. Use this recipe for a classic version that’s sweet and tart with a fluffy, cloudlike meringue top and crisp and flaky pie crust. See recipe.

When you’re feeding a crowd, a slab pie means more servings and less mess. This giant version pairs peaches and blueberries under a crackly, buttery crust. See recipe.

If you’re intimidated by weaving a lattice crust, this wide-stripped top is the right place to start practicing your moves. See recipe.

If you love a crunchy, crumbly topping, you may want to bake two of these pies so that you can have a slice for dessert and another for breakfast the next day. See recipe.

Looking for a pie to bring on a picnic? This handheld berry pie is your answer. See recipe.

The best banana cream pie doesn’t start with a boxed pudding mix. But making your own filling isn’t difficult! See recipe.

The crust-to-filling ratio is just about perfect here. And you don’t need a pie pan to make it happen. See recipe.

“Before vanilla extract was widely available, the most popular flavoring in America was rose water,” writes Cheryl Day. Here, the floral liquid enhances the flavor of thinly sliced Pink Lady or Granny Smith apples. See recipe.

Don’t tell anyone, but the key to really great Key lime pie is a little bit of lemon juice. See recipe.

While some chess pie recipes rely on tangy buttermilk to offset the rich custard, this version uses lemon juice and barely cooked cranberries instead. It’s a bright, sunny slice that works well to wrap up a rich meal. See recipe.

Change up your apple pie routine with this savory-salty pretzel crust. See recipe.

These handheld pies are so good, you might want to count on needing two per person. See recipe.

Plums deserve the spotlight, especially since they’re so excellent in fruit pies. This recipe pairs the fruit with fragrant thyme and a touch of apple cider vinegar. See recipe.