A Southern take on the Amish country classic by Brian Noyes of Red Truck Bakery.
Photo: Andrew Thomas Lee
Birmingham’s Dolester Miles was recently named America’s best pastry chef. Try her sweet potato pie, and you’ll see why.
Photo: Johnny Autry
Chef Alex Harrell learned this dessert from his grandmother, “Ma Ma.” Today, it’s on the menu at his New Orleans restaurant, Angeline.
Photo: Margaret Houston
It’s hard to beat a fresh pecan pie—unless you add a little bourbon.
Photo: JOHNNY AUTRY
Cookie nostalgia flavors this South Carolina barbecue joint’s fan-favorite dessert.
Photo: Jonathan Boncek
Juliette Gordon Low founded the Girl Scouts of America in Savannah, and this pie by Back in the Day Bakery pays homage to the Girl Scouts in a delicious way.
Photo: Squire Fox
Rescue the old favorite with pure whipped cream and fresh summer fruit at its peak.
Photo: Johnny Autry
Photo: Phillip Rhodes
Bake homemade Cheerwine vinegar into a pie that harks back to the days when Appalachian cooks, lacking citrus, substituted a more common ingredient with a similar bite.
Photo: Margaret Houston
The fillings steal the show in this sweet-and-salty apple pie from Four and Twenty Blackbirds.
This variation on the classic might be one of the most Southern dessert pairings ever.
Photo: Hélene Dujardin
An easy icebox dessert made entirely with ingredients you’ll find at the supermarket
Photo: Justin Burke-Samson
Everybody knows about key lime pie, but before it became a national star, this citrus dessert had already staked a claim as a Florida favorite.
Photo: Johnny Autry
With an old-fashioned buttermilk crust baked in a layer of smoky bacon fat, and a sweet, jammy filling, this is a throwback pie with character.
Photo: Peter Frank Edwards
Two farmers’ market standouts come together in this savory summer favorite.
Kept frozen, this refreshing favorite will keep for up to a week—just don’t expect it to last long once your guests have tasted a slice.
Photo: Squire Fox
