28 Vintage Pie Recipes That Are Still Favorites Today

If you’re a fan of classic desserts, you’ll love these vintage pie recipes we still make today. These timeless treats have been passed down through generations and continue to delight with their rich flavors and comforting textures. From the creamy goodness of Sugar Cream Pie to the tangy sweetness of Fresh Cherry Pie, there’s something here for everyone.

Sugar Cream Pie

A classic from Indiana, Sugar Cream Pie is simple yet rich, featuring a buttery crust filled with a creamy mixture. You’ll need 1 cup of sugar, 1/4 cup of flour, 2 cups of heavy cream, and 1/4 teaspoon of nutmeg. Cook the sugar, flour, and cream on the stovetop until thickened, then pour into a pre-baked crust. Sprinkle with nutmeg and bake at 375°F (190°C) for 10-15 minutes until the top is set. This pie has a smooth, custardy texture with a caramelized sugar top and a hint of warm spice.

Grandma’s Chocolate Meringue Pie

This pie combines a velvety chocolate filling with a fluffy meringue topping. For the filling, mix 1 cup of sugar, 1/4 cup of cocoa, 1/4 cup of cornstarch, and 2 cups of milk in a saucepan. Cook until thick and glossy, then pour into a pre-baked crust. Top with meringue made from 4 egg whites and 1/2 cup of sugar, then bake at 350°F (175°C) for 10-12 minutes until the meringue is golden. The result is a perfect balance of rich chocolate and sweet, airy meringue.

Fresh Cherry Pie

For a summer favorite, use 4 cups of pitted tart cherries, 1 cup of sugar, 2 tablespoons of cornstarch, and 1/2 teaspoon of almond extract. Mix the cherries, sugar, and cornstarch, then pour into a pie crust and cover with a top crust. Bake at 400°F (200°C) for 45-50 minutes until the crust is golden and the filling is bubbly. This pie offers a sweet and tart flavor with a juicy filling and a crisp, buttery crust.

Maple Syrup Pie

A Canadian classic, this pie features a smooth filling made from 1 cup of pure maple syrup, 1/2 cup of heavy cream, 2 eggs, and 2 tablespoons of melted butter. Mix the ingredients and pour into a pre-baked crust, then bake at 350°F (175°C) for 30-35 minutes until set. The result is a rich, caramel-like flavor with a silky texture, best enjoyed chilled.

Mom’s Peach Pie

Capture the essence of summer with 4 cups of sliced peaches, 3/4 cup of sugar, 1/4 cup of flour, and 1/2 teaspoon of cinnamon. Mix the peaches, sugar, flour, and cinnamon, then pour into a pie crust and cover with a top crust. Bake at 425°F (220°C) for 45-50 minutes until golden and bubbly. The peaches become tender and syrupy, offering a burst of flavor with a hint of cinnamon spice.

Tomato Pie

For a sweet and tangy treat, combine 4 cups of thinly sliced tomatoes, 3/4 cup of sugar, 1 tablespoon of flour, and 1/2 teaspoon of cinnamon. Add 1 tablespoon of vinegar for balance, then pour into a pie crust and cover with a top crust. Bake at 375°F (190°C) for 35-40 minutes until the tomatoes are tender. The result is a unique dessert with the tartness of tomatoes complemented by sweetness and spices.

World’s Best Lemon Pie

This pie boasts a tart and creamy lemon filling made from 1 cup of sugar, 1/4 cup of cornstarch, 1/2 cup of lemon juice, and 2 egg yolks. Cook the mixture until thick and smooth, then pour into a pre-baked crust. Top with meringue made from 2 egg whites and 1/4 cup of sugar, and bake at 350°F (175°C) for 10-12 minutes until the meringue is golden. The pie is tangy, sweet, and refreshing with a light meringue topping.

Old-Fashioned Custard Pie

For a simple yet elegant dessert, mix 3 eggs, 1 cup of sugar, 2 cups of milk, and 1 teaspoon of vanilla. Pour into a partially baked crust and sprinkle with 1/4 teaspoon of nutmeg. Bake at 350°F (175°C) for 45-50 minutes until set. This pie has a delicate, creamy texture with a mild sweetness and a hint of vanilla and nutmeg.

Shoofly Pie

A Pennsylvania Dutch classic, this pie features a gooey molasses filling made from 1 cup of molasses, 1/2 cup of brown sugar, 1/2 cup of water, and 1 egg, thickened with 1/2 cup of flour. Top with a crumbly mixture of 1/2 cup flour, 1/4 cup butter, and 1/4 cup sugar. Bake at 350°F (175°C) for 40-45 minutes until set. The pie is sweet and tangy with a rich molasses flavor and a crunchy topping.

Southern Buttermilk Pie

For a custardy filling, mix 1 cup of buttermilk, 1 1/2 cups of sugar, 1/2 cup of melted butter, 3 eggs, and 1 tablespoon of lemon juice. Pour into an unbaked crust and bake at 350°F (175°C) for 45-50 minutes until golden and set. The buttermilk gives the pie a slight tang, balancing the sweetness with a smooth, creamy texture.

Sweet Potato Pie

A Southern staple, this pie features a filling made from 2 cups of mashed sweet potatoes, 1 cup of sugar, 2 eggs, 1/2 cup of milk, and 1 teaspoon of cinnamon. Pour into a pie crust and bake at 350°F (175°C) for 50-55 minutes until set. The pie is creamy and smooth, with the natural sweetness of the sweet potatoes complemented by warm spices.

Coconut Cream Pie

For a rich, creamy filling, cook 2 cups of coconut milk, 1/2 cup of sugar, 3 eggs, and 1/4 cup of cornstarch until thickened. Pour into a baked crust and top with whipped cream and 1/2 cup of toasted coconut flakes. Chill before serving. The pie is sweet and creamy with a distinct coconut flavor and a delightful crunch from the toasted coconut.

Key Lime Pie

A Floridian favorite, this pie features a tangy filling made from 1/2 cup of key lime juice, 1 can (14 oz) of sweetened condensed milk, and 3 egg yolks. Pour into a graham cracker crust and bake at 350°F (175°C) for 15 minutes until set. Chill and top with whipped cream. The pie is refreshingly tart and creamy, with a perfect balance of sweet and sour flavors.

Pecan Pie

A holiday classic, this pie has a rich, sweet filling made from 1 cup of pecans, 3 eggs, 1 cup of sugar, and 1 cup of corn syrup. Pour into an unbaked crust and bake at 350°F (175°C) for 50-55 minutes until set. The pie is known for its crunchy pecan topping and gooey, nutty filling, with a deep, sweet flavor.

Blackberry Pie

For a summer treat, mix 4 cups of fresh blackberries, 3/4 cup of sugar, and 1/4 cup of flour. Pour into a double crust and bake at 400°F (200°C) for 45-50 minutes until bubbly and golden brown. The berries become tender and syrupy, creating a rich, fruity filling with a sweet and slightly tart flavor.

Rhubarb Pie

This pie features a tart filling made from 4 cups of chopped rhubarb, 1 cup of sugar, and 2 tablespoons of flour. Pour into a double crust and bake at 400°F (200°C) for 45-50 minutes until the rhubarb is tender. The pie has a unique flavor, with the tartness of the rhubarb balanced by the sweetness of the sugar, making it a refreshing dessert.

Pumpkin Pie

A Thanksgiving favorite, this pie has a creamy filling made from 2 cups of pumpkin puree, 3 eggs, 1 cup of cream, and 1/2 cup of sugar, flavored with 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of cloves. Pour into a pre-baked crust and bake at 350°F (175°C) for 50-55 minutes until set. The pie is smooth and creamy with a rich pumpkin flavor and a warming blend of spices.

Mincemeat Pie

This pie features a rich, spiced filling made from 2 cups of mincemeat (a mix of dried fruits, spices, and sometimes meat or suet), encased in a double crust. Bake at 350°F (175°C) for 45-50 minutes until golden and bubbly. The pie has a deep, sweet, and slightly savory flavor, perfect for the holiday season.

Blueberry Pie

For a classic summer dessert, mix 4 cups of fresh blueberries, 3/4 cup of sugar, and 2 tablespoons of cornstarch. Pour into a double crust and bake at 400°F (200°C) for 45-50 minutes until bubbly and golden brown. The pie is sweet and slightly tart, with a vibrant blueberry flavor and a flaky, buttery crust.

Banana Cream Pie

This pie features a creamy filling made from 2 cups of milk, 3/4 cup of sugar, 3 tablespoons of cornstarch, and 3 egg yolks, cooked until thickened and combined with sliced bananas. Pour into a pre-baked crust and top with whipped cream. Chill until set. The pie is sweet and creamy, with a smooth banana flavor and a light, fluffy topping.

Apple Pie

An all-American classic, this pie has a filling made from 6 cups of sliced apples, 3/4 cup of sugar, 1/4 cup of flour, and 1 teaspoon of cinnamon. Pour into a double crust and bake at 425°F (220°C) for 45-50 minutes until the apples are tender and the crust is golden brown. The pie is sweet and spiced, with a soft, juicy filling and a crisp, buttery crust.

Chocolate Silk Pie

For a smooth, creamy filling, blend 200g of melted chocolate, 1/2 cup of butter, 1 cup of sugar, and 3 eggs until light and fluffy. Pour into a pre-baked crust and chill until set. Top with whipped cream and chocolate shavings. The pie is rich and indulgent, with a velvety chocolate texture and a deeply satisfying flavor.

Cherry Almond Pie

This pie combines the flavors of 4 cups of pitted cherries, 3/4 cup of sugar, 1/4 teaspoon of almond extract, and 2 tablespoons of cornstarch. Pour into a double crust and bake at 400°F (200°C) for 45-50 minutes until bubbly and golden. The pie is sweet and fruity, with a subtle almond flavor that complements the cherries.

Coconut Custard Pie

For a creamy filling, cook 2 cups of coconut milk, 1/2 cup of sugar, 3 eggs, and 1/4 cup of cornstarch until thickened. Pour into a pre-baked crust and bake at 350°F (175°C) for 45-50 minutes until set. The pie is sweet and creamy with a rich coconut flavor and a smooth, custardy texture.

Raisin Pie

This pie features a sweet filling made from 2 cups of raisins, 1 cup of sugar, and 1 tablespoon of lemon juice, thickened with 2 tablespoons of flour. Pour into a double crust and bake at 375°F (190°C) for 40-45 minutes until bubbly and golden brown. The raisins become tender and syrupy, creating a rich, fruity filling.

Butterscotch Pie

For a rich filling, cook 1 cup of brown sugar, 1/4 cup of butter, 1/4 cup of cream, and 3 eggs until thickened. Pour into a pre-baked crust and top with whipped cream. Chill until set. The pie is sweet and creamy, with a deep, caramel-like flavor from the butterscotch.

Pear Pie

This pie features a sweet filling made from 4 cups of sliced pears, 3/4 cup of sugar, and 1/2 teaspoon of cinnamon. Pour into a double crust and bake at 400°F (200°C) for 45-50 minutes until the pears are tender. The pie is sweet and aromatic, with a soft, juicy filling and a crisp, buttery crust.

Fig Pie

For a sweet and spiced filling, mix 4 cups of chopped figs, 3/4 cup of sugar, and 1/2 teaspoon of cinnamon. Pour into a double crust and bake at 375°F (190°C) for 40-45 minutes until bubbly and golden brown. The figs become tender and syrupy, creating a rich, fruity filling with a hint of spice.

This article originally appeared on RetailShout

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