27+ Sweet and Savory Spring Pie Recipes for Every Occasion

As the flowers begin to bloom and the weather warms up, there’s no better way to embrace the freshness of spring than with a delicious homemade pie.

From tangy citrus pies to sweet berry creations, spring pies offer a wide array of flavors that are as vibrant as the season itself.

Whether you’re hosting a spring picnic, attending a family gathering, or just enjoying a sunny afternoon, these 27+ spring pie recipes will surely bring a burst of joy to your table.

In this collection, you’ll find everything from classic fruit pies to innovative combinations that highlight the best ingredients of the season.

So grab your pie dish and prepare to bake up a slice of spring with these irresistible recipes!

27+ Sweet and Savory Spring Pie Recipes for Every Occasion

With these 27+ spring pie recipes, you’re equipped to create delicious pies that capture the spirit of the season.

From fresh fruits to creamy fillings and everything in between, spring pies offer the perfect way to celebrate warmer days and share something sweet with friends and family.

Whether you prefer a classic lemon meringue or an exotic lavender honey pie, there’s a spring pie recipe here to suit every taste.

So, get your baking tools ready and let these seasonal flavors fill your home with the delicious aromas of spring.

Lemon Lavender Tart

This Lemon Lavender Tart is a delightful spring treat that combines the zesty brightness of lemons with the subtle floral notes of lavender. Perfect for afternoon tea or a light dessert, this pie is as visually stunning as it is delicious. The buttery crust and silky filling strike the perfect balance, making it a must-try for spring gatherings.

Ingredients:
For the Crust:

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ½ cup unsalted butter, chilled and cubed
• 1 egg yolk
• 2-3 tablespoons cold water

For the Filling:

• 1 cup granulated sugar
• 3 large eggs
• ½ cup freshly squeezed lemon juice
• 1 tablespoon dried culinary lavender
• 1 tablespoon lemon zest
• ½ cup heavy cream

For Garnish:

• Fresh lavender sprigs (optional)
• Powdered sugar

Instructions:

1. Make the Crust:
   In a food processor, combine flour and powdered sugar. Add the butter and pulse until the mixture resembles breadcrumbs. Add the egg yolk and cold water, one tablespoon at a time, until the dough forms a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
2. Preheat the oven to 350°F (175°C). Roll out the dough and press it into a tart pan. Prick the base with a fork, line it with parchment paper, and add baking weights. Bake for 15 minutes, then remove the weights and bake for an additional 10 minutes.
3. Prepare the Filling:
   In a saucepan, combine sugar, eggs, lemon juice, lavender, and zest. Cook over low heat, stirring constantly until it thickens. Strain the mixture to remove lavender and whisk in the cream.
4. Pour the filling into the baked crust and bake for 15-20 minutes until just set. Cool completely before serving.
5. Garnish with powdered sugar and fresh lavender if desired.

This Lemon Lavender Tart is a perfect way to celebrate the beauty of spring. The floral undertones from the lavender complement the tartness of the lemon, creating a harmonious dessert that is as pleasing to the palate as it is to the eyes.

Strawberry Rhubarb Pie

Celebrate the arrival of fresh rhubarb and strawberries with this classic Strawberry Rhubarb Pie. This pie offers a delightful balance of sweet and tangy flavors, encased in a flaky, golden crust. It’s the ultimate way to welcome spring’s bounty.

Ingredients:
For the Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup unsalted butter, chilled and cubed
• 6-8 tablespoons ice water

For the Filling:

• 3 cups sliced strawberries
• 3 cups diced rhubarb
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

For Topping:

• 1 egg, beaten (for egg wash)
• Coarse sugar

Instructions:

1. Prepare the Crust:
   In a bowl, mix flour, salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until the dough comes together. Divide into two disks, wrap in plastic wrap, and refrigerate for 1 hour.
2. Preheat the oven to 375°F (190°C). Roll out one disk of dough and fit it into a pie dish.
3. Prepare the Filling:
   Combine strawberries, rhubarb, sugar, cornstarch, vanilla, and lemon juice in a large bowl. Pour the mixture into the crust.
4. Roll out the second dough disk and cut into strips to create a lattice top. Place the strips over the filling and crimp the edges. Brush the top with egg wash and sprinkle with coarse sugar.
5. Bake for 45-50 minutes, or until the filling is bubbling and the crust is golden brown. Allow to cool before serving.

Strawberry Rhubarb Pie is the essence of spring in every bite. The tart rhubarb paired with sweet strawberries creates a flavor that’s nostalgic yet fresh. Serve with a dollop of whipped cream or vanilla ice cream for the perfect ending to a spring meal.

Honey Peach and Thyme Galette

Rustic and effortlessly elegant, this Honey Peach and Thyme Galette is a celebration of spring’s juiciest peaches. The addition of fresh thyme and a drizzle of honey elevates this simple dessert into a culinary masterpiece that’s perfect for picnics or casual gatherings.

Ingredients:
For the Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon sugar
• ½ cup unsalted butter, chilled and cubed
• 3-4 tablespoons ice water

For the Filling:

• 3 large ripe peaches, sliced
• 2 tablespoons honey
• 1 tablespoon fresh thyme leaves
• 2 tablespoons cornstarch
• 2 tablespoons granulated sugar

For Topping:

• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar

Instructions:

1. Prepare the Crust:
   Mix flour, salt, and sugar in a bowl. Cut in butter until the mixture forms pea-sized crumbs. Add ice water and mix until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Preheat the oven to 375°F (190°C). Roll out the dough on parchment paper into a rough circle.
3. Prepare the Filling:
   In a bowl, toss peach slices with honey, thyme, cornstarch, and sugar. Arrange the peaches in the center of the dough, leaving a 2-inch border. Fold the edges over the filling, pleating as necessary.
4. Brush the crust with egg wash and sprinkle with coarse sugar. Bake for 35-40 minutes until the crust is golden and the filling is bubbly.
5. Let cool slightly before serving.

This Honey Peach and Thyme Galette is the perfect spring dessert for those who love simple yet sophisticated flavors. The fresh peaches and thyme create a unique blend of sweetness and earthiness, making it a dessert to remember. Serve it warm with a scoop of vanilla ice cream for an added touch of indulgence.

Apricot Almond Cream Pie

The Apricot Almond Cream Pie is a wonderful springtime dessert that combines the sweetness of apricots with the rich flavor of almond cream. This pie is a perfect balance of tart and creamy, wrapped in a buttery crust and topped with slivered almonds for added texture. It’s a sophisticated pie that will be the star of any spring gathering.

Ingredients:
For the Crust:

• 1 ¼ cups all-purpose flour
• 1/4 cup powdered sugar
• ½ cup unsalted butter, cubed and chilled
• 1 egg yolk
• 2-3 tablespoons ice water

For the Almond Cream Filling:

• ½ cup unsalted butter, softened
• ½ cup powdered sugar
• 1/2 cup almond meal
• 1 egg
• 1 teaspoon vanilla extract

For the Apricot Layer:

• 2 cups fresh apricots, sliced
• 3 tablespoons honey
• 1 tablespoon lemon juice

For the Topping:

• Slivered almonds, toasted
• Powdered sugar for dusting

Instructions:

1. Prepare the Crust:
   In a food processor, combine flour, powdered sugar, and chilled butter. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, one tablespoon at a time, until the dough comes together. Wrap the dough in plastic and chill for at least 30 minutes.
2. Preheat the oven to 350°F (175°C). Roll out the dough and fit it into a pie pan. Prick the base with a fork and bake for 15 minutes.
3. Prepare the Almond Cream Filling:
   In a bowl, beat softened butter with powdered sugar until fluffy. Add almond meal, egg, and vanilla extract, and mix until smooth. Spread this almond cream evenly into the pre-baked crust.
4. Prepare the Apricot Layer:
   In a saucepan, combine sliced apricots with honey and lemon juice. Cook over low heat for 5-10 minutes until the apricots soften. Cool slightly before spooning over the almond cream.
5. Bake the pie for 25-30 minutes, or until the almond cream is set and golden. Cool completely before serving.
6. Garnish with toasted slivered almonds and a dusting of powdered sugar.

The Apricot Almond Cream Pie is a rich and indulgent dessert that combines the delicate flavor of apricots with the earthy nuttiness of almonds. The almond cream filling adds a luxurious texture, while the apricot layer brings a fresh, fruity contrast. This pie is a stunning choice for any springtime occasion.

Raspberry Lemon Cream Cheese Pie

This Raspberry Lemon Cream Cheese Pie is a vibrant, refreshing dessert that’s perfect for spring. The combination of tangy raspberries, zesty lemon, and creamy cheese filling creates a smooth, melt-in-your-mouth texture. It’s simple yet impressive, making it a great addition to spring brunches, picnics, or dinner parties.

Ingredients:
For the Crust:

• 1 ½ cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice

For the Raspberry Topping:

• 2 cups fresh raspberries
• 2 tablespoons sugar
• 1 tablespoon lemon juice

Instructions:

1. Prepare the Crust:
   Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a pie dish, creating an even layer. Bake for 10 minutes, then let it cool.
2. Prepare the Cream Cheese Filling:
   Beat softened cream cheese until smooth. Add heavy cream, powdered sugar, lemon zest, and lemon juice, and continue beating until fluffy and well-combined. Spread the mixture over the cooled crust.
3. Prepare the Raspberry Topping:
   In a small saucepan, heat raspberries, sugar, and lemon juice over low heat until the raspberries break down into a sauce, about 5 minutes. Let it cool before pouring over the cream cheese filling.
4. Chill the pie in the refrigerator for at least 3 hours or overnight for the best flavor.

This Raspberry Lemon Cream Cheese Pie is a wonderfully balanced dessert that pairs the bright flavors of raspberries and lemon with the smooth richness of cream cheese. It’s a refreshing treat that can easily become a favorite at your spring gatherings. The cool, creamy texture and vibrant topping make it a crowd-pleaser every time.

Key Lime Pie

Key Lime Pie is the ultimate spring dessert, featuring a zesty lime filling and a buttery graham cracker crust. Its tart, refreshing flavor makes it a perfect treat for warm spring and summer days. With a light, creamy texture, this pie will transport you to a tropical paradise.

Ingredients:
For the Crust:

• 1 ½ cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted

For the Filling:

• 3 large egg yolks
• 1 can (14 oz) sweetened condensed milk
• ½ cup freshly squeezed key lime juice (or regular lime juice)
• Zest of 1 lime

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Lime slices for garnish

Instructions:

1. Prepare the Crust:
   Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a pie dish and bake for 10 minutes. Let the crust cool completely.
2. Prepare the Filling:
   In a mixing bowl, whisk together egg yolks, sweetened condensed milk, lime juice, and lime zest until smooth and well-combined. Pour the mixture into the cooled crust.
3. Bake for 15 minutes until the filling is set but still slightly wobbly in the center. Let it cool to room temperature, then refrigerate for at least 3 hours.
4. Prepare the Topping:
   Whip heavy cream with powdered sugar until soft peaks form. Spread the whipped cream on top of the chilled pie.
5. Garnish with lime slices before serving.

Key Lime Pie is the epitome of spring desserts with its tangy and creamy filling. The combination of sweet, tart, and creamy flavors, paired with the crisp graham cracker crust, makes it a delightful treat for any occasion. It’s an easy-to-make dessert that delivers big on flavor and leaves everyone craving more.

Blueberry Lemon Cheesecake Pie

The Blueberry Lemon Cheesecake Pie is a vibrant dessert that pairs the sweet tang of blueberries with the creamy richness of cheesecake and a zesty lemon twist. With its smooth filling and fruity topping, this pie is an irresistible treat for spring celebrations or casual gatherings.

Ingredients:
For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup heavy cream
• 1 cup powdered sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

For the Blueberry Topping:

• 2 cups fresh blueberries
• 3 tablespoons sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions:

1. Prepare the Crust:
   Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a pie dish and bake for 10 minutes. Let it cool.
2. Prepare the Cheesecake Filling:
   Beat softened cream cheese until smooth. Add heavy cream, powdered sugar, lemon juice, and zest, and continue beating until light and fluffy. Spread the filling evenly over the cooled crust.
3. Prepare the Blueberry Topping:
   In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch-water mixture. Cook over medium heat until the blueberries burst and the sauce thickens, about 5 minutes. Let it cool.
4. Spoon the blueberry topping over the cheesecake layer. Chill the pie in the fridge for at least 4 hours.
5. Serve chilled, and enjoy the creamy, fruity, and refreshing flavors!

The Blueberry Lemon Cheesecake Pie is a showstopper with its vibrant blueberry topping and creamy cheesecake base. The addition of lemon enhances the sweetness of the blueberries, creating a perfectly balanced dessert for spring. This pie will quickly become a favorite at any event or family gathering.

Coconut Lime Cream Pie

The Coconut Lime Cream Pie combines the tropical flavors of coconut and lime, creating a creamy, citrusy dessert that’s perfect for spring and summer. With a buttery graham cracker crust, smooth coconut filling, and a hint of lime, it’s a refreshing dessert that transports you to a tropical paradise.

Ingredients:
For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tablespoons unsalted butter, melted

For the Coconut Filling:

• 1 can (14 oz) coconut milk
• 1 cup heavy cream
• ½ cup sugar
• 2 large eggs
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest
• ½ cup shredded unsweetened coconut

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Shredded coconut for garnish
• Lime slices for garnish

Instructions:

1. Prepare the Crust:
   Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into a pie dish and bake for 10 minutes. Let it cool completely.
2. Prepare the Coconut Filling:
   In a saucepan, combine coconut milk, heavy cream, and sugar. In a separate bowl, whisk eggs and cornstarch. Gradually add the egg mixture to the saucepan, whisking constantly. Cook over medium heat until the mixture thickens, about 5 minutes. Stir in vanilla extract, lime zest, and shredded coconut.
3. Pour the filling into the cooled crust and refrigerate for at least 3 hours to set.
4. Prepare the Topping:
   Whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream over the chilled pie.
5. Garnish with shredded coconut and lime slices before serving.

This Coconut Lime Cream Pie is a refreshing, tropical dessert that’s sure to impress. The creamy coconut filling and zesty lime topping create a perfect balance of sweetness and tang. It’s the ideal dessert for any spring or summer celebration!

Orange Blossom Honey Pie

The Orange Blossom Honey Pie is a fragrant and flavorful dessert that celebrates the natural sweetness of honey, complemented by the citrusy notes of fresh orange. This elegant pie is a perfect way to end any meal and works wonderfully for spring or summer gatherings.

Ingredients:
For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup brown sugar
• 6 tablespoons unsalted butter, melted

For the Honey Orange Filling:

• 1 ¼ cups honey
• 2 large eggs
• ½ cup freshly squeezed orange juice
• 1 tablespoon orange zest
• ¼ cup heavy cream
• 1 tablespoon cornstarch

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Orange zest for garnish

Instructions:

1. Prepare the Crust:
   Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, brown sugar, and melted butter in a bowl. Press the mixture into a pie dish and bake for 10 minutes. Let it cool completely.
2. Prepare the Filling:
   In a saucepan, whisk together honey, eggs, orange juice, orange zest, heavy cream, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and cool slightly.
3. Pour the filling into the cooled crust and bake for 20-25 minutes, until the filling is set but slightly jiggly. Let it cool to room temperature, then refrigerate for at least 3 hours.
4. Prepare the Topping:
   Whip the heavy cream with powdered sugar until soft peaks form. Spread over the chilled pie.
5. Garnish with orange zest before serving.

The Orange Blossom Honey Pie is a light yet indulgent dessert with a perfect balance of honey sweetness and citrus tang. The smooth, creamy filling combined with the graham cracker crust makes it a delicious and refreshing treat for any occasion.

Strawberry Rhubarb Custard Pie

The Strawberry Rhubarb Custard Pie combines the tartness of rhubarb with the sweet, juicy strawberries, enveloped in a creamy custard filling. This classic spring dessert brings together two beloved seasonal fruits in a comforting, creamy pie that’s perfect for any springtime gathering.

Ingredients:
For the Crust:

• 1 ½ cups all-purpose flour
• ¼ cup sugar
• ½ cup unsalted butter, chilled and cut into cubes
• 1 egg yolk
• 2 tablespoons ice water

For the Filling:

• 1 ½ cups fresh strawberries, chopped
• 1 ½ cups fresh rhubarb, chopped
• ¾ cup sugar
• 2 large eggs
• 1 cup heavy cream
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Instructions:

1. Prepare the Crust:
   Preheat the oven to 375°F (190°C). Combine flour, sugar, and chilled butter in a food processor. Pulse until the mixture resembles coarse crumbs. Add egg yolk and ice water, then pulse until the dough comes together. Roll the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
2. Roll the dough out and fit it into a pie dish. Prick the bottom with a fork and bake for 10-12 minutes until lightly golden. Set aside to cool.
3. Prepare the Filling:
   In a bowl, mix the strawberries, rhubarb, and sugar, then set aside to macerate for 15 minutes.
4. In a separate bowl, whisk eggs, heavy cream, flour, vanilla extract, and salt. Add the fruit mixture to the egg mixture and stir until well combined.
5. Pour the filling into the pre-baked crust and bake for 40-45 minutes, or until the custard is set and the top is lightly browned.
6. Let it cool completely before serving.

Strawberry Rhubarb Custard Pie is a delightful spring dessert that perfectly balances the sweet and tart flavors of the fruit with the creamy richness of the custard filling. Its vibrant colors and comforting flavor make it a great choice for celebrating the season. Serve it at your next spring gathering, and it will be sure to impress!

Lemon Meringue Pie

Lemon Meringue Pie is the epitome of spring with its tart, refreshing lemon filling topped with a light, fluffy meringue. This dessert has an excellent balance of sweet and tangy flavors, making it a beloved classic for springtime celebrations and family gatherings.

Ingredients:
For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tablespoons unsalted butter, melted

For the Lemon Filling:

• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 ½ cups water
• 3 large egg yolks, beaten
• 2 tablespoons unsalted butter
• 1/2 cup freshly squeezed lemon juice
• 1 teaspoon lemon zest

For the Meringue:

• 3 large egg whites
• ¼ teaspoon cream of tartar
• 6 tablespoons sugar

Instructions:

1. Prepare the Crust:
   Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a pie dish and bake for 10 minutes. Let it cool.
2. Prepare the Lemon Filling:
   In a saucepan, whisk together sugar, cornstarch, and water over medium heat until the mixture thickens. Gradually add the beaten egg yolks, whisking constantly, and cook for another 2-3 minutes. Stir in butter, lemon juice, and zest until smooth.
3. Pour the lemon filling into the cooled crust.
4. Prepare the Meringue:
   In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form.
5. Spread the meringue over the lemon filling, making sure to seal the edges.
6. Bake for 15-20 minutes or until the meringue is golden brown. Let it cool before serving.

Lemon Meringue Pie is the ultimate dessert for a fresh and tangy spring treat. The crunchy graham cracker crust, creamy lemon filling, and fluffy meringue make it a beautiful and delicious dessert. Perfect for any occasion, it’s a great way to celebrate the season with a burst of citrus flavor.

Apricot Almond Cream Pie

The Apricot Almond Cream Pie offers a delightful blend of smooth cream and the fruity sweetness of apricots, with a crunchy almond topping. The creamy filling is light and refreshing, while the toasted almonds add an elegant touch, making this pie a perfect choice for any spring occasion.

Ingredients:
For the Crust:

• 1 ½ cups almond flour
• 2 tablespoons coconut flour
• 3 tablespoons butter, melted
• 2 tablespoons maple syrup

For the Apricot Filling:

• 2 cups fresh apricots, pitted and chopped
• ¼ cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the Cream Filling:

• 1 cup heavy cream
• ½ cup powdered sugar
• 8 oz cream cheese, softened
• 1 teaspoon almond extract

For the Topping:

• ¼ cup sliced almonds, toasted
• Powdered sugar for dusting

Instructions:

1. Prepare the Crust:
   Preheat the oven to 350°F (175°C). Mix almond flour, coconut flour, melted butter, and maple syrup in a bowl. Press the mixture into a pie dish and bake for 10-12 minutes, until golden. Let it cool completely.
2. Prepare the Apricot Filling:
   In a saucepan, combine apricots, sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat for 5-7 minutes until the apricots soften and the mixture thickens. Set aside to cool.
3. Prepare the Cream Filling:
   In a mixing bowl, beat heavy cream, powdered sugar, cream cheese, and almond extract until smooth and fluffy.
4. Assemble the Pie:
   Spread the cream filling into the cooled crust. Top with the apricot mixture and smooth it out.
5. Garnish and Serve:
   Sprinkle the toasted almonds on top and dust with powdered sugar. Chill for 2-3 hours before serving.

The Apricot Almond Cream Pie is a fragrant, indulgent dessert that’s perfect for the warmer months. The rich, creamy filling complements the sweet apricots, while the toasted almonds add a delightful crunch. This pie is sure to be a hit at any springtime gathering, offering a refreshing and light finish to any meal.

Cherry Blossom Pie

Cherry Blossom Pie celebrates the essence of spring with its vibrant cherry filling and delicate floral notes. The bright red cherries, combined with a touch of almond extract, make this pie both visually stunning and deliciously fragrant. Perfect for a spring brunch or picnic, it’s a showstopper dessert that captures the season’s beauty.

Ingredients:
For the Crust:

• 1 ½ cups all-purpose flour
• 1/2 teaspoon salt
• ½ cup unsalted butter, cold and cut into cubes
• 6 tablespoons ice water

For the Filling:

• 4 cups fresh cherries, pitted
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon almond extract
• ¼ teaspoon salt

For the Topping:

• 1 egg yolk
• 1 tablespoon water
• 1 tablespoon coarse sugar

Instructions:

1. Prepare the Crust:
   In a food processor, pulse the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Roll out the dough and place it in a pie dish. Trim the excess dough and crimp the edges.
3. Prepare the Filling:
   In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, almond extract, and salt. Stir until the cherries are coated. Pour the mixture into the prepared pie crust.
4. Prepare the Topping:
   In a small bowl, whisk the egg yolk and water. Brush the top of the pie with the egg wash and sprinkle with coarse sugar.
5. Bake the pie at 375°F (190°C) for 45-50 minutes, until the crust is golden brown and the filling is bubbling.
6. Let it cool completely before serving.

Cherry Blossom Pie is the perfect way to celebrate the fleeting beauty of spring. The tart, juicy cherries paired with the almond flavor create a uniquely delicious pie, while the golden crust adds a satisfying crunch. Whether for a holiday gathering or a simple family dessert, this pie will delight and bring the fresh essence of spring to your table.

Rhubarb Lemon Streusel Pie

Rhubarb Lemon Streusel Pie offers a delightful balance of tart and sweet with the perfect crunch of a buttery streusel topping. The combination of tangy rhubarb and zesty lemon is enhanced by the crisp streusel, making this pie a comforting and refreshing spring dessert that everyone will enjoy.

Ingredients:
For the Crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ¼ cup sugar
• ¾ cup unsalted butter, cold and cubed
• 4 tablespoons ice water

For the Filling:

• 4 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon zest
• ¼ cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract

For the Streusel Topping:

• ¾ cup all-purpose flour
• ½ cup brown sugar
• ½ teaspoon cinnamon
• 1/3 cup unsalted butter, cold and cut into small pieces

Instructions:

1. Prepare the Crust:
   In a food processor, pulse the flour, salt, and sugar. Add the butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water and pulse until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
2. Roll out the dough on a floured surface and fit it into a pie dish. Trim and crimp the edges.
3. Prepare the Filling:
   In a bowl, mix the rhubarb, sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Pour the mixture into the prepared pie crust.
4. Prepare the Streusel Topping:
   In a bowl, combine the flour, brown sugar, cinnamon, and butter. Use a pastry cutter or fork to work the butter into the dry ingredients until the mixture forms coarse crumbs. Sprinkle the streusel topping evenly over the pie filling.
5. Bake the pie at 375°F (190°C) for 45-50 minutes, or until the crust is golden and the filling is bubbling.
6. Let the pie cool for 1 hour before serving.

Rhubarb Lemon Streusel Pie is the perfect balance of sweet, tangy, and crunchy. The tangy rhubarb and bright lemon flavors create a refreshing filling, while the buttery streusel topping provides the perfect contrast. This pie is a fantastic choice for any spring celebration, offering a comforting and delicious treat that brings joy to every bite.

Blueberry Lavender Pie

Blueberry Lavender Pie is a fragrant and visually stunning dessert, offering a fresh twist on the classic blueberry pie with the subtle infusion of lavender. The sweet blueberries combined with the calming floral notes of lavender create a unique, sophisticated flavor that’s perfect for spring.

Ingredients:
For the Crust:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• ½ cup unsalted butter, chilled and cut into cubes
• 1/4 cup ice water

For the Filling:

• 4 cups fresh blueberries
• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 2 teaspoons dried lavender buds
• ¼ teaspoon salt

For the Topping:

• 1 egg yolk
• 1 tablespoon water
• 2 tablespoons coarse sugar

Instructions:

1. Prepare the Crust:
   In a food processor, pulse the flour, sugar, and butter until the mixture resembles coarse crumbs. Gradually add ice water and pulse until the dough forms. Wrap it in plastic and refrigerate for at least 30 minutes.
2. Roll out the dough and place it into a pie dish. Trim the excess dough and crimp the edges.
3. Prepare the Filling:
   In a saucepan, combine the blueberries, sugar, cornstarch, lemon juice, lavender buds, and salt. Cook over medium heat for 5-7 minutes, stirring occasionally, until the mixture thickens and the berries begin to release their juice.
4. Pour the blueberry-lavender filling into the pie crust.
5. Prepare the Topping:
   Whisk the egg yolk and water. Brush the top of the pie with the egg wash and sprinkle with coarse sugar.
6. Bake the pie at 375°F (190°C) for 45-50 minutes, until the crust is golden brown and the filling is bubbling.
7. Let the pie cool completely before serving.

Blueberry Lavender Pie is a fragrant, flavorful treat that brings a fresh, floral twist to the classic blueberry pie. The subtle lavender enhances the natural sweetness of the blueberries, creating a dessert that’s both sophisticated and comforting. This pie is perfect for any spring occasion, offering a refreshing and elegant finish to your meal.

Strawberry-Rhubarb Custard Pie

Strawberry-Rhubarb Custard Pie is a comforting and decadent dessert that balances the tang of rhubarb with the sweetness of strawberries, all wrapped in a velvety custard. The unique combination of fruity filling and smooth custard creates a delightful contrast, making it a perfect springtime treat to serve at family gatherings or dinner parties.

Ingredients:
For the Crust:

• 1 ½ cups all-purpose flour
• 1/2 teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 6 tablespoons ice water

For the Filling:

• 2 cups fresh strawberries, chopped
• 2 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 2 large eggs
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Topping:

• 1 tablespoon sugar
• 1 tablespoon butter

Instructions:

1. Prepare the Crust:
   In a food processor, combine flour and salt. Add cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water and pulse until the dough begins to come together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Roll out the dough and fit it into a pie dish. Trim and crimp the edges.
3. Prepare the Filling:
   In a bowl, combine the strawberries, rhubarb, sugar, and cornstarch. Stir to coat the fruit evenly.
4. In a separate bowl, whisk together eggs, cream, vanilla, and salt. Pour the custard mixture over the fruit filling in the pie crust.
5. Dot the top with small pieces of butter and sprinkle with sugar.
6. Bake at 375°F (190°C) for 50-60 minutes, until the custard is set and the crust is golden.
7. Allow the pie to cool completely before serving.

This Strawberry-Rhubarb Custard Pie is a crowd-pleasing dessert that captures the essence of spring. The tart rhubarb and sweet strawberries mingle perfectly with the smooth, creamy custard filling, offering a delightful balance of flavors. With its rich and comforting texture, this pie is ideal for springtime gatherings and will surely be a favorite among your guests.

Lemon Blueberry Cream Pie

Lemon Blueberry Cream Pie combines the bright citrusy flavor of lemon with the sweetness of fresh blueberries, all sitting on a buttery graham cracker crust and topped with a creamy, light filling. It’s a refreshing and indulgent spring dessert that offers a perfect balance of tang, sweetness, and creaminess in every bite.

Ingredients:
For the Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the Filling:

• 1 cup fresh blueberries
• 1 cup heavy cream
• 1 cup cream cheese, softened
• ¼ cup powdered sugar
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• ½ teaspoon salt

For the Topping:

• ½ cup whipped cream
• Fresh blueberries for garnish
• Lemon zest for garnish

Instructions:

1. Prepare the Crust:
   Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a pie dish. Bake for 10 minutes, then remove from the oven and let it cool completely.
2. Prepare the Filling:
   In a large bowl, beat together the cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth and creamy.
3. In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the cream cheese mixture.
4. Gently fold in the fresh blueberries, being careful not to crush them.
5. Spoon the filling into the cooled crust, smoothing the top.
6. Refrigerate for at least 3 hours or overnight to allow the pie to set.
7. Before serving, top the pie with whipped cream, fresh blueberries, and lemon zest for garnish.

Lemon Blueberry Cream Pie is a vibrant and refreshing dessert that perfectly captures the essence of spring. The tangy lemon and sweet blueberries pair beautifully with the creamy filling and buttery graham cracker crust. This pie is sure to impress at any gathering, offering a perfect balance of textures and flavors that will make it a memorable spring treat.

Honey Peach Pie

Honey Peach Pie combines the sweet, juicy flavors of ripe peaches with the richness of honey, creating a deliciously unique spring dessert. The warm, golden filling is encased in a flaky pie crust, making it the perfect treat for springtime picnics or family gatherings. Its natural sweetness from the honey enhances the fresh peach flavor, creating a pie that’s both comforting and refreshing.

Ingredients:
For the Crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 6 tablespoons ice water

For the Filling:

• 4 cups fresh peaches, peeled and sliced
• ¾ cup honey
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

For the Topping:

• 1 tablespoon heavy cream
• 1 tablespoon sugar

Instructions:

1. Prepare the Crust:
   In a food processor, pulse the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water and pulse until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Roll out the dough and place it into a pie dish. Trim and crimp the edges.
3. Prepare the Filling:
   In a large bowl, toss the peaches with honey, cornstarch, lemon juice, cinnamon, and salt until the peaches are evenly coated.
4. Pour the peach filling into the prepared pie crust.
5. Prepare the Topping:
   Brush the crust with heavy cream and sprinkle with sugar.
6. Bake the pie at 375°F (190°C) for 45-50 minutes, until the crust is golden and the filling is bubbling.
7. Allow the pie to cool for at least an hour before serving.

Honey Peach Pie is a sweet and refreshing dessert that highlights the natural flavors of fresh peaches with a hint of honey. The flaky crust and rich, juicy filling come together to create a pie that is both comforting and light—a perfect way to enjoy the flavors of spring. This pie is a wonderful addition to any springtime gathering and will leave everyone coming back for seconds.

Spring Strawberry Lemonade Pie

The Spring Strawberry Lemonade Pie is a vibrant and refreshing dessert that captures the essence of spring. With a tangy lemon filling complemented by fresh strawberries, this no-bake pie offers a perfect balance of sweetness and tartness. Its cool, creamy texture and bright flavors make it an ideal treat for warm spring days, whether you’re serving it at a family gathering or a picnic.

Ingredients:
For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup unsalted butter, melted
• 2 tablespoons sugar

For the Filling:

• 1 package (8 oz) cream cheese, softened
• 1 cup heavy cream
• ¾ cup powdered sugar
• ¼ cup fresh lemon juice
• Zest of 1 lemon
• 2 cups fresh strawberries, hulled and sliced
• 1 tablespoon lemon zest for garnish

Instructions:

1. Prepare the Crust:
   In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a pie dish to form the crust. Chill in the refrigerator for at least 30 minutes.
2. Prepare the Filling:
   In a large mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.
3. Add the lemon juice and zest, continuing to beat until incorporated.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
5. Pour the filling into the prepared graham cracker crust.
6. Top with sliced strawberries and a sprinkle of lemon zest.
7. Refrigerate the pie for at least 3 hours or overnight to allow the flavors to meld.

This Spring Strawberry Lemonade Pie is a delightful, no-bake dessert that brings together the sweetness of strawberries and the tartness of lemon in a smooth, creamy filling. The graham cracker crust adds the perfect crunch to balance the rich filling. It’s an incredibly easy yet impressive pie to make for any spring celebration, offering a refreshing and light treat that everyone will enjoy.

Key Lime Pie with Coconut Crust

Key Lime Pie with Coconut Crust takes a classic dessert to a new level. The tangy, creamy lime filling is paired with a unique coconut-infused crust that adds a tropical twist. The smooth and zesty filling contrasts beautifully with the rich, slightly sweet crust, making this pie a refreshing and indulgent treat for spring. Perfect for any special occasion or casual get-together, this pie will transport your taste buds to an island paradise.

Ingredients:
For the Crust:

• 1 ½ cups graham cracker crumbs
• ¾ cup shredded coconut
• ¼ cup unsalted butter, melted
• ¼ cup sugar

For the Filling:

• 4 large egg yolks
• 1 can (14 oz) sweetened condensed milk
• ½ cup fresh lime juice
• Zest of 2 limes
• ½ teaspoon vanilla extract

For the Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Crust:
   Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, shredded coconut, melted butter, and sugar. Press the mixture firmly into the bottom and up the sides of a pie dish.
2. Bake the crust for 8-10 minutes, until golden brown. Allow it to cool completely.
3. Prepare the Filling:
   In a mixing bowl, whisk the egg yolks and sweetened condensed milk until smooth.
4. Stir in the lime juice, lime zest, and vanilla extract until fully combined.
5. Pour the filling into the cooled coconut crust and smooth the top with a spatula.
6. Bake at 350°F (175°C) for 15-20 minutes, until the filling is set but still slightly wobbly in the center.
7. Allow the pie to cool, then refrigerate for at least 3 hours to set completely.
8. Prepare the Topping:
   Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
9. Spoon the whipped cream over the chilled pie before serving.

Key Lime Pie with Coconut Crust offers a tropical, tangy twist on a classic dessert. The smooth, tart filling pairs wonderfully with the coconut-infused crust, creating a refreshing, irresistible pie perfect for spring. Whether you’re hosting a casual gathering or celebrating a special occasion, this pie will surely impress your guests and add a taste of the tropics to your dessert table.

Lavender Honey Pie

Lavender Honey Pie is a uniquely floral and sweet dessert that combines the delicate flavor of lavender with the rich sweetness of honey. The creaminess of the filling is perfectly balanced with a hint of floral notes, making it an elegant and sophisticated treat for any spring gathering. Whether served at a dinner party or as a special dessert for a loved one, this pie is sure to leave a lasting impression.

Ingredients:
For the Crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 3 tablespoons ice water

For the Filling:

• 1 cup heavy cream
• ½ cup honey
• 2 tablespoons dried lavender buds
• 4 large egg yolks
• 1 tablespoon cornstarch
• ¼ teaspoon salt

For the Topping:

• 1 tablespoon honey
• 1 tablespoon dried lavender buds for garnish

Instructions:

1. Prepare the Crust:
   In a food processor, pulse the flour and salt. Add the cold butter and pulse until the mixture forms coarse crumbs. Gradually add ice water and pulse until the dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Roll the dough out and fit it into a pie dish. Trim the edges and bake at 375°F (190°C) for 15-20 minutes, until the crust is golden brown.
3. Prepare the Filling:
   In a saucepan, heat the heavy cream and honey over medium heat, adding the lavender buds. Bring it to a simmer, then remove from heat and let it steep for 5-10 minutes.
4. Strain the cream to remove the lavender buds.
5. In a separate bowl, whisk together the egg yolks, cornstarch, and salt. Gradually whisk in the warm cream mixture.
6. Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens.
7. Pour the filling into the cooled pie crust and smooth the top. Refrigerate for 2-3 hours to set.
8. Prepare the Topping:
   Drizzle honey over the pie and garnish with dried lavender buds before serving.

Lavender Honey Pie is a sophisticated and unique dessert that perfectly captures the essence of spring. The combination of floral lavender and sweet honey creates a fragrant and delicate filling that pairs beautifully with the flaky, buttery crust. This pie is perfect for anyone looking to try something different and is sure to be a standout at any spring celebration.

Note: More recipes are coming soon!