Test kitchen and reader approved!
My entire family took slabs to go it was so good," wrote one commenter.
Fresh baked sweet taters is the magic."
Credit:Caitlin Bensel; Food Styling: Rishon Hanners
Honey, bourbon, vanilla, and cinnamon add a beautiful aroma and flavor.
One commenter said: “This is one of my favorite recipes.
I’m not allowed to show up to Thanksgiving dinner without at least two of these pies!”
Credit: Photo: Jennifer Davick
As one commenter said: “Best apple pie ever.
And the buttermilk cobbler topping is a delicious match for the fruit.
Try this creamy, slightly tangy pie recipe from author and Southern Living contributor Rick Bragg’s mother Margaret.
Credit: Jennifer Causey Food Stylist: Torie Cox Prop Stylist: Claire Spollen
It’s delicious as-is, or with one of two glaze options: Salted-Caramel or Buttermilk-Vanilla.
The secret ingredient, sour cream, also adds moisture and balances out the cake’s sweetness.
Best Pecan Pie
When we say this pie is the best, we mean it.
Credit:Jen Causey, Food Stylist: Chelsea Zimmer
There’s nothing fancy in this recipe, just plenty of pecans and a flaky homemade crust.
A pecan-graham cracker crust makes this fall dessert even more over the top.
The filling gets extra ground ginger and fresh orange zest for an extra layer of flavor.
Credit: Photo: Antonis Achilleos Food Styling: Emily Nabors Hall Prop Styling: Matthew Gleason
A splash of bourbon makes it extra decadent, and a skillet makes the pie crust wonderfully crisp.
To save time, you’re free to use store-bought instead.
This chiffon version is light and airy thanks to a whipped egg white mixture.
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The gingersnap crust is delicious as well, and much easier than working with pastry.
Bake the cake layers up to two days in advance and store them, covered, in the refrigerator.
you’ve got the option to bake it and refrigerate it up to two days in advance.
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Don’t skip the cream cheese frosting, which is flavored with orange zest and vanilla.
Credit:Molly Bolton
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
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Credit:Rob Culpepper; Food Stylist: Chelsea Zimmer; Assistant Prop Stylist: Josh Hoggle
Credit:Antonis Achilleos; Prop Stylist: Claire Spollen; Food Stylist: Margaret Dickey
Credit: Photographer: Greg DuPree, Food Stylist: Torie Cox, Prop Stylist: Christine Keely
Credit:Alison Miksch; Prop styling: Prissy Lee; Food styling: Erin Merhar
classic pumpkin pie with pie crust leaves.Credit:VICTOR PROTASIO; FOOD STYLIST: KAREN RANKIN; PROP STYLIST: CLAIRE SPOLLEN
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood
Credit: Antonis Achilleos; Prop Styling: Mary Clayton Carl Jones; Food Styling: Emily Nabors Hall
Credit:Photography: Caitlin Bensel; Food Styling: Torie Cox
Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Credit:Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
Credit:Greg Dupree; Food Stylist: Ana Kelly; Prop Stylist: Christine Keely
