Gallery: Pie Day Staff Picks: Our Favorite Pies

Lemon Meringue
Lemon Meringue
"I grew up eating my mom's lemon meringue pies, which were made with a frozen pie shell, My*T*Fine Lemon Pudding, and a meringue topping that was broiled, then left in the refrigerator to weep a bit before we ate it. I loved it just the same and to this day, will not turn down any lemon meringue pie that's on the menu, including, of course, our own recipe."—J. Kenji Lopez-Alt, Chief Creative Officer

[Photograph: Lauren Weisenthal]

Black-Bottom Oatmeal Pie From Four and Twenty Blackbirds
Black-Bottom Oatmeal Pie From Four and Twenty Blackbirds
"I heart the black bottom oatmeal pie from Four & Twenty Blackbirds so much that I kinda made a video about it. Big ups to Erin for being born—otherwise, I might never have made such a discovery."—Jessica Leibowitz, Videographer

[Photograph: Robyn Lee]

Olallieberry Pie from Linn's Farm
Olallieberry Pie from Linn's Farm
"I didn't have a clue what an olallieberry was before Linn's. Pronounced "oh-la-lee berry," it's a cross between the loganberry and the youngberry, which are crosses between the blackberry and another berry (the raspberry and dewberry, respectively). But complicated berry hybrids aside (!), the ollalieberry is just the right balance of tart, sweet, and stuck-in-your-teeth seeds. My friend Sasha introduced me to the special berry pie years ago on a road trip through central California. Linn's has a restaurant and cafe in Cambria, or you can drive through some windy roads to visit the original farmstore, where, if you're lucky, you'll see the family's peacock."— Erin Zimmer, National Managing Editor

[Photograph: friedmanlynn on Flickr]

Maine Blueberry Pie at Yura on Madison
Maine Blueberry Pie at Yura on Madison
" It's exactly as Ed describes it: 'Imagine a pie loosely packed with tiny, still intact wild Maine blueberries splashed with lemon juice, with almost no blue goop whatsoever, surrounded by a flakey, buttery crust so fine you think you've been taken to a farm cafe in Iowa.' I will literally walk miles for a slice of that pie."—Alaina Browne, General Manager
Pecan Pie
Pecan Pie
"Love, love, LOVE pecan pie. Candied pecans are probably my favorite thing in this world, so add a flaky crust and a sweet, preferably boozed-up base and I'm in heaven."—Carey Jones, Senior Managing Editor

[Photograph: Lauren Weisenthal]

Sour Cherry Pie
Sour Cherry Pie
"Truth be told I'm more of a cobbler person, and I prefer my baked fruit in crisp form, but there's something about sour cherry pie that wins me over. I like pastry dough best when it has some tartness to go along with all the sweet, and if a baker is going to the effort of finding sour cherries for pie, they're probably getting some pretty quality fruit. Sour cherry pie: the kind of dessert that makes you want to grow your hair long and rock out."—Max Falkowitz, NY Editor

[Photograph: Lauren Weisenthal]

Classic Blueberry Pie
Classic Blueberry Pie
"I chose Blueberry Pie as the sweet I could never give up, so it's no surprise that it's my favorite pie. Whereas I'll take a gussied up crust or an exotic flavor in my other pies, I don't like any bells and whistles when it comes to blueberry. Just pure, sweet summer blueberries held in a flaky butter crust. I've never had any that are as good as homemade, so maybe I'll get even more precise and say homemade blueberry pie. Luckily making it is as easy as..."—Carrie Vasios, Sweets Editor.

[Photograph: Lauren Weisenthal]

Banana Cream Pie
Banana Cream Pie

"I love lots of pies, but for whatever reason, I love banana cream pies the most. I don't have a deep connection with banana cream pie. I just...really like bananas. And pudding. And whipped cream. And flaky crust. And they all taste better when combined into the same glorious bite. I don't have a favorite place to get banana cream pie, but the one in the photo above is from Hoosier Mama in Chicago, which means it's probably in the top 1 percent of awesome banana cream pies." —Robyn Lee, AHT Editor and Photographer

[Photograph: Robyn Lee]