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Pies

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Apple Pie

Recipe from tasteofhome.com 

Ingredients

  • 1/2 cup sugar

  • 1/2 cup packed brown sugar

  • 3 tablespoons all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 6 to 7 cups thinly sliced peeled tart apples

  • 1 tablespoon lemon juice

  • Pastry for double-crust pie

  • 1 tablespoon butter

  • 1 large egg white

  • Additional sugar

Directions

  • In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.

  • Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.

  • Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.

  • Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

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Apple Pie Tips

What are the best apples to use in pies?

In the Taste of Home Test Kitchen, we prefer using Granny Smith for pies because of its tart flavor and ability to hold its shape. If you want something with a little more sweetness, we recommend using Braeburn, Golden Delicious or Jonagold. Learn more about the best apples for apple pie to determine which is the best one for you!

How many apples are in 6 cups?

Typically, 1 medium apple yields 1-1/3 cups sliced. For 6 cups of sliced apples, you will need about 5 medium apples. Plus, you'll have a little left over for a snack or to use in any of these apple recipes!

How do you keep the bottom of a pie from getting soggy?

To avoid a pie bottom from getting soggy, allow the bottom crust to heat more rapidly than the rest of the pie. To do this, place a baking sheet in the oven while preheating and then bake your pie on the pan.

Is it better to bake a pie in glass or metal?

Both metal and glass pie plates work well for baking double-crust pies. But for single-crust pies that are pre-baked, a metal plate is preferred because it heats quicker and ensures a crisp crust. Follow our other pie baking tips in our ultimate pie baking guide!

How do I keep my pie filling from being watery?

To prevent your pie from getting watery, make sure to have your pie crust ready before mixing the filling. The longer the filling sits before baking, the more moisture it will release. Follow these best-kept pie crust secrets so your crust can hold your pie filling nice and strong!

Nutrition Facts

1 piece: 414 calories, 16g fat (7g saturated fat), 14mg cholesterol, 227mg sodium, 67g carbohydrate (38g sugars, 2g fiber), 3g protein.

Pies: Text

Raspberry Pie

From: crazyforcrust.com

Raspberry Pie

Raspberry Pie is an easy berry pie recipe! Make this pie with a double crust, lattice, or even a crumble topping! It's such an easy pie recipe.

CourseDessert

CuisineAmerican

Keywordpie

Prep Time20 minutes

Cook Time50 minutes

Total Time1 hour 10 minutes

Servings12 servings

Calories231kcal

AuthorDorothy Kern

Ingredients

  • 1 recipe All Butter Pie Crust

  • 5 cups fresh or thawed frozen raspberries

  • 2/3 cup granulated sugar

  • 1 tablespoon lemon juice

  • 4 tablespoons cornstarch

For topping:

  • 1 recipe All Butter Pie Crust OR

  • 1 recipe Crumble Topping

Instructions

  • Preheat oven to 425°F.

  • Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.

  • Carefully stir together raspberries, sugar, lemon juice, and cornstarch. Pour into prepared pie plate.

Topping choices:

  • Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking. If desired, cut shapes out of the top pie crust using a cookie cutter (such as a heart, as in the photos).

  • Top the pie with a crumble topping.

  • Place a pie shield around the edge of the pie and place the pie on a cookie sheet.

  • Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 30-40 minutes, or until crust is baked through and golden.

Pies: Text

Cherry pie

​

From: foodnetwork.com, Courtesy of Peter Sterk

Level: Intermediate Total: 1 hr 30 min Prep: 20 min Cook: 1 hr 10 min Yield: 1 (8-inch) pie 4 cups fresh or frozen tart cherries 1 to 1 1/2 cups granulated sugar 4 tablespoons cornstarch 1/8 tablespoon almond extract (optional) Your favorite pie crust or pie dough recipe for 2 crust pie 1 1/2 tablespoons butter, to dot 1 tablespoon granulated sugar, to sprinkle
Directions: Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch. Preheat the oven to 375 degrees F. Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar. Bake for about 50 minutes. Remove from the oven and place on a rack to cool. Level: Intermediate Total: 1 hr 30 min Prep: 20 min Cook: 1 hr 10 min Yield: 1 (8-inch) pie 4 cups fresh or frozen tart cherries 1 to 1 1/2 cups granulated sugar 4 tablespoons cornstarch 1/8 tablespoon almond extract (optional) Your favorite pie crust or pie dough recipe for 2 crust pie 1 1/2 tablespoons butter, to dot 1 tablespoon granulated sugar, to sprinkle C

Pies: Text

Chocolate Creampie

Chocolate Cream Pie 

Ingredients

  • 1 (9 inch) pie crust, baked

  • 3 egg yolks, beaten

  • 1 1/2 cups white sugar

  • 3 tablespoons cornstarch

  • 1/2 cup unsweetened cocoa powder

  • 1/2 teaspoon salt

  • 3 cups milk

  • 1 tablespoon butter

  • 1 1/2 teaspoons vanilla extract

  • 1 cup whip cream 

Directions

  1. In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.

  2. Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping

Pies: Text

Banana Creampie

Banana Cream Pie

  • Prep 30 m Cook 12 m Ready In 1 h 42 m

Ingredients

  • 3/4 cup white sugar

  • 1/3 cup all-purpose flour

  • 1/4 teaspoon salt

  • 2 cups milk

  • 3 egg yolks, beaten

  • 2 tablespoons butter

  • 1 1/4 teaspoons vanilla extract

  • 1 (9 inch) baked pastry shell, cooled

  • 2 bananas, sliced

Directions

  1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.

  2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.

  3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.

  4. Chill for an hour.

Pies: Text
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