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5 Easy Homemade Pie Recipes for Every Occasion

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Pies are a beloved dessert that never fail to evoke feelings of comfort and indulgence. Whether you’re a seasoned baker or new to the world of pastry, making pies at home can be a rewarding experience. From classic apple pie to decadent chocolate cream pie, there’s a pie recipe for every taste and occasion. In this article, we’ll explore six easy and delicious pie recipes that you can whip up in your own kitchen.

Classic Apple Pie

Classic Apple Pie

Ingredients for the crust:

  • 2 1/2 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, chilled and cubed
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • Ice water

Ingredients for the filling:

  • 6 cups thinly sliced apples (such as Granny Smith or Honeycrisp)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, cubed

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the flour, salt, and sugar for the crust. Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  3. Gradually add ice water, 1 tablespoon at a time, and mix until the dough comes together.
  4. Divide the dough in half and roll out one half on a floured surface to fit a 9-inch pie dish.
  5. In a separate bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice.
  6. Place the apple mixture into the prepared pie crust and dot with cubed butter.
  7. Roll out the remaining dough and place it over the filling. Crimp the edges to seal and cut slits on the top crust for ventilation.
  8. Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbly. Let it cool before serving.

Lemon Meringue Pie

Lemon Meringue Pie

Ingredients for the crust:

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup melted butter

Ingredients for the filling:

  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 large egg yolks

Ingredients for the meringue:

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Press the mixture into a 9-inch pie dish.
  3. In another bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until well combined.
  4. Pour the filling into the prepared crust and bake for 15 minutes.
  5. While the pie is baking, make the meringue by beating the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
  6. Remove the pie from the oven and spread the meringue over the hot filling, making sure to seal the edges.
  7. Return the pie to the oven and bake for an additional 10-12 minutes or until the meringue is golden brown.
  8. Cool the pie completely before slicing and serving.

Classic Pumpkin Pie

Classic Pumpkin Pie

Ingredients for the crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cubed
  • 2-3 tablespoons ice water

Ingredients for the filling:

  • 1 can (15 ounces) pumpkin puree
  • 1 can (14 ounces) sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a food processor, pulse the flour and salt until combined. Add the chilled butter and pulse until the mixture resembles coarse crumbs.
  3. Gradually add ice water, 1 tablespoon at a time, and pulse until the dough comes together.
  4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired.
  5. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, spices, and salt until smooth.
  6. Pour the filling into the prepared pie crust and smooth the top.
  7. Bake the pie at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 35-40 minutes or until the filling is set.
  8. Cool the pie before serving, and optionally, top with whipped cream.

Chocolate Cream Pie

Chocolate Cream Pie

Ingredients for the crust:

  • 1 1/2 cups chocolate cookie crumbs
  • 1/3 cup melted butter

Ingredients for the filling:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 6 ounces semisweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Ingredients for the topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • Chocolate shavings or cocoa powder for garnish

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the chocolate cookie crumbs and melted butter for the crust. Press the mixture into a 9-inch pie dish.
  3. Bake the crust for 8-10 minutes, then let it cool completely.
  4. In a saucepan, whisk together the milk, sugar, cornstarch, and salt over medium heat until thickened.
  5. In a separate bowl, whisk the egg yolks. Gradually whisk in a small amount of the hot milk mixture to temper the eggs, then return the egg mixture to the saucepan.
  6. Cook the mixture, stirring constantly, until it comes to a boil and thickens further.
  7. Remove the saucepan from heat and stir in the chopped chocolate, butter, and vanilla extract until smooth and combined.
  8. Pour the chocolate filling into the cooled crust and smooth the top. Refrigerate the pie for at least 4 hours or until set.
  9. Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the chilled pie and garnish with chocolate shavings or cocoa powder.

Blueberry Pie

Blueberry Pie

Ingredients for the crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, chilled and cubed
  • 4-6 tablespoons ice water

Instructions for the crust:

  1. In a large mixing bowl, combine the all-purpose flour and salt.
  2. Add the chilled and cubed unsalted butter to the flour mixture.
  3. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs and the butter is pea-sized.
  4. Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough begins to come together.
  5. Gather the dough into a ball and divide it into two equal portions.
  6. Flatten each portion into a disk, wrap them in plastic wrap, and refrigerate for at least 30 minutes before rolling out.

Ingredients for the blueberry filling:

  • 4 cups fresh blueberries, washed and drained
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, cubed

Instructions for the blueberry filling:

  1. In a large bowl, combine the fresh blueberries, granulated sugar, all-purpose flour, lemon juice, ground cinnamon, and salt. Toss gently until the blueberries are evenly coated.
  2. Preheat your oven to 375°F (190°C).
  3. Take one of the chilled pie dough disks out of the refrigerator and roll it out on a floured surface to fit a 9-inch pie dish.
  4. Carefully transfer the rolled-out dough to the pie dish, pressing it gently into the bottom and sides.
  5. Pour the blueberry filling into the prepared pie crust, spreading it out evenly.
  6. Dot the top of the blueberry filling with cubed unsalted butter.
  7. Roll out the second chilled pie dough disk and place it over the filling. You can either create a lattice crust or a full top crust with slits for venting.
  8. Trim and crimp the edges of the crust as desired, then brush the top crust with a little milk or egg wash for a golden finish.
  9. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for about 45-50 minutes or until the crust is golden brown and the filling is bubbly.
  10. Once baked, remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.

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