Pie recipes

Old Fashioned Classic Pies

There are so many classics when it comes to baking a pie. I think every family has their own handed down recipes for different ingredients that change a recipe just a little. Most of my memories of pies are from watching my Granny and Mama in the kitchen making crusts from scratch and filling them with luscious, thick fillings, putting them in the oven to bake and giving the house an aroma that lingers in the air all day. Here are a few of my favorites.

Remember to refer back to my custard pie page for the perfect pie crust recipe!

Gran's Southern Pecan Pie

1 cup sugar

1 cup karo syrup

3 large eggs

3 tbsp butter, softened

2 tbsp flour

1 tsp pure vanilla extract

1 cup chopped pecans

Mix together sugar and karo syrup beating well until sugar starts to dissolve. Add eggs (slightly beaten) and mix into sugar mixture. Beat in flour, vanilla and pinch of salt.

Pour into unbaked deep dish pie shell. You may use the store bought ones or simply roll out one yourself.

Dab the top of pie with 3 tbsp butter. Bake at 350 degrees for about 45 minutes.

I start this pie in a cold oven that allows all ingredients to heat up slowly and bake perfectly.

Remove to cooling rack and allow to cool for about one hour before serving.

Lemon Meringue Pie

one prepared or purchased 9 inch pie crust, baked and cooled

1 cup sugar plus 6 tbsp sugar

1/4 cup flour

3 tbsp cornstarch

1/4 tsp salt

2 cups water

3 large eggs

1 tbsp butter

1 tsp freshly zested lemon peel

1/4 cup fresh squeezed lemon juice

In large saucepan, combine 1 cup sugar, flour cornstarch and salt. Stir in water. Cook over medium heat until chickened and filling becomes clear, stirring constantly. Separate eggs, set aside egg whites for meringue. Beat yolks and add a small amount of hot filling to yolks and stir, then add all back to filling mixture. Cook one minute more and remove from heat. Stir in lemon juice, zest and butter stirring until well blended. Pour into prepared pie crust.

Beat egg whites until they begin to form peaks, gradually add 6 tbsp sugar and beat until stiff. Spread gently over pie filling.

Bake in preheated oven at 425 degrees intil meringue is golden. Allow to cool and set before serving.

Mom's Classic Cherry Pie

prepare a 9 inch deep dish pie crust and an extra crust for topping lattice work in pie.

1 1/2 cups sugar

3 tbsp butter

2 - 16 oz cans pitted tart cherries, drained but reserve 1 cup of juice

5 tbsp cornstarch

3 tbsp marachino cherry juice

Make pie crust and place in freezer until ready to use, do not trim until top crust is in place.

In a large saucepan mix together sugar and cornstarch until well blended. Mix in reserved cup of cherry juice and bring to a boil, stir so mixture dooesn't scorch and cook until thickened. Stir in drained cherries and marachino cherry juice. Continue cooking until mixture comes to a boil again. Remove rom heat and stir in butter until melted. Place in bowl and allow so cool slightly.

Remaining crust: roll out and cut into strips about 1/4 inch wide. You will need about 12 - 14 strips for top crust.

Remove the prepared crust from freezer and pour filling inside.

Top filling with prepared strips working a lattice pattern as you go across pie. Secure strip ends with bottom crust over hang and crimp around pie to seal edges.

Beat one egg white slightly and brush top crust with eggwash. Sprinkle with about 2 tsps granulated sugar.

Place in preheated oven 425 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking about 40 minutes until golden brown. Remove to cooling rack and allow to cool before serving.

Fresh Strawberry Pie

This recipe makes two 9 inch pies.

Prepare two pie crusts or use

prepared crusts.

Baked and set aside.

8 oz. cream cheese, softened

1/2 cup sugar

Mix cream cheese and 1/2 cup sugar together and

spread in bottom of baked pie shells.

Mix together:

1 cup sugar

3 tbsp cornstarch

add:

1 cup water

cook over medium heat until thickened and filling is clear. Remove from heat and stir in

4 tbsp strawberry jello. Stir in one quart fresh sliced strawberries, you need at least one cup per pie,

making sure glaze coats all the berries well.

Pour into pie shells that are already prepared. Chill and serve with whipped topping or vanilla ice cream.

You may also use fresh peaches sliced and peach jello to make this recipe a peach pie. Both are great!

Old Fashioned Deep Dish Apple Pie

Pie Crust:

2 cups all purpose flour

3/4 cup shoretning (cold)

1 tsp salt

4 - 5 tbsp ice water

Mix flour with salt and cut in shortening. (May be done is food processor) Sprinkle with ice cold water until four is moistened. Divide dough in half. Roll out each half to about 1/8 inch thickness. Fold and first crust into deep dish pie plate. Roll out second crust and reserve for top of pie.

Pie Filling:

6 - 7 peeled and cored apples (spy or cortland are best if available in your area) If not choose a tart apple

1/2 cup sugar

1/2 cup light brown sugar firmly packed

1 tbsp dark corn syrup

1/4 tsp nutmeg

1 tsp cinnamon

1/8 tsp allspice

pinch of salt

1/4 cup fresh orange juice

1 tsp fresh orange zest

3 tbsp flour

Mix all dry ingredients together. Stir in orange juice, zest and corn syrup. Fold in prepared apples and spoon into prepared pie shell. Place prepared top pie crust over apple filling and seal edges of crust together. Place three small slits on top of crust.

Bake at 450 degrees for 15 minutes and reduce heat to 350 degrees for 35 more minutes. Remove from oven and place of cooling rack. Serve topped with whpped topping or your favorite scoop of vanilla ice cream.

Fresh Blueberry Pie

1 baked pie crust (either from scratch or prepared)

2 pints fresh, washed blueberries

1 cup sugar

1 cup water

3 tbsp corn starch

1/2 tsp salt

1/2 tsp lemon zest

2 tsp fresh lemon juice

Place one pint prepared blueberries in pie crust. Bring to a boil one pint blueberries with 1/2 cup sugar and 1 cup water. While berries are heating, in a small bowl mix 1/2 cup sugar with corn starch and salt. Add dry mix to boiled berries and stir until the mix becomes thick. Add lemon zest and lemon juice and cool. Pour over berries that are in prepared pie crust, smooth evenly.