Whether it’s apple or strawberry, pumpkin or peach, most of us have a go- to fruit pie: pumpkin pie for Thanksgiving, Grandma’s apple pie in the fall, peach pie in the summer. I love the ability of those tastes and smells to transport us back to the kitchens of people we love and special times in our past.
Now, having said all of that, it’s also easy to get stuck in a pie rut and miss out on some sumptuous and exciting flavor combinations—and maybe even a few new traditions! There are so many possibilities with fruit pies that it’s a shame to only indulge in the tried and true.
This chapter is chock-full of fruit pies that are a little outside the expected and traditional. The flavors themselves won’t be new to you, but incorporating them in these unique ways may very well be. Both peach and strawberry pies are favorite summertime delights—but what about mixing the two together in a sweet and satisfying
Peach-Strawberry Crumb Pie? Venture way outside of the box and give
Pineapple-Pomegranate Pie with a Coconut Crumb a whirl. It’s also fun to experiment a little with common pie types. Make apple pie even richer with
Apple Caramel Crunch Pie and mix up this year’s Thanksgiving pumpkin pie by adding a beautiful meringue crown for
Pumpkin Meringue Pie.
Fruit pies—and especially the sugar-free fruit pies—are always at their best when using fresh fruit. Using seasonal ingredients is also a great way to ensure that you’re rotating pies throughout the year, rather than having the same pie over and over again.
I like to make Apple Caramel Crunch Pie at the height of the autumn harvest because its Heath toffee bar pieces are the culinary equivalent of that satisfying crunch of stepping on newly fallen leaves. With caramel sauce drizzled over the sweet topping and infused in the apple-pecan filling, this pie is somewhat reminiscent of a caramel apple. I prefer to use Cortland, but Granny Smith, Crispin, Northern Spy, or Empire apples also work well. I have included my favorite recipe for
Caramel Sauce, but if you’re looking to save some time, feel free to use store-bought caramel sauce instead.
Makes one 9-inch pie, 6 to 8 slices
Level: Moderate
Crust and Topping
¼ cup heavy cream (to glaze the crimped pie edges)
½ cup coarsely chopped pieces of Heath toffee bar
Filling
1 cup chopped pecans
¾ cup sugar
2 tablespoons unbleached all-purpose flour
1 tablespoon ground cinnamon
Dash of ground nutmeg
8 medium apples, peeled, cored, and cut into ½-inch chunks
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half the disk of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
Place the pecans on a baking sheet and bake them for about 5 minutes, or until they are lightly toasted. Remove the pecans from the oven and raise the temperature to 425°F to preheat for the pie.
While the pecans are toasting, begin making the filling. In a small bowl, whisk together the sugar, flour, cinnamon, and nutmeg. Place the apple chunks in a large bowl and toss them with the sugar mixture, thoroughly coating them. When the toasted pecans have cooled, put them in the apples and toss thoroughly. Pour ½ cup of the caramel sauce on the bottom of the unbaked pie shell and spread it evenly across (reserve the rest of the sauce for the garnish). Place the apple mixture on top of the caramel. Add the Heath toffee bar pieces to the cinnamon sugar crumb topping, then sprinkle the crumb topping over the apple filling, covering it completely.
To bake, place the pie plate on the lined baking sheet and bake it for 15 minutes. Reduce the heat to 375°F and continue baking for about 40 minutes more, or until the crust is golden brown and the apples are tender. Insert a cake tester or a knife into the pie to check the firmness of the apples. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving. Once the pie has completely cooled, drizzle the remaining ½ cup of caramel sauce over the crumb topping.
Apple Caramel Crunch Pie is best served at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
The combination of fresh cranberries and apples results in a colorful pie that incorporates all of those wonderful, warm-you-up-from-the-inside flavors we love to indulge in during the harvest and holiday months. Fresh lemon juice and orange zest add an unexpected citrus twist to the apple flavor. I like to use Cortland apples for this pie, but Ida Reds, Crispins, Northern Spy, Granny Smith, or your preferred baking apple will work, too. If you would like to add a sweet touch to counterbalance the tartness of the cranberry, try this pie with a crumb topping of your choice.
Makes one 9-inch pie, 6 to 8 slices
Level: Moderate
Crust
¼ cup heavy cream (to glaze the top of the pie)
Filling
8 cups apples (4 to 5 medium apples), peeled, cored, and cut into ½-inch chunks
2 tablespoons fresh lemon juice
½ tablespoon grated orange zest
1 cup sugar
⅓ cup unbleached all-purpose flour
1 tablespoon ground cinnamon
Dash of ground nutmeg
1 cup fresh whole cranberries, washed and dried
1 tablespoon salted butter
Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half the disk of dough with a rolling pin until it forms a 10-inch circle. Set the remaining half of the dough aside to use as the pie top after you have completed the filling. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Set the pie shell to the side while you make the filling.
To prepare the filling, in a medium bowl, toss together the apples, lemon juice, and orange zest. Set the mixture aside. In a small bowl, whisk together the sugar, flour, cinnamon, and nutmeg. Sprinkle this dry mixture over the apples and toss to completely combine. Add the cranberries and continue to toss until all of the ingredients are well combined. Place the apple-cranberry mixture in the bottom of the pie shell. Dot the fruit with the butter.
To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling. Puncture the top of the pie with a fork to allow ventilation and brush the top of the pie with the heavy cream to achieve a golden brown crust.
To bake, place the pie plate on the lined baking sheet on the middle rack of the oven and bake it for 15 minutes. Reduce the heat to 350°F and continue baking for 40 to 45 minutes more, or until the crust is golden brown, the apples are tender, and the juices are bubbling. Insert a cake tester or a knife into the pie to check the firmness of the apples. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving.
Apple-Cranberry Pie can be stored at room temperature for up to 3 days or in the refrigerator for 4 days.
Open-Faced Apricot-Raspberry Pie with an Apricot Glaze
I live for that split second when someone bites into one of my pies and a totally unexpected flavor bursts to life in his or her mouth. This light apricot-raspberry pie dripping with fruit flavor is a surefire way to get that reaction. This pie is the perfect finish to a heavy barbecue dinner or as the final note of a light lunch. The individual steps of this recipe are relatively simple, but plan ahead to be sure you allot enough preparation time since a few separate steps are required. Note that the final step (making the apricot glaze) should be completed right before serving.
Makes one 9-inch pie, 6 to 8 slices
Level: Moderate
Crust
Apricot Filling
½ vanilla bean, halved lengthwise, seeds scraped out with the tip of a sharp knife, seeds and pod reserved
1½ cups water
1¼ cups granulated sugar
½ teaspoon grated lemon zest
1½ pounds pitted apricots, with the skin on, cut into ½-inch slices
Cream Cheese Filling
3 ounces cream cheese, softened
½ cup confectioners’ sugar
¾ cup heavy cream
½ cup fresh raspberries, washed and dried
10 ounces apricot jam
¼ cup water
2 tablespoons Grand Marnier
To prepare the apricot filling, place the vanilla bean seeds, the reserved pod, the water, granulated sugar, and lemon zest in a medium saucepan off of the heat and mix well. Turn the heat to high and bring the ingredients to a boil for 1 minute. Once the mixture is boiling, carefully add the apricots. Stir occasionally as the mixture boils for about 5 minutes more, or until the apricots are tender. Transfer the apricots and liquid to a medium bowl and allow them to cool completely. Discard the vanilla pod.
Once the apricots have cooled, begin preparing the cream cheese filling. Using an electric mixer set on high speed, beat the cream cheese until it’s smooth. Scrape the cream cheese off the sides of the bowl, then add the confectioners’ sugar and heavy cream. Beat the ingredients on high speed until you have achieved a thick consistency that is able to hold its form.
Spread the cream cheese filling evenly across the bottom of the pie shell. Drain the liquid from the apricot filling and place the apricots neatly on top of the cream cheese filling, distributing them evenly across. Arrange the raspberries neatly on top of the apricots. Place the pie in the refrigerator for at least 2 hours, or until you are ready to glaze it (right before serving).
To prepare the apricot glaze, place the apricot jam, water, and Grand Marnier in a small saucepan off of the heat and mix well. Place the saucepan over high heat and bring the ingredients to a boil until the jam dissolves, 3 to 5 minutes. Take the saucepan off of the heat and allow the glaze to cool for 5 minutes. With a pastry brush, glaze the top of the apricots and raspberries to give the pie a perfect shine.
Open-Faced Apricot Raspberry Pie should be served cold. It can be stored in the refrigerator for up to 2 days.
Vanilla Beans vs. Vanilla ExtractBakers have different preferences when it comes to choosing between vanilla beans and pure vanilla extract. Although using vanilla beans requires a bit more effort, I generally prefer using them because I believe they provide a richer, more pronounced vanilla flavor. I also like the visual effect of the vanilla seeds—those little black specks you’ve probably noticed in crème brûlée or high-quality vanilla ice cream. Most grocery stores carry vanilla beans in their spice section. The beans can easily dry out, so make sure to keep the storage container closed tightly between uses.
While all of these berries make a scrumptious dessert in and of themselves, combined they meld into a delicious combination of tart and sweet, topped off with a melt-in-your-mouth crumb topping. Who says you can’t have it all? If you prefer your pie a little less sweet, try this with a
Traditional Pastry Piecrust double crust or, for a little extra crunch, give
Walnut Crumb Topping a whirl. Whatever topping you choose, Mixed Berry Crumb Pie goes great with a scoop of vanilla ice cream.
Makes one 9-inch pie, 6 to 8 slices
Level: Easy
Crust and Topping
Filling
1 cup sugar
½ cup unbleached all-purpose flour
½ teaspoon ground cinnamon
1 cup blackberries
1 cup raspberries
1 cup blueberries
1 cup hulled and quartered strawberries
Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half the
disk of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
To prepare the filling, in a small bowl, whisk together the sugar, flour, and cinnamon. Wash and dry all of the berries thoroughly. Place the berries in a large bowl and sprinkle them with the sugar mixture, gently spreading it throughout, making sure that all of the berries are evenly coated. Place the berries evenly along the bottom of the unbaked pie shell. Sprinkle the crumb topping over the berry filling, covering it completely.
To bake, place the pie plate on the lined baking sheet and bake it for 15 minutes. Reduce the heat to 375°F and continue baking for about 40 minutes, or until the crust is golden brown and the juices are bubbling. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving.
Mixed Berry Crumb Pie is best served at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
Blueberry-Cherry Sugar-Free Pie
It’s very important to me that Michele’s Pies provide options for customers who are watching their sugar intake. It’s also important to me that my sugar-free offerings be just as tasty as every other pie in my shop. When making any sugar-free pie, it’s always best to use the ripest fruits possible to help counteract the lack of additional sugars. Especially when using fresh blueberries and cherries, it’s almost impossible to taste the difference between this pie and its sugary counterpart. If you’d like to try this pie with sugar, just substitute 1 cup of sugar for the Splenda.
Makes one 9-inch pie, 6 to 8 slices
Level: Moderate
Crust and Topping
¼ cup heavy cream (to glaze the crimped pie edges and the top of the pie)
Filling
¾ cup Splenda
¼ cup unbleached all-purpose flour
½ teaspoon salt
1 teaspoon ground cinnamon
2½ cups cherries (preferably Rainier), stemmed, pitted, and cut in half
2½ cups blueberries, rinsed and dried
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half the
disk of dough with a rolling pin until it forms a 10-inch circle. Set the remaining half of dough aside to use as the pie top after you have completed the filling. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Set the pie shell aside while you prepare the filling.
To prepare the filling, in a small bowl, whisk together the Splenda, flour, salt, and cinnamon. In a medium bowl, toss together the cherries and blueberries. Sprinkle the lemon juice over the fruit and gently toss to evenly coat the cherries and blueberries. Sprinkle the dry ingredients over the fruit and gently toss again so that all ingredients are well combined. Spoon the fruit into the pie shell, spreading it evenly across the bottom. Dot the filling with the butter.
To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times to allow for ventilation. Brush the top of the pie and the crimped edges with heavy cream to create a perfect, golden brown finish.
To bake, place the pie plate on the lined baking sheet and bake it for 15 minutes. Reduce the heat to 350°F and continue baking for about 40 minutes more, or until the crust is golden brown and the juices are bubbling over the side of the pie. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving.
Blueberry-Cherry Sugar-Free Pie is best served at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 3 days.
Blueberry-Rhubarb Crumb Pie
Quick! What’s the first thing you think of when you hear the word
rhubarb? I’m willing to bet that, for most, it’s “strawberry,” right? While strawberry-rhubarb is definitely the pie world’s version of peanut butter and jelly, believe it or not, blueberry-rhubarb is equally good and will send your taste buds into overdrive. This recipe uses a sweet crumb topping that offsets the rhubarb’s tartness; however, if you want to really savor that tart taste, try this with a
Traditional Pastry Piecrust double crust.
Makes one 9-inch pie, 6 to 8 slices
Level: Easy
Crust and Topping
¼ cup heavy cream (to glaze the crimped pie edges)
Filling
2 cups blueberries, washed and dried
1 cup sugar
¼ cup unbleached all-purpose flour
½ teaspoon ground cinnamon
4 to 5 stalks rhubarb, trimmed and sliced into ½-inch-thick chunks (2 cups)
1 tablespoon cornstarch
1 tablespoon quick-cooking tapioca
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half the
disk of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
To prepare the filling, place the blueberries in a medium bowl. In a separate medium bowl, whisk together ½ cup of the sugar, the flour, and the cinnamon. Pour the dry ingredient mixture over the blueberries. Gently toss until the blueberries are evenly coated.
In a separate medium bowl, toss the rhubarb with the remaining ½ cup sugar, the cornstarch, and the tapioca until the rhubarb is evenly coated. Combine the rhubarb and blueberries in a single bowl and gently toss until they are well combined. Place the blueberry-rhubarb filling in the pie shell, spreading it evenly across the bottom. Sprinkle the crumb topping over the berry filling, covering it completely.
To bake, place the pie plate on the lined baking sheet and bake it for 15 minutes. Reduce the heat to 350°F and continue baking for about 40 minutes more, or until the crust is golden brown and the juices are bubbling. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving.
Blueberry-Rhubarb Crumb Pie is best served at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
Cranberry Pie with Walnut Crumb
When making this pie, I always opt for fresh cranberries, but this fruit
does have a short season. If you want to enjoy cranberry pie out of season, feel free to try frozen cranberries; just make sure they are thawed properly before you begin. Walnut crumb is my topping of choice here because it gives this pie an extra bit of crunch. However, if you really want to maximize tartness, try this recipe with a
Traditional Pastry Piecrust double crust. Add a scoop of vanilla ice cream on top to cut some of the tartness.
Makes one 9-inch pie, 6 to 8 slices
Level: Easy
Crust and Topping
¼ cup heavy cream (to glaze the crimped pie edges)
Filling
3 eggs, slightly beaten
1 cup sugar
½ cup light corn syrup
1 tablespoon butter, melted
½ teaspoon salt
12 ounces fresh cranberries, washed, dried, and coarsely chopped in a food processor
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half the
disk of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
To prepare the filling, using an electric mixer set at medium speed, mix together the eggs, sugar, corn syrup, melted butter, and salt. Once the ingredients are blended, fold the cranberries in. Pour the filling into the pie shell, spreading it evenly across the bottom. Sprinkle the walnut crumb topping over the cranberry filling, covering it completely.
To bake, place the pie plate on the lined baking sheet and bake it for 15 minutes. Reduce the heat to 350°F and continue baking for 35 to 40 minutes more, or until the crust is golden brown and the juices are bubbling. Transfer the pie plate to a wire cooling rack and allow the pie to cool for 30 to 60 minutes before serving.
Cranberry Pie with Walnut Crumb can be served at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 3 days.
This sour cherry version of the classic packs an unexpected tartness that will really wake up your taste buds. Here in New England, sour cherries have a very short season, so I like to take advantage of these when I can. (Depending on your location, sour cherries are typically in season from late summer into early fall.) The lattice top here allows the colors and juices of the cherries to peek through, making the final result delicious and beautiful. Note that this pie should cool for at least 3 hours before serving, so plan accordingly.
Makes one 9-inch pie, 6 to 8 slices
Level: Moderate
Crust
1 recipe
Traditional Pastry Piecrust dough for a 9-inch double-crust pie (half of the dough will be used for the pie shell and half will be used for the lattice topping)
¼ cup heavy cream (to glaze the crimped pie edges and the lattice top)
Filling
1 cup sugar
¼ teaspoon salt
4 tablespoons cornstarch
5 cups sour cherries, stemmed and pitted
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half the
disk of dough with a rolling pin until it forms a 10-inch circle. Set the remaining half of dough aside to use for the lattice topping after you have completed the filling. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Set the pie shell to the side while you make the filling.
To prepare the filling, in a medium bowl, whisk together the sugar, salt, and cornstarch. Add the sour cherries, tossing gently to combine the fruit and dry ingredients. Make sure that all of the cherries are evenly coated. Stir in the lemon juice and vanilla. Place the cherry mixture in the pie shell, distributing it evenly.
To assemble the lattice crust, roll out the second half of the dough to about ¼-inch thickness. Using a sharp knife or a pastry wheel, cut the round into ¾-inch-wide strips. Place the strips over the top of the pie filling, lattice style, so that the edges of the strips meet the crimped edges of the pie shell. Ultimately, you want to create a checkerboard effect, with the lattice strips placed both vertically and horizontally across the pie, weaving the dough strips in and out so that there is an over-under pattern. Trim the edges of the extra dough hanging over the pie plate and work the rough edges into the crimped edges of the crust. Brush the edges of the pie shell and the lattice top with heavy cream to create a perfect, golden brown finish.
To bake, place the pie plate on the lined baking sheet and bake it for 15 minutes. Reduce the heat to 375°F and continue baking for 40 to 45 minutes more, or until the crust is golden brown and the juices are bubbling. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 3 hours before serving. This pie goes great with a scoop of vanilla ice cream.
Lattice Sour Cherry Pie is best served at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 3 days.
Seeing as how chess pie is a Southern classic, it’s no surprise that this lemon version is a wonderful accompaniment to a hot summer’s day. The traditional roots of this thick, custardy pie are evident in the ingredient list: You’ll notice it consists of just a few simple ingredients that would have been easy to procure in the region’s more agrarian days. Another defining feature is that, unlike most custard pies, chess pies call for a bit of cornmeal for a slightly denser filling.
Makes one 9-inch pie, 8 slices
Level: Easy
Crust
¼ cup heavy cream (to glaze the crimped pie edges)
Filling
4 eggs
2 cups sugar
⅓ cup fresh lemon juice
4 tablespoons (½ stick) unsalted butter, melted
¼ cup heavy cream
¼ cup whole milk
2 tablespoons grated lemon zest
1 tablespoon unbleached all-purpose flour
1 tablespoon yellow cornmeal
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half the
disk of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
To prepare the filling, using an electric mixer set on high speed, beat the eggs until they are foamy. Lower the speed to medium and add the sugar, lemon juice, melted butter, heavy cream, milk, lemon zest, flour, and cornmeal. Continue mixing until all of the ingredients are well combined, scraping the sides of the bowl at least twice. Pour the lemon mixture into the unbaked pie shell, spreading it evenly across the bottom.
To bake, place the pie plate on the lined baking sheet and bake it for about 50 minutes, or until it’s firm in the middle but still soft to the touch. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for at least 3 hours before serving.
Lemon Chess Pie should be served cold. It can be stored in the refrigerator for up to 3 days.
Peach-Strawberry Crumb Pie
Peach pie is easily one of my shop’s most anticipated summertime fruit pies. Every year, excited customers come into the store looking for it weeks before we even receive our first batch of peaches. As a treat for dedicated peach pie fans, I created this little twist on a favorite, adding strawberries—another summertime staple—to the mix. The crumb topping adds even more sweetness to this concoction; however, if you would prefer a little less sweetness, this pie also works great with a
Traditional Pastry Piecrust double crust.
Makes one 9-inch pie, 6 to 8 slices
Level: Easy
Crust and Topping
¼ cup heavy cream (to glaze the crimped pie edges)
Filling
¾ cup sugar
2 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon Pinch of salt
4 cups sliced peaches (6 to 8 peaches, peeled, pitted, and cut into ½-inch slices)
2 cups hulled and quartered strawberries
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half the disk of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
To prepare the filling, in a small bowl, whisk together the sugar, cornstarch, tapioca, cinnamon, and salt. In a medium bowl, gently toss together the peaches and strawberries. Pour the sugar mixture over the peaches and strawberries, tossing gently until they are well combined. Place the peach-strawberry filling in the pie shell, distributing it evenly. Sprinkle the crumb topping over the filling, covering it completely.
To bake, place the pie plate on the lined baking sheet and bake it for 50 to 55 minutes, or until the crust and topping are golden brown and the fruit is tender as tested by the point of a sharp knife. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving.
Peach-Strawberry Crumb Pie is best served at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
What more do you need than a sweet sugar-cinnamon topping melting right into a creamy peach filling? This recipe really goes into orbit when made with the ripest summer peaches available. If you have a barbecue cookout on your summer agenda, this should definitely be on the menu.
Makes one 9-inch pie, 6 to 8 slices
Level: Easy
Crust
¼ cup heavy cream (to glaze the crimped pie edges)
Filling
2 tablespoons unbleached all-purpose flour
¾ cup sugar
¼ teaspoon salt
¼ cup sour cream
½ cup heavy cream
1 egg, beaten
½ teaspoon pure vanilla extract
2 cups sliced peaches (3 to 4 peaches peeled, pitted, and cut into ½-inch slices (see
How to Peel a Peach)
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half the
disk of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
To prepare the filling, using an electric mixer on medium speed, combine the flour, sugar, salt, sour cream, heavy cream, beaten egg, and vanilla. Continue mixing until the ingredients are well combined.
Arrange the peach slices across the bottom of the unbaked pie shell. Pour the sour cream mixture over the peaches, distributing it evenly.
To bake, place the pie plate on the lined baking sheet and bake it for 15 minutes. Reduce the heat to 350°F and continue baking for 20 minutes more. Remove the pie from the oven and carefully sprinkle the crumb topping over the top of the pie. Place the pie back in the oven and continue baking for about 25 minutes, or until the crumb topping is golden brown and the pie is firm in the middle but still soft to the touch. Remove the pie from the oven and allow it to cool for about 15 minutes before serving.
Peaches & Cream Pie is best served at room temperature or warmed at 350°F for about 10 minutes. This pie can be stored in the refrigerator for up to 4 days.
How to Peel a Peach
Fill a medium saucepan with enough water to fully immerse the peaches and bring it to a boil. Using a sharp knife, cut a shallow X on the bottom of the peaches. Fill a medium bowl with ice-cold water and set it to the side. Once the water has reached a boil, place the peaches in the boiling water for 30 seconds. Remove the peaches from the saucepan and immediately place them in the bowl of cold water. Once the peaches have cooled, start peeling off the skin at the X and then halve, pit, and slice into wedges.
Pears are one of my very favorite fall and winter fruits—especially when they’re ripe and juicy. I prefer to use Bartlett pears for baking, but if you prefer another variety, feel free to try it in this recipe. The ginger in this recipe is quite pronounced, so if you’re a fan of this spicy flavor, you will really love this pie. I’ve used a traditional double crust in this recipe, but it also works great with a
Cinnamon Sugar Crumb Topping.
Makes one 9-inch pie, 6 to 8 slices
Level: Easy
Crust and Topping
¼ cup heavy cream (to glaze the crimped pie edges and the top of the pie)
Filling
6 cups cubed ripe pears (6 to 8 ripe pears, peeled, cored, and cut into ½-inch cubes)
½ cup sugar
⅛ cup Grade B pure Vermont maple syrup (Grade A will also work)
2½ tablespoons quick-cooking tapioca
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
½ teaspoon ground ginger
1 tablespoon salted butter
Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half the
disk of dough with a rolling pin until it forms a 10-inch circle. Set the remaining half of dough aside to use as the pie top after you have completed the filling. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Set the pie shell to the side while you make the filling.
To prepare the filling, in a medium bowl, combine the pears, sugar, maple syrup, tapioca, lemon juice, vanilla, and ginger. Toss until all of the ingredients are thoroughly combined. Place the filling in the pie shell, spreading it evenly across. Dot the filling with the butter.
To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times to allow ventilation. Brush the top of the pie and the crimped edges with heavy cream to create a perfect, golden brown finish.
To bake, place the pie plate on the lined baking sheet and bake it for 15 minutes. Reduce the heat to 350°F and continue baking for 35 to 40 minutes more, or until the pie juices are bubbling and the crust is golden brown. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving.
Pear-Ginger Pie is best served at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
Pineapple-Pomegranate Pie with a Coconut Crumb
Pineapple and pomegranate are an admittedly atypical combination. Melding these two fruits together probably wouldn’t have occurred to me without some prompting; the idea for this offbeat combination actually came from some children of close family friends. I thought they might be on to something, although I wasn’t sure what to expect when I made this pie for the first time. It turns out that, when combined, the pineapple flavor takes center stage, with the pomegranate seeds adding a burst of color and pleasing texture. A little more refining taught me that this pie is at its tastiest with a coconut crumb topping, which really complements the pineapple and pomegranate. If you’re not a fan of coconut,
Cinnamon Sugar Crumb Topping also works well with this pie.
Makes one 9-inch pie, 6 to 8 slices
Level: Easy
Crust
¼ cup heavy cream (to glaze the crimped pie edges)
Filling
6 cups fresh cubed pineapple (from about 1 pineapple, trimmed and cut into ½-inch cubes)
1 cup pomegranate seeds
1 cup sugar
1 teaspoon ground cinnamon
1 tablespoon salted butter
Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half the disk of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
To prepare the filling, in a medium bowl, combine the pineapple and pomegranate. Set the fruit aside. In a small bowl, whisk together the sugar and cinnamon. Sprinkle the sugar mixture over the pineapple and pomegranate and toss to evenly coat. Place the pineapple-pomegranate fruit filling in the piecrust. Dot the fruit with the butter. Sprinkle the crumb topping over the fruit filling, covering it completely.
To bake, place the pie plate on a baking sheet on the middle rack of the oven and bake it for 15 minutes. Reduce the heat to 350°F and continue baking for 35 to 40 minutes more, or until the crust is golden brown and the juices are bubbling. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving.
Pineapple-Pomegranate Pie is best served at room temperature or warmed at 350°F for about 10 minutes. It can be stored in the refrigerator for up to 3 days.
Put a fruit bowl in front of me and the first thing I’ll go for is a ripe, juicy black plum. The sweet and tart combination of the plums pairs delightfully with the flaky piecrust. If you prefer to go even sweeter, try this quick and easy pie with a favorite crumb topping.
Makes one 9-inch pie, 6 to 8 slices
Level: Easy
Crust
¼ cup heavy cream (to glaze the crimped pie edges and the top of the pie)
Filling
5 cups sliced plums (about 10 to 12 ripe plums, pitted and cut into ½-inch slices)
1 tablespoon fresh lemon juice
3 tablespoons quick-cooking tapioca
¾ teaspoon ground cinnamon
Pinch of salt
1 cup sugar
1 tablespoon unsalted butter
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half the disk of dough with a rolling pin until it forms a 10-inch circle. Set the remaining half of dough aside to use as the pie top after you have completed the filling. Fold
the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Set the pie plate aside while you prepare the filling.
To prepare the filling, place the sliced plums in a medium bowl. Sprinkle the lemon juice over the plums and gently toss. Allow the plums to sit for 5 minutes. In a separate small bowl, mix together the tapioca, cinnamon, salt, and sugar. Pour the dry mixture over the plums and mix well. Place the plums in the pie shell. Dot the filling with the butter.
To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times to allow ventilation. Brush the top of the pie and the crimped edges with heavy cream to create a perfect, golden brown finish.
To bake, place the pie plate on the lined baking sheet and bake it for 50 to 55 minutes, or until the crust is golden brown and the plum juices are bubbling. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving.
Black Plum Pie is best served at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
This pie melds dense pumpkin filling with a light and fluffy meringue topping and the meringue mingles wonderfully with the filling’s cinnamon and nutmeg spices. If you have some extra time to spare, I strongly recommend making this pie with fresh pumpkin; it makes all the difference between a tasty dessert and a true culinary experience! For instructions on how to process your own pumpkins see
How to Process Fresh Pumpkins. (If you aren’t a huge fan of meringue, you can make this pumpkin pie without the meringue and still have an amazing, more traditional pumpkin pie. Having said that, I do urge you to try this version at least once.)
Makes one 9-inch pie, 6 to 8 slices
Level: Moderate (Difficult—but worth it!—if you choose to puree your own pumpkin)
Crust
¼ cup heavy cream (to glaze the crimped pie edges)
Filling
2 eggs, beaten
½ cup firmly packed dark brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
1½ cups heavy cream
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half the disk of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
To prepare the pumpkin filling, using an electric mixer set on medium speed, combine the pumpkin puree and eggs. Add the brown sugar, cinnamon, salt, and nutmeg. Mix the ingredients together, scraping the bowl several times. Add the heavy cream and mix once again, until all of the ingredients are thoroughly combined. Pour the pumpkin mixture into the unbaked pie shell.
To bake, place the pie plate on the lined baking sheet on the middle rack of the oven and bake it for 40 to 45 minutes, or until the filling is firm in the middle but still soft to the touch. Transfer the pie plate to a wire cooling rack and allow the pie to cool for at least 2 hours.
When the pie has finished cooling, preheat the oven to 400°F. Place the meringue on top of the pumpkin pie, forming a mound of meringue in the middle of the pie. Use a spatula to pat and lift the meringue across the top of the pie, forming peaks. Take care to spread the meringue all the way out to the edges of the crust.
To brown the meringue, place the pie on the middle rack of the oven and bake for 4 to 6 minutes, or until the desired brownness has been achieved. If you have a kitchen torch, you can also use this method as an alternative, but be careful to spread the flame evenly across the entire surface to achieve a uniform look.
Pumpkin Meringue Pie is best served the same day and can be stored in the refrigerator for up to 2 days.
How to Process Fresh Pumpkins
Here’s what you’ll need:
1 5-pound sugar pumpkin, washed and dried
Sharp knife
Spoon
Steamer
Cheesecloth
Food processor
Begin by cutting the sugar pumpkin in quarters with a sharp knife. Use a spoon to scoop out the seeds and clear the stringy matter out of the pumpkin interior.
Place the pumpkin quarters in a steamer and steam for about 20 minutes, or until they become soft enough for a knife to be easily inserted through the flesh. Remove the pumpkin quarters from the steamer and allow them to cool for a few minutes.
Once the pumpkin has cooled, peel off the skin with a knife and place the pumpkin flesh between layers of cheesecloth, then fold the cheesecloth in half. Press down on the pumpkin until the majority of the water has been drained through the cheesecloth. Be diligent: Pumpkins retain a lot of water, so you’ll have to squeeze the pumpkin several times.
Place the pumpkin flesh in a food processor and puree until it achieves a smooth consistency. Pour the pumpkin puree into a bowl and voilà! You have an amazing pumpkin puree in a rich shade of orange.
Pumpkin puree stored in a freezer bag keeps for up to 8 months frozen, so be sure to store up during the autumn harvest!
This version of traditional pumpkin pie cuts out all of the sugars and uses Splenda instead so that all of your holiday guests can indulge in those comforting and satisfying flavors. As always, you can use either canned pumpkin or fresh pumpkin puree, the latter of which will throw this pie over the edge from spectacular to unforgettable. (For instructions on how to puree your own pumpkin, see
How to Process Fresh Pumpkins.)
Makes one 9-inch pie, 6 to 8 slices
Level: Moderate
Crust
¼ cup heavy cream (to glaze the crimped pie edges)
Filling
½ cup Splenda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 eggs
1 12-ounce can evaporated milk
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half the disk of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining
half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
To prepare the filling, using an electric mixer set on medium speed, combine the pumpkin, Splenda, salt, cinnamon, and nutmeg. Then add the eggs and evaporated milk and continue to mix until well combined. Be sure to scrape the sides of the bowl at least twice while mixing to ensure that all ingredients are incorporated. Pour the pumpkin filling into the unbaked piecrust.
To bake, place the pie plate on the lined baking sheet and bake it for 15 minutes. Reduce the heat to 350°F and continue baking for 35 to 40 minutes more, or until the pie is firm in the middle but still soft to the touch. Transfer the pie plate to a wire cooling rack and allow the pie to cool. Once cooled, place the pie in the refrigerator until you are ready to serve.
Sugar-Free Pumpkin Pie can be stored in the refrigerator for at least 3 days when wrapped tightly in plastic wrap.
