8 Sweet Pies to Bake for Every Occasion
Α homemade pie is a welcome addition at every special occasion. If there’s a dessert that practically everyone loves, it’s pie. Whether you’re serving a hot slice of apple pie or an ice-cold wedge of lemon meringue everyone enjoys a slice. That’s why we’ve rounded up a list of the best pie recipes to bake throughout the year.
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
9 cups thinly sliced peeled apples
2 tablespoons all-purpose flour
3 tablespoons cold butter, cubed
1 tablespoon milk
2 teaspoons coarse sugar
1. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
2. For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally.
3. Drain apples, reserving syrup. Place syrup in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, until mixture thickens slightly and turns a medium amber colour, 20-25 minutes. Remove from heat; cool completely.
4. Preheat oven to 200°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-inch-thick circle; transfer to a 10-inch cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; dot with butter.
5. Roll remaining dough to a 1/8-inch-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes.
6. Reduce oven setting to 180°. Bake until crust is golden brown and filling is bubbly, 45-55 minutes longer. Cool on a wire rack.
1 cup fine granulated sugar
1/8 teaspoon salt
2 tablespoons lemon juice
2 tablespoons butter, optional
Vanilla ice cream, optional
1. Preheat oven to 180° F.
2. Prepare a 9-inch pie crust and set aside.
3. Combine blackberries, flour, sugar and salt in a bowl. If using frozen berries it is necessary to let mixture sit at room temperature for at least 90 minutes. Scrape mixture into pie shell. Melt butter and pour over berries, if using.
4. Roll remaining pie dough in a circle large enough to cover pie. Using a small round cutter, cut a few circles on surface and retain rounds. Place dough onto pie. Cut away excess dough from edge.
5. Place rounds on surface and brush entire top with a thin coat of water. Sprinkle the surface with a thin even layer of sugar and place pie in oven.
6. Bake until filling makes thick bubbles in centre, about 70 minutes if using fresh berries and 95 minutes if using frozen berries.
7. Serve with a scoop of vanilla ice cream, if desired.
1/4 teaspoon ground cloves
1 can pure pumpkin puree
1 (12-fluid oz) evaporated milk
1. Preheat the oven to 220 degrees Celsius.
2. In a small bowl, stir together sugar, salt, cinnamon, ginger, and cloves.
3. In a large bowl, beat eggs and add in the pumpkin and sugar-spice mixture.
4. Gradually stir in evaporated milk. Pour mixture into the pie shell.
5. Bake the pie for 15 minutes and then reduce the oven temperature to 180 degrees Celsius. Bake for 40 to 50 minutes. To test for doneness, give the pie a little jiggle. The edges should be dry. The middle should be set, but still a little wobbly.
6. Cool the pie on a wire rack for 2 hours and enjoy!
1/2 cup packed brown sugar
3 large eggs, room temperature, lightly beaten
1/2 cup light corn syrup
1/4 teaspoon each ground cloves, ginger and nutmeg
1. On a lightly floured surface, roll dough to a 1/8-inch-thick circle; transfer to a 9-inch pie plate. Trim crust to 1/2 inch beyond rim of plate; flute edge. Set aside. Chop 1/2 cup pecans; set remaining pecan halves aside. Chop 1/2 cup cherries; halve remaining cherries and set aside. Combine the dates, pineapple and chopped pecans and cherries; sprinkle over crust.
2. In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the eggs, corn syrup, cloves, ginger and nutmeg. Pour over fruit mixture. Top with the reserved pecan and cherry halves.
3. Bake at 180° for 35-40 minutes or until set. Cool on a wire rack
1/2 cup sugar
1 1/2 ounces unsweetened chocolate, melted and cooled
2 tablespoons milk
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/2 cup butter, melted
1. Combine flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape dough into a disk. Wrap and refrigerate 1 hour or overnight.
2. On a floured surface, roll dough to fit a 9-inch pie plate. Trim and flute edge. Refrigerate 30 minutes. Preheat oven to 220°. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. Reduce oven setting to 180°.
3. In a large bowl, whisk eggs, sugars, melted chocolate, milk, flour and vanilla. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning.
4. Bake at 180° until a knife inserted in the centre comes out clean, 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled.
10 drops red food colouring
2 tsp vanilla extract
1 tsp peppermint extract
½ cup peppermint candy canes or mints crushed
Crushed peppermint candy for decoration
1. In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
2. In a medium bowl, cream together the powdered sugar and cream cheese.
3. Add the food colouring and vanilla and peppermint extract to the cream cheese/powdered sugar bowl and mix until a uniform colour.
4. Mix in the ½ cup of peppermint candy bits with the cream cheese/powdered sugar.
5. Add the powdered sugar/cream cheese mixture to the bowl of heavy whipping cream and mix together on low speed until combined.
6. Pour mixture into Oreo crust.
7. Top pie with whipped cream and crushed peppermint. Chill for 1-2 hours or until ready to serve.