Pie Recipes from All-Desserts.com

Pie Recipes

Deep Dish Apple Pie

Key Lime Pie

Grasshopper Pie

Pecan Pie

Pumpkin Pie

Pastry for Single-Crust Pie

A delicious pie is the perfect end to a fabulous meal. Why do you think pies are the traditional dessert of the most celebrated meal of the year - Thanksgiving.

For spectacular fruit pies, such as apple pie and pumpkin pie to creamy pies like the grasshopper pie and key lime pie, we have the easiest recipes.

In my opinion, pecan pies are the most fantastic pie in the world! Especially the way my Mom makes it! Everyone's Mom makes a favorite pie, right? Submit your Mom's pie recipe here and share it with the world.

Tips for Making Fruit Pies:
Follow these simple tips for delicious, picture-perfect fruit pies.
* To avoid messy spills in pour oven, set the pie plate on a baking sheet or Pizza Pan.
* For a prettier double-crust pie, brush the unbaked top with milk, water, or melted margarine or butter, then sprinkle lightly with sugar. Or brush the unbaked top lightly with a beaten egg or milk and skip the sugar.
* Store fruit pies at room temperature up to one day. Refrigerate for longer storage. Cover and refrigerate any pies that contain eggs or dairy products.

Pie Recipes

Deep Dish Apple Pie

1/2 to 3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
6 cups thinly slicers peeled cooking (about 2 1/4 pounds) apples
1 Pastry for Single-crust Pie (see recipe)

1. Preheat oven to 375 degrees
2. In a mixing bowl combine sugar, flour, cinnamon, and allspice.
3. Add apples; toss to coat fruit. Transfer to a 1 1/2 quart casserole.
4. Prepare Pastry for Single-crust Pie, except roll pastry 1 inch larger than top of casserole. Cut slits in pastry. Place pastry atop apples. Seal and flute to rim of casserole.
5. Cover edges of pie with foil. Place on a baking sheet.
6. Bake in a 375 degrees oven for 25 minutes. Remove foil. Bake for 30 to 35 minutes more or until crust is golden and filling is bubbly. Serve warm or cool.

Makes 8 servings

Key Lime Pie

3 eggs
1 - l4 1/2 oz can (1 1/4 cups) sweetened condensed milk
1 1/2 teaspoons finely shredded lime peel
1/3 cup lime juice
1 Pastry for Single-crust Pie (see recipe)

1. Preheat oven to 350 degrees
2. Separate egg yolks from whites. In a bowl beat yolks till thick and lemon colored. Stir in condensed milk and lime peel. Gradually add lime juice, beating at low speed just till combined. Do not overbeat Stir in green food coloring, if desired.
3. Spoon lime mixture into pastry shell. Evenly spread meringue over filling; seal to edge. Bake in a 350 degrees oven for 15 minutes.
4. Cool. Cover and chill to store.
5. Serve with whipped cream

Makes 8 servings

Grasshopper Pie

Chocolate-Wafer Crust
1 - 7 oz jar marshmallow creme
1/4 cup green creme de menthe
2 tablespoons white creme de cacao
2 cups whipping cream
Whipped cream

1. Chill Chocolate-Wafer Crust at least 30 minutes.
2. Meanwhile, in a mixing bowl combine the marshmallow creme, creme de menthe, and creme de cacao. Beat with an electric mixer on low speed till smooth.
3. Whip cream till soft peaks form. Fold whipped cream into marshmallow creme mixture. Spoon filling into chilled crust. Freeze at least 5 hours (pie will not freeze firm).
4. Garnish with additional whipped cream and chocolate curls, if desired.

Makes 8 servings

Pecan Pie

3 eggs
1 cup corn syrup
2/3 cup sugar
1/3 cup margarine or butter, melted
1 teaspoon vanilla
1 1/4 cups pecan halves
1 Pastry for Single-crust Pie (see recipe)

1. Preheat oven to 350 degrees
2. For filling, in a mixing bowl beat eggs lightly with a rotary beater or a fork till combined. Stir in corn syrup, sugar, margarine or butter, and vanilla. Stir well. Stir in pecan halves.
3. Place a pastry-lined 9-inch pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake in a 350 degrees oven for 25 minutes.
4. Remove foil, bake for 20 to 25 minutes more or till a knife inserted near the center comes out clean. Cool pie on a wire rack. Cover and chill to store.

Makes 8 servings

Pumpkin Pie

1 16 oz can pumpkin
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs
1 - 5 oz can (2/3 cup) evaporated milk cup milk
1 Pastry for Single-crust Pie (see recipe)

1. Preheat oven 375 degrees
2. For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs.
3. Beat lightly with a rotary beater or fork. Gradual- ly stir in evaporated milk and milk. Mix well.
4. Place a pastry-lined 9-inch pie plate on the oven rack; pour in filling. Cover edge with foil.
5. Bake in a 375 degrees oven for 25 minutes. Remove foil; bake about 25 minutes more or till a knife inserted near the center comes out clean. Cool on a wire rack. Serve with whipped cream, if desired. Cover and chill to store.

Makes 8 servings.

Pastry for Single-Crust Pie

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening or lard
3 to 4 tablespoons cold water

1. In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas.
2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball.
3. On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate.
4. Ease pastry into pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted, rope-shape, or scalloped edge. Do not prick pasts. Bake as directed in individual recipes.