Fruit Pies - Pies - Taste of Home Cookies, Cakes, & Pies - Editors at Taste of Home

Taste of Home Cookies, Cakes, & Pies: Bake up 368 sweet sensations with three cookbooks in one - Editors at Taste of Home (2017)

Pies

MMM, PIE! WHETHER YOU PREFER FRUITY SWEETNESS, CREAMY GOODNESS, COZY COMFORT OR FUN AND FROSTY THIS IS THE SECTION FOR YOU! YOU’LL EVEN FIND CLASSIC TARTS, CRISPS AND COBBLERS. THESE SENSATIONAL MOST-REQUESTED PIE RECIPES PROMISE TO HAVE YOUR TASTE TESTERS GRINNING FROM EAR TO EAR WITH DELIGHT!

Fruit Pies

Cream & Custard Pies

Cozy Pies

Frosty Favorites

Classic Tarts

Crisps, Minis & More

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Fruit Pies


A FRESHLY BAKED PIE FROM THE OVEN WILL ENTICE ANYONE WITH ITS AROMA. BRING ONE OF THESE WHIMSICAL PIES TO A LUNCH OR PICNIC AND EVERYONE WILL WANT TO SKIP RIGHT TO DESSERT! TRY RECIPES FOR APPLE, BLUEBERRY, CHERRY, MANGO, PEAR, RASPBERRY AND OTHERS.

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Berry Patch Pie

Enjoy a gorgeous, made-for-summer pie with this mouthwatering recipe. Each bite bursts with sweet, juicy berries.

TASTE OF HOME TEST KITCHEN



PREP: 30 MIN. + CHILLING ✵ MAKES:  8 SERVINGS


Pastry for single-crust pie (9 inches)

3/4 cup sugar

1/4 cup cornstarch

2 cups halved fresh strawberries

1 1/2 cups fresh raspberries

1 cup fresh blackberries

1 cup fresh blueberries

1 tablespoon lemon juice

1. On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate.

2. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake for 5-7 minutes longer or until golden brown. Cool on a wire rack.

3. Meanwhile, in a large saucepan, combine sugar and cornstarch. Stir in berries and lemon juice. Cook, stirring occasionally, over medium heat until mixture just comes to a boil; pour into prepared crust. Cool completely on a wire rack.

“I made this pie for my sister and her daughter, and not a single slice was left after 24 hours!”

—JEANJEANNE56 FROM TASTEOFHOME.COM

TOP TIP

Fruit Filling Done Right

✵ Blackberries, raspberries and strawberries stay fresh for up to two days. Blueberries should be used within five days.

✵ To wash delicate berries, soak them in cold water, drain, then dry them in a single layer on a paper towel.

✵ To add some spice, simmer the fruit filling with a few slices of fresh ginger or a cinnamon stick.

Cran-Raspberry Pie

Jewel-toned fruits team up to pack this lattice-topped pie. It’s a lovely addition to the end of any meal.

—VERONA KOEHLMOOS PILGER, NE



PREP: 15 MIN. ✵ BAKE: 40 MIN. + COOLING ✵ MAKES: 6-8 SERVINGS


2 cups chopped fresh or frozen cranberries

5 cups fresh or frozen unsweetened raspberries, thawed

1/2 teaspoon almond extract

1 to 1 1/4 cups sugar

1/4 cup quick-cooking tapioca

1/4 teaspoon salt

Pastry for double-crust pie (9 inches)

1. In a large bowl, combine cranberries, raspberries and extract. Combine the sugar, tapioca and salt in another bowl. Add to fruit mixture; toss gently to coat. Let stand for 15-20 minutes.

2. Line pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil.

3. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

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Apple-Cherry Cream Cheese Pie

A layer of sweetened cream cheese topped with a tart fruit filling makes this pie popular with family, friends and co-workers. It won the blue ribbon at a local fair.

—DONNA RETTEW JONESTOWN, PA



PREP: 45 MIN. + CHILLING ✵ BAKE: 45 MIN. + COOLING ✵ MAKES: 8 SERVINGS


2 1/4 cups all-purpose flour

2 teaspoons sugar

3/4 teaspoon salt

1 cup cold unsalted butter, cubed

6 to 8 tablespoons ice water

FILLING

1 package (8 ounces) cream cheese, softened

1 1/4 cups sugar, divided

1 teaspoon vanilla extract

9 cups thinly sliced peeled McIntosh apples (about 11 medium)

1/2 cup all-purpose flour

1 teaspoon apple pie spice

1/4 teaspoon salt

1 can (14 1/2 ounces) pitted tart cherries, drained

2 tablespoons butter

1. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.

2. Preheat oven to 425°. For filling, in a small bowl, beat cream cheese, 1/4 cup sugar and vanilla until blended. In a large bowl, toss apples with flour, pie spice, salt and remaining sugar. Stir in cherries.

3. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim.

4. Spread cream cheese mixture onto bottom of pastry. Add apple mixture; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.

5. Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover top loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.

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Berry Cream Pie

I found this recipe in a very old cookbook and made it for a family gathering. The pie was gone in no time. It’s a perfect summertime treat.

—SUE YAEGER BOONE, IA



PREP: 15 MIN. ✵ COOK: 15 MIN. + CHILLING ✵ MAKES: 6-8 SERVINGS


FILLING

1/2 cup sugar

3 tablespoons cornstarch

3 tablespoons all-purpose flour

1/2 teaspoon salt

2 cups 2% milk

1 large egg, lightly beaten

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract, optional

1/2 cup heavy whipping cream

1 pastry shell (9 inches), baked

GLAZE

1/2 cup crushed strawberries

1/2 cup water

1/4 cup sugar

2 teaspoons cornstarch

1 1/2 cups quartered strawberries

1 1/2 cups fresh raspberries

1. In a large saucepan, combine the sugar, cornstarch, flour and the salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.

2. Remove from heat and stir a small amount of hot filling into egg; return all to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla and almond extract, if desired. Cool to room temperature.

3. In a small bowl, beat cream until stiff peaks form; fold into filling. Pour into pastry shell. Chill for at least 2 hours.

4. About 2 hours before serving, prepare glaze. In a large saucepan, combine crushed strawberries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually add to the pan. Cook and stir until thickened and clear; strain. Cool for 20 minutes.

5. Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over the berries. Refrigerate for 1 hour.

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BIG BATCH

Lattice-Topped Pear Slab Pie

When I make a lattice top for pears and candied fruit, it’s a charming frame for

this dessert. Dollop with whipped cream.

—JOHNNA JOHNSON SCOTTSDALE, AZ



PREP: 30 MIN. + CHILLING ✵ BAKE: 40 MIN. + COOLING ✵ MAKES: 24 SERVINGS


1 cup butter, softened

1 package (8 ounces) cream cheese, softened

2 tablespoons sugar

1/2 teaspoon salt

2 1/4 cups all-purpose flour

FILLING

3/4 cup sugar

3 tablespoons all-purpose flour

2 teaspoons grated lemon peel

8 cups thinly sliced peeled fresh pears (about 7 medium)

1 cup chopped mixed candied fruit

1 tablespoon 2% milk

3 tablespoons coarse sugar

1. In a small bowl, beat butter, cream cheese, sugar and salt until blended. Gradually beat in flour. Divide dough in two portions so that one portion is slightly larger than the other. Shape each into a rectangle; wrap in plastic wrap. Refrigerate 1 hour or overnight.

2. Preheat oven to 350°. For filling, in a large bowl, combine sugar, flour and lemon peel. Add the pears and candied fruit; toss to coat.

3. On a lightly floured surface, roll out larger portion of dough into an 18x13-in. rectangle. Transfer to a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan; add filling.

4. Roll remaining dough to a 1/8-in.-thick rectangle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edges. Brush pastry with milk; sprinkle with sugar.

5. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

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Rhu-berry Pie

I cook in a coffee shop, so I am always looking for new and unique pies to serve my customers. The combination of blueberries and rhubarb in this recipe caught my eye and it was an instant best seller.

—KAREN DOUGHERTY FREEPORT, IL



PREP: 20 MIN. ✵ BAKE: 45 MIN. ✵ MAKES: 8 SERVINGS


Pastry for single-crust pie (9 inches)

1/2 cup sugar

1/4 cup cornstarch

1 cup unsweetened apple juice

3 1/2 cups diced fresh rhubarb

2 1/2 cups fresh blueberries

1. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.

2. In a large heavy saucepan, combine sugar and cornstarch. Stir in apple juice until smooth. Cook and stir over medium heat until thickened. Add rhubarb; cook and stir gently 2-3 minutes or just until heated through. Stir in the blueberries. Spoon mixture into pie shell.

3. Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake at 375° for 45-50 minutes or until bubbly. Cool completely on a wire rack.

Stone Fruit Pie

You can use any type of stone fruit in this pie. I love combining white peaches with sour cherries as a variation. The flavor is complex, and the filling is so pretty.

—CRYSTAL JO BRUNS ILIFF, CO



PREP: 30 MIN. ✵ BAKE: 45 MIN. ✵ MAKES: 8 SERVINGS


2 cups fresh or frozen pitted tart cherries, thawed

3 medium nectarines, chopped

3 apricots, sliced

2/3 cup sugar

1 tablespoon cornstarch

2 tablespoons plus 2 cups all-purpose flour, divided

1/8 teaspoon ground cinnamon

1 teaspoon salt

3/4 cup plus 2 tablespoons cold butter, divided

6 to 7 tablespoons ice water

1 large egg yolk

1 teaspoon water

1. Preheat the oven to 400°. In a small bowl, combine the cherries, nectarines, apricots, sugar, cornstarch, 2 tablespoons flour and cinnamon; set aside.

2. In another bowl, combine salt and remaining flour; cut in 3/4 cup butter until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough into two portions so that one is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate; transfer pastry to pie plate. Add filling; dot with remaining butter.

3. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. In a small bowl, whisk egg yolk and water; brush over lattice top.

4. Bake 45-50 minutes or until filling is bubbly and crust is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

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Fresh Strawberries & Amaretto Cream Pie

Strawberry pie is even more luscious when covered with a generous layer of amaretto cream. Keep this recipe in mind whenever you have a bounty of fresh berries.

—CHARIS O’CONNELL MOHNTON, PA



PREP: 40 MIN.+ COOLING ✵ BAKE: 15 MIN. + CHILLING ✵ MAKES: 8 SERVINGS


3/4 cup sliced almonds, toasted

1 cup all-purpose flour

1/4 cup confectioners’ sugar

1/8 teaspoon salt

1/4 cup cold butter, cubed

2 tablespoons shortening

3 to 4 tablespoons ice water

FILLING

4 cups sliced fresh strawberries, divided

1 tablespoon lemon juice

1/2 cup water

1/2 cup sugar

1/4 cup cornstarch

4 to 6 drops red food coloring, optional

AMARETTO CREAM

1 cup heavy whipping cream

2 tablespoons sour cream

1 tablespoon confectioners’ sugar

2 tablespoons amaretto or 1/2 teaspoon almond extract

Optional toppings: additional fresh strawberries and toasted almonds

1. Place almonds in a food processor; cover and pulse until almonds are finely ground. Add flour, confectioners’ sugar and salt; pulse until blended. Add butter and shortening; pulse until butter and shortening are the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or until easy to handle.

2. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. deep-dish plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.

3. Bake at 425° for 8 minutes. Remove the foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.

4. In a large bowl, mash 1 cup of the strawberries with the lemon juice. Add water. In a large saucepan, combine sugar and cornstarch; stir in mashed berry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Transfer to a large bowl; stir in the food coloring if desired. Refrigerate for 20 minutes or until cooled slightly, stirring occasionally.

5. Fold in the remaining sliced berries; transfer to crust. Refrigerate for at least 3 hours or until set.

6. In a small bowl, beat the whipping cream until it begins to thicken. Add sour cream, confectioners’ sugar and amaretto; beat until stiff peaks form. Spread over filling. Top with additional strawberries and almonds if desired.

NOTE To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally. When using pie weights, cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

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Browned Butter Apple Pie with Cheddar Crust

How do you make good old-fashioned apple pie even better? Enhance the crust with shredded cheddar cheese and stir browned butter into the filling. Wonderful!

—KATHRYN CONRAD MILWAUKEE, WI



PREP: 40 MIN. + CHILLING ✵ BAKE: 45 MIN. + COOLING ✵ MAKES: 8 SERVINGS


2 1/2 cups all-purpose flour

3 tablespoons semolina flour

3/4 teaspoon salt

14 tablespoons cold butter, cubed

1/2 cup shredded aged sharp cheddar cheese

10 to 12 tablespoons ice water

FILLING

1/4 cup butter, cubed

8 large Honeycrisp apples, peeled and cut into 3/4-inch pieces (about 12 cups)

1/3 cup sugar

3 tablespoons brown sugar

3 tablespoons all-purpose flour

1 large egg

1 tablespoon water

1. Place the flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Add cheese; pulse 1-2 times. Transfer flour mixture to a large bowl. Gradually add ice water to flour mixture tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.

2. Preheat oven to 400°. For filling, in a Dutch oven, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly.

3. Stir in apples and sugars; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until apples are almost tender. Uncover; cook 4-6 minutes longer or until slightly thickened, stirring occasionally. Stir in flour. Transfer apple mixture to a large bowl; refrigerate until cool.

4. On a lightly floured surface, roll out half of the dough to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate; trim pastry to 1/2 in. beyond edge of plate. Refrigerate 30 minutes.

5. Add filling to pastry. Roll remaining dough to a 12-in. circle; cut into eight wedges. Place wedges over filling. Trim, seal and flute edges. In a small bowl, whisk egg with water; brush over pastry.

6. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Lemon Pear Pie

My husband loves all kinds of fruit, so he’s a big fan of this fast-to-fix pie. The lemon and pear flavors taste fantastic paired together.

—CAROLINA HOFELDT LLOYD, MT



PREP: 20 MIN. ✵ BAKE: 50 MIN. + COOLING ✵ MAKES:  6-8 SERVINGS


2 large eggs, lightly beaten

1 cup sugar

1/4 cup lemon juice

1 tablespoon butter

1 teaspoon grated lemon peel

3 cans (15 ounces each) pear halves, drained and cubed

1 unbaked pastry shell (9 inches)

1. In a saucepan, combine the first five ingredients. Cook and stir over low heat for 10 minutes or until thickened and bubbly. Remove from heat; fold in pears. Pour into pastry shell.

2. Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack for 1 hour. Store pie in the refrigerator.

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Rhubarb Cheese Pie

Savor this tangy rhubarb pie topped with a luscious cream cheese layer. The rich cheese tempers the tart rhubarb to create a balanced dessert.

—STACEY MEYER PLYMOUTH, WI



PREP: 35 MIN. ✵ BAKE: 25 MIN. + CHILLING ✵ MAKES: 8 SERVINGS


Pastry for single-crust pie (9 inches)

4 1/2 teaspoons all-purpose flour

1 tablespoon cornstarch

1 cup sugar, divided

1/2 cup water

3 cups sliced fresh or frozen rhubarb

1 teaspoon vanilla extract, divided

12 ounces cream cheese, softened

2 large eggs, lightly beaten

1 large egg yolk

1. Line a 9-in. pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

2. In a small saucepan, combine the flour, cornstarch and 1/2 cup sugar. Add water and rhubarb; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in 1/2 teaspoon vanilla. Transfer to prepared pastry.

3. In a small bowl, beat the cream cheese with remaining sugar and vanilla until smooth. Add eggs and egg yolk; beat on low speed just until combined. Spread over top of pie.

4. Cover edges with foil. Bake at 325° for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving.

NOTE If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

“This pie is a new family favorite! The perfect blend of sweet and tart, so yummy!”

—WADDINGTON6 FROM TASTEOFHOME.COM

Tropical Coconut Pie

A breeze to prepare, this tropical-tasting pie is tops with whoever tries it, especially those who like pineapple and coconut.

—NANCY MENDOZA YAKIMA, WA



PREP: 20 MIN. + COOLING ✵ BAKE: 10 MIN. + CHILLING ✵ MAKES: 8 SERVINGS


2 1/4 cups flaked coconut, divided

2 tablespoons butter, melted

1 can (20 ounces) crushed pineapple, undrained

32 large marshmallows

2 teaspoons rum or vanilla extract

1/4 teaspoon salt

1 cup heavy whipping cream, whipped

1. In a bowl, combine 2 cups coconut and the butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 325° for 8-10 minutes or until golden brown. Cool on a wire rack. Toast the remaining coconut; set aside.

2. Drain pineapple, reserving 1/2 cup juice (discard the remaining juice or refrigerate for another use); set the pineapple aside. In a saucepan, combine the marshmallows and reserved juice. Cook and stir over medium heat until marshmallows are melted. Remove from the heat. Add pineapple, extract and salt; mix well. Refrigerate for 2 hours or until cool.

3. Fold in the whipped cream; spoon into prepared crust. Sprinkle with toasted coconut. Refrigerate for 2 hours or until set. Refrigerate leftovers.

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Blueberry Dream Pie

Decorate this showstopping pie to fit any season. I like to make stars for Independence Day, leaves for fall, hearts for Valentine’s Day and flowers for spring.

—KERRY NAKAYAMA NEW YORK, NY



PREP: 40 MIN. ✵ BAKE: 35 MIN. + COOLING ✵ MAKES: 8 SERVINGS


Pastry for double-crust pie (9 inches)

CHEESE FILLING

4 ounces reduced-fat cream cheese

1/2 cup confectioners’ sugar

1 tablespoon lemon juice

1 large egg yolk

BLUEBERRY FILLING

1/2 cup plus 1 tablespoon sugar, divided

2 tablespoons all-purpose flour

1 tablespoon cornstarch

1/4 cup cold water

6 cups fresh or frozen blueberries, divided

2 tablespoons lemon juice

1 tablespoon minced fresh mint or 1 teaspoon dried mint

1 large egg white, beaten

1. Line a 9-in. deep-dish pie plate with bottom crust. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce the heat to 375°.

2. In a small bowl, beat the cream cheese, confectioners’ sugar and lemon juice until light and fluffy. Beat in egg yolk until blended. Spread into crust.

3. In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in water until smooth. Stir in 2 cups berries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool slightly. Gently stir in the lemon juice, mint and remaining berries. Pour over cheese filling.

4. Cut decorative cutouts in remaining pastry; arrange over the filling, leaving center uncovered. Brush the pastry with egg white; sprinkle with remaining sugar.

5. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.

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BIG BATCH

Apple Cranberry Slab Pie

My husband loves pie, so I created this recipe. It’s so good, I bend the rules and let the grandkids have it for breakfast.

—BRENDA SMITH CURRAN, MI



PREP: 45 MIN. ✵ BAKE: 40 MIN. + COOLING ✵ MAKES: 15 SERVINGS


Pastry for two double-crust pies (9 inches)

1 1/2 cups sugar

1/4 cup all-purpose flour

4 medium tart apples, peeled and sliced (about 4 1/2 cups)

4 cups frozen or fresh raspberries

2 cups fresh or frozen cranberries

2 teaspoons grated orange peel

1/2 cup orange juice

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

Additional orange juice and sugar, optional

1. Divide pastry dough into two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate 1 hour or overnight.

2. In a Dutch oven, mix sugar and flour; stir in fruit, orange peel, orange juice and spices. Bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Cool slightly.

3. Preheat the oven to 375°. Roll out the larger portion of pastry dough between two pieces of waxed paper into a 16x12-in. rectangle. Remove top sheet of waxed paper; place a 13x9-in. baking pan upside down over pastry. Lifting with waxed paper, carefully invert pastry into pan. Remove waxed paper; press pastry onto bottom and up sides of pan. Add filling.

4. On a well-floured surface, roll the remaining dough into a 14x10-in. rectangle; cut into 3/4-in.-wide strips. Arrange strips over filling, sealing ends to edges of bottom pastry. If desired, brush pastry with additional orange juice; sprinkle with additional sugar.

5. Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

PASTRY FOR TWO DOUBLE-CRUST PIES (9 INCHES) In a large bowl, combine 4 1/2 cups all-purpose flour, 1 Tbsp. sugar and 2 tsp. salt; cut in 1 3/4 cups shortening until crumbly. Whisk 1 large egg, 1 Tbsp. white vinegar and 1/2 cup ice water; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Proceed as directed.

Apple-Berry Crumb Pie

Enjoy this delectable pie that saves time and effort because you don’t have to roll out a crust or cut up any apples!

—LAURIE JONAS PORTAGE, WI



PREP: 20 MIN. ✵ BAKE: 25 MIN. + COOLING ✵ MAKES: 8 SERVINGS


1 1/2 cups quick-cooking oats

1 cup all-purpose flour

1/2 cup packed brown sugar

10 tablespoons butter, melted

1 can (21 ounces) apple pie filling

3/4 cup dried cranberries

1 1/2 teaspoons lemon juice

1/2 teaspoon ground cinnamon

Vanilla ice cream, optional

1. Preheat oven to 375°. In a large bowl, combine oats, flour, brown sugar and butter; set aside 3/4 cup for topping. Press remaining mixture onto the bottom and up the sides of a greased 9-in. pie plate. Bake for 13-17 minutes or until lightly browned.

2. In another bowl, combine apple pie filling, cranberries, lemon juice and cinnamon. Spoon into crust. Sprinkle with reserved oat mixture.

3. Bake 25-30 minutes or until topping is lightly browned. Cool on a wire rack. Serve with ice cream if desired.

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Perfect Rhubarb Pie

Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart tastiness.

—ELLEN BENNINGER GREENVILLE, PA



PREP: 20 MIN. + STANDING ✵ BAKE: 55 MIN. ✵ MAKES: 8 SERVINGS


4 cups sliced fresh or frozen rhubarb, thawed

4 cups boiling water

1 1/2 cups sugar

3 tablespoons all-purpose flour

1 teaspoon quick-cooking tapioca

1 large egg

2 teaspoons cold water

Pastry for double-crust pie (9 inches)

1 tablespoon butter

1. Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture.

2. Preheat oven to 400°. On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim the pastry even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake for 15 minutes.

3. Reduce oven setting to 350°. Bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

NOTE If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

PASTRY FOR DOUBLE-CRUST PIE (9 INCHES): Combine 2 1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate for 1 hour.

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Sour Cream Peach Pecan Pie

Fresh peaches, good Southern pecans and real vanilla make this pie impossible to resist. Make sure to have a big slice!

—SHERRELL DIKES HOLIDAY ISLE, AR



PREP: 30 MIN. ✵ BAKE: 45 MIN. + COOLING ✵ MAKES: 8 SERVINGS


Pastry for single-crust pie (9 inches)

4 cups sliced peeled peaches

2 tablespoons peach preserves

1 cup sugar

1 cup (8 ounces) sour cream

3 large egg yolks

1/4 cup all-purpose flour

1 teaspoon vanilla extract

TOPPING

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/4 cup sugar

3 tablespoons chopped pecans

1 teaspoon ground cinnamon

1/4 cup cold butter, cubed

1. Line a 9-in. pie plate with pastry; trim and flute edge. In a large bowl, combine peaches and preserves. Transfer to pastry shell. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.

2. Bake at 425° for 30 minutes. Meanwhile, in a small bowl, combine flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie.

3. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator.

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Mango Pie with Coconut Crust

Mangoes are one of my favorite fruits. They deserve to be represented in a pie. And, of course, everything is better with coconut. This is the first pie I created myself.

—JENNIFER WORRELL NILES, IL



PREP: 50 MIN. + CHILLING ✵ BAKE: 45 MIN. + COOLING ✵ MAKES: 8 SERVINGS


2 1/2 cups all-purpose flour

1/2 teaspoon salt

2/3 cup cold butter, cubed

2/3 to 3/4 cup ice water

5 cups sliced peeled mangoes (about 4 large)

2 tablespoons dark rum or orange juice

1/3 cup sugar

2 tablespoons quick-cooking tapioca

3/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

Dash white pepper

1/8 teaspoon salt

1/3 cup flaked coconut, toasted

1. In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.

2. Preheat oven to 400°. In a large bowl, toss mangoes with rum. In a small bowl, mix sugar, tapioca, spices and salt. Gently stir into fruit mixture; let stand 15 minutes.

3. Sprinkle the coconut on a lightly floured surface. Place one half of dough on coconut; roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. pie plate, coconut side down. Trim pastry even with rim. Add filling.

4. Roll the remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge.

5. Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

NOTE To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

Very Raspberry Pie

We live along an old railroad track (our house once was a train station), and wild raspberries pop up for a few weeks every year. I harvest the berries for this incredibly delicious pie.

—KATHY JONES WEST WINFIELD, NY



PREP: 30 MIN. + CHILLING ✵ MAKES:  8 SERVINGS


RASPBERRY TOPPING

6 cups fresh raspberries, divided

1 cup sugar

3 tablespoons cornstarch

1/2 cup water

CREAM FILLING

1 package (8 ounces) cream cheese, softened

1 cup whipped topping

1 cup confectioners’ sugar

1 graham cracker crust (9 inches)

Fresh mint, optional

1. Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add the sugar, cornstarch and water.

2. Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes.

3. Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners’ sugar in a small bowl. Spread in bottom of crust.

4. Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours.

5. Store in the refrigerator. Garnish with mint if desired.

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Tart Cherry Lattice Pie

Whenever my mom is invited to a party or potluck, everyone requests her homemade double-crust fruit pies. In the summer, she uses fresh, tart cherries for this recipe. I love a slice topped with vanilla ice cream.

—PAMELA EATON MONCLOVA, OH



PREP: 20 MIN. ✵ BAKE: 40 MIN. + COOLING ✵ MAKES: 8 SERVINGS


1 1/3 cups sugar

1/3 cup all-purpose flour

4 cups fresh or frozen pitted tart cherries, thawed and drained

1/4 teaspoon almond extract

Pastry for double-crust pie (9 inches)

2 tablespoons butter, cut into small pieces

1. Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract.

2. On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.

3. Roll remaining dough to a 1/8-in.-thick circle; cut into 1 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Cover edge loosely with foil.

4. Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.

PASTRY FOR DOUBLE-CRUST PIE (9 INCHES) Combine 2 1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate for 1 hour.

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