Once you've mastered the art of making a pie crust, fruit pies are the easiest to prepare. No delicate custards, no temperamental meringues - just gooey fruit filling surrounded by delicious flaky pastry. Fruit fillings are easily substituted or innovated with whatever fruit is in season.
Whenever possible, use fresh fruit that is ripe and in-season for the best baking results. But frozen fruit works well, and people usually can’t tell the difference. (If you use frozen fruit, you don't need to thaw it first.) Unripe fruit lacks the desired texture and taste, and no amount of baking or seasoning can help that.
When assembling a pie (especially a pie with a top crust, and most of all an apple pie), it is best to shape the filling in a mound to prevent a concave pie. In a pie with a top crust, forming the filling into a mound will help prevent a gap or bubble between the filling and top crust. When fruit is baked, steam is released, which rises and expands from the center beneath the top crust. Meanwhile, the fruit inside has collapsed to form the gooey filling.
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Mango Pie 
1 Basic 9" Double Pie Crust (unbaked)
5 cups Fresh Mango, Sliced
1 tsp Lemon Juice
1 cup Sugar
1/4 cup flour
1/4 tsp Cinnamon
2 tbsp Butter
Preheat oven to 425 degrees.
Mix mango and lemon juice.
Stir together sugar, flour and cinnamon. Mix with mango.
Pour into pie crust; dot with butter.
Cover with top crust and cut steam vents).
Bake for 35-35 minutes or until crust is brown and juice begins to bubble through slits in the crust. Serve warm.
Mincemeat Pie
1 (18 ounce) jar prepared mincemeat pie filling
1 1/2 cups chopped walnuts
2 apples - peeled, cored, and chopped
1/2 cup packed brown sugar
1/4 cup rum
1 tbsp lemon juice
1 Basic 9" Double Pie Crust (unbaked)
Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
Preheat oven to 425 degrees.
Take filling out of refrigerator and let come to room temperature.
Stir filling well and pour into pie crust.
Top with full crust and make slits or make a lattice top. Crimp edges.
Bake in preheated oven on low shelf for 40 minutes or until golden brown.
Peach Pie
Basic 9" Double Pie Crust (unbaked)
2/3 cup plus 1 tbsp sugar
1/3 cup flour
1/4 tsp nutmeg
1/4 tsp salt
3 tbsp lemon juice
7 cups peach slices (1/3-1/2 inch thick)
2 tbsp butter, cut into small pieces
Preheat oven to 425 degrees.
Mix together 2/3 cup sugar, flour, nutmeg, and salt.
Add lemon juice and peaches, and toss until the fruit is completely coated with the sugar mixture.
Pile peaches in pie crust, forming a mound.
Scatter the butter over the peaches.
Place the top crust and seal the edges. Cut several steam vents (or use a lattice top).
Bake for 25 minutes, then reduce heat to 350 degrees.
Bake an additional 15 minutes, then sprinkle the remaining 1 tbsp sugar over the pie.
Continue baking 15 minutes longer, or until the crust is golden brown and the juices are bubbling.
Pear Pie
Basic 9" Double Pie Crust (unbaked)
1/2 cup sugar
3 tbsp flour
1/4 tsp salt
1 tsp cinnamon
1 tsp lemon zest
5 cups peeled and sliced pears
1 tbsp butter
1 tbsp lemon juice
Preheat oven to 450 degrees.
Combine sugar, flour, salt, cinnamon, and lemon rind in a bowl.
Arrange the pear slices in layers in the pie crust, sprinkling sugar mixture over each layer.
Dot with butter and sprinkle with lemon juice.
Place the top crust and cut steam vents.
Bake at 450 degrees for 10 minutes.
Reduce heat to 350 degrees and bake for an additional 35 to 40 minutes, until the crust is golden and the filling is bubbly.
Pumpkin Pie
1 Basic 9" Pie Crust (unbaked)
3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1 can (15 oz.) pumpkin
1 can (12 fl. oz.) Evaporated Milk
Whipped cream (optional)
Preheat oven to 425 degrees.
Mix sugar, cinnamon, salt, ginger and cloves.
Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie crust.
Bake for 15 minutes.
Reduce temperature to 350 degrees and bake for 40 to 50 minutes, or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
If desired, top with whipped cream before serving.
Pumpkin Pie with Streusel
1 Basic 9" Pie Crust (unbaked)
1 (14 oz.) can sweetened condensed milk
2 eggs
1 (15 oz.) can pumpkin puree
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
For the topping:
1/4 cup packed brown sugar
2 tbsp flour
1 tsp cinnamon
2 tbsp butter (cold)
1 cup chopped walnuts
Preheat oven to 425 degrees.
Separate the eggs and beat the whites until fluffy.
In a large bowl, mix the pumpkin, egg yolks, 1 tsp cinnamon, ginger, nutmeg, salt, and sweetened condensed milk until smooth.
Gently fold in the egg whites.
Pour filling into crust.
Bake for 15 minutes.
While the pie is baking, prepare the streusel topping: Combine the flour, brown sugar, and 1 tsp cinnamon. Cut in the cold butter until crumbly. Mix in the walnuts.
Remove pie from the oven and reduce heat to 350 degrees.
Sprinkle topping over pie, and return to oven. Bake an additional 40 minutes or until set and topping is browned.
Raisin Pie
1 Basic 9" Double Pie Crust (unbaked)
1 1/2 cups water
1 1/2 cups raisins
3 tbsp flour
1/2 cup brown sugar
1/8 tsp salt
1 tbsp lemon juice
2 tbsp butter
1/2 tsp mixed nutmeg, cinnamon, and allspice
Preheat oven to 450 degrees.
Simmer the raisins in the water about 5 minutes, or until they begin to plump.
Mix the salt, flour, and sugar. Carefully stir in some of the hot liquid in which the raisins have cooked.
When well-combined, add the raisins and the rest of the liquid. Cook until thickened, stirring frequently.
Remove from the heat, let cool a few minutes then add the lemon juice, butter and spices.
Cool to room temperature.
Pour into a pastry lined pie pan, and top with the second crust.
Pinch the edges to flute, and cut slits into the top of the crust.
Bake at 450 degrees for 15 minutes.
Reduce the heat to 350 degrees and bake an additional 25 minutes or until golden brown.
Rhubarb Pie
4 cups chopped rhubarb
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 Basic 9" Double Pie Crust (unbaked)
Preheat oven to 450 degrees.
Combine sugar and flour.
Sprinkle 1/4 of sugar/flour mixture over pastry in pie plate.
Heap rhubarb over the mixture.
Sprinkle with remaining sugar and flour.
Dot with small pieces of butter.
Cover with top crust.
Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 40 to 45 minutes. Serve warm or cold.
Strawberry Pie
2 pounds fresh strawberries
1/4 cup cornstarch
3/4 cup sugar
2 tbsp lemon juice
Whipped Cream
Blind bake pie crust.
Cut half of the strawberries into thick slices and set aside.
Put the remaining strawberries into a saucepan and crush them (a potato masher works well).
Add the cornstarch and sugar and stir until the cornstarch is completely dissolved.
Cook over medium heat, stirring constantly, until the mixture boils and thickens.
Remove from heat and stir in lemon juice, then cool 20-30 minutes, stirring occasionally, until just slightly warm.
Stir in the sliced strawberries and pour the filling into the pie crust.
Refrigerate for 2-3 hours, until the filling is softly set.
Before serving, cover the pie with whipped cream.
Blackberry Pie
1 Basic 9" Double Pie Crust (unbaked)
5 cups blackberries
1/3 cup sugar
1/4 cup flour
Preheat oven to 400 degrees.
Mix berries, sugar, and flour. Pour into pie crust.
Place the top crust and cut slits to vent steam and crimp the edges sealed.
Bake 30-40 minutes, until filling is visibly bubbling and crust is browned.
Blackberry Sour Cream Pie
sour cream custard layer:
1 1/2 cups sour cream
1/2 cup sugar
3 eggs
1 1/2 tsp vanilla
blackberry layer:
1/2 cup sugar
1/2 cup water
2 cups blackberries
1 tbsp cornstarch
1 tbsp water
Blind bake pie crust and cool completely.
To make the sour cream custard: Preheat oven to 325 degrees.
Whisk together the sour cream, sugar, eggs, and vanilla until smooth.
Pour into pie crust and bake 35-40 minutes, or until the custard is set.
Remove from the oven and allow to cool at room temperature.
To make the berries: In a saucepan, combine the sugar and water and bring to a boil, stirring until sugar dissolves.
Reduce heat to low and add the berries.
Cook gently for 5 minutes until the berries soften and exude some juice.
In a bowl, combine the cornstarch and 1 tbsp water until smooth, then add to the simmering berry mixture.
Boil for about 1 minute, until thickened.
Cool.
Spoon the berries over the custard. Refrigerate before serving.
Blueberry Pie
20 ounces blueberries (approximately 4 cups)
1/2 cup sugar
1/8 tsp salt
5 tbsp flour (or cornstarch)
1 tbsp fresh orange juice
1 Basic 9" Double Pie Crust (unbaked)
Egg Wash
Preheat the oven to 325 degrees
Mash up half of the blueberries in a small bowl.
Mix together the sugar, salt and flour.
Add the mashed blueberries and orange juice and stir to combine.
Let the mixture sit for 15 minutes. Fold in the whole berries.
Pour mixture into bottom crust.
Lightly brush the edge of the crust with the egg wash and place the top crust (this recipe works great with a lattice top).
Once you have the top crust in place, brush with the egg wash, trim excess dough and edge of crust in order to seal.
Place on the bottom rack of the oven and bake for about 1 hour 15 minutes. The pie should be bubbling lightly around the edges.
Place the pie on a rack and allow to cool to room temperature before serving, approximately 1 1/2 to 2 hours.
Cherry Pie
1 Basic 9" Double Pie Crust (unbaked)
6 cups pitted cherries (about 2 pounds)
2/3 cups sugar
3 tbsp cornstarch
1/4 teaspoon almond extract
Preheat oven to 425 degrees.
Stir together the sugar and cornstarch until evenly mixed.
Add the cherries and almond extract, and mix together until cherries are evenly coated.
Pour the filling into the pie shell. Cover with top crust and cut several steam vents.
Bake for 25 minutes, then reduce the heat to 350 degrees and bake 30 minutes more, or until the crust is golden brown.
Coconut Pie
4 tablespoons (1/2 stick) butter, melted
2 eggs, beaten
1 tablespoon all-purpose flour
3/4 cup sugar
1 (3 1/2–ounce) can shredded sweetened coconut (about 1 cup)
1 cup milk
1 Basic 9" Pie Crust (unbaked)
Preheat oven to 350 degrees.
In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk.
Pour into pie crust.
Bake until firm, about 45 to 60 minutes.
Pina Colada Pie
2 cups sugar
1/4 cup butter, softened
4 eggs
1/4 cup flour
1 can (8-ounces) crushed pineapple, well drained
1 cup coconut
1 tsp vanilla
1 Basic 9" Pie Crust (unbaked)
Preheat oven to 325 degrees.
Combine sugar, butter, eggs, flour, and vanilla.
Stir in pineapple and coconut.
Pour into pie shell and bake one hour in oven.
Cool before cutting.
Key Lime Pie
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon grated lime zest
Preheat oven to 350 degrees.
Combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
Bake in preheated oven for 5 to 8 minutes, until tiny bubbles burst on the surface. Do not allow to brown!
Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
Frozen Lemonade Pie
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) can lemonade concentrate (thawed)
8 ounces cream
Mix together sweetened condensed milk, lemonade, and cream.
Pour into crust.
Freeze until firm (about 8 hours).
Shaker Lemon Pie
1 Basic 9" Double Pie Crust (unbaked)
2 lemons,
2 cups sugar
4 eggs.
Preheat oven to 450 degrees.
Slice lemons paper thin, rind and all (pick out seeds as you come to them).
Combine with sugar, ensuring lemons are thoroughly coated.
Let stand 15-20 minutes, stirring occasionally.
Add beaten eggs to lemons.
Pour into pie shell and cover with top crust. Cut steam vents in top.
Bake at 450 degrees for 15 minutes, then reduce oven temperature to 375 degrees for 25 min more, or until center is bubbling.
Cool & serve.
Lingonberry Pie
CRUST:
1/3 cup rolled oats
1/3 cup flour
2 tbsp sugar
1 3/4 ounce margarine or butter
1 tbsp water
FILLING:
3 1/2 ounces finely sliced almond paste
1 cup lingonberries, fresh or frozen
2 1/2 tbsp molasses
Mix oats, flour and sugar, the cut in the butter and add the water, following the procedure for any basic pie crust. Chill dough in the refrigerator for at least an hour.
Preheat oven to 350 degrees.
Place the crust in a 9” pie pan.
Cover the bottom with almond paste, pour in lingonberries, and drizzle with molasses.
Bake for 20 - 30 minutes.
Strawberry Jell-O Pie
1 small package dry strawberry Jell-O
3 tbsp cornstarch
1 qt (or more) fresh strawberries, sliced
1 1/2 cups boiling water
Mix together dry strawberry Jell-O and cornstarch.
Slowly add boiling water and cook for 5 minutes.
Let cool.
Add strawberries.
Pour into pie crust.
Chill in refrigerator until firm
WHAT KIND OF APPLES SHOULD BE USED IN BAKING?
Apple pie is so important, it gets its very own page.
“An apple is an excellent thing - until you have tried a peach.”
George Du Maurier