50 Pie Recipes (American Pie)

1. Apple pie.

1.4 kg of apples of different varieties (such as Granny Smith, Gala, and McIntosh)
2/3 cup granulated sugar
2 tablespoons fresh lemon juice
6 tablespoons unsalted butter
1 tbsp flour, plus extra for dusting
3/4 tsp ground cinnamon
1/8 tsp salt
2 laps shortcrust pastry for pie
1 large egg, beaten
Coarse sugar for sprinkling

Peel and core the apples; slice into 0.6 cm thick slices. Toss with granulated sugar and lemon juice. Heat 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring, until softened, about 10 minutes. Stir in the flour, cinnamon, and salt; cook until thickened, another minute. Cool.

On a floured surface, roll 1 disk of dough into a 12-inch (30-cm) circle; carefully place it into a 9-inch (23-cm) pie pan. Add apples to form a small mound in the center and scatter the remaining 2 tablespoons butter evenly over the top. Roll out the remaining dough into a 12-inch (30-cm) circle. Place it on top of the filling; press the edges of the layers together, then fold the excess under and pinch with your fingers. Brush with beaten egg and sprinkle with coarse sugar. Make several slits in the top layer of cake. Refrigerate for 1 hour.

Place the baking sheet on the lowest rack in the oven and preheat to 425°F (220°C) for 30 minutes. Place the pie on the hot baking sheet; reduce the temperature to 375°F (190°C). Bake until golden brown, 60-70 minutes. (Ten the edges with foil if they are browning too quickly.) Cool on a wire rack.

Exit: 1 pie, size 23 cm.

2. Apple and berry. Prepare the apple pie, adding an additional 1 tablespoon of flour and 1 teaspoon of vanilla to the filling. Remove from heat and stir in 1 cup of mixed berries. Cover with a lattice crust, brush with beaten egg, and sprinkle with coarse sugar.

3. With apple and cheddar. Make apple pie by adding 2/3 cup diced sharp cheddar to the cooled filling before baking.

4. With sour apples. Make pie (No. 1) with very thinly sliced ​​Granny Smith apples; toss with apple cider instead of lemon juice. Do not cook the filling over the stove. Omit 4 tablespoons of butter; toss with an additional 2 tablespoons of flour, cinnamon, salt, and 1/2 teaspoon of nutmeg.

5. Crumble. Prepare the apple pie, adding an additional 1 tablespoon of flour to the filling. Remove from heat, stir in 1/2 cup of sour cream and 1/2 teaspoon of nutmeg. Discard the top crust. Combine 1/2 cup of flour, 1 cup of rolled oats, 3/4 cup each of chopped walnuts and brown sugar, 6 tablespoons of melted butter, and a pinch of salt. Scatter in heaps over the filling.

6. Apple strudel. Make pie (No. 1) with grated, peeled Golden Delicious apples. Do not cook the filling over the stove. Omit 4 tablespoons of butter; toss the apples with cinnamon, salt, an additional 2 tablespoons of flour, and 1/2 cup of raisins. Top with an additional 1 tablespoon of butter.

7. With apple, pear and ginger. Make an apple pie, substituting half the apples with pears and using ground ginger instead of cinnamon. Cut the top crust into decorative shapes and arrange them over the filling. Brush with beaten egg and sprinkle with coarse sugar.

8. With apple and fig. In a food processor, combine 1½ lbs. peeled and sliced ​​apples, ½ lb. each dried apples and figs, ½ cup sugar, 2 tbsp. lemon juice, and ½ tsp. cinnamon; process thoroughly. Do not cook the filling over the heat. Assemble the pie as in Recipe #1, adding an additional 2 tbsp. butter on top. Bake for 50 minutes.

9. With apple and salted caramel. Toss 3 pounds peeled and sliced ​​apples with 2 tablespoons lemon juice. Cook 2/3 cup sugar over medium-high heat until amber, about 10 minutes. Remove from heat, stir in 2 ounces butter and 1 tablespoon cream. Add apples and cook until soft. Stir in 2 tablespoons flour; let cool, then add 1/2 teaspoon sea salt. Assemble and bake as in Recipe #1.

10. Hazelnut crumble. Make an apple pie using sliced ​​McIntosh and Cortland apples. Omit the top crust. Combine 1/2 cup flour, 1 cup rolled oats, 3/4 cup each brown sugar and chopped hazelnuts, 6 tablespoons melted butter, and a pinch of salt. Scatter in heaping piles over the filling.

11. Pear with cranberry. Follow recipe #1, substituting pears for the apples and orange juice for the lemon juice. Cook the pears with 1/2 cup cranberries; stir in an additional 2 tablespoons of flour and orange zest instead of cinnamon.

12. Pear with chocolate. Follow recipe #1, substituting pears for the apples. Add 1/3 cup chocolate chips to the cooled filling. Sprinkle the top layer of dough with sliced ​​almonds.

13. Pumpkin pie.

1 disk of cream cheese crust dough
Flour for dusting
1 can (425 g) pumpkin puree
1 cup of concentrated milk
2/3 cup sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 tsp ground ginger
1/4 teaspoon freshly grated nutmeg

On a lightly floured surface, roll the dough into a 30cm circle. Carefully place it in a 23cm pie pan; fold in any overhanging edges and pinch with your fingers. Chill for 30 minutes. Preheat oven to 180°C.

Prick the bottom of the crust with a fork. Line with foil, fill with dried beans, and bake until the edges are golden brown, about 20 minutes. Remove the beans and foil and bake for 10 minutes. Cool on a wire rack.

In a bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, and spices; pour over the crust. Bake for about 1 hour, until the center is slightly set. (Ten the edges with foil if they are browning too quickly.) Cool on a wire rack.

Exit: 1 pie, size 23 cm.

14. Pumpkin with orange. Make pumpkin pie by replacing half the sugar with honey, reducing the cinnamon to 3/4 teaspoon, and adding 1 teaspoon orange zest.

15. Pumpkin with molasses. Make pumpkin pie by replacing the sugar with 1/2 cup sorghum molasses and the cinnamon and ginger with 3/4 teaspoon ground allspice.

16. With streusel. Combine 2/3 cup flour, 1/2 cup brown sugar, 2 oz melted butter, and 1/4 cup chopped walnuts. Prepare the pumpkin pie; after 20 minutes of baking, sprinkle with streusel. Bake until set.

17. Pumpkin with ricotta. Make pumpkin pie by substituting ricotta cheese for the milk and omitting the ginger.

18. With a caramel crust. Make the pumpkin pie; let it cool. Just before serving, sprinkle generously with sugar and caramelize with a blowtorch.

19. Pumpkin with sesame. Make the pumpkin pie; let cool. Cook 1/2 cup sugar with 1 tablespoon water over medium-high heat until amber, 7 minutes. Stir in 1 1/2 tablespoons toasted sesame seeds and 1/8 teaspoon salt. Spread in a thin layer on oiled foil; let cool and break into pieces. Sprinkle over the pie before serving.

20. Pumpkin with meringue. Make the pumpkin pie; let cool. In a heatproof bowl set over simmering water, beat 4 egg whites, 1 teaspoon cream of tartar, and 2 cups powdered sugar with a mixer until the sugar dissolves. Remove from heat and beat until stiff peaks form. Spoon onto the pie and brown with a blowtorch or in the oven over high heat.

21. With pumpkin mousse. Bake the crust according to recipe #13. Heat the pumpkin puree and evaporated milk over medium heat. In a bowl, whisk together the sugar, eggs, spices, and 3 tablespoons of cornstarch; stir into the pumpkin mixture and simmer, stirring, until thickened. Cool slightly, then pour over the crust, cover, and refrigerate overnight. Top with whipped cream.

22. Spicy with sweet potato. Follow recipe #13, substituting 2 cups of store-bought sweet potato puree for the pumpkin and 3/4 cup of sugar. Stir in 3/4 teaspoon of five-spice powder. To serve, top with whipped cream and sprinkle with chopped crystallized ginger.

23. With sweet potato and marshmallow. Follow recipe #13, substituting 2 cups of store-bought sweet potato puree for the pumpkin. Top with 1 cup of mini marshmallows and toast in the oven over high heat or with a blowtorch.

24. Pumpkin cheesecake. Prepare pie filling (No. 13) with 3/4 cup pumpkin puree, 1/4 cup evaporated milk, 1 egg, half the sugar and spices. Separately, combine 12 ounces softened cream cheese, 1/3 cup each sour cream and sugar, and 2 eggs; fold 1/3 of the mixture into the pumpkin filling. Pour the filling into the crust, then top with the remaining cream cheese mixture; use a toothpick to swirl it together. Bake for 50 minutes.

25. With sweet potato and bacon. Follow recipe #13, substituting 2 cups store-bought sweet potato puree for the pumpkin and 3/4 cup sugar; add 2 tablespoons bourbon. Toss 3 thickly chopped strips of bacon with 1 teaspoon sugar and cook until crisp; sprinkle on top of the pie just before serving.

26. Pecan pie.

1 disk of dough for the base crust
Flour for dusting
6 tbsp butter, melted
2 large eggs
3/4 cup light brown sugar (packed tightly)
3/4 cup light corn syrup
1 teaspoon fresh lemon juice
2 tsp vanilla extract
1/4 teaspoon salt
2 and 1/4 cups toasted pecan halves

On a lightly floured surface, roll the dough into a 12-inch (30 cm) circle. Carefully place it into a 9-inch (23 cm) pie pan; fold in any overhanging edges and pinch them shut with your fingers. Chill for 30 minutes.

Place the baking sheet on the bottom rack of the oven and preheat to 220°C for 30 minutes. Meanwhile, prepare the filling: in a bowl, whisk together all the remaining ingredients except the nuts.

Spread the nuts over the crust and pour in the filling. Place the pie on a hot baking sheet; reduce the temperature to 325°F (160°C). Bake for 45-55 minutes, until the crust is golden brown and the filling is set. (Ten the edges with foil if they are browning too quickly.) Cool on a wire rack.

Yield: 1 x 23cm pie.

27. With pecans and chocolate. Make a pecan pie by adding 1/2 cup chopped bittersweet chocolate to the filling.

28. With pecans and dates. Make a pecan pie using only 1/2 cup syrup; add 2/3 cup chopped dates to the filling and chop the nuts.

29. With brown butter and scotch tape. Cook 6 tablespoons butter until browned; cool. Make a pecan pie, substituting brown butter for the melted butter; omit the lemon juice and add 1/4 cup heavy cream, 2 tablespoons Scotch tape, and 1 tablespoon flour to the filling.

30. Coconut with macadamia nuts. Prepare the crust according to Recipe #26. Whisk together 2 oz. melted butter, 3/4 cup coconut cream, 2 eggs, 1/3 cup brown sugar, 1 teaspoon lemon juice, 2 teaspoons vanilla, and 1/4 teaspoon salt. Stir in 2 cups chopped macadamia nuts, 1/2 cup unsweetened flaked coconut, and 2 tablespoons flour. Pour into the crust and bake as in Recipe #26.

31. With maple syrup and walnuts. Follow recipe #26, substituting toasted chopped walnuts for the pecans and maple syrup for the corn syrup. Add 1 more egg, 1 tablespoon flour, 1 teaspoon lemon zest, and 1/2 teaspoon maple extract to the filling.

32. Nutty with chocolate and raisins. Follow recipe #26, replacing the pecans with 2 cups dry-roasted salted peanuts; omit the salt and lemon juice. Add 1/3 cup each raisins and chocolate chips to the filling.

33. With pine nuts and anise. Follow recipe #26, substituting 2 cups pine nuts for the pecans. Use only 1/2 cup corn syrup; add 1/2 teaspoon crushed anise seeds to the filling.

34. With honey and pistachios. Follow recipe #26, substituting chopped roasted pistachios for the pecans and honey for the corn syrup. Add 1 more egg, 1 teaspoon lemon juice, 1 tablespoon flour, and 1/2 teaspoon ground cardamom to the filling.

35. With lemon and hazelnuts. Bring 1 cup water and 1/2 cup sugar to a boil. Add 1 thinly sliced ​​lemon and cook for 10 minutes; let cool. Follow recipe #26, substituting chopped toasted hazelnuts for the pecans; substitute 1/4 cup lemon syrup for 1/4 cup corn syrup, and stir 1 tablespoon flour into the filling. Lightly press the lemon slices into the filling before baking.

36. With carrots and walnuts. Follow recipe #26, substituting toasted chopped walnuts for the pecans. Use only 1/2 cup brown sugar and top the filling with 3 medium grated carrots, 1/3 cup currants, 1 tablespoon flour, 1/4 cup heavy cream, 1/2 teaspoon lemon zest, and 1/4 teaspoon cinnamon.

37. Chocolate pie.

2 cups of milk
1/2 cup sugar
1/4 cup cornstarch
1/2 tsp salt
4 yolks from large eggs
2 tbsp. brewed coffee, cooled
1/2 tsp vanilla extract
110 g semi-sweet chocolate, chopped
1 chocolate chip cake
Whipped cream and chocolate shavings for topping

In a large saucepan, heat the milk until it reaches a boil. Combine the sugar, cornstarch, and salt in a large bowl, then whisk in the yolks, coffee, and vanilla. Add half of the hot milk to the egg mixture, whisking until smooth, then gradually whisk the egg mixture into the remaining milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 3-5 minutes. Remove from heat and stir in the chocolate until melted. Transfer to a bowl and cool slightly, stirring several times to prevent a skin from forming.

Pour the filling over the crust; press plastic wrap directly onto the surface and refrigerate until set, at least 4 hours. Top with whipped cream and chocolate shavings.

Exit: 1 pie, size 23 cm.

38. Chocolate with raspberries. Make a chocolate pie, substituting raspberry liqueur for the coffee. Serve sprinkled with raspberries and powdered sugar.

39. With chocolate-hazelnut spread. Make a chocolate pie using only 1/4 cup sugar; omit the coffee and substitute bittersweet chocolate for the semisweet chocolate. Whisk 3/4 cup chocolate-hazelnut spread into the hot filling. Serve sprinkled with chopped hazelnuts.

40. With peanut butter. Make the chocolate pie; whisk 1 cup peanut butter with 1/3 cup powdered sugar and spread it over the crust before adding the chocolate filling. Serve sprinkled with chopped peanuts.

41. Chocolate-mint. Make the chocolate pie by dividing the filling into 2 portions before adding the chocolate. To one portion, add 1/4 teaspoon of peppermint extract; to the other portion, add the chocolate and 1 tablespoon of cocoa powder. Pour the peppermint filling over the crust, then the chocolate. Serve garnished with whipped cream and crushed peppermint candies.

42. "Landslide". Make a chocolate cake, substituting 1/4 cup of coffee liqueur for the coffee. To serve, top with 3/4 cup of whipped cream mixed with 2 tablespoons of Irish Cream liqueur.

43. With bananas. Make a chocolate pie, substituting milk chocolate for the semisweet chocolate. Use only 1/3 cup sugar and add 1 tablespoon cocoa powder. Layer 2 sliced ​​bananas on the crust, then the filling. Serve sprinkled with chocolate sprinkles.

44. With rum. Make a chocolate cake using only 1/3 cup sugar; substitute dark rum for the coffee and milk chocolate for the semisweet chocolate. Serve garnished with whipped cream and diced mango.

45. With chocolate mousse. Make a chocolate pie, substituting 140g of bittersweet chocolate for the semisweet chocolate. Cool the filling, then fold in 3/4 cup of whipped cream.

46. ​​With Mexican chocolate. Make a chocolate cake by adding 1 tablespoon cocoa powder, 1/2 teaspoon baking or regular cinnamon, 1/4 teaspoon almond extract, and a generous pinch of cayenne pepper to the sugar. Serve topped with toasted almond slices.

47. With pretzels. Make the chocolate pie; for the crust, use 1 cup crushed chocolate cookies, 1 cup crushed pretzels, and an additional 1 tablespoon melted butter. Serve topped with chopped pretzels.

48. "Moccaccino". Make chocolate cake by substituting 1/4 cup of brewed espresso for the coffee.

49. "S'mores" Make the graham cracker crust; bake and cool, then spread with 4 oz. melted bittersweet chocolate and refrigerate. Make half of the pie filling (No. 37); spread it evenly over the crust and chill. In a heatproof bowl set over simmering water, beat 3 egg whites, 1 teaspoon cream of tartar, and 1 1/2 cups powdered sugar with an electric mixer until the sugar dissolves. Remove from the heat and beat until stiff peaks form. Spoon into the pie and brown under the broiler or a kitchen torch.

50. "Brownie". In a bowl, combine 1/2 cup sugar, 1/4 cup flour, and 1/2 teaspoon salt. Whisk in 4 egg yolks, 2 tablespoons cooled coffee, 6 tablespoons melted butter, 1/2 teaspoon vanilla, and 4 oz (110 g) melted bittersweet chocolate. Pour over shortbread crust (see #37) and bake for 20-24 minutes at 350°F (180°C).




Votes: 2