Let’s be real deserts are the best part of every holiday. The only downside is they can be really hard to make. Here are easy pie recipes for your holiday tables! I mean what holiday would be complete without pie?
1. The classic from scratch!
Makes one 9″ pie
3 cups (375g) all-purpose flour
1 tsp (5g) salt
¾ cup (155g) vegetable oil
⅓ cup (75g) milk (any kind, dairy or non-dairy works)
8 cups sliced apples (about 6 large apples, approx 2 lbs, cut ¼” thick)
½ cup (115g) packed brown sugar
¼ cup (30g) all-purpose flour
1 tsp ground cinnamon
- Preheat oven to 425F and start by preparing the crust.
- Sift the flour twice, then whisk in the salt and create a little well.
- Pour in the oil, then milk and stir everything together.
- Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
- Divide into two parts. Roll each part out in between 2 sheets of wax paper to about 11″ in diameter. Fit one onto pie plate. Set aside.
- Toss the apples, brown sugar, cinnamon and flour together. Pour into pie plate.
- Cut some shapes out of top pastry piece (if desired) and place over pie. Press and crimp the edges together. Cut some slits if needed.
- Bake at 425F for 15 minutes, then reduce oven temperature to 375F and bake for another 30 minutes or until crust is golden brown and filling starts to bubble.
- Let cool for 2 hours before serving.
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
- Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
- Pour into pie shell.
- Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
3. Thank you berry much.
1 box refrigerated pie crusts, softened as directed on box
5 cups fresh blueberries or 5 cups frozen blueberries, thawed
½ cup plus 1 tablespoon sugar
2 tablespoons quick-cooking tapioca
1 tablespoon lemon juice
1 tablespoon milk
- Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
- In large bowl, mix blueberries, 1/2 cup of the sugar, the tapioca and lemon juice. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top crust with milk; sprinkle with remaining 1 tablespoon sugar.
- Place foil or cookie sheet on oven rack below middle rack to catch any spills. Place pie on middle oven rack. Bake 40 to 45 minutes or until crust is golden brown and filling is bubbly. After 30 minutes of baking, cover crust edge with foil to prevent excessive browning, if necessary. Cool at least 2 hours before serving. Serve warm or cold.
4. No chore(o).
36 Oreo Cookies, divided
1/4 cup butter or margarine, melted
2 pkg. (3.4 oz. each) vanilla instant pudding mix
1-1/2 cups cold milk
1 tub (8 oz.) cool whip Whipped Topping, thawed
- Crush 24 cookies finely; mix with butter. Press onto bottom and up side of 9-inch pie plate.
- Chop remaining cookies. Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in cool whip and chopped cookies; spoon into crust.
- Refrigerate 4 hours or until set.
5. No Time Key Lime.
1 ½ cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 tablespoons sugar
1 can (14 oz) sweetened condensed milk
½ cup Key lime juice
1 container (8 oz) frozen whipped topping, thawed
- Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
- In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
- Cover and refrigerate about 1 hour or until set. Store in refrigerator.
6. Nutting Better.
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup confectioners’ sugar
1 (16 ounce) container frozen whipped topping, thawed
15 miniature chocolate covered peanut butter cups, unwrapped
- Mix the cream cheese, confectioners’ sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
- Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.
7. Chocolaty Goodness.
½ cup milk
1 ½ cups miniature marshmallows or 16 large jet-puffed marshmallows
1 bar (8 ounces) milk chocolate, chopped
1 cup whipping (heavy) cream
1 package (6 ounces) ready-to-use graham cracker or chocolate-flavored pie crust
- Heat milk, marshmallows and chocolate in 3-quart saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and blended. Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon.
- Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie shell. Refrigerate uncovered about 8 hours or until set. Garnish with milk chocolate curls and whipped cream if desired. Immediately refrigerate any remaining pie after serving.
8. Berry yummy.
1 cup white sugar
½ cup all-purpose flour
1-pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9-inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
- Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
- Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
- Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
9. Pecan, Pecon.
3/4 stick unsalted butter
1 1/4 cups packed light brown sugar
3/4 cup light corn syrup
2 teaspoon pure vanilla extract
1/2 teaspoon grated orange zest
1/4 teaspoon salt
3 large eggs
2 cups pecan halves (1/2 pound)
Whipped cream or vanilla ice cream (for serving; optional)
- Preheat oven to 350°F with a baking sheet on middle rack.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
- Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
- Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
10. Soda in a Tin.
8 oz heavy whipping cream
12 oz root beer
1/4 cup milk
1 box vanilla pudding mix
1 graham cracker crust
- Mix the root beer, milk, and pudding mix until thick.
- Beat the heavy cream until stiff peaks form, and fold into the pudding mixture.
- Pour into prepared graham cracker crust, and freeze for four hours or refrigerate overnight. Enjoy!