easy pie recipes

Inspired by Lana Ross's winning pie at the 2010 Iowa State Fair.

Pear Crumb Pie

recipe unbaked Perfect Piecrust

c. all-purpose flour

c. butter

c. light brown sugar

c. old-fashioned oats

c. chopped toasted pecans

c. sugar

cinnamon

c. Bartlett pears

cranberries

These apple pie bars start with a simple homemade crust, layers of thinly sliced apples, and a drizzle of caramel sauce. The crumb topping is buttery and sweet.

Apple Pie Bars

flour

butter

salt

water

apples

brown sugar

caramel sauce

sugar

Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray.

Add the flour, butter, and salt to a food processor and process until you have a mixture of pea sized pieces of butter throughout.

While pulsing, add the water one tablespoon at a time until you have a moist dough that just barely holds together.

Press mixture into the prepared baking dish and bake for 20 minutes or until edges are lightly browned.

Set aside to cool for 15 minutes.

To make the crust:

Toss the apple slices, brown sugar, and cinnamon in a mixing bowl until well combined.

Spoon the apples over the crust and drizzle with the caramel sauce.

To make the filling:

Place the flour, sugar, and cubed butter into a food processor and process until you have coarse crumbs.

Sprinkle the topping over the apples.

Bake for 60-70 minutes or until the top is golden and the filling is bubbling.

Cool before slicing and serving.

To make the topping:

https://embed.mediavine.com/videos/klxuyvmbw05fitfbgskl

Apple Pie Bars with a drizzle of caramel and a simple crumble topping! It doesn’t get much better than this for a simple fall dessert!

Buttermilk Pie is a traditional Southern pie that has a custard filling that tastes like crème brûlée. It's super easy to make.

Buttermilk Pie

premade crust

eggs

c. butter, melted and cooled

tbsp. flour

buttermilk

lemon juice

vanilla

kosher salt

Definitely buy—not dealing with that stuff.

Preheat oven to 400°. Place pie crust in a 9" baking dish. In a large bowl, whisk together eggs and sugar until fully combined. Add remaining ingredients and whisk until all are fully incorporated. Pour into pie crust.

Place in oven and bake 10 minutes, then reduce heat to 350° and bake until slightly golden and barely jiggly,&nbsp;40 minutes more.

I never  bake  but i followed the recipe  from  delish   and I had a great butter milk  pie for the  new year.and i will  continue  baking a buttermilk  pie

This is absolutely the best Buttermilk Pie!  My mama passed away almost  3 years ago and her unfortunately recipe was not written down.  This is the same ingredients she used, I just didn’t know the amounts of each ingredient.   The only thing different is we added a pinch of cinnamon.  Thank you so much for sharing this wonderful recipe. I don’t know how to take a picture and post it with my review and for that, I am so sorry as my pie turned out beautifully!

https://streaming.hearstdigitalstudios.com/manual_upload/5a0cba24e694aa2f3e728b10/mp4/Buttermlik_Pie_FRONT_FINAL2_1510783570_4000_hd_v3.mp4

Buttermilk Pie Is Sweet Southern Comfort

This is the time of the year to make something unique. This Easter Kool Aid Pie is so delicious, yet super fun to make!

Easter Kool Aid Pie

Stick Unsalted Butter (½ cup)

Ounces Whipped Cream

Cans Sweetened Condensed Milk (14 ounces each)

Packet Blue Kool-Aid (blue raspberry lemonade)

Packet Yellow Kool-Aid (lemonade)

Packet Pink Kool-Aid (pink lemonade)

Packet Purple Kool-Aid (grape)

Yellow Food Dye (optional)

Place the butter in a small microwave-safe dish and place it in the microwave for a minute, on high.

Combine the butter and graham cracker crumbs in a medium mixing bowl and mix until a sand like mixture forms.

Place the mixture in your springform pan and press it into the bottom and up the sides until just under the rim.

Place the crust in the freezer until you’re ready to use it.

Place 4 ounces of whipped cream and about 7 ounces, or half of one can, of the sweetened condensed milk in a medium mixing bowl. Mix well.

Add the pink Kool-Aid and mix until no color streaks appear.

Remove your crust from the freezer and spoon the pink mixture into the bottom and carefully smooth it even. Place the pie back in the freezer.

Repeat steps 5-7 for each color. The color order is pink, purple, yellow, blue. When you get to yellow, if the color isn’t as bright as you would like, add a couple drops of yellow food dye to liven it up.

Place in the freezer or fridge for 3 hours or until it firms up.

Top with extra whipped cream, if desired, and enjoy!

A delicious summer treat, Swedish Blueberry Crumble Pie is an excellent snack or dessert!  Lightly sweet and tart berries combined with the crunch of oatmeal crumbs --- no-fuss preparation, just bursts of flavor in every spoonful! 

Swedish Blueberry Crumble Pie Recipe

blueberries (1 pound), (rinsed)

potato flour (or cornstarch)

butter (about 1/2 cup & 2 1/2 tablespoons), (cubed and chilled)

rolled oats, (heaping)

Preheat your oven to 180°C (350°F) and get a 1-quart pie dish or pan.

Place the blueberries in the pie pan, and sprinkle with potato flour.

Mix and move the blueberries around to distribute the potato flour evenly.

Prepare the oatmeal crumble topping by combining the flour, chilled butter, salt, sugar, and rolled oats in a food processor.

Pulse until you see big chunks of dough forming.

Use your hands to break the dough into a crumble and add them to the blueberries.

Place your blueberry pie with crumble topping in the oven for 20 to 25 minutes or until it turns golden.

Take it out of the oven --- you will typically see the sides still bubbling with blueberry juices at this point.

Set aside for a few minutes to cool.

Serve your Swedish blueberry crumble with vanilla sauce or a scoop of ice cream --- enjoy!

No need to travel to Sweden on Midsummer to enjoy this traditional dish.  You can enjoy Västerbottenostpaj (Cheese Pie), in the comfort of your home.  Creamy, nutty, delicious, and so easy to prepare!

Swedish Cheese Pie

butter, chilled (about 1/2 cup)

tbsp water, cold

ml cream (about 3/4 cups & 2 tbsp)

pepper

Combine the flour, chilled butter, and 1 tbsp of cold water in a food processor.  Mix until they&#039;re barely combined, do not over mix.  You can also do this manually.

Form a disc with the dough and wrap it in plastic.  Place the disc in the refrigerator for 30 minutes.

Take the dough out of the refrigerator.  Using a rolling pin, flatten the dough and place it in an 8-inch pie form.  

Trim the sides and place the pie form in the freezer for 30 minutes.

While the dough is still in the freezer, preheat the oven to 220°C (425 °F).

Make holes in the dough by pricking it randomly with a fork.  

Place dough in the oven for 12 to 15 minutes.  

Set aside to cool.

For the Pastry Dough:

Adjust oven temperature to 200°C (375°F).

In a large bowl, combine cheese, pepper, eggs, and cream.  Use a whisk to mix evenly.

Pour cheese mixture into the prebaked pastry.

Place pie form in the oven for 40 to 45 minutes, or until the mixture has solidified.

Take cheese pie out of the oven and set aside for at least 20 minutes.

Garnish with chopped chives and serve.

For the Cheese Filling:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1583186019/kzajfjkpgln4slxazb5w.mp4

A favorite dish for Swedish Midsummer, Västerbottenostpaj (Cheese Pie), can easily be prepared in the comfort of your home.  Creamy, nutty, and simply delicious -- reaching for a second slice is already a given!

Delicate, creamy, and sweet --- that&#39;s what you&#39;ll get in every bite of Melopita (or Greek Honey Pie).  Serve it for dessert or a snack; it&#39;s excellent with coffee, tea, or your favorite wine!

Melopita Recipe (Greek Honey Pie)

flour (about 3/4 cup)

butter (about 1/3 cup), (cubed and chilled)

ricotta (12.40 ounces or about 1 heaping cup & 1/3 cup), (drained)

milk

eggs, (room temperature)

honey (plus more for serving)

lemon zest, (grated (ONLY the yellow part))

cinnamon, (for dusting and serving)

Prepare the pie crust for a 7-inch pie pan by combining chilled butter, flour, sugar, and 1 to 2 tablespoons of cold water.

Pulse until you get clumps and some sand-like texture.  (Note:  You can use a food processor or do it manually using a fork to mix the ingredients.)

Form your melopita dough into a disc and wrap it in plastic.

Place in the refrigerator to chill for at least 30 minutes.

Make melopita crust:

When the melopita crust dough is almost ready, combine the drained ricotta, eggs, sugar, honey, milk, lemon zest, and a pinch of salt in a medium-sized bowl.

Mix until you get a smooth texture.

Preheat your oven to 180°C (350°F).

Remove the dough from the fridge and unwrap it on a flat surface.

Use a rolling pin to roll it into a size that fits the pie pan.

Place it on the pan and remove all the extra dough sticking out on the sides.

Transfer the cheese and honey filling to the pan.

Use an angled spatula to smooth and even the top of your melopita.

Place your Greek honey pie in the lower part of the oven for 45 to 50 minutes or until it turns golden.

Remove from the oven and sprinkle with cinnamon powder, then set aside to cool.

Pour (or drizzle) honey on your melopita when serving --- enjoy!

Prepare Greek honey pie filling:

Make this Atlantic Beach Pie to give your guests a taste of a different type of dessert. This pie is the perfect mixture of a Key Lime Pie and a Lemon Meringue Pie.

Atlantic Beach Pie

2⁄3 cups crushed saltine crackers

lime juice

sweetened condensed milk

heavy cream

1 - Preheat the oven to 350°. Spray a 9” pie pan with baking spray. In a medium sized mixing bowl combine saltine crackers and sugar. Add in the melted butter and mix until well coated. Transfer the crust mixture into the bottom of the prepared pan, then place into the preheated oven on the center rack. Bake for 10 minutes, until set.

Crust:

1 - Keep the oven heated to 350°. In a large mixing bowl combine sugar and egg yolks. Whisk together by hand until smooth and frothy, about 2 minutes. Add in the lemon juice, lime juice and salt and mix to combine. Next, add in the sweetened condensed milk and mix until incorporated.

2 - Pour the filling mixture onto the prebaked pie crust and smooth it out. Place the pan into the preheated oven on the center rack. Bake for 20 minutes, until set. Once baked, remove from the oven and place onto a wire cooling rack and let cool completely. Once completely cooled, cover with plastic wrap and place into the fridge for 2 hours to chill.

Filling:

1 - In the bowl of a stand mixer fitted with a whisk attachment combine heavy cream, powdered sugar, vanilla and salt. Whip together on medium-high speed for 2-3 minutes, until stiff. Spoon the topping onto the chilled pie. You may top with lemon and lime zest and add slices of each if desired.

Topping:

Pie may be stored in an airtight container in the fridge for up to 3 days.

Storage:

This refreshing No Bake Mint Chocolate Pie is an easy dessert to whip up for any occasion! It has a light and creamy mint filling that&#039;s topped with Cool Whip and some Oreo crumbles. If you love chocolate and mint together as much as I do, you will fall head over heels for this recipe!

No Bake Mint Chocolate Pie

Mint

tbsp Unsalted Butter (melted)

oz Marshmallow Creme (or 24 large marshmallows) (softened)

Heavy Whipping Cream (whipped)

Crème de Menthe

Using a food processor, process the Oreos into fine crumbs. Add the melted unsalted butter and pulse until fully combined. You can mix these two ingredients in a separate bowl if needed. The mixture will be soft, a bit mushy, and thick. You should be able to easily mold it into a 9-inch pie plate.

Press the mixture into the bottom and sides of a 9-inch pie plate using a spatula or the bottom of a measuring cup, then smooth and level. Place the pie plate in the freezer for 30 minutes to 1 hour to firm up. 

Oreo pie crust

Soften your marshmallow fluff in a large microwaveable bowl, heating it up at full power for no more than 45 seconds. Set to the side. If you use larger marshmallows, I recommend melting them down in a saucepan, frequently stirring, over medium heat. Then let the marshmallow mixture cool completely.

In a medium-sizing mixing bowl, beat the heavy whipping cream using your hand mixer or stand mixer fitted with the whisk attachment until it forms whipped cream. This will take about 4 minutes. Set to the side.

To the large mixing bowl with softened marshmallow creme, add in the crème de menthe, mixing until it&#39;s well blended.

Fold in the whipped cream until it&#39;s thoroughly combined.

Pour the mint pie filling mixture into the chilled Oreo pie crust, top with additional Oreo crumbs, then chill in the freezer for 5-6 hours or overnight. Allow the pie to sit at room temperature for 10-15 minutes before cutting it. Store any additional pie in the freezer or refrigerator for up to a week.

mint pie filling

This was delicious. The family and in-laws loved it, thanks!

Top 9 easy pie recipes recipes from across the web

The most viewed easy pie recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pear Crumb Pie

Apple Pie Bars

Buttermilk Pie

Easter Kool Aid Pie

Swedish Blueberry Crumble Pie Recip...

Swedish Cheese Pie

Melopita Recipe (Greek Honey Pie)

Atlantic Beach Pie

No Bake Mint Chocolate Pie

Top 9 easy pie recipes recipes from across the web

The most viewed easy pie recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pear Crumb Pie

Apple Pie Bars

Buttermilk Pie

Easter Kool Aid Pie

Swedish Blueberry Crumble Pie Recip...

Swedish Cheese Pie

Melopita Recipe (Greek Honey Pie)

Atlantic Beach Pie

No Bake Mint Chocolate Pie

The most viewed easy pie recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine