traditional pie

Lemon pastry cream pie with skim shortcrust and lemon pastry cream suitable for baking.

Lemon pastry cream pie

Skim shortcrust

g cake flour

g white sugar

g butter (soft or cold butter see the instructions)

organic lemon (only the zest)

Pastry cream

milk

eggs + 1 yolk

cornstarch

sugar

organic lemon (peel only)

tsp vanilla extract

blueberries

Flaky pastry surrounds a juicy and flavorful filling in this classic apple pie recipe. Perfect for any occasion, this pie is sure to please.

Classic Apple Pie

all-purpose flour, divided

salt

unsalted butter,

solid vegetable shortening, cut into 2 pieces

vodka (cold)

water

instant tapioca

cinnamon

allspice

apples

lemon juice

egg white (beaten lightly)

sugar (for topping)

Make the Crust: Process 1½ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining 1 cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.

Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Squeeze dough gently until cohesive and divide into two equal balls. Flatten each into a 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes, or up to 2 days.

Remove one disk of dough from the refrigerator and roll out on a generously floured (up to ¼ cup) work surface to a 12-inch circle. Roll the dough loosely around a rolling pin and unroll into a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Leave any dough that overhangs plate in place. Wrap dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes. Roll other disk of dough into 12-inch circle on lightly floured counter, then transfer to parchment paper–lined baking sheet; cover with plastic and refrigerate for 30 minutes.

Prepare and Bake the Pie: Adjust oven rack to lowest position, place rimmed baking sheet on rack, and preheat oven to 500 degrees F.

In a large bowl, whisk together the sugar, tapioca, salt, nutmeg, cinnamon, and allspice. Add the apples and lemon juice and toss until combined. Spread apples with their juices into dough-lined pie plate, mounding them slightly in middle.

Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to ½-inch beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining 1 tablespoon sugar.

Place pie on heated baking sheet, lower oven temperature to 425 degrees F, and bake until crust is light golden brown, about 25 minutes. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 30 to 35 minutes longer. Let pie cool on wire rack to room temperature before serving, about 4 hours.

I tried, and the score I put is for how bad I did it. Not her. I SUCK at baking. Thank you.

One of my earliest childhood memories has been my grandma helping me make her famous apple pie. My mom can’t cook so ever since I have been able to move a spoon in a bowl my grandmother taught me how to make her apple pie recipe. Her famous recipe was known to our family and friends as the best apple pie recipe around. It was an instant love connection between me and apple pie. Being lactose intolerant, cakes and cookies just didn’t live up to apple pie. I never knew that I would fall in love with baking or especially apple pie. Ever since I’ve learned to make apple pie, I have become the MasterChef at home. I learned that it’s the greatest meal, snack, and dessert of all time. Apple pie is the greatest food of all time because it’s an American tradition, it’s versatile, it’s a healthy alternative and its delicious. 

Overall apple pie is the greatest of all-time food, because it’s an all year around food, healthy and everyone is able to eat it, it’s very versatile and tastes amazing. I believe that everyone’s favorite food should be apple pie because of all those reasons I have stated earlier. Most people when you ask them what’s their favorite food they would probably say, “mac and cheese” or “pizza” but I would say apple pie. Even though apple pie isn’t much a snack it’s more a meal because it’s too good to just be a quick bite. It is meant to be slowly savored. Which is why I believe apple pie is the greatest snack of all time.

I made this pie to a T... except used gala and Granny Smith.  The crust is divine, but my apples were still “crisp” inside and the glaze was like water.  I had to “drain” the pie.  I was so disappointed.   I would use the crust recipe again, but have no idea why it went so bad otherwise.  I even left it in for longer than called for. 

I have never tried Apple Pie recipe before and this looks very easy to make. Thanks.

After years of making mediocre pie crust I have finally made a flaky, tender, flavorful crust with this recipe. This is the best apple pie I have ever made. I used apples from our tree which are sort of sweet/tart. Not sure what kind they are but they were delish!

Savor the rich, creamy delight of our Traditional Coconut Cream Pie, a timeless dessert crafted with a buttery crust, luscious coconut filling, and topped with freshly whipped cream. Perfect for coconut lovers!

Traditional Coconut Cream Pie

pie crust, prebaked

all-purpose flour

egg yolks, beaten

coconut

vanilla extract

heavy cream, whipped

coconut flakes

In a medium saucepan, combine sugar, flour, and salt; mix well.

Gradually whisk in milk and cook over medium heat, stirring constantly until thickened.

Slowly whisk in the beaten egg yolks; continue cooking for 2 minutes, stirring constantly.

Remove from heat and stir in shredded coconut and vanilla extract.

Pour the mixture into the prebaked pie crust.

Bake in preheated oven for 12-15 minutes until the filling is set.

Allow to cool completely before topping with whipped cream.

In a medium bowl, whip the heavy cream with powdered sugar until soft peaks form.

Spread the whipped cream over the cooled pie and garnish with toasted coconut flakes.

Chill in the refrigerator for at least 1 hour before serving.

Top 3 traditional pie recipes from across the web

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Lemon pastry cream pie

Classic Apple Pie

Traditional Coconut Cream Pie

Top 3 traditional pie recipes from across the web

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

Top Tags

Lemon pastry cream pie

Classic Apple Pie

Traditional Coconut Cream Pie

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