Pie is a type of dessert made from pie crust and filling, baked to perfection, and has a unique flavor among various pastries.
This food originated in Europe, but it has now become a typical American dish,
appearing in many movies and loved by everyone due to its simple preparation.
Here, I will share various pie recipes with you, so you can experience the typical American flavor at home.
Click here for pie decoration techniques:Start the new year with these colorful fruit tarts!
Milk Pumpkin Pie
Original Author: Cream Mo
Ingredients
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Pie Crust: |
100g of cake flour |
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35g of butter |
25g of powdered sugar |
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25g of milk |
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Filling: |
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250g of pumpkin |
125g of cream |
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2 eggs |
30g of sugar |
Steps
1. Soften the butter, cut it into small pieces, and mix with the flour to form crumbs.
2. Add milk and knead into a dough.
3. Steam the pumpkin and mash it with a spoon.
4. Refrigerate the dough for 30 minutes and start preparing the filling.
5. Add sugar, eggs, and cream.
6. Stir well.
7. Roll out the dough and place it in the mold, removing excess edges with a rolling pin.
8. Press the sides firmly.
9. Prick the bottom with a fork to release steam.
10. Pour in the pumpkin filling, preheat the oven to 185 degrees for 10 minutes, then switch to 150 degrees for 30 minutes.
11. The rich milky aroma mixed with the sweetness of pumpkin is absolutely fantastic!
Unexpected Apple Pie~
Machine Burnt Love Copper Gong Meow
Ingredients
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Butter (Pie Crust) 108g |
Water (Pie Crust) 70g |
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Granulated Sugar (Pie Crust) 27g |
Cake Flour (Pie Crust) 270g |
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Water (Pie Filling) 40g |
Corn Starch (Pie Filling) 20g |
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Salt (Pie Filling) 2.5g |
Peeled and Cored Apples (Pie Filling) 520g |
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Lemon Juice (Pie Filling) 10ml |
Granulated Sugar (Pie Filling) 80g |
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Cinnamon Powder (Pie Filling) 2.5g |
Butter (Pie Filling) 20g |
Steps
1. First, make the pie crust, which is quite simple. Just mix the ingredients into a dough and prepare the materials (cut the butter into small pieces, no need to soften). Place the butter and cake flour in a bowl.
2. Mix with your hands until it resembles a coarse cornmeal texture.
3. Add water and granulated sugar, adjust as needed, and knead into a dough (add water slowly, as flour absorbs water differently). The dough should be smooth and not stick to the bowl or your hands. Wrap it in plastic wrap and let it rest.
4. Next, prepare the apple filling. The amount of apples required is 520g, which refers to the apple pieces after peeling and coring. Peel the apples and cut them into small pieces.
5. In a non-stick pan, add butter and sauté the apple pieces.
6. Add granulated sugar. At this point, you will see a lot of juice from the apples. Don’t worry; wait for the moisture to evaporate before proceeding.
7. Once the moisture has evaporated, add water and cornstarch mixture.
8. Then add cinnamon powder (not recommended as it can be too strong) along with salt and lemon juice, stir, and turn off the heat. Allow the apple filling to cool quickly by spreading it on a plate. My method is to place it in a small box surrounded by ice packs.
9. Now, let’s combine the pie crust and filling. This step is not difficult; divide the dough into two portions, with a ratio of 1:2. Take the larger portion as the pie base, sprinkle some flour on the surface, and roll it into a ball.
10. Roll it out evenly to about 0.3cm thickness.
11. Place the rolled dough into the pie pan, gently pressing down on the bottom, and fill in the corners. Use a rolling pin to trim off any excess dough.
12. Prick some holes in the pie base with a fork to prevent it from puffing up when baking and affecting its appearance.
13. Pour in the apple filling, and bake in a preheated oven at 200 degrees for 35 minutes.
14. After cooling, slice and enjoy!
Tips
This recipe is for apple pie using an 8-inch pie pan. It uses half of a large apple and three small ones, which can be quite a lot of apples. It is not suitable for eating too much at once due to its higher calorie content. This recipe is adapted from Junzhi, with some modifications. I found Junzhi’s recipe to be a bit sweet, so I reduced the sugar amount. I also don’t recommend adding cinnamon powder, as it has a strong flavor that I find difficult to adapt to. However, it varies from person to person; my mom thinks it’s delicious and feels that cinnamon enhances the flavor, so you can control it yourself~
Cherry Pie
Original Author: Lisa_0571
Ingredients
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Cake Flour120g |
Almond Flour30g |
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Sugar30g |
Butter80g |
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Egg Yolk1 (17g) |
Milk30g |
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Salt1.5g |
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Additional Ingredients |
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Fresh Cherries250g |
Sugar30g |
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Lemon Juice6g |
Corn Starch15g |
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Water15g |
Steps
1. Pit and chop the cherries into small pieces.
2. Add sugar and lemon juice, and marinate for an hour.
3. After marinating, pour the cherries and juice into a pot and cook for two minutes. Mix cornstarch with water and add it to the cherry pot, stirring until thickened, then turn off the heat.
4. Soften the butter, add sugar and salt, and beat until fluffy. Add the egg yolk and mix well, then add the milk and mix evenly.
5. Add sifted cake flour and almond flour, and fold until combined to form a dough. Cover with plastic wrap and refrigerate for half an hour.
6. Take two-thirds of the dough, place it on plastic wrap, cover with another layer of plastic wrap, and roll it out to an even thickness. Lay the dough in the pie pan, trimming off the excess edges, and use a fork to prick small holes to prevent puffing during baking.
7. Preheat the oven to 190 degrees and bake the crust for about 10 minutes until lightly colored.
8. Evenly spread the cooked cherry filling on the baked crust.
9. Divide the remaining dough into 10 small portions, roll them into thin strips, and place them in a crisscross pattern on top.
10. Bake again at 190 degrees for about 10 minutes.
11. Take it out of the oven.
12. Cut into pieces.
13. Fresh cherries
Tips
1. Don’t cook the cherries for too long, as they will become too soft and affect the texture.2. After adding the flour, mix gently with a spatula until combined. Don’t knead too much, as it will affect the flakiness of the final product.3. Bake the pie crust twice for a crispy and delicious result.
Original Author: Lisa2010
Ingredients
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Pie Crust: Cake Flour 100g |
Butter 40g |
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Sugar 10g |
Water (as needed) |
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Cheese Filling: Milk 80g |
Cream Cheese 80g |
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Whipping Cream 40g |
1 Egg |
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Sugar 30g |
Cake Flour 25g |
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Topping: Blueberry Sauce (as needed) |
Steps
1. After softening the butter, add cake flour and sugar, and mix with your hands to form coarse crumbs.
2. Add water to the flour mixture and knead into a dough. Let it rest for 15 minutes on the counter.
3. Roll the rested dough into a thin sheet and place it in the pie pan. Press the dough down firmly to ensure it fits snugly. Use a rolling pin to trim off any excess dough. Set the prepared pie crust aside.
4. Soften the cream cheese at room temperature, add sugar, and beat until fluffy and smooth.
5. Add the egg to the beaten cream cheese and mix well.
6. Add whipping cream and milk, and continue to mix until smooth.
7. Add cake flour to the cream mixture and stir until well combined to form the cheese filling.
8. Prick small holes in the bottom of the pie crust with a fork to prevent puffing during baking.
9. Pour the cheese filling into the crust until it is about 90% full, and bake in a preheated oven at 170 degrees for about 35 minutes until the filling is set.
10. Once cooled, top with blueberry sauce for decoration.
11. Finished product.
Colorful Fruit Tart
Original Author: Yaya, who loves food
Ingredients
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Main Ingredients |
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Tart Crust |
Cake Flour200g |
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Butter150g |
Sugar15g |
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Water50g |
Salt2ml |
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Filling |
Milk250ml |
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Sugar60g |
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Egg Yolk3 |
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Cake Flour15g |
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Corn Starch15g |
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Vanilla Bean1/4 |
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Grand Marnier10ml |
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Whipping Cream200ml |
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Sugar20g |
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Vanilla Extract(a little) |
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Blueberries(1 box) |
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Raspberries(1 box) |
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Green Figs(3) |
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Homemade Lemon Honey(as needed) |
Steps
1. Cut the butter into cubes.
2. Mix flour, butter, sugar, and salt by hand, then add water and mix until even.
3. Knead into a dough and freeze for ten minutes before taking it out.
4. Take the dough out, let it warm slightly, and roll it into a sheet.
5. Invert the mold, leaving a 2cm edge, and cut in a circle.
6. After shaping the tart, freeze for an hour. I forgot to take pictures of pricking holes and using pie weights. After shaping, prick the bottom with a fork to prevent puffing, and bake at 200 degrees for 20 minutes.
7. Pour milk and vanilla bean and seeds into a pot, heat over low heat, and stir gently.
8. Beat the egg yolks and 60g of sugar until pale and light yellow.
9. Sift in cake flour and cornstarch and mix well.
10. Pour the boiling vanilla milk into the egg yolk mixture, discarding the vanilla pod. Stir until fully liquid, then return to the pot.
11. While heating, stir until thickened. I cooked it a bit too long; it should just be thick. Be careful with this step. Pour into a container to cool. Once cooled, mix with Grand Marnier.
12. Whip the cream in batches with 20g of sugar until fluffy, then gently fold into the cooled custard mixture.
13. Pipe the filling into the baked tart crust and top with fruits. Brush the fruits with homemade lemon honey.
14. I made one 6-inch and two 4-inch tarts.
15. This tart has a hard and crispy crust, making it suitable for cutting and eating directly. It’s super crispy, with a soft and fragrant filling and sweet-tart fruits. The honey adds gloss and enhances the rich flavor.
Very beautiful. Very delicious.
Tips
Homemade Lemon Honey: Slice lemons, mix with honey and rock sugar, and refrigerate for about 3 days for the best flavor.
Original Author: Chef Zhuang
Ingredients
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Pie Crust: |
140g cake flour |
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15g powdered sugar |
60g butter |
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30g milk |
0.5g baking powder |
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1g salt |
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Filling: |
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200g diced pineapple |
7g butter |
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5g cornstarch mixed with 10g water |
1 egg |
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10g powdered sugar |
Steps
1. Soften the butter at room temperature and cut it into cubes.
2. Add powdered sugar, baking powder, salt, and cake flour.
3. Mix with your hands until crumbly.
4. Mix until it resembles cornmeal, then add milk.
5. Knead until smooth; I added a bit of egg liquid here.
6. Refrigerate the dough.
7. For the filling: heat the butter.
8. Add the diced pineapple and sauté with powdered sugar.
9. Add the prepared cornstarch mixture.
10. That’s it; it’s ready.
11. Take the chilled dough, cut 2/3 for the pie base.
12. Divide the dough into 6 equal portions and roll them out.
13. Place in the tart molds; I didn’t buy pie molds, haha.
14. Prick holes to prevent puffing; a toothpick works too.
15. And that’s it.
16. All six are done.
17. Add the filling.
18. You can also add a bit more.
19. Start making the top of the pie; roll out the dough and cut into rectangles.
20. Cut into strips.
21. Weave as shown in the picture.
22. You can brush with egg wash.
23. To achieve a nice color, you can brush more. I baked at 180 degrees for 15 minutes instead of 200 degrees for 15 minutes.
24. Ta-da!
Tips
Mini Pineapple Pie, Mini Apple Pie, Mini Blueberry Pie are all pies; you can change the filling without changing the crust.
Pineapples should be soaked in saltwater before use.
#Simple cooking can also be classy# The crispy pie crust paired with the sweet and smooth custard and the tart fresh strawberries is absolutely suitable for all kinds of grand festivals. The method is simple, and the taste is classy! Baking is very easy~~~
Original Author: Some Little Hope
Ingredients
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(Pie Crust) 1 Egg |
(Pie Crust) 40g Powdered Sugar |
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(Pie Crust) 100g Butter |
(Pie Crust) 180g Cake Flour |
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(Custard Sauce) 2 Eggs |
(Custard Sauce) 30g Cake Flour |
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(Custard Sauce) 60g Powdered Sugar |
(Custard Sauce) 500ml Milk |
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Strawberries |
Steps
1. Soften the butter at room temperature, cut it into cubes, mix with powdered sugar, add the egg, and then add the cake flour to form a dough. Refrigerate for one hour before using.
2. Meanwhile, prepare the custard sauce, which is a whole egg version, so you don’t waste too many ingredients.
3. In a small pot, combine eggs, powdered sugar, and cake flour, then gradually pour in milk, mixing completely after each addition.
4. Once the egg mixture is well combined, cook over medium heat, stirring constantly (do not stop, or it will clump).
5. Stir until you reach your desired thickness, then turn off the heat.
6. Lay the pie crust in the mold, then prick some small holes in the bottom to prevent puffing during baking.
7. Preheat the oven and bake the pie crust for about 10 minutes at 200 degrees.
8. Once the crust and custard sauce have cooled slightly, pipe the custard into the crust.
9. Finally, top with strawberries for decoration.
We can also use dumpling wrappers to make~ Banana Pie
Original Author: Youth Sister M
Ingredients
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Banana1 |
Wonton Wrappers (Square) 13 |
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Cooking Oil (as needed) |
Steps
1. Slice the banana and place it in the wonton wrapper, wet the edges to stick, and use a fork to press the edges to seal. Pour cooking oil into the pan and heat it to about 60% hot, then lower the heat and fry each piece one by one to avoid sticking together.
2. Fry until golden brown, and I couldn’t resist eating two right away.
3. Plate and take a beautiful photo.
4. Make sure to eat it hot; it doesn’t taste good after cooling and reheating!
Tips
Don’t make too many at once; leftovers won’t taste good after being stored.
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