pie recipes Archives - One Hundred Dollars a Month

The Best Apple Crumb Pie Recipe on the Planet

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By Mavis Butterfield on March 8, 2016 · 7 Comments

As American as apple pie, right? As much as I love all things British, the good ole American apple pie is the way to my heart. And my friend JJ just upped those stakes by makes this delicious little apple crumb pie version that will knock your socks off! The crumb topping alone just might make your day.

So if you have a few spare apples lying around, whip that apron out and get to work. You’ll end up with a tiny twist on a classic!

The Best Apple Crumb Pie Recipe on the Planet

Author Mavis Butterfield

Ingredients

For the crust: {you’ll only need half of this recipe so you can freeze the other crust for later}
2 1/2 cups all-purpose flour
2/3 cup vegetable shorting {I used Crisco}
1 teaspoon salt
6 tablespoons cold water
For the filling:
6 large apples , cored, peeled, and sliced
3/4 cup white sugar
3 tablespoons flour
1 heaping teaspoon cinnamon
1/8 teaspoon cloves
For the crumb topping:
3/4 cup all-purpose flour
1/2 cup sugar
1/4 cup brown sugar
3/4 cup chopped walnuts
6 tablespoons butter
1/4 teaspoon salt

Instructions

Preheat the oven to 375 degrees.
Combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Roll out 1 crust and line a 9 or 10-inch pie plate with the pastry and crimp the edges.
Combine all filling ingredients together and then toss with apples. Mound the apple mixture into the prepared pie plate, pressing down to eliminate as much air between apples as possible.
Using your fingers, cut the butter into the other topping ingredients. Pour crumb mix loosely over the apples.
Bake the pie on the lowest oven rack for 20 minutes. Reduce oven temperature to 350 degrees and bake for another 20-30 minutes until golden brown and bubbly. If you notice the crust starts to get too dark, cover with foil. Serve warm with ice cream, whipped cream or gobble it up plain.

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The Best Ever Peach Pie

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By Mavis Butterfield on July 21, 2015 · 13 Comments

I spotted this recipe over on eatocracy last summer and immediately noticed it had 2 things going for it.

1. You can never go wrong with a recipe from America’s Test Kitchen. Ever.
2. Pectin was in the list of ingredients. Which is totally weird.

So I tried it and it was magic in my mouth. I served it up with some homemade vanilla bean ice cream and it was the perfect combination. Go figure that if it’s been tried and tested by America’s Test Kitchen it’s going to make your mouth water {and your house smell freakin’ amazing too!}.

Ingredients

3 pounds peaches, peeled, pitted and cubed
1/2 cup plus 3 tablespoons sugar
1 teaspoon grated lemon zest plus 1 tablespoon juice {I only used juice because I didn’t have a fresh lemon}
1/8 teaspoon salt
2 tablespoons low- or no-sugar-needed fruit pectin
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
1 double pie crust {my favorite pie crust recipe}
1 tablespoon cornstarch
1 egg {for egg wash}
Extra sugar to sprinkle over the top of the pie {I used sparkling sugar}

Directions

In a large mixing bowl, combine peaches, 1/2 cup sugar, lemon zest and juice, and salt. Set aside at room temperature for about 30 minutes. While peaches are resting, combine pectin, cinnamon, nutmeg, and 3 tablespoons sugar in small bowl and set aside.

Roll both pie crusts into {2} 12-inch circles on lightly floured counter. Set one pie crust aside and transfer the second one to a parchment paper lined baking sheet. With a sharp pairing knife or pastry wheel, cut crust into ten 1 1/4-inch-wide strips. Freeze strips on the sheet until frozen, about 30 minutes.

Fit the remaining pie crust into a greased 9-inch pie dish. Fold the edges over and crimp as desired, wrap and refrigerate until dough is firm, about 30 minutes or so.

Adjust your oven rack to its lowest position and heat oven to 425 degrees.

Using a colander set in a large bowl, drain remaining peach mixture. Return peach pieces to bowl, toss with cornstarch and set aside. Transfer captured peach juice to a large skillet, add pectin mixture, and whisk until combined. Cook over medium heat about 5 minutes or until mixture becomes slightly thick and pectin is dissolved, stirring often. Remove from heat, and stir in peach pieces.

Remove crust-lined pie plate from fridge and pour in peach mixture.

Take the frozen strips from the freezer and let stand at room temperature until softened slightly but still quite cold.

Place dough strips in a criss-cross fashion on top of the peach mixture {you can do some fancy lattice work here or any design your little heart desires!}.

Apply egg wash {water+egg} and sprinkle sugar on top of crust.

Place the pie on a baking sheet and bake until crust begins to brown, about 25 minutes. Rotate the pie and lower the oven temperature to 375 degrees. Continue baking for about 35 minutes or until filling is bubbly at the center. Let cool completely before serving. Enjoy!

Be sure and check out My Favorite Pie Recipes

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Simple Red Raspberry Pie

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By Mavis Butterfield on June 23, 2015 · Leave a Comment

One of my all-time favorite pie recipes is this easy Strawberry Pie. It’s as easy as they come in terms of pie recipes, and that’s just why I love it. So I just knew that I would love my friend JJ’s Red Raspberry Pie recipe because it was equally as simple. I was right. It was freakin awesome. Not that I was surprised. Mama JJ doesn’t mess around in the kitchen. Delicious food is all she knows! Here’s the recipe. I hope you love it as much as I did.

Simple Red Raspberry Pie

Author Mavis Butterfield

Ingredients

1 pie crust
6 cups red raspberries , divided
1/2 cup water
3/4 cup sugar
1/4 cup cornstarch
1 tablespoon lemon juice
3/4 cup flour
1/2 cup brown sugar , packed
1/4 teaspoon salt
1/3 cup butter

Instructions

Preheat oven to 425 F. In a small bowl, stir together the cornstarch and sugar, and set aside. Add 4 cups of the berries and the water into a saucepan.
Cook over medium-high heat until boiling. Add sugar mixture to the cooking berries and stir constantly until it thickens. Remove from the heat. Stir in the lemon juice and the reserved berries. Pour the berry mixture into the prepared pie shell.
Using your fingers or a fork, cut together the topping ingredients until you have a crumbly mixture. Sprinkle the mixture over the pie. Bake 10 minutes, reduce oven temperature to 375 and bake for an additional 30 minutes, or until the filling is bubbling and the crust is golden brown.
Cool before serving. Enjoy!

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24 Recipes for National Pie Day – Friday January 23rd, 2015

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By Mavis Butterfield on January 22, 2015 · 2 Comments

While I feel like there should be a National Pie Month {or at least week! Come on people!}, National Pie Day makes me very happy. I’m celebrating by whipping up a few of my favorite pies and declaring dinner a one course meal: pie!!!

Are you a pie lover like me? What’s your favorite pie? Are you going to use one of my very favorite pie recipes below and make a totally delish pie for yourself to celebrate too? Am I invited to come eat it with you?

1. Chicken Pot Pie: Because sometimes a pie is equally delicious when it is savory!– {Pin for Later}

2. Fresh Raspberry Pie: It says fresh in the title and contains fruit. It’s basically a health food. – {Pin for later}

3. Strawberry Pie: This recipe for strawberry pie comes from my friend Jane and doesn’t disappoint!– {Pin for later}

4. Old Fashioned Rhubarb Pie: My friend Hulda made this old-fashioned rhubarb custard pie for us and everyone loved it. Even the HH! Who knew rhubarb was so delicious!– {Pin for later}

5. Cast Iron Skillet Chicken Pot Pie: This recipe for cast iron skillet chicken pie is so over the top delicious, you may just have to make two of them.– {Pin for Later}

6. A pple Pie w/ Leaf Cutouts: And sometimes it’s all about being pretty! – {Pin for later}

7. Ground Beef Pot Pie: The pot pies you find in the freezer section at the grocery store taste like cardboard compared to this! – {Pin for Later}

8. Leftover Turkey Pot Pie: When you can throw all your leftovers into a crust and bake it up? Sheer genius.– {Pin for later}

9. Homemade Pumpkin Pie: So traditional. So delicious.– {Pin for later}

10. Pumpkin Pie Spice Recipe: Okay, okay. So not technically a pie. But it’s so fun to know how to make your own! – {Pin for later}

11. The Long Winter Green Pumpkin Apple Pie: Calling all Little House on the Prairie fans. This recipe is for you! – {Pin for later}

12. Cranberry Apple Pie: When I make this pie, the HH doesn’t even mess with cutting himself just one slice. He piles his plate with 2 slices, because he knows he’ll always go back for seconds. – {Pin for later}

14. Zucchini Apple Pie: Don’t let the zucchini scare you. It’s like Sneaky Chef, only not as sneaky since the veggie name is in the title!– {Pin for later}

15. Triple Berry Pie: Triple the berries, triple the taste, triple the amount of slices you’ll want to eat. – {Pin for later}

16. Pie Crust Recipe + Blackberry Pie: I teach you how to make the pie crust recipe I can now make in my sleep. – {Pin for later}

17. Individual Pumpkin Pies: I call these portion control pies.– {Pin for later}

18. Pineapple Buttermilk Pie: Simple, old-fashioned down home goodness. – {Pin for later}

19. Apple Pie Jam: All the flavor of an apple pie, packed tight into a Mason jar! – {Pin for later}

20. DIY Apple Pie Spice Mix + Apple Pie Recipe: The apple pie spice mix seriously makes this pie! – {Pin for later}

21. Strawberry Rhubarb Crumb Pie: A second appearance by the rhubarb goes to prove the best way to use one up is in a pie!– {Pin for later}

22. Acorn Squash Pie: This is the perfect fall pie {that just so happens to taste amazing all 4 season!}.– {Pin for later}

23. Chocolate Pretzel Pecan Pie: Tell me that doesn’t not sound like a whole pie full of awesome. Trust me when I say your taste buds will agree. – {Pin it for Later}

24. Homemade Oatmeal Pie: If you love oatmeal cookies, you’re going to be obsessed with this pie!- {Pin it for Later}

Still looking for more pie inspiration? Check out my Pie Pinterest Board for pie recipes galore!

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.