Cranberry Cherry Pie

Ingredients:

• 2 cups cranberries
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 (21-ounce) can cherry pie filling
• Pastry for 1 (9-inch) double-crust pie

How to prepare Cranberry Cherry Pie:

1. Preheat oven to 425°F (220°C).

2. In large bowl, combine cranberries, sugar, and cornstarch. Add cherry pie filling, mix well.

3. Spoon filling into unbaked pie shell. Cover filling with top crust. Fold edge of top crust under edge of bottom crust. Flute edges together to seal to pie pan. Make 4 to 5 small slits with tip of sharp knife in top crust to allow steam to escape during baking.

4. Bake 35 to 45 minutes, or until crust is lightly browned. 
 

Coconut Custard Pie

Ingredients:

• 1 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 1/4 cups milk
• 1 (12-ounce) can evaporated milk
• 3 large eggs, separated
• 1 cup sweetened flake coconut
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 (9-inch) pre-baked pie crust
• 1/2 teaspoon cream of tartar
• 3 tablespoons granulated sugar
• 3/4 teaspoon cornstarch

How to prepare Coconut Custard Pie:

1. Preheat oven to 400°F (205°C).

2. In a large saucepan combine first addition of sugar, flour and salt. Gradually add milk and evaporated milk, stirring until blended. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil; remove from heat.

3. Beat egg yolks in a small bowl until thick and lemon-colored. Gradually stir in about one quarter of the hot milk into yolks to temper, then add to saucepan. Cook over medium heat, stirring constantly, for about 1 minute. Remove from heat and add coconut, butter and vanilla, stirring until butter melts.

4. Pour into pre-baked pie crust.

5. In a large bowl, with an electric mixer at medium speed, beat egg whites with cream of tartar until well combined. Gradually beat in remaining 3 tablespoons of sugar and cornstarch until stiff peaks form. Spread over the entire top of the warm custard, right up to the crust, and bake for 8 to 12 minutes, or until top is set and light brown. Cool gently, away from drafts. 

Cherry Pie

Ingredients:

Pie Crust:

• 2 2/3 cup all-purpose flour
• 1 cup vegetable shortening
• 1 teaspoon kosher or coarse salt
• 6 tablespoons ice water

Cherry Filling:

• 1 1/3 cup granulated sugar
• 1/2 cup all-purpose flour
• 3 (16-ounce) cans red tart cherries, drained
• 1/4 teaspoon almond extract
• 3 drops red food coloring (optional)
• 2 tablespoons butter
• 1 teaspoon sugar for sprinkling (optional)

How to prepare Cherry Pie:

1. For Pie Crust: Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles tiny split peas. Add the ice water and mix in using a fork. Gather the dough into a ball. Divide dough into two balls and flatten each into 4-inch-wide disk.

2. Roll one dough disk on a lightly floured surface into about a 12-inch circle and place into an ungreased 9-inch regular or deep-dish pie plate.

3. Gently press dough into pie plate, leaving the portion that overhangs edge of pie pan in place. Refrigerate while preparing cherry filling.

4. Preheat oven to 425°F (220°C).

5. For Cherry Filling: Combine sugar and flour in large mixing bowl. Stir in drained cherries, extract and food coloring (if using). Pour into the prepared pie crust and dot with the butter.

6. Roll out remaining dough disk and place over filling; seal and flute the edges. make several slits in top crust to vent the steam. Sprinkle with the 1 teaspoon sugar, if desired.

7. Bake on center rack in oven for 35 to 40 minutes or until crust is nicely golden brown and juice is bubbly through slits in crust.

8. Transfer pie to wire rack and cool to room temperature before serving. 
 

Honey-Walnut Pie

Ingredients:

• 3 tablespoons all-purpose flour, plus more for work surface
• Pate Brisee, Walnut Variation
• 4 large eggs, lightly beaten, plus 1 lightly beaten egg for brushing
• 3/4 cup acacia, or other mild honey
• 3/4 cup granulated sugar
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1/2 teaspoon finely grated orange zest, plus 1/4 cup fresh orange juice
• 1/2 teaspoon salt
• 2 cups coarsely chopped walnuts
• Fine sanding sugar

How to prepare Honey-Walnut Pie:

1. Preheat oven to 350 degrees. Place a 9 1/8-by-1 3/8-inch tart ring on a baking sheet lined with parchment; set aside. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick; cut into a 14-inch round. Fit into tart ring; trim overhang to 1/2 inch. Refrigerate while making filling.

2. Whisk together 4 eggs, the honey, granulated sugar, butter, orange zest and juice, salt, and flour in a large bowl. Stir in walnuts. Pour into tart shell.

3. On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into an 11-inch round. Cut 5 slits for vents. Drape over filling. Trim overhang to 1 inch; fold over bottom crust. Press edges to seal, and tuck into ring. Brush with remaining beaten egg, and sprinkle with sanding sugar.

4. Bake until a knife inserted in one of the vents comes out clean, 45 to 50 minutes. Transfer sheet to a wire rack; let cool completely. Remove ring before serving. Can be stored, covered, overnight.

 

Sweet Potato Pie

Ingredients:

• 10 graham crackers (or 1 1/3 cups graham-cracker crumbs)
• 3 tablespoons sugar
• 1/2 teaspoon ground ginger
• Pinch salt
• 5 tablespoons unsalted butter, melted
• 3 large eggs
• 1/2 cup sugar
• 1 3/4 cups Sweet-Potato Puree
• 1/2 cup half-and-half
• 1 tablespoon fresh lemon juice
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1/4 teaspoon ground allspice

How to prepare Sweet Potato Pie:

1. Preheat oven to 350 degrees. with rack on lowest shelf. Make crust: In a food processor, pulse graham crackers, sugar, ginger, and salt until finely ground. Add butter; pulse until mixture forms large, moist crumbs. Press crust into bottom and up sides of a 9-inch pie plate.

2. Make filling: In a large bowl, whisk together eggs and sugar until combined. Add sweet-potato purée, half-and-half, lemon juice, vanilla, salt, and allspice; whisk until completely smooth. Pour filling into crust; smooth top with a rubberspatula.

3. Place pie on a baking sheet, and bake until filling is set, 40 to 50 minutes. Transfer pie to a wire rack to cool completely, about 2 hours. Pie can be prepared up to a day ahead and refrigerated; serve chilled or at room temperature.

Pecan Pie

Ingredients:

* 1/2 recipe (1 disk) Basic Pie Dough, rolled out and fitted into a 9-inch pie plate
* 4 large eggs
* 1 cup light corn syrup
* 1/3 cup packed light-brown sugar
* 1/4 cup granulated sugar
* 4 tablespoons unsalted butter, melted
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 3 cups pecan halves
* Lightly sweetened whipped cream, for serving (optional)

How to prepare Pecan Pie:

1. Preheat oven to 375 degrees. with rack set in lowest position.

2. Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb andforefinger to form a uniform edge around rim of pie plate. Crimp with fingertips.Transfer dough-lined pie plate to refrigerator.

3. Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.

4. Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.

Pumpkin Pie

Ingredients:

• 1 cup packed light-brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 1/2 cups fresh Pumpkin Puree, or canned
• 3 large eggs, lightly beaten, plus 1 egg for glaze
• 1 1/2 cups evaporated milk
• Pate Brisee (Pie Dough)
• 1 tablespoon heavy cream

How to prepare Pumpkin Pie:

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.

2. Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.

3. Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.

4. Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.