twelve favourite pie recipes

7/30/2019 Twelve Favourite Pie Recipes

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12 Favorite Pie Recipes



Deluxe Dutch Apple Pie

There's a reason why this is called deluxe. It's loaded with sweet apples and brownsugar and then accented with sour cream. (We like to spike it up with cranberries or walnuts but those are optional.) Then of course, it's topped with a streusel

topping. (And of course, a streusel topping makes for an easier pie.)

Ingredients

Deep dish pie shell for a nine-inch pie

8 cups peeled and sliced apples2/3 cup dried cranberries (optional)2/3 cup chopped walnuts (optional)1/2 cup sugar 1/2 cup brown sugar

1/4 cup all-purpose flour 1/4 teaspoon nutmeg1 teaspoon cinnamon1/2 cup sour cream

Brown Sugar and Cinnamon Streusel

1 cup all-purpose flour 1/2 cup brown sugar 1/2 tablespoon cinnamon1/3 cup cold butter cut into small pieces

(Or use our Cinnamon Streusel Mix.)

Directions

1. Mix the sugars, flour, and spices in a large bowl. Add the apples, optionalcranberries, optional nuts, and sour cream. Toss the fruit through the mixture with aspatula to coat.2. Spoon the fruit mixture into the pie shell.3. For the streusel, mix the all ingredients in a deep bowl. With a pastry knife, cut thebutter through the mixture until it becomes coarse and granular. Spoon the streusel

over the pie.4. Bake in a preheated oven at 375 degrees for 40 minutes or until the topping isbrowned and the pie is bubbly.5. Cool in the pan on a wire rack.

Serve with ice cream or whipped cream.



Royal Lemon Meringue Pie

A cool, tart lemon meringue pie on a hot summer day is so refreshing. There are lots of lemon meringue pie recipes but a royal lemon pie is a cut above. It’s made with creaminstead of water and the lemon juice is tempered with a touch of orange juice so it is just

a touch sweeter and not quite as tart. We think you will love it.

This recipe was designed for a nine-inch deep-dish pie and the meringue is piled highwith five egg whites--not three or four.

Ingredients

1 nine-inch deep-dish pie shell

4 teaspoons lemon zest1 cup lemon juice

1/2 cup orange juice1 cups granulated sugar dash of salt

1/3 cup cornstarch1 cup whipping cream3 large eggs, whisked5 large egg yolks

1/4 cup butter

5 large egg whites1/2 teaspoon cream of tartar 1/2 cup granulated sugar, preferably superfine1 teaspoon vanilla extract

Directions

1. Bake the pie shell at 450 degrees for about ten minutes or until it just starts toturn brown on the edges. It will help the pie shell keep its shape during baking if you line the shell with aluminum foil and then place beans, rice, or pie shellweights in the shell to hold the crust down.

2. Grate the zest from one large lemon or two small lemons. Avoid the white, pithypart of the peel for it is bitter. Add that to a saucepan with the lemon juice, orange juice, sugar, and salt. Stir and heat until it just starts to boil.

3. While the filling is beginning to heat, mix the cornstarch with the whipping cream, Add the eggs and egg yolks and mix until smooth.

4. Drizzle the hot lemon mixture into the egg mixture while stirring constantly.Return the combined mixture to the stove and heat until it thickens and starts toboil. Add the butter and stir until melted. Scrape the filling into the pie shell.



5. Preheat the oven to 350 degrees.6. In a medium metal or ceramic bowl, beat the egg whites and cream of tartar

together. When soft peaks are formed, drizzle in the sugar while beating.Continue beating until stiff peaks are formed. Fold in the vanilla.

7. With a spatula, spread the meringue topping on the filling. Press the topping

against the crust so that the meringue will adhere to the crust during baking.8. Bake for 15 minutes at 350 degrees or until the top is a golden brown. Let coolfor an hour on the counter and then two hours in the refrigerator.

Baker's Note: Try using pie weights while baking your crust.

Mom’s Double-Crust Lemon Pie

As a kid, I remember a double-crust lemonpie. I loved lemon pie but wasn’t crazy aboutthe meringue so this was my favorite pie.

This pie brings back those fond memories.Try it and see if you don’t fall in love with thisold-style lemon pie.

The secret of this pie is a buttery crust tocomplement the lemon custard. The recipecalls for all butter and no shortening in thecrust.

For the filling

1 1/2 cups sugar 1/3 cups cornstarch1/3 cups cold water 1 1/2 cups very hot water 3 tablespoons butter 5 large egg yolks, whisked together with a forkzest from one large lemon2/3 cups lemon juice

For the crust

2 2/3 cup pastry flour 2 tablespoons sugar 1 teaspoon salt2 cups cold butter (1/2 pound)2/3 cup ice water

1. In saucepan, thoroughly combine the sugar and cornstarch.2. Gradually blend in the cold water.



3. Add the hot water and cook over medium heat, stirring with a whisk frequentlyuntil the mixture starts to turn translucent and then stir until constantly untilmixture is bubbly. Continue cooking for one more minute. Stir in butter.

4. After the butter is melted, add the egg yolks while stirring. Add the lemon zestand lemon juice and stir until smooth. Cool in the refrigerator while you make the

crust.5. While the filling is cooling, make the crust. You will need a nine-inch deep-dishpie pan.

6. Measure the flour by spooning the flour into the measuring cups, not byscooping. Scooping packs the flour. Add the sugar and salt and stir together.

7. Cut the butter into chunks. Working quickly, cut the butter into the flour mixtureusing a pastry blender until the butter is the size of corn kernels.

8. Make a well in the flour mixture and add the ice water. Stir the water in with a forkand then remove the dough to a countertop and knead the mixture together witha folding motion. Work quickly so that the butter does not melt. You may need todribble in some more water to get the right consistency. Chill the dough for at

least fifteen minutes in the refrigerator.

To bake the pie

1. Cut the dough into two pieces, one slightly larger than the other (60%/40%).(Where cut, the dough should appear laminated in layers.) Refrigerate thesmaller piece and roll the larger dough on lightly dusted countertop to form thebottom crust. Form the dough to the pie pan and refrigerate the pie pan while youform the top crust. Roll the top crust, remove the cooled filling to the pie pan, andlay on the top crust. Seal and decorate the edges and cut slits in the top for venting.

2. Bake at 400 degrees for 35 to 40 minutes or until the crust turns golden.(Because there is sugar in the crust, it should be slightly browner than mostcrusts.)

3. Cool on a wire rack and then refrigerate.

Traditional Pecan Pie

When I lived in the south, I found that the good Southerners had elevated pecan pie toan art form. Those Southern ladies could bake out-of-this-world pecan pies. This recipeshould give you similar results.

Ingredients

3/4 cup brown sugar 4 large eggs1 cup light corn syrup1 tablespoon vanilla extract4 tablespoons butter, melted



1 1/2 cups pecan halves

1 nine-inch pie shell

Directions

Preheat the oven to 350 degrees.

1. In a large bowl, beat the brown sugar and eggs together. Add the corn syrup,vanilla, and melted butter. After the filling is well-mixed, stir in the pecans. Pour the filling into the pie shell.

2. Bake for 40 to 45 minutes or until the pie tests done. Cool in the pan on a wirerack.

Baker’s note: Test for doneness in one of two ways. Jiggle the pie gently to see if thefilling is still liquid. The center will still be slightly soft but the heat of the pecan pie will

continue to cook the filling after the pie is removed from the oven. If you are not confident in this method, insert a thin-bladed knife one inch from the center. If it comesout clean, your pecan pie is done.

Double Chocolate Cream Pie

A smooth, cool chocolate cream pie is always inviting. This one is tucked in a chocolatecrust to make it doubly so.

This recipe presents an absolutely scrumptious chocolate filling that is rich but not toochocolaty. The crust is buttery and flaky. The whipped cream topping has some

marshmallow filling for flavor and to stabilize the whipped cream.

Make this pie the day before. It takes six hours for the pie to set firm.

For the topping:

1 cup whipping cream for topping, divided1/3 cup miniature marshmallows or snippedlarge marshmallows2 tablespoons granulated sugar 1/2 teaspoon vanilla extract

Note: If you want enough whipped topping tocover the pie, double the amounts listed above.

For the crust:



3 tablespoons cocoa1 1/2 cups pastry flour (or all-purpose flour if pastry flour is not available)1/2 teaspoon salt3 tablespoons sugar 2/3 cup cold butter (1 1/3 cubes)

1/3 cup ice cold water

For the filling:

1/3 cup sugar 4 tablespoons cornstarch1/4 teaspoons salt2 1/2 cups whole milk5 large egg yolks2/3 cup semi-sweet chocolate chips1/2 tablespoon vanilla

4 tablespoon butter (6 tablespoons if you are using nonfat milk)

Directions

For the topping

1. Place 1/4 cup of the whipping cream in a small saucepan. Add the marshmallows

and heat, stirring often, until the marshmallows are melted.

2. Pour the marshmallow mixture into a medium glass, ceramic, or steel bowl

suitable for whipping the cream. Add the remainder of the whipping cream and

refrigerate until well-chilled. Chill the mixer attachments that you will use for

whipping.

3. To top the pie, whip the cream at medium speed until soft peaks form. Add the

sugar and vanilla and continue beating until firm peaks form. Spread the topping

on the pie as desired.

For the crust

1. Preheat the oven to 425 degrees. Make the pie crust by mixing the cocoa, flour,

salt, and sugar in a medium bowl. Cut in the butter with a pastry blender until it is

the size of peas.

2. Add the ice cold water all at once. Mix these ingredients with a fork just until theystart to come together. Remove the dough to the counter and knead just a few

times until the dough is coherent and can be rolled out.

3. Roll the dough out until it is less than 1/4-inch thick and larger than a pie pan.

Place the dough in a nine-inch pie pan and shape the crust.

4. Fill the pie with pie weights and bake the shell for 8 minutes at 450 degrees then

reduce the heat to 350 degrees and bake for another 25 minutes. (Baking times



will vary depending on the type of pie weights that you use. See how to use pie

weights.)

For the filling

1. Mix the sugar, cornstarch, and salt in a medium sauce pan. Add the milk and eggyolks to the pan and. Stir the contents until smooth.

2. Heat over medium heat, stirring frequently, until the contents are bubbly and

thick. Cook for another 30 seconds or so, stirring constantly.

3. Remove the pan from the stove and add the vanilla and butter. Set the filling

aside to cool for fifteen minutes.

4. Pour the filling into the baked pie crust and smooth top. To prevent a crust on the

top of the filling, cover the pie with plastic wrap and press the plastic against the

filling.

5. Refrigerate the pie for at least six hours to set the filling,

Bakers Note: Make certain that the filling is cooked enough. Amylose is the primary

thickener in starch. Eggs contain enzyme that will attack and destroy amylose. This

enzyme in eggs is destroyed with high heat, nearly boiling. If this enzyme is not

destroyed, the pie that looks perfect this evening will be a runny mess in the morning.

How to Make Chocolate & White Chocolate French Silk Pies

This recipe makes a delightful silk pie whether in chocolate or white chocolate. It is silky

smooth and luscious and the filling sets firmly for nice cuts and picture perfect

presentations.

1 nine-inch pie shell, baked and cooled

3 large eggs

2/3 cup granulated sugar

2 tablespoons water

10 ounces dark (semi-sweet) chocolate

wafers or other quality coating or eating

chocolate

1/2 cup butter cut into pieces and softened

1 cup whipping cream

1 teaspoon French vanilla flavor



1 cup whipping cream

1/2 teaspoon French vanilla flavor

1/3 cup granulated sugar

1. Add the eggs, sugar, and water to a large sauce pan. Cook the egg and sugar

mixture over low to medium low heat while beating constantly with an electricmixture. Continue cooking and beating until the mixture reaches 160 degreesbeing careful not to scorch the eggs. Remove from heat.

2. Immediately mix the butter into the hot egg mixture with the electric mixer untilsmooth. As soon as the butter is melted and while the mixture is still hot, add thechocolate wafers. Continue beating until it is completely mixed together andcooled to room temperature.

3. Whip the first measure of whipping cream in your stand-type mixer with the whipattachment until stiff peaks form. Add the French vanilla flavor .

4. Change from the whip attachment to the paddle attachment. Scrape thechocolate mixture into the bowl with the whipped cream. Turn the mixer onto the

slow speed setting and gently fold the chocolate mixture into the whippedcream. Mix for less than a minute, until the chocolate is mixed into the whippedcream. Scrape the filling into the prepared pie pan. Set aside and let chill.

5. When you are about ready to serve, whip the second measure of whippingcream. As the cream is whipping and after the peaks start to form, drizzle in thesugar and add the flavor. Beat until stiff peaks form. Spread the whipped creamover the pie filling.

For the white chocolate variation:

There shouldn’t be any difference in the performance of white and dark chocolate in

these pies but as we have continued to experiment and make more of them, we havefound that white chocolate does not consistently set up as firm as does the darkchocolate. So we have started adding a 1/4-ounce packet of unflavored gelatin whenwe use white chocolate. Add the sugar to the pan and stir the gelatin into the sugar before adding the eggs and beginning to cook.

With that exception, make the pie exactly as above substituting white chocolate wafersfor the dark chocolate wafers and a Madagascar or Indonesian vanilla for the Frenchvanilla.

You may wish to spread sliced strawberries or sliced peaches over the filling after it is

set and then covering all or part of the pie with whipped cream.



Strawberry Rhubarb Pie

A strawberry rhubarb pie is aclassic. The tartness of the rhubarbcomplements the sweetness of the

strawberries perfectly.

Rhubarb has to be cooked for a pie. Inthis recipe, the fresh strawberries areadded after cooking so that the freshtaste of the strawberries is not lost.

Ingredients

1 baked nine-inch pie shell

3 cups rhubarb cut into one-inch pieces1 cup granulated sugar 1/4 cup water a few drops of red food coloring (optional)

2 large egg yolks1/4 cup whipping cream3 tablespoons cornstarch

1 1/2 cups strawberries, hulled and sliced

Directions

1. Combine the rhubarb pieces, sugar, and water in a saucepan. Cook over medium heat until the mixture begins to simmer, stirring often. Turn the heat tolow and continue simmering until the rhubarb is soft. Add the red food coloring if desired.

2. While the rhubarb is cooking, mix the egg yolks, cream, and cornstarch together with a whisk until the mixture is smooth. Once the rhubarb is cooked, stir in thecream mixture. Bring the mixture back to a simmer and cook until thick andbubbly, about two minutes over low heat.

3. Pour the rhubarb mixture into a bowl. Add the prepared strawberries. Let stand

until the mixture cools almost to room temperature, stir to mix the fruit together,and add to the baked pie shell. Chill in the refrigerator. Garnish with whippedcream.



Fresh Strawberry Pie

This is an easier fresh strawberry pie to

make. Since the strawberries are not

cooked, the succulent goodness of the

berries stands out.

There are three components to this pie plus

optional whipped cream for garnish. They

are the crust, the berries, and the glace.

We recommend that you purchase two

pounds of berries. That’s more than you’ll

need but then you’ll want only the very best

berries for this pie plus a few to snack on.

The crust:

Buy a nine-inch pie crust from the store. Preheat your oven to 450 degrees. Prick the

surface of the pie crust with the tines of a fork to allow for steam to escape and avoid

bubbles in the crust. Bake the crust for eight to ten minutes or until it just starts to

brown.

The berries:

Wash and hull the strawberries. Do not allow the strawberries to sit in water since they

will absorb water and make the pie runny.

Select uniform ripe berries and slice them until you have two cups of sliced

strawberries. Set them aside.

With a fork or a potato masher, mash enough of the remaining strawberries to make

about one cup of pulp.

The glace:

You’ll need the following ingredients plus the one cup of mashed berries.

1 cup granulated sugar

3 tablespoons cornstarch

1/2 cup water

1 tablespoon butter

a few drops of red food coloring (optional)



Combine the sugar, cornstarch, crushed strawberries, and water in a saucepan. Cook

over medium heat until the mixture begins to boil, stirring often. Cook for two more

minutes until the sauce becomes thick and translucent. Stir in the butter. Add the red

food coloring if desired. Set it aside to cool.

To assemble your pie:

Spread the strawberry slices in the baked pie shell. Pour the cooled glaze over the

berries. Refrigerate the pie until it is well-chilled. Garnish with whipped cream and

serve.

Harvest Peach Pie

This makes a great peach pie. The spicesand the vanilla will remind you of peachcobbler. The slurry, with the spices, is arich translucent caramel color whichcontrasts nicely with the golden peachslices.

Occasionally, we teach pie-makingclasses. Attendees always are surprisedwhen we slip the whole pies from pans toplatters to cut and serve them. (That way,you don’t mar your nonstick surfaces cuttingthe pies.) You can do that with a nice piepan with a good nonstick surface.

3 cups fresh peaches, peeled and sliced 1/2 inch thick (from about 6 peaches)3/4 cup granulated sugar 1/2 teaspoon cinnamon1/4 teaspoon allspice1/2 cup Original Clearjel (see note)2/3 cup cold water 3 tablespoons lemon juice1 teaspoon vanilla extract (optional)pie crust mix or recipe to make a double crust1 tablespoon melted butter

1 tablespoon turbinado sugar


1. Combine the sugar, cinnamon, allspice, and Clearjel in a mediumsaucepan. Mix well. Add the water and lemon juice. Cook over mediumheat, stirring constantly with a whisk, until it thickens and just begins to



bubble. Take it off the heat immediately. Do not overcook. The slurry willthicken more when baking. Add the peach slices and vanilla and stir.

2. Form the pie shell. Add the filling to the pie shell. Add the top and crimpthe edges or make a lattice top. Brush the butter over the crust andsprinkle with the turbinado sugar. Unless you are using a lattice top, cut

slits in the crust to allow the steam to escape.3. Place a pie shield over the crust edges to avoid over-cooking the edges of the pie crust. Bake for 45 minutes or until the crust is lightly browned andthe filling is bubbly.

Baker’s note:

This recipe was developed in the test kitchen at The Prepared Pantry. Our testersdeclared this a very good peach pie recipe, maybe the best ever. There was somedebate over whether it was sweet enough. If you would like a sweeter pie, use one cupsugar. The lemon juice in the recipe makes the pie a little tart—but the testers liked the

tartness.

Clearjel is a starch product produced by National Starch Company. It produces aclearer, more jelly-like filling than does cornstarch. Clearjel can be purchased at ThePrepared Pantry and other online retailers. Cornstarch may be substituted.

We started this recipe with 1/4 cup Clearjel to 2/3 cup water plus the lemon juice. Thepie filling was too runny. One-half cup made a nice firm filling that, once cooled, slicednicely without running.

Coconut Cream Pie in a Coconut Crust

This is a pie for coconut lovers with coconut in the crust, the filling, and the topping. If there is such a thing as too much coconut, make the pie and save the coconut crust for a banana cream pie, a peach pie, a pineapple pie, or . . . .

For the crust:

1 cup shredded coconut3 tablespoons sugar 1 1/4 cup just-add-water pie crust mix3 tablespoons cold water

1 teaspoon butter rum flavor 3 tablespoons sugar



1. Mix the coconut and sugar with thepie crust mix. Add the water to theflavor and then stir both in. Stir witha fork to form a dough ball.

2. Roll out the dough and form the crust

in a standard nine-inch piepan. Form a decorated edge thatalso acts as a dam to reducespills. (See picture for arecommended edge.)

3. Preheat the oven to 375degrees. Line the pie shell withparchment paper and lay pie weightsover the lining. Bake for twelve minutes. Remove the paper and weights andbake for another ten minutes or until it just starts to brown. Remove the piecrust and let it cool.

For the filling:

2/3 cups sugar a pinch of salt1/4 cup cornstarch2 3/4 cup milk3 egg yolks3 tablespoons butter 2 teaspoons Madagascar or Indonesian vanilla1 1/2 cups shredded coconut

1. Place the sugar, salt, and cornstarchin a medium saucepan and stir together. Add the milk and egg yolksand whisk together.

2. Cook and stir over low heat until themixture comes to a boil and then oneminute longer.

3. Remove from the heat and stir in thebutter and vanilla. Stir in thecoconut.

4. Let the filling cool for 15minutes. Spread the filling in thebaked pie shell.

While the filling is cooling, toast an additional 1 1/4 cup of coconut by spreading it onto abaking sheet and putting it in the oven at 400 degrees. Stir it often until it browns to thedesired amount, eight minutes or less. Sprinkle the toasted coconut over the piefilling. Chill before serving. Top with a dollop of whipped cream.



The World's Quickest Banana Cream Pie

Bavarian Cream is used for the filling in this

pie. You can purchase premade fillings or

make your own from scratch—the recipe is

included. You may also use other fillings for

your pie.

Bavarian cream is also used as a filling in

pastries and donuts, between cake layers,

in crepes, and in many other applications.

Cream pies are made in pre-baked

crusts. The filling is added after baking.

What you’ll need

A pie crust mix to make a single nine-inch crust 2 or 3 ripe bananas A premade cream filling (We recommend a Bavarian cream filling.) Whipped cream topping

Step 1: Add water to the pie crust mix, mix together, and roll out. Transfer the pie crust

from the counter to the pan, lay out, and line the pan. Trim and finish the edges.

Step 2: Prick the pie crust on the bottom and sides to allow steam to escape from the

crust. To keep the crust from bubbling, place a pie chain weight on the crust or useanother weight system.

Step 3: Bake the crust for ten minutes in a hot oven, 425 degrees, or until it starts to

brown. Let cool for at least ten minutes.

Step 4: Slice the bananas and lay them across the bottom of the pie. Cover the pie

with cream filling. Garnish with whipped cream topping. We even sprinkled on some

coconut crunches.

To make your own Bavarian cream

1 packet unflavored gelatin, about one tablespoon

3 tablespoons milk

1/4 cup sugar

5 large egg yolks

1 1/4 cups whipped cream



1 tablespoon good quality vanilla extract

1 1/4 cups whipped cream (second measure)

1. Place the milk in a small bowl. Sprinkle the gelatin into the milk and set aside.2. Whisk the sugar and egg yolks together.

3. Heat the cream until it just starts to simmer. Do not boil. Slowly whisk the hotcream into the egg mixture to temper the eggs.

4. Cook the mixture in a double boiler or over simmering water, stirring, until it startsto thicken and simmer. Remove the cream mixture from heat and stir in the milkand gelatin mixture. Add the vanilla.

5. Pour the cream mixture into a bowl and place bowl in an ice bath and stir until themixture cools to room temperature.

6. Whip the second measure of whipped cream. Fold in the whippedcream. Refrigerate until you are ready to use the Bavarian Cream.

Sweet Potato Pie with Pecan Streusel (in a Gingersnap Crust)

I’m more of a baker than a cook so I don’tuse a lot of fresh ginger. But the ginger inthis recipe, along with the butter rum flavor,

just makes a wonderful pie. Of course, thepecan streusel certainly helps.

This is an outstanding pie. While it certainlyworks for holiday dinners as an alternativeto pumpkin pies, this should not berelegated to holidays. We think this will be

one of your favorite pies, something to turnto whenever fresh fruit is not in season.

What you’ll need:

Three medium-large yams or sweet potatoes Fresh ginger Pecan pieces butter rum flavor Just-add-water pie crust mix A deep-dish, nine-inch pie pan A pie crust shield A pastry blender or knife

For the crust

1 1/2 tablespoon freshly ground ginger 1/2 teaspoon cinnamon3 tablespoons sugar



1 1/2 cup just-add-water pie crust mix2 to 3 tablespoons cold water

1. Mix the ginger, sugar, and cinnamon with one-fourth cup of the pie crust mix. Stir well to distribute the ginger. (The key to this crust is getting the fresh ginger

evenly distributed in the crust.) Stir this mixture into the remaining pie crust mixuntil it is well distributed. (You may also use a food processor to mix theingredients.)

2. Add the water. Stir with a fork to form a dough ball.3. Roll out the dough and form the crust in a deep dish pie pan. Form a decorate

edge that also acts as a dam to reduce spills. (See picture for a recommendededge.)

For the filling

2 cups cooked and mashed sweet potatoes3 large eggs3/4 cup sugar 1 cup heavy cream1/2 teaspoon salt1 teaspoon fresh ginger 1 teaspoon cinnamon2 teaspoons butter rum flavor

In your stand-type mixer with the whipattachment, beat the sweet potatoes until well mashed. Add the other filling ingredients

and mix until combined.

For the streusel

3/4 cup pecan pieces1/2 cup all purpose flour 1/2 cup brown sugar 1/2 teaspoon cinnamon1/3 cup butter

In a medium bowl, combine the pecan

pieces, flour, brown sugar, andcinnamon. With a pastry knife, cut in thebutter until the pieces are no larger thanpeas. Set aside.

To assemble and bake the pie.




1. Pour the filling into the unbaked pie shell. Spoon the streusel over the top.2. Place a pie shield over the edges of the crust or form a shield from strips of

aluminum foil.

3. Bake for 15 minutes at 400 degrees. Reduce the heat and continue baking at350 degrees for another 40 minutes or until done. Baking times will varydepending on the oven. As it bakes, streusel top will look wet and soft. Whendone, all but the very center will be set and the interior of the pie will register 170degrees with an insta-read thermometer when done. Remove from the oven andcool on a wire rack.

Serve with whipped cream.

twelve favourite pie recipes

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