Timeless Pie Recipes
Classic, traditional pie recipes that have remained popular across generations due to their enduring appeal and nostalgic comfort.
There's something magical about a homemade pie—the flaky, buttery crust, the sweet and fragrant filling, and the warmth that fills your kitchen as it bakes. These timeless pie recipes have been passed down through generations, bringing comfort, joy, and a sense of nostalgia to family gatherings and holiday celebrations.
Whether you're baking for Thanksgiving, a summer picnic, or simply craving a slice of classic Americana, these four traditional pies will never go out of style. Each recipe has been perfected over time, ensuring that every bite delivers the same delicious memories that have made these pies beloved for decades.
🍎 Classic Apple Pie
The quintessential American pie with tender cinnamon-spiced apples and a golden, flaky crust.
Ingredients:
For the Crust:
- 2½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- ¼ to ½ cup ice water
For the Filling:
- 6-7 medium apples (Granny Smith or Honeycrisp), peeled and sliced
- ¾ cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 tbsp butter, cut into small pieces
- 1 egg (for egg wash)
- 1 tbsp coarse sugar (for sprinkling)
Instructions:
- Make the crust: Mix flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually until dough comes together. Divide in half, flatten into disks, wrap, and refrigerate for 1 hour.
- Prepare filling: Toss sliced apples with sugar, flour, cinnamon, nutmeg, and salt. Let sit for 15 minutes.
- Preheat oven: Set to 425°F (220°C).
- Roll out crust: Roll one disk into a 12-inch circle and place in a 9-inch pie dish. Add apple filling and dot with butter pieces.
- Top crust: Roll out second disk, place over filling, and crimp edges. Cut slits for steam vents. Brush with beaten egg and sprinkle with coarse sugar.
- Bake: Place on a baking sheet and bake for 45-50 minutes until golden brown. Cool for at least 2 hours before slicing.
🎃 Traditional Pumpkin Pie
A Thanksgiving staple with rich, creamy pumpkin custard and warm autumn spices.
Ingredients:
- 1 (9-inch) unbaked pie crust
- 1 (15 oz) can pure pumpkin puree
- ¾ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 3 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 1 tsp vanilla extract
Instructions:
- Preheat oven: Set to 425°F (220°C).
- Mix filling: Whisk together pumpkin, sugar, cinnamon, ginger, cloves, and salt. Beat in eggs one at a time. Gradually stir in cream, milk, and vanilla until smooth.
- Pour filling: Pour mixture into unbaked pie crust.
- Bake: Bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and bake for 40-50 minutes more until a knife inserted near center comes out clean.
- Cool: Cool on wire rack for 2 hours, then refrigerate. Serve chilled with whipped cream.
🍓 Fresh Strawberry Pie
A summer favorite featuring fresh, juicy strawberries in a glossy glaze.
Ingredients:
- 1 (9-inch) baked and cooled pie crust
- 6 cups fresh strawberries, hulled and halved
- 1 cup granulated sugar
- 3 tbsp cornstarch
- ¾ cup water
- 1 tbsp lemon juice
- Pinch of salt
- Whipped cream for serving
Instructions:
- Make glaze: Mash 1 cup strawberries. In a saucepan, combine mashed berries, sugar, cornstarch, water, and salt. Cook over medium heat, stirring constantly, until mixture thickens and becomes clear (about 5-7 minutes). Remove from heat and stir in lemon juice. Cool for 10 minutes.
- Arrange berries: Place remaining fresh strawberries in the cooled pie crust, cut side down.
- Pour glaze: Pour warm glaze over strawberries, making sure all berries are coated.
- Chill: Refrigerate for at least 3 hours until set.
- Serve: Top with whipped cream before serving.
🫐 Classic Blueberry Pie
Bursting with sweet, tart blueberries in a perfectly flaky double crust.
Ingredients:
For the Crust:
- Double pie crust recipe (same as apple pie above)
For the Filling:
- 5 cups fresh or frozen blueberries
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 2 tbsp lemon juice
- 1 tsp lemon zest
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 2 tbsp butter, cut into small pieces
- 1 egg (for egg wash)
- Coarse sugar for sprinkling
Instructions:
- Prepare crust: Make double pie crust as directed above and refrigerate.
- Make filling: Gently toss blueberries with sugar, cornstarch, lemon juice, zest, cinnamon, and salt. Let stand for 15 minutes.
- Preheat oven: Set to 400°F (200°C).
- Assemble pie: Roll out bottom crust and place in 9-inch pie dish. Pour in blueberry filling and dot with butter. Roll out top crust, place over filling, and crimp edges. Cut vents or create lattice design. Brush with egg wash and sprinkle with coarse sugar.
- Bake: Place on a baking sheet and bake for 20 minutes at 400°F, then reduce to 350°F (175°C) and bake 40-45 minutes more until crust is golden and filling is bubbly.
- Cool: Cool completely on wire rack (at least 4 hours) before slicing.
Tips for Perfect Pies Every Time
- • Keep ingredients cold: For flaky crust, keep butter and water ice cold.
- • Don't overwork dough: Mix just until combined to avoid tough crust.
- • Use a pie shield: Cover edges with foil if browning too quickly.
- • Cool completely: Let pies cool fully to allow filling to set properly.
- • Fresh is best: Use fresh, seasonal fruits for maximum flavor.