18 Delicious Easy Fruit Pie Recipes Amazing

Oh, the joy of biting into a slice of homemade fruit pie—where the crust is just right, and the filling bursts with fresh, vibrant flavors! Whether you’re a seasoned baker or just starting out, our roundup of 18 Delicious Easy Fruit Pie Recipes is your ticket to creating mouthwatering desserts that’ll impress any crowd. From classic apple to exotic mango, there’s a pie here for every taste and occasion. Let’s get baking!

Apple Cinnamon Pie

Craving a dessert that feels like a warm hug? Apple cinnamon pie is your go-to, blending sweet, tart, and spice in every bite.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of unsalted butter, chilled and diced
• A pinch of salt
• 4-5 medium apples, peeled and thinly sliced
• 3/4 cup of granulated sugar
• 2 tsp of ground cinnamon
• A splash of lemon juice
• 1 egg, beaten (for glaze)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Mix flour, butter, and salt in a bowl until crumbly. Tip: Use your fingers for a better texture.
3. Gradually add 4-6 tbsp of cold water, kneading until dough forms. Wrap and chill for 30 minutes.
4. Toss apples with sugar, cinnamon, and lemon juice in another bowl.
5. Roll out half the dough on a floured surface to fit a 9-inch pie dish. Trim edges.
6. Fill with apple mixture, then roll out the remaining dough for the top. Seal edges and cut slits for steam.
7. Brush top with beaten egg for a golden finish. Tip: Use a pastry brush for even coating.
8. Bake for 45-50 minutes until crust is golden and filling bubbles. Tip: Place a baking sheet underneath to catch drips.
9. Let cool for at least 2 hours before slicing.

Golden crust gives way to tender, spiced apples inside. Serve with a scoop of vanilla ice cream for contrast.

Blueberry Lemon Pie

Savor the perfect blend of tart and sweet with this Blueberry Lemon Pie. It’s a summer favorite that’s as refreshing as it is delicious.

Ingredients

– 2 cups of fresh blueberries
– 1 cup of sugar
– 1/4 cup of cornstarch
– A splash of lemon juice
– A couple of tablespoons of lemon zest
– 1 pre-made pie crust
– A pinch of salt
– 2 tbsp of butter, diced

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, mix the blueberries, sugar, cornstarch, lemon juice, lemon zest, and salt until well combined.
3. Roll out the pie crust and fit it into a 9-inch pie plate. Trim the edges.
4. Pour the blueberry mixture into the crust. Dot the top with diced butter.
5. Cover with the top crust or create a lattice design. Seal the edges.
6. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly.
7. Let the pie cool for at least 2 hours before serving to allow the filling to set.

For a flakier crust, chill the dough for 30 minutes before rolling. To prevent the edges from burning, cover them with foil halfway through baking. For an extra glossy finish, brush the crust with a beaten egg before baking.

Flaky crust meets a juicy, vibrant filling in every slice. Serve it warm with a scoop of vanilla ice cream for a classic combo, or enjoy it cold for a refreshing treat.

Cherry Almond Pie

Every summer deserves a pie that’s as easy to make as it is delicious. This cherry almond pie combines tart cherries with sweet almond flavor in a buttery crust.

Ingredients

• 2 cups of fresh cherries, pitted
• 1 cup of sugar
• a splash of almond extract
• 2 tbsp of cornstarch
• a couple of tbsp of butter
• 1 pre-made pie crust
• a handful of sliced almonds

Instructions

1. Preheat your oven to 375°F.
2. In a bowl, mix the cherries, sugar, almond extract, and cornstarch until well combined.
3. Roll out the pie crust and fit it into a 9-inch pie dish.
4. Pour the cherry mixture into the crust, dot with butter, and sprinkle sliced almonds on top.
5. Cover the edges of the crust with foil to prevent burning, and bake for 25 minutes.
6. Remove the foil and bake for another 20 minutes, or until the crust is golden and the filling is bubbly.
7. Let the pie cool for at least 2 hours before slicing to allow the filling to set.

Delightfully crisp crust gives way to a juicy, almond-infused cherry filling. Serve warm with a scoop of vanilla ice cream for a classic combo.

Peach Raspberry Pie

Unbelievably easy to make, this peach raspberry pie combines the sweetness of peaches with the tartness of raspberries for a perfect summer dessert.

Ingredients

• 2 cups of fresh peaches, sliced
• 1 cup of fresh raspberries
• 1 cup of sugar
• 2 tbsp of cornstarch
• A splash of lemon juice
• A pinch of salt
• 1 package of refrigerated pie crusts
• A couple of tbsp of butter, diced
• 1 egg, beaten (for glaze)

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, mix peaches, raspberries, sugar, cornstarch, lemon juice, and salt until well combined. Let it sit for 10 minutes to draw out the juices.
3. Roll out one pie crust and fit it into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
4. Pour the fruit mixture into the crust. Dot the top with diced butter.
5. Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits in the top to vent.
6. Brush the top crust with beaten egg for a golden finish.
7. Bake for 50 minutes, or until the crust is golden and the filling is bubbly. If the edges brown too quickly, cover them with foil.
8. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Rich in flavor with a flaky crust, this pie is best served warm with a scoop of vanilla ice cream. The contrast between the sweet peaches and tart raspberries makes every bite a delight.

Strawberry Rhubarb Pie

Kick off your summer baking with this classic Strawberry Rhubarb Pie, a perfect blend of sweet and tart wrapped in a flaky crust.

Ingredients

• 2 cups of sliced strawberries
• 2 cups of chopped rhubarb
• 1 cup of sugar
• 1/4 cup of cornstarch
• A splash of lemon juice
• A pinch of salt
• 2 pie crusts (store-bought or homemade)
• 1 egg, beaten (for glaze)
• A couple of tbsp of sugar (for sprinkling)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix strawberries, rhubarb, sugar, cornstarch, lemon juice, and salt until well combined. Let it sit for 10 minutes to draw out juices.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
4. Pour the filling into the crust, spreading it evenly.
5. Roll out the second crust and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits on top for steam to escape.
6. Brush the top crust with beaten egg and sprinkle with sugar.
7. Bake for 50-55 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
8. Let the pie cool on a wire rack for at least 2 hours before slicing. Tip: This helps the filling set.
9. Serve slightly warm or at room temperature. Tip: A scoop of vanilla ice cream on the side is heavenly.

Enjoy the contrast of the crisp crust with the juicy, vibrant filling. Each bite offers a delightful balance of sweetness from the strawberries and a tangy kick from the rhubarb.

Blackberry Peach Pie

Craving a summer dessert that screams freshness? This blackberry peach pie combines juicy peaches and tart blackberries in a flaky crust.

Ingredients

• 2 cups of fresh blackberries
• 3 cups of sliced peaches
• 1 cup of sugar
• 1/4 cup of cornstarch
• A splash of lemon juice
• A pinch of salt
• 2 premade pie crusts
• A couple of tbsp of butter, diced
• 1 egg, beaten

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, mix blackberries, peaches, sugar, cornstarch, lemon juice, and salt until well combined. Let it sit for 10 minutes to draw out juices.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
4. Pour the fruit mixture into the crust. Dot the top with diced butter.
5. Roll out the second crust and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits in the top for steam to escape.
6. Brush the top crust with beaten egg for a golden finish.
7. Bake for 50 minutes, or until the crust is golden and the filling is bubbly. If the edges brown too quickly, cover them with foil.
8. Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.

Luscious and vibrant, this pie offers a perfect balance of sweet and tart. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Mixed Berry Pie

Mixed berry pie is a summer staple that’s as fun to make as it is to eat. Mounds of juicy berries nestled in a flaky crust—what’s not to love?

Ingredients

– 2 cups of mixed berries (strawberries, blueberries, raspberries)
– 1 cup of sugar
– 1/4 cup of cornstarch
– A splash of lemon juice
– 2 premade pie crusts
– A couple of tbsp of butter, diced
– 1 egg, beaten for glaze

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, toss the mixed berries with sugar, cornstarch, and lemon juice until well coated.
3. Let the berry mixture sit for 10 minutes to draw out the juices.
4. Roll out one pie crust and fit it into a 9-inch pie dish.
5. Pour the berry mixture into the crust, then dot with diced butter.
6. Cover with the second pie crust, seal the edges, and cut slits on top for ventilation.
7. Brush the top crust with beaten egg for a golden finish.
8. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly.
9. Let the pie cool for at least 2 hours before slicing to allow the filling to set.
Bursting with vibrant flavors, this pie pairs perfectly with a scoop of vanilla ice cream. The contrast between the warm, gooey filling and the cold, creamy ice cream is irresistible.

Pear Ginger Pie

Unusual yet comforting, this Pear Ginger Pie blends sweet pears with spicy ginger for a dessert that’s both familiar and exciting. Perfect for any season, it’s a twist on the classic that’ll surprise your taste buds.

Ingredients

– 2 cups of peeled, sliced pears (about 4 medium)
– 1 tbsp of freshly grated ginger
– 1/2 cup of sugar
– 1/4 cup of flour
– A splash of lemon juice
– 1 tsp of cinnamon
– A pinch of salt
– 1 pre-made pie crust (or homemade if you’re feeling ambitious)
– A couple of tbsp of butter, diced
– 1 egg, beaten (for glaze)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the sliced pears with lemon juice to prevent browning.
3. Add sugar, flour, grated ginger, cinnamon, and salt to the pears. Mix well.
4. Tip: For extra flavor, let the mixture sit for 10 minutes to meld.
5. Roll out your pie crust and fit it into a 9-inch pie dish.
6. Pour the pear mixture into the crust, then dot with diced butter.
7. Cover with the top crust or a lattice design, sealing edges.
8. Brush the top with beaten egg for a golden finish.
9. Tip: Cut slits in the top crust to vent steam.
10. Bake for 45-50 minutes, until the crust is golden and filling bubbles.
11. Tip: Place a baking sheet under the pie to catch drips.
12. Let cool for at least 2 hours before slicing.
Flaky crust meets juicy, spiced pears in every bite. Serve warm with a scoop of vanilla ice cream for a contrast in temperatures.

Apricot Vanilla Pie

Now, let’s dive into making an Apricot Vanilla Pie that’s as straightforward as it is delicious. This pie combines the tangy sweetness of apricots with the warm, aromatic flavor of vanilla for a dessert that’s sure to impress.

Ingredients

– 2 cups of fresh apricots, pitted and sliced
– 1 cup of sugar
– 1/4 cup of cornstarch
– A splash of vanilla extract
– 1 tbsp of lemon juice
– A couple of tbsp of butter, diced
– 1 package of refrigerated pie crusts

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, toss the apricots with sugar, cornstarch, vanilla extract, and lemon juice until well coated.
3. Let the mixture sit for 15 minutes to allow the flavors to meld.
4. Roll out one pie crust and fit it into a 9-inch pie plate.
5. Pour the apricot mixture into the crust, then dot with diced butter.
6. Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal.
7. Cut a few slits in the top crust to allow steam to escape.
8. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
9. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Just out of the oven, this pie boasts a flaky crust with a gooey, fragrant filling. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Plum Cardamom Pie

Mixing sweet plums with warm cardamom creates a pie that’s both fruity and spicy. This recipe balances flavors perfectly, making it a standout dessert.

Ingredients

– 2 cups of sliced plums (about 4 medium) – 1 cup of sugar – 1 tbsp of ground cardamom – A splash of lemon juice – 2 tbsp of butter, cubed – 1 package of pre-made pie crust (or your favorite homemade recipe)

Instructions

1. Preheat your oven to 375°F. 2. In a large bowl, toss the sliced plums with sugar, cardamom, and lemon juice until well coated. Let sit for 10 minutes to draw out juices. Tip: The sugar helps soften the plums and enhances their natural sweetness. 3. Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang. 4. Pour the plum mixture into the crust, dotting the top with cubed butter. Tip: The butter adds richness and helps thicken the filling as it bakes. 5. Roll out the second crust and place it over the filling. Seal and crimp the edges, then cut a few slits in the top for steam to escape. 6. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips and prevent a mess in your oven. 7. Let the pie cool for at least 2 hours before slicing to allow the filling to set. The pie’s crust is flaky, while the filling is a delightful mix of tart and sweet with a hint of cardamom warmth. Serve it with a scoop of vanilla ice cream for an extra treat.

Raspberry Chocolate Pie

Zesty and indulgent, this Raspberry Chocolate Pie combines tart raspberries with rich chocolate for a dessert that’s both refreshing and decadent. Perfect for summer gatherings or a cozy night in.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of melted butter
• a pinch of salt
• 1 cup of heavy cream
• 8 oz of dark chocolate, chopped
• a splash of vanilla extract
• 1 cup of fresh raspberries
• a couple of tablespoons of powdered sugar

Instructions

1. Preheat your oven to 350°F.
2. Mix graham cracker crumbs, melted butter, and a pinch of salt in a bowl until well combined.
3. Press the mixture firmly into a 9-inch pie dish to form the crust. Bake for 10 minutes, then let it cool completely. Tip: Use the bottom of a measuring cup to press the crust evenly.
4. Heat heavy cream in a saucepan over medium heat until it just begins to simmer, then remove from heat.
5. Add chopped dark chocolate to the hot cream, let it sit for a minute, then stir until smooth. Stir in a splash of vanilla extract.
6. Pour the chocolate mixture into the cooled crust, smoothing the top with a spatula. Tip: Tap the pie dish gently on the counter to remove any air bubbles.
7. Refrigerate the pie for at least 4 hours, or until the filling is set.
8. Before serving, toss fresh raspberries with powdered sugar and scatter them over the pie. Tip: For an extra touch, drizzle with melted white chocolate.

Great for slicing, the pie offers a creamy chocolate filling with a crisp crust and juicy raspberries on top. Serve chilled with a dollop of whipped cream for added luxury.

Banana Cream Pie

Perfect for any occasion, banana cream pie combines creamy filling with a crisp crust. It’s a classic dessert that’s both comforting and impressive.

Ingredients

• 1 9-inch pie crust, pre-baked
• 3 ripe bananas, sliced
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 tsp salt
• 2 cups whole milk
• 3 egg yolks, slightly beaten
• 2 tbsp butter
• 1 tsp vanilla extract
• A splash of lemon juice
• A couple of tbsp whipped cream for topping

Instructions

1. Preheat your oven to 350°F if you’re baking the crust yourself.
2. In a medium saucepan, combine sugar, flour, and salt. Gradually stir in milk.
3. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute, then remove from heat.
4. Stir a small amount of the hot mixture into the egg yolks to temper them, then blend back into the saucepan.
5. Boil for 1 more minute, stirring constantly. Remove from heat and blend in butter and vanilla.
6. Sprinkle banana slices with lemon juice to prevent browning, then layer half in the pie crust.
7. Pour half of the custard over the bananas. Repeat layers with remaining bananas and custard.
8. Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours.
9. Top with whipped cream before serving.

Absolutely divine, the pie offers a silky custard paired with fresh bananas. For a twist, drizzle with caramel or sprinkle with toasted coconut.

Pineapple Coconut Pie

Oozing with tropical vibes, this Pineapple Coconut Pie is your ticket to a mini vacation. It’s sweet, tangy, and creamy all at once.

Ingredients

– A couple of cups of crushed pineapple, drained well
– A splash of coconut milk
– 1 cup of sugar
– 3 tbsp of cornstarch
– 2 eggs, beaten
– A pinch of salt
– 1 pre-made pie crust (because we’re keeping it simple)
– A handful of shredded coconut for topping

Instructions

1. Preheat your oven to 350°F. No guesswork here, use an oven thermometer if you’re unsure.
2. In a medium saucepan, mix the crushed pineapple, coconut milk, sugar, cornstarch, beaten eggs, and salt. Tip: Cornstarch loves to clump, so whisk it in smoothly.
3. Cook the mixture over medium heat, stirring constantly until it thickens, about 5-7 minutes. It should coat the back of a spoon.
4. Pour the filling into the pre-made pie crust. Smooth the top with a spatula for an even bake.
5. Sprinkle the shredded coconut on top. Tip: Toast the coconut first for an extra crunch and flavor.
6. Bake for 25-30 minutes, or until the edges are golden and the center is set but still a bit jiggly.
7. Let the pie cool completely before slicing. Tip: Patience is key here; rushing can lead to a runny pie.
Just imagine the creamy pineapple filling against the crisp, toasted coconut topping. Serve it chilled with a dollop of whipped cream for an extra indulgent treat.

Mango Lime Pie

Oozing with tropical vibes, this Mango Lime Pie is your summer dessert game-changer. It’s creamy, tangy, and downright irresistible.

Ingredients

– 1.5 cups of graham cracker crumbs – 1/2 cup of melted butter – 1/4 cup of sugar – 2 cups of fresh mango puree – 1 can (14 oz) of sweetened condensed milk – 1/2 cup of lime juice (about 4 limes) – 1 tbsp of lime zest – A pinch of salt – 1 cup of heavy whipping cream – 2 tbsp of powdered sugar

Instructions

1. Preheat your oven to 350°F. 2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined. 3. Press the mixture firmly into a 9-inch pie dish to form the crust. Bake for 10 minutes, then let it cool. Tip: Use the bottom of a glass to press the crust evenly. 4. Blend mango puree, condensed milk, lime juice, lime zest, and salt until smooth. 5. Pour the filling into the cooled crust. 6. Chill the pie in the fridge for at least 4 hours, or until set. Tip: Cover the pie with plastic wrap to prevent it from absorbing any fridge odors. 7. Before serving, whip the heavy cream and powdered sugar until stiff peaks form. 8. Spread or pipe the whipped cream over the pie. Tip: For a decorative touch, use a piping bag with a star tip. Now, the pie’s creamy filling contrasts beautifully with the crunchy crust. Serve it chilled with a sprinkle of lime zest on top for an extra zing.

Kiwi Strawberry Pie

Perfect for summer gatherings, this Kiwi Strawberry Pie combines tangy and sweet flavors in a crisp, buttery crust.

Ingredients

• 2 cups of fresh strawberries, hulled and sliced
• 3 kiwis, peeled and sliced
• 1 cup of granulated sugar
• 2 tbsp of cornstarch
• A splash of lemon juice
• 1 pre-made pie crust
• A couple of tbsp of unsalted butter, cut into small pieces

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, mix strawberries, kiwis, sugar, cornstarch, and lemon juice until well combined. Let it sit for 10 minutes to draw out the juices.
3. Roll out the pie crust and fit it into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
4. Pour the fruit mixture into the crust. Dot the top with butter pieces.
5. Fold the overhang under itself and crimp the edges with your fingers or a fork for a decorative touch.
6. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie plate to catch any drips.
7. Let the pie cool on a wire rack for at least 2 hours before slicing. Tip: This helps the filling set properly.
8. Serve slightly warm or at room temperature. Tip: A scoop of vanilla ice cream on the side makes it even better.

Absolutely delightful, the pie offers a juicy filling with a contrast of textures from the soft fruit and flaky crust. Try serving it with a drizzle of chocolate sauce for an extra indulgent twist.

Fig Honey Pie

Perfect for summer gatherings, this Fig Honey Pie combines sweet figs with rich honey in a buttery crust. It’s a simple yet impressive dessert that’ll have everyone asking for seconds.

Ingredients

• 2 cups of all-purpose flour
• A pinch of salt
• 1 cup of cold butter, cubed
• A splash of ice water
• 1.5 cups of fresh figs, sliced
• 1/2 cup of honey
• A couple of tbsp of lemon juice
• 1 tsp of vanilla extract

Instructions

1. Preheat your oven to 375°F.
2. Mix flour and salt in a large bowl. Add butter, using your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, just enough for the dough to come together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim the edges.
5. Arrange fig slices in the crust. Drizzle honey, lemon juice, and vanilla over the figs.
6. Bake for 35-40 minutes, until the crust is golden and the filling is bubbly. Tip: Cover the edges with foil if they brown too quickly.
7. Let the pie cool for at least 30 minutes before slicing. Tip: Serve slightly warm for the best flavor.

You’ll love the contrast between the crispy crust and the soft, jammy figs. Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Lemon Meringue Pie

Perfect for summer, this Lemon Meringue Pie combines tangy lemon custard with fluffy meringue on a buttery crust. It’s a classic dessert that’s both refreshing and indulgent.

Ingredients

• 1 1/4 cups of all-purpose flour, plus a bit extra for dusting
• 1/2 cup of unsalted butter, cold and cubed
• A pinch of salt
• 3-4 tbsp of ice water
• 1 cup of granulated sugar
• 1/4 cup of cornstarch
• 1 1/2 cups of water
• 4 large egg yolks
• 1/2 cup of fresh lemon juice
• 2 tbsp of lemon zest
• 2 tbsp of unsalted butter
• 4 large egg whites
• 1/2 cup of granulated sugar
• A splash of vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C).
2. Mix 1 1/4 cups flour and salt in a bowl. Cut in 1/2 cup butter until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough forms. Tip: Don’t overwork the dough to keep it flaky.
4. Roll dough on a floured surface to fit a 9-inch pie plate. Trim edges, then prick bottom with a fork.
5. Bake crust for 15-20 minutes until golden. Let cool.
6. Whisk 1 cup sugar, cornstarch, and 1 1/2 cups water in a saucepan over medium heat until thickened.
7. Beat egg yolks in a bowl, then gradually whisk in half the hot sugar mixture. Return all to saucepan.
8. Cook, stirring constantly, until very thick. Remove from heat; stir in lemon juice, zest, and 2 tbsp butter. Pour into crust.
9. Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar and vanilla, beating until stiff peaks form.
10. Spread meringue over hot filling, sealing to edges. Bake at 350°F (175°C) for 12-15 minutes until meringue is golden. Tip: For even browning, rotate pie halfway through baking.

Silky lemon custard meets airy meringue in every bite. Serve chilled with a sprinkle of lemon zest for extra zing.

Pumpkin Spice Pie

Here’s a pumpkin spice pie that’ll make your fall gatherings unforgettable. Homemade crust, creamy filling, and just the right amount of spice.

Ingredients

• 1 1/2 cups of all-purpose flour
• A pinch of salt
• A stick of cold butter, cubed
• A splash of ice water
• 1 can (15 oz) of pumpkin puree
• 3/4 cup of brown sugar
• A couple of eggs
• 1 tsp of cinnamon
• 1/2 tsp of nutmeg
• 1/4 tsp of cloves
• 1/2 tsp of ginger
• 1 cup of heavy cream

Instructions

1. Preheat your oven to 375°F.
2. Mix flour and salt in a bowl. Add butter until the mix looks like crumbs.
3. Drizzle ice water, a tablespoon at a time, until dough forms. Tip: Don’t overwork the dough.
4. Roll dough into a pie dish. Trim edges. Chill for 30 minutes.
5. Blind bake the crust for 15 minutes. Use pie weights or dried beans to prevent puffing.
6. Whisk pumpkin puree, brown sugar, eggs, and spices in a bowl until smooth.
7. Gradually stir in heavy cream. Tip: Ensure the mix is homogenous for a smooth filling.
8. Pour filling into the crust. Bake for 45 minutes until the center is set. Tip: A toothpick should come out clean.
9. Cool on a wire rack for 2 hours before serving.

Silky texture meets warm spices in every bite. Serve with a dollop of whipped cream or a sprinkle of cinnamon for extra flair.

Conclusion

Perfect for any occasion, these 18 easy fruit pie recipes promise to delight your taste buds and simplify your baking adventures. Whether you’re a novice or a seasoned baker, there’s something here for everyone. We’d love to hear which recipes you try and adore—drop us a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy baking!

Bella Bacinos