Pie Recipes From Home
Words by Kelsey Tidball and Sierra Pedro
Nothing feels more homey or nostalgic than homemade pie. But we all know we don’t have time to slave away in the kitchen all day. Luckily, there are ways to get that same homemade pie payoff without all the labor. Here are two of our favorite easy “homemade” pie recipes perfect for a winter weekend night.
Easy Apple Crumble
What you’ll need:
For the crumb topping…
½ cup flour½ cup old-fashioned oats½ cup brown sugar½ tsp. baking powder¼ tsp. ground cinnamon1 dash of salt⅓ cup unsalted butter, cut into pieces
For the apple filling…
3-4 Granny Smith apples, peeled and thinly sliced3 tbs. butter, melted2 tbs. flour1 tbs. lemon juice3 tbs. milk½ tsp. vanilla extract¼ cup brown sugar½ tsp. ground cinnamon1 dash of salt
To make:
Preheat oven to 375 degrees.Combine all of the crumb topping ingredients in a medium bowl, mixing together with a fork.Combine the melted butter and flour until well-blended.Add the vanilla, lemon juice, and milk and mix well.Stir in brown sugar, cinnamon, and salt.Pour butter mixture over apples in an 8×8 pan. Mix to coat.Sprinkle crumb topping over the top of the apples.Bake for 30-35 minutes.Let cool and serve.
Easy Peanut Butter Pie
What you’ll need:
For the crust…
1 box of graham crackers
For the filling…
1 8 oz. package of cream cheese1 cup creamy peanut butter1 cup powdered sugar1 8 oz. package of Cool Whip
For the crumble topping…
2 tbs. powdered sugar1 tbs peanut butter
To make:
Beat the peanut butter and cream cheese together.Add the powdered sugar and mix.Fold in the Cool Whip.Press the graham crackers into the bottom of a pin tin.Pour the topping onto the crust and spread it evenly.Spread the remaining Cool Whip onto the top of the filling.Sprinkle with the powdered sugar/peanut butter crumbs.Chill for 2 hours.Serve.
Easy Raspberry Pie
What you’ll need:
2 pre-made pie crusts (Pillsbury or Betty Crocker)3 cups raspberries (fresh or frozen)¾ cup sugar1 tbs. Melted butterVanilla ice cream (for toppings)
To make:
In a bowl, combine raspberries, sugar and butter. Stir well.Unwrap bottom crust and place onto a round 8-inch pie dish.Trim any edges of crust that may be spilling over the edge of the dish.Place raspberry mixture over the bottom crust.Roll remaining crust dough and cut into one-inch pieces. Then, layer pieces over each other, making a lattice pattern.Cover with foil, place pie on baking sheet, bake at 375 degrees for 20-25 minutes. Then remove the foil and bake for an extra 15 minutes until the crust is golden.Remove from oven and let cool. When ready to eat, put a scoop of ice cream on top and enjoy!