Pie to the People

Perfect Pie Recipes

lattice top peach pie

Greatest of
All Time
Peach Pie

A great Peach Pie brings us back in time to lazy summer days spent with friends, waiting for Mom to call "supper's ready" just so you can get at dessert!

whole coconut cream pie

Gilligan's Fave Coconut Cream Pie

This Coconut Cream Pie recipe will send you to your own special place... A sun-drenched desert island where you and deliciousness are the only ones around.

tomato pie in parchment

Heat of the Summer Savory Tomato Pie

Tomato Pie is what your Grandma wants for supper and we are more than happy to oblige! This pie will make your guests (and Grandma) swoon.

All-Time Best Peach Pie

    Ingredients

    for the crust:

  • 2-1/2 c. all-purpose flour
  • 1 T. granulated sugar
  • 1 tsp. kosher salt
  • 8 oz. butter, -cut in 1/2” pieces
  • 4 flz. cold water
  • 1 flz. apple cider vinegar
  • 1/2 cup ice

    • for the filling:

  • 2-3/4 lb. ripe but firm peaches (about 8 medium)
  • 1 T. fresh lemon juice
  • 2/3 cup granulated sugar
  • Pinch table salt
  • 4 tsp. cornstarch
  • 1/4 tsp. pure almond extract

    • to finish:

  • 2 T. milk
  • 1 T. granulated sugar

    Method

    make the dough:

  1. Mix flour, sugar, and salt in a large bowl. Toss butter chunks in flour mixture to evenly coat. Working quickly, use your fingers to rub butter into flour to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are larger and chunky). Combine the water, vinegar, and ice in a measuring cup or small bowl. Sprinkle 2 T. of the ice water mixture over the flour mixture, and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the water mixture, 1-2 T. at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges. Divide dough into 2 pieces and press one into a 1” thick disk and the other into a 1" think rectangle. Wrap with plastic and chill at least 1 hour or overnight.
  2. Remove the disk of dough from the fridge (keep the rectangle refrigerated) and let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Set the dough between two sheets of plastic wrap sprinkled lightly with flour and roll it out to a 13" round that’s 1/8" thick, occasionally loosening and reapplying the plastic wrap as you go.
  3. Remove one piece of plastic and flip the dough into a standard 9" pie pan (1-1/4" deep and holding 4 cups of liquid). Fit the dough into the pan and carefully peel off the plastic. Trim the dough so there’s a 3/4" overhang. Fold the overhang underneath itself to create an edge that extends about 1/4" beyond the rim of the pie pan. Cover the dough-lined pie plate with plastic wrap and refrigerate.

    4. make the filling and top the pie:

  4. Peel the peaches then cut each in half removing the pits. Slice each half into eight thin wedges; you should have 6 cups. Put the peaches in a bowl and sprinkle the lemon juice, sugar and salt over them and toss gently to mix. Let sit at room temperature for at least 30 minutes and up to 12 hours. Transfer them to a colander suspended over a bowl to collect the juices; you should have almost 1 cup of liquid (if the peaches sat for several hours, you’ll have 1 to 1-1/2 cups liquid). Pour the juices into a saucepan set over medium heat. Boil down the liquid until it’s syrupy, about 10 minutes; it should reduce to 1/3 - 1/2 cup depending on how much liquid you started with. Set aside to cool for 1 - 2 minutes. Meanwhile, transfer the peaches to a bowl and toss them with the cornstarch and almond extract until all the cornstarch has dissolved. Pour the reduced peach juices over the peaches, tossing gently. (Don’t worry if the liquid hardens on the peaches. Stir the peach filling a few times and scrape it into the pie shell.
  5. Remove the rectangle of dough from the refrigerator and let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Roll the dough on a lightly floured surface to an 11x14" or larger rectangle; it should be no more than 1/8" thick. Cut ten 3/4" wide strips lengthwise down the rectangle.
  6. Arrange five strips of dough evenly over the filling, starting with a long strip for the center. Gently fold back every other strip (the second and the fourth) to a little past the center. Choose another long strip of dough, hold it perpendicular to the other strips, and set it across the center of the pie. Unfold the two folded strips so they lie flat on top of the perpendicular strip. Now fold back the strips that weren’t folded back last time (the first, third, and fifth ones). Lay a second perpendicular strip of dough about 3/4" away from the last one. Unfold the three folded strips. Fold back the orginal two strips, set a a third perpendicular strip of dough 3/4" from the last one, and unfold the two strips. Repeat on the other side with the two remaining strips then fold back alternating strips, lay a strip of dough on top, and unfold. Remember to alternate the strips that are folded back to create a woven effect. Trim the strips to a 1/2" overhang. Moisten the underside of each one and tuck it under the bottom crust, pressing to make it adhere. Crimp or flute the edges.

    7. bake and cool the pie:

  7. Lightly cover the assembled pie with plastic wrap and refrigerate for 1 hour. After 30 minutes of chilling, heat your oven to 425°F. When the pie has chilled for 1 hour, brush the lattice with the milk and sprinkle on the sugar. Set the pie directly in the center of the oven and bake until the juices are bubbling all over (the bubbles should be thick and slow near the pan edges), 40 to 50 minutes. After the first 15 minutes, cover the rim with foil or a pie shield. If the lattice starts to darken too much in the last 10 minutes of baking, cover it loosely with a piece of foil that has a vent hole poked in the center.
  8. Let the pie cool on a rack until the juices have thickened, 3 hours.

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Gilligan's Favorite Coconut Cream Pie

    Ingredients

    for the crust:

  • see crust from Peach Pie recipe above
  • bottom crust only, - freeze the extra for another pie!

    • for the filling:

  • 1/2 cup sugar
  • 2 large eggs
  • 1 large egg yolk
  • 3 T. all purpose flour
  • 1 1/2 cups whole milk
  • 1 1/2 cups sweetened flaked coconut
  • 1 tsp. vanilla extract
  • 1/8 tsp. coconut extract

    • for the topping:

  • 2/3 cup sweetened flaked coconut
  • 1 1/4 cups chilled whipping cream
  • 2 T. sugar
  • 1/8 tsp. coconut extract

    Method

    make the crust:

  1. Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.) Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)

    2. prepare the filling:

  2. Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.

    3. top and finish the pie:

  3. Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely. Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.

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Heat of the Summer Savory Tomato Pie

    Ingredients

    for the crust:

  • 2 1/4 cups self-rising soft-wheat flour (such as White Lily)
  • 1 cup cold butter, - cut up
  • 8 cooked bacon slices, - chopped
  • 3/4 cup sour cream

    • for the filling:

  • 2 3/4 lbs. assorted large tomatoes, - divided
  • 2 tsp. kosher salt, - divided, to taste
  • 1 1/2 cups (6 oz.) freshly shredded extra-sharp Cheddar cheese
  • 1/2 cup freshly shredded Parmigiano-Reggiano cheese
  • 1/2 cup mayonnaise
  • 1 large egg, - lightly beaten
  • 2 T. fresh dill sprigs
  • 1 T. chopped fresh chives
  • 1 T. chopped fresh flat-leaf parsley
  • 1 T. apple cider vinegar
  • 1 green onion, - thinly sliced
  • 2 tsp. sugar
  • 1/4 tsp. freshly ground black pepper
  • 1 1/2 T. plain yellow cornmeal

    Method

    make the crust:

  1. Place flour in bowl of a heavy-duty electric stand mixer; cut in cold butter with a pastry blender or fork until mixture resembles small peas. Chill 10 minutes. Add bacon to flour mixture; beat at low speed just until combined. Gradually add sour cream, 1/4 cup at a time, beating just until blended after each addition. Spoon mixture onto a heavily floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll to a 13-inch round. Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan; trim off excess dough along edges. Chill 30 minutes.

    2. prepare the filling:

  2. Cut 2 lb. tomatoes into 1/4-inch-thick slices, and remove seeds. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 30 minutes.
  3. Preheat oven to 425°. Stir together Cheddar cheese, next 10 ingredients, and remaining 1 tsp. salt in a large bowl until combined.
  4. Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Lightly spread 1/2 cup cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows. Spread with 1/2 cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture. Cut remaining 3/4 lb. tomatoes into 1/4-inch-thick slices, and arrange on top of pie.

    5. bake the pie

  5. Bake at 425° for 40 to 45 minutes, shielding edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hours before serving.

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