Pies to Die For

Peach, apple, blueberry or even custard…the smell of pie baking in a hot oven on a cool autumn day brings warm memories to mind. Try these picture-perfect pies with our time-saving pie tips to make memories for your own family.

Before you start... Juicy autumn fruit pies often bubble over in the oven. To ease clean up, simply line the bottom of your cold oven with heavy-duty foil or a specially made foil oven liner before baking your pie. After baking, cool the oven before removing the foil, which may contain hot sticky juices.

• Magically Fast Apple Pie – The quintessential sign of fall, apple pie doesn’t have to take the lion’s share of an autumn day to make! Use apple pie filling and Pillsbury® refrigerated pie crusts to make the job easy and quick -- just follow the directions on the box. Brush the top crust with egg white and sprinkle with cinnamon sugar to add a special touch. Remember to slit the top crust to allow steam to escape during baking.
• Old Fashioned Custard Pie – One of the old-time favorites can be ready to bake in minutes! Line a pie plate with Pillsbury refrigerated pie crust. Make the custard from a boxed mix (not instant) over the stove or in the microwave. To add a rich homemade taste, stir in an additional ½ teaspoon of vanilla plus a dash of ground nutmeg to the custard mixture before pouring it over the unbaked pie crust, adding a scant dusting of nutmeg on top. Bake as directed on the custard package.
• Walnut Pumpkin Pie – Everybody expects pumpkin pie in the fall, but surprise them with this nutty version. Line a pie plate with an unbaked refrigerated pie crust topped with ½ cup chopped walnuts or pecans. Gently pour your favorite pumpkin pie filling over the nuts. Cut small leaves out of a second unbaked refrigerated pie crust (either freehand with a paring knife, or using a cookie cutter). Sprinkle leaves sparingly with pumpkin pie spice, then carefully place them on the pumpkin filling before baking. Serve pie with whipped cream dusted with a pinch of pumpkin pie spice.
• Southern Peachy Pie – Place one unbaked refrigerated pie crust into a pie plate and flute the edge. Place a second unbaked pie crust on a floured board and cut into 10 strips. Fill pie dish with canned peach pie filling sprinkled with ¼ teaspoon of nutmeg and dotted with 1 tablespoon of unsalted butter. Space five of the pie-crust strips in the same direction across top. Use the remaining five strips to weave under and over those to form a lattice top. Glaze top with an egg yolk mixed with a tablespoon of water. Bake as directed or until crust is golden and peach filling is bubbly and peaches are tender. Serve ala mode with cinnamon ice cream.
• Ginger-Lemon-Blueberry Pie – Line a pie plate with an unbaked refrigerated pie crust. Mix together 5 cups of ripe or frozen blueberries, 1 cup of sugar, 2 tablespoons of flour and 1 tablespoon of cornstarch. Pour blueberry mixture into crust. Top with a second crust and seal edges together with a decorative flute. Slit top with a knife several times to allow steam to escape during baking. Bake at 350° until crust is golden (about 1 hour). Meanwhile, fold 2 tablespoons of pure maple syrup into a small container of whipped dessert topping. Serve warm slices of pie with a generous dollop of the flavor-infused whipped topping.