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This tart, smooth, and fluffy lemon meringue pie recipe is the way to any rocker’s heart. Whether you want something spring-like for the winter holidays or want a summery pie any time of year, this is the one to make!

Best Lemon meringue pie recipe

Best Lemon Meringue Pie Recipe

Nailing the filling is critical for a pie like this, but with this recipe, you get a balanced filling that is both sweet and tart all at once topped off with that lightly golden meringue that’s just like a cloud. Oh, you’re going to love this pie!

Easy Lemon Meringue Pie Recipe

When all is said and done, lemon meringue only looks complex. It’s an easy pie that really impresses every time. Once you make it, you’re going to start finding excuses to make lemon meringue pie for everything, trust me!

Lemon meringue pie ingredients

Homemade Lemon Meringue Ingredients

  • Egg yolks – Have these beaten and ready to go. And don’t worry about those egg whites…they’ll be going into the meringue portion of the recipe.
  • Lemon juice – Squeeze it fresh.
  • Lemon zest – The essential oils from the peel are the key in creating that ultimate lemony taste.
  • Granulated sugar – A must so that you have that sweet flavor balancing things out.
  • Salt – And speaking of balance, you need salt for that too.
  • Cornstarch – For thickening the filling.
  • Water – To get the filling to that proper consistency.
  • Pie crust – Make it from scratch or buy a premade frozen pie crust.
  • Meringue recipe – To make the meringue for lemon meringue pie you’ll need the egg whites mentioned above, cream of tartar, and granulated sugar to make it.

Easy Lemon meringue pie recipe

How do you Make Lemon Meringue from Scratch?

To make this recipe for lemon meringue pie, you’ll start by preheating your oven to 375 and blind baking that pie crust for 15 minutes. As that happens, prepare your filling by whisking the egg yolks. In a saucepan, whisk the water, cornstarch, sugar, salt, lemon juice, and zest over medium heat. Keep doing this until it thickens and bubbles, about 5 minutes, then reduce to low. Temper the egg yolks, slowly streaming the warm lemon mixture into them and continuing to whisk. Put the heat up to medium until it thickens and bubbles, then remove from heat and add butter. Spread this into your crust. Then make the meringue using your electric mixer by beating the egg whites and cream of tartar on medium for a minute. Increase the speed until it makes soft peaks, then add sugar and salt. Continue beating on high until the peaks are stiff and glossy. Spread this on top of the lemon filling, then bake 20 minutes. The meringue should be golden on the edges. You’ll then let it cool at room temperature for an hour and 20 minutes before moving it to the fridge to chill for at least 4 hours prior to serving.

Expert Tips and Tricks for the Perfect Lemon Meringue Every Time

  • Make sure the lemon filling gets really thick. It should resemble a smooth paste when it’s ready to be removed from the heat.
  • Watch it with that meringue. When making the meringue recipe, make sure you beat in the sugar as it’s a bit foamy so it will all incorporate into those stiff and glossy peaks.
  • Don’t let the lemon layer cool. It should go in right when it’s thickened and then, you should add the meringue on top of it. This helps cook the meringue from the bottom side too.
  • Wait to cut it! Ah, the most important advice of all! Do not cut the pie until it has chilled for a minimum of 4 hours in your fridge.

How do you make Lemon meringue pie from scratch

Why is it called lemon meringue pie?

Lemon meringue pie came about in the 19th century thanks to Elizabeth Goodfellow. She ran the first cooking school in America and is credited with topping her lemon pudding with fluffy meringue. As the filling is lemon-flavored and it is topped with meringue, that explains where the name came from.

What does lemon meringue pie taste like?

Lemon meringue pie has a tart yet sweet lemony flavor with a creamy texture, topped with a sweet and creamy meringue.

What is lemon meringue filling made of?

Lemon meringue filling is made from egg yolks, sugar, cornstarch, lemon juice, lemon zest, salt, and water.

What is lemon pie filling made of?

Since lemon pie is merely the base of a lemon meringue pie, it is made with the same ingredients of egg yolks, lemon juice, lemon zest, sugar, cornstarch, salt, and water.

Does lemon meringue pie have milk in it?

No, there is no milk in lemon meringue pie. It includes egg yolks, sugar, cornstarch, lemon juice, lemon zest, salt, and water for the filling and egg whites, cream of tartar, and sugar for the meringue.

How long do you bake Lemon meringue pie

What is meringue?

Meringue is a mixture of egg whites and sugar beaten together. It is sweet and creamy.

How to make meringue?

To make this meringue recipe, start by beating the egg whites and cream of tartar in your electric mixer. Increase the speed until soft peaks form, then slowly add sugar and salt. Beat on high until stiff and glossy peaks form.

What’s the trick to making meringue?

The trick is using cream of tartar. This stabilizes the egg whites and helps them form into those stiff and glossy peaks.

What is the perfect meringue secret?

Using cream of tartar in your meringue and refraining from overbeating it are the ways to get perfect meringue every time.

Is Lemon meringue pie better hot or cold

Is lemon meringue pie better hot or cold?

While you can serve lemon meringue pie either hot or cold, most people choose to serve it cold. It gives it time to set, though if you’re going to eat it hot, let it cool at room temperature first.

Is lemon meringue pie better the next day?

As the ingredients could weep, lemon meringue pie is best enjoyed the same day you make it. If you want to impress guests, serve it the same day you make it.

Is Lemon meringue pie better the next day

Why does liquid come out of my lemon meringue pie?

There are two reasons this may occur. The first involves overbaking the egg whites which lead to moisture. That’s why you need to check the pie at 20 minutes. Additionally, any undissolved sugar in the egg whites of the meringue may also lead to liquid coming out of your lemon meringue.

How do you keep lemon meringue pie from weeping?

Keep your lemon meringue pie from weeping by making sure you stabilize it with cornstarch in the filling. Additionally, putting the meringue on while the lemon filling is hot will also prevent the weeping.

How do you keep the crust from getting soggy in a Lemon meringue pie

Why does my lemon meringue pie get watery?

If you use a recipe that does not include cornstarch in the filling, you may find yourself with a watery lemon meringue pie. Using cornstarch helps it solidify into that thick and creamy texture.

How do you keep lemon meringue pie from getting soggy?

You need to allow your lemon meringue pie to sit out at room temperature for an hour and 20 minutes first, then put it in the refrigerator. This will keep it from getting soggy.

How do you keep the crust from getting soggy in a lemon meringue pie?

The secret to keeping the crust from getting soggy with your lemon meringue pie is to blind bake the crust. Then it can handle that lemony filling.

Why is it called Lemon meringue pie

How to make lemon meringue pie?

Making lemon meringue pie involves creating the lemony filling on the stovetop, filling it into a pie crust, and then beating a meringue in an electric mixer to add on top. At that point, it goes into the oven to bake, then cools, and is then sent to the fridge to chill.

How to Cook Lemon Meringue?

You cook the lemon curd portion of the pie on the stove, make the meringue in your electric mixer, and then put the whole thing together into the oven.

How Long do you bake Lemon Meringue?

Lemon meringue bakes for 20 minutes in the oven at 375F.

What goes well with Lemon Meringue?

You could pair your lemon meringue with some fresh berries or other fresh fruits. But you could just as easy go over the top and pair it with other desserts. It’s awesome on a dessert table for any holiday or gathering.

Kulicks Lemon meringue pie recipe

How to store Lemon Meringue?

We like to poke some toothpicks in the top to allow a light covering of plastic wrap before tucking this pie in the fridge. It keeps it covered without crushing that meringue.

How do you cover a lemon meringue pie?

Put wooden toothpicks into the top of the pie, then loosely cover with clear plastic wrap. This will keep the cover on top without damaging the meringue.

How long does Lemon Meringue last?

Tart, sweet, and tangy lemon meringue pie needs to be eaten within 3 days from your fridge. Don’t let it go to waste!

Does a homemade lemon meringue pie need to be refrigerated?

Yes, you must refrigerate lemon meringue pie. It needs to cool to room temperature first before you place it in the fridge to chill the rest of the way.

Can you freeze Lemon Meringue?

Yes, and in fact, that’s a great idea if you can’t fit another bite in. Once carefully wrapped, it will be good in the freezer for up to 3 months.

How to reheat Lemon Meringue?

No need to reheat this magnificent lemon meringue, for it just needs to thaw overnight in your fridge before you can serve it.


Watch How To Make Lemon Meringue Pie (Video)

Kulick's Lemon Meringue Pie

5 from 1 vote
Prep Time 6 hours
Cook Time 1 hour 10 minutes
Total Time 7 hours 10 minutes
Servings 10 servings
Calories 250
This lemon meringue pie recipe is a true standout! The refreshing balance of sweet and tart is perfected in this recipe and is absolutely delicious.

Ingredients

  • 5 large egg yolks (beaten)
  • 1 1/3 cup water
  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 tsp salt
  • 1/2 cup fresh lemon juice
  • 1 1/2 tbsp lemon zest
  • 2 1/2 tbsp butter
  • 1 homemade pie crust ((or premade frozen))

Meringue

  • 5 large egg whites
  • 1/2 tsp cream of tartar
  • 1/2 cup granulated sugar

Instructions 

  • Preheat oven to 375F and blind bake the pie crust in a 9-inch pie dish for about 15 minutes.
  • While the pie crust pre-bakes, make the filling. Start by whisking the egg yolks together in a medium bowl and set aside.
  • Then, whisk together the water, sugar, cornstarch, salt, lemon juice, and zest in a medium saucepan over medium heat. Allow to continue to whisk until it thickens and bubbles, about 5-6 minutes. Once it thickens, reduce the heat to low. Temper the egg yolks. Slowly stream the warm lemon mixture into the egg yolks. Continuously stream in the egg yolk mixture into the saucepan while continuously whisking. Turn the heat to medium until it becomes thick and starts to bubble. Once the mixture bubbles, remove the pan from heat and add in the butter. Spread the filling into the crust and set aside.
  • Make the meringue. With an electric mixer, beat the egg white and cream of tartar together on medium for about 1 minute. Increase the speed until soft peaks form, then add the sugar and salt. Continue beating on high speed until glossy and stiff peaks form. Spread the meringue on top of the lemon filling. Bake the pie for about 20 minutes until meringue slightly reaches a golden color along the edges. Remove the pie from the oven and allow to cool at room temperature for 1 hour 20. After an hour, chill the pie in the fridge for at least 4 hours before slicing and serving.
Calories: 250kcal
Course: Dessert
Cuisine: American

Nutrition

Calories: 250kcal | Carbohydrates: 44g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 97mg | Sodium: 159mg | Potassium: 90mg | Fiber: 1g | Sugar: 30g | Vitamin A: 131IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg

More lemon pie recipes:

Classics are always a good thing. Just look at all the old KISS albums if you need a reminder. And while you’re rockin’ out, make this homemade pecan pie recipe to enjoy with your friends and family during the holidays!

Best Pecan pie recipe

Best Pecan Pie Recipe

The best pecan pie comes from simple ingredients that all come together for that sweet, buttery, nutty taste. That gooey texture along with the crunch of the pecans is why this is the ultimate classic for your holiday dessert table or any time you’re feeling festive.

Easy Pecan Pie Recipe

With just a few ingredients and only a little prep time, this is an easy pecan pie recipe for anyone. And it gives you such delicious results!

Pecan pie ingredients

Homemade Pecan Pie Ingredients

  • Unbaked pie crust – Get the 9-inch frozen kind.
  • Light brown sugar – Measure this ½ cup packed.
  • Eggs – Beat these to have them ready.
  • Vanilla extract – A must in this traditional pie!
  • Molasses – Gives it that sweet and rich flavor.
  • Light corn syrup – Thickens and sweetens.
  • Pecans – You’ll need these coarsely chopped.
  • Salt – A nice heaping ½ teaspoon will do the trick.
  • Unsalted butter – Have this melted when you’re ready to bake this pie.

How do you make Pecan pie from scratch

How do you Make Pecan Pie from Scratch?

To make this recipe for pecan pie, start by preheating your oven to 350F and while that’s warming up, you’ll make the filling in a large bowl. Add everything to that bowl except for the pecans, making sure everything is fully combined. Then spread your pecans on the bottom of the pie shell and pour the filling on top. Bake for 30 minutes, then check the crust to make sure it’s not browning too quickly. If it is, use a pie shield or tent it with foil. Keep baking 30 more minutes. The filling should be set but center should be jiggly. Remove from the oven and be sure to let it cool completely before you serve it.

Expert Tips and Tricks for the Perfect Pecan Pie Every Time

  • Prep first. Especially with those pecans. You can buy them chopped but it’s just as easy to put them into your food processor.
  • Add pecans on top for decoration. If you want to be artistic about your presentation, you can reserve some pecan halves to arrange on top after you pour in the filling.
  • Watch that crust. Ovens really vary a lot, and you want to keep checking in to keep the crust from burning. If the pie still has a while to bake, you definitely want to cover the crust to protect it.

How long do you bake Pecan pie

What is pecan pie filling made of?

Pecan pie filling is made with light brown sugar, eggs, vanilla extract, molasses, light corn syrup, salt, unsalted butter, and pecans.

How much pecan do you need for a pie?

For a 9-inch pecan pie, you will need 2 cups of coarsely chopped pecans.

Why does pecan pie need corn syrup?

That corn syrup is what keeps your pecan pie all together. It is thick and combined with the eggs in the recipe, it gets your pie to set in place.

How do you make pecan pie without syrup?

You may not have light corn syrup at home, but you can still make pecan pie. Simply substitute it with maple syrup, honey, agave nectar, or brown rice syrup. Each of these can be subbed in at a 1:1 ratio to make a pecan pie without corn syrup.

How do you keep pecan pie filling from seeping through the crust?

Some people use a barrier of an egg wash lightly brushed onto the crust and prebaking before adding the filling. If you use a frozen pie crust and pour the filling in while that crust is still frozen, it will also keep the filling from seeping.

How do you keep pecan pie from seeping through

Can pecan pie be made the day before?

Yes, you can make pecan pie the day before. You can even make it up to 72 hours before you plan to serve it, though it’s really best to make it closer to that serving time.

How to Cook Pecan Pie?

Pecan pie is cooked in the oven. It’s minimal prep and assembly that pays off with wonderful flavors.

How long does it take for a pecan pie to cook?

A pecan pie could take up to 70 minutes. It depends on the oven, though always watch how the center of the pie is to know when it’s ready.

How long does a pie take to bake at 350?

For pecan pie, it takes about 60 minutes to bake at 350. Don’t just rely on time though as you should check to see if the center is slightly jiggly but set.

How do you know when a pecan pie is done?

When the bake time is up, pull the pie out and shake it a gently to see if the center jiggles a little yet looks stable. If there’s a lot of movement, it’s not ready. Put it back for 5 to 10 minutes and check again.

How long does pecan pie last

Why is my pecan pie not gooey?

Pecan pie should only jiggle a little when you take it out of the oven. If you start pulling it out and it’s really jiggly, it needs to cook longer for everything to bind and thicken in the filling.

How do I make my pecan pie not runny?

Make sure you follow this recipe and bake it long enough. That should prevent you from having a runny pecan pie.

Why is my pecan pie not gooey

What goes well with Pecan Pie?

Another slice of pecan pie! Ha! As for on top of that pecan pie, whipped cream or vanilla ice cream is always a lovely way to top it off.

Kulicks homemade pecan pie

How to store Pecan Pie?

Pecan pie should be covered and stored in the refrigerator. It’s such a delicious pie though, you may not have any left!

How long does Pecan Pie last?

It will keep for up to 4 days when you put it in the fridge. And if you simply ate way too much (hey, it happens) you can always freeze it.

Does pecan pie need to be refrigerated?

Yes, pecan pie is made with eggs and butter which means it should be put in the fridge.

Can you freeze Pecan Pie?

Pecan pies freeze beautifully, but you’ll want to double wrap it with plastic wrap and make sure there’s no air in there. Then give it a wrap with foil and it will be good for up to a month.

How to reheat Pecan Pie?

If it’s frozen, thaw it out in the fridge overnight. You can then set it out on the counter while you have dinner to let it warm up to room temperature.


Watch How To Make Pecan Pie (Video)

Kulick's Pecan Pie Recipe

5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings 10 servings
Calories 431
At Kulick's we love the classics, and this classic pecan pie is no exception. This is a staple for any holiday gathering that smells and tastes amazing coming out of the oven. The perfect balance of salty and sweet flavor with vanilla melted butter and toasted pecans will knock your socks off!

Ingredients

  • 1/2 cup light brown sugar (packed)
  • 1 tbsp vanilla extract
  • 1/2 tsp salt (heaping)
  • 3 large eggs (beaten)
  • 1 tbsp molasses
  • 1 cup light corn syrup
  • 5 tbsp unsalted butter (melted)
  • 1 pie crust (unbaked 9 inch frozen)
  • 2 cups pecans (coarsely chopped)

Instructions 

  • Preheat oven to 350F. While the oven preheats, assemble the filling. In a large bowl, combine all ingredients except the pecans until thoroughly combined. Spread the pecans over the bottom of the pie shell and pour the filling over the pecans Optional: arrange a few pecan halves in a decorative pattern.
  • Bake at 350F for 30 minutes. At 30 minutes, check the pie and make sure the crust isn’t browning too quickly—if the crust and top of the pie are browning too quickly, tent with foil or use a pie shield. Bake an additional 30 minutes until the filling is set but the center is still a little jiggly. Once the filling has set remove from the oven and allow to cool completely. Cool completely before slicing and serving
Calories: 431kcal
Course: Dessert
Cuisine: American

Nutrition

Calories: 431kcal | Carbohydrates: 50g | Protein: 5g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 230mg | Potassium: 164mg | Fiber: 2g | Sugar: 39g | Vitamin A: 257IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg

More pecan pie recipes:

For the holidays, there is nothing that rocks your dessert table better than a pumpkin pie. Buying one from the store doesn’t taste the same, plus it doesn’t fill your home with that warm and inviting pumpkin aroma. Take it from the best, this homemade pumpkin pie recipe is going to make you a hero for the holidays!

Best pumpkin pie recipe

Best Pumpkin Pie Recipe

You’re going to fall in love with fall all over again when you bake up this best pumpkin pie right here. Everyone goes crazy for it and it’s rare we have any leftovers!

Easy Pumpkin Pie Recipe

With simple ingredients, this easy pumpkin pie gives you the best results. It takes little time to prepare and the rest of the time is just learning to be patient while that aroma floats from the kitchen and throughout your home. Put on some KISS songs to pass the time and before you know it, it will be ready!

Pumpkin pie ingredients

Homemade Pumpkin Pie Ingredients

  • Traditional pie crust – Gotta have something to contain the pie!
  • Pumpkin puree – Use the pure 100% pumpkin stuff.
  • Eggs – For making this pumpkin custard filling.
  • Light brown sugar – Make sure it is packed as you measure it.
  • Granulated sugar – You’ll need this one too.
  • Cornstarch – Provides the right amount of thickness.
  • Seasonings – You’ll need cinnamon, ground ginger, ground cloves, ground nutmeg, salt, and ground black pepper.
  • Heavy whipping cream – For that rich and creamy texture.
  • Milk – Use whole milk for the best results.
  • Egg wash – Make it with a large beaten egg mixed with 1 ½ tablespoons of whole milk.

How do you make pumpkin pie from scratch

How do you Make Pumpkin Pie from Scratch

To make this recipe for pumpkin pie, you’ll start by preheating the oven to 375F. As that happens, whisk the pumpkin puree, eggs, and brown sugar together. Then add the cornstarch, all the seasonings, heavy cream, and milk, stirring until thoroughly combined. You’ll roll out the pie dough (either make it from scratch or get a store-bought one) and put it in your 9-inch pie dish. Put pie weights on the dough and par-bake for 10 minutes. Remove the weights and pour in the pumpkin pie filling. Bake for 55 to 65 minutes or until the center is almost set. Once done, put it on a pie rack and let it cool completely before serving.

Expert Tips and Tricks for the Perfect Pumpkin Pie Every Time

  • Use pie weights. These will help you prebake the pie crust so it’s ready for the pumpkin pie filling recipe.
  • Check after 25 minutes of baking. You want to observe the crust and see if it’s getting too dark too fast. If so, cover the edges with aluminum foil or use a pie shield.
  • The center should be slightly wobbly. A huge mistake is to keep baking a pumpkin pie after the bake time because the center wobbles. It is supposed to do that, and if you cook it too long, it will be overdone.

How long to bake pumpkin pie

What is pumpkin pie filling made of?

Pumpkin pie filling is made from pumpkin puree, eggs, light brown sugar, granulated sugar, cornstarch, salt, cinnamon, ground ginger, ground cloves, ground nutmeg, black pepper, heavy whipping cream, and whole milk.

Is canned or fresh pumpkin better for pie?

Either will give you a delicious pumpkin pie, though the textures will be different. Canned pumpkin is more like ricotta cheese in texture while fresh pumpkin is thicker and more velvety by comparison.

How do you thicken a pumpkin pie filling?

Cornstarch is the best way to thicken a pumpkin pie filling to that perfect texture everyone loves.

What is the crust of pumpkin pie made of?

Pumpkin pie crust is made with flour, butter, salt, and ice water. You can add sugar too if you like, or you can by a ready-made unbaked pie crust to roll out from the store.

What temperature do you bake pumpkin pie

Why do you use evaporated milk in pumpkin pie?

Pumpkin pie needs a thickener and evaporated milk serves that purpose in some of the other recipes you will find. It is not in this recipe, though the other ingredients come together to make for a divine filling.

Is heavy cream or evaporated milk better for pumpkin pie?

This recipe calls for heavy cream over evaporated milk. If you don’t have heavy cream, you could use evaporated milk as a replacement though the heavy cream will make the filling creamier.

Can I use sweetened condensed milk instead of evaporated milk in pumpkin pie?

While neither of these types of milk are included in this recipe, using sweetened condensed milk will make your pie sweeter, denser, and creamier. Evaporated milk will make it lighter and airier but won’t add sweetness.

Can you use sweetened condensed milk instead of milk?

Yes, you can, though that whole milk results in a more luscious texture for your apple pie.

What can you use in pumpkin pie instead of evaporated milk?

You can use whole milk instead. It will make the pie richer in texture.

Does pumpkin pie need to be watery before baking

Does pumpkin pie need to be watery before baking?

Pumpkin pie filling should be a bit runny, resembling melted ice cream prior to baking. Once baked, it will set into a thick and delicious filling.

Is it best to prebake pie crust for pumpkin pie?

Yes, you should definitely prebake that pie crust. Doing so will keep the bottom of your pumpkin pie from becoming soggy.

Should you blind bake a pumpkin pie crust?

Yes, you should blind bake a pumpkin pie crust. Adding pie weights keeps its shape while the prebake helps give it a head start which will result in a crisp and flaky bottom rather than a soggy mess.

How long does pumpkin pie last

What temperature do you bake pumpkin pie?

In this recipe, depending on your oven, you will bake it at 365F-375F.

How Long to Bake Pumpkin Pie?

At 365 to 375F, it will take about 55 to 65 minutes to bake a pumpkin pie, depending on your oven.

How long does a pie take to bake at 350?

At 350F, it should take about an hour to bake a pie.

How do I make my pumpkin pie crust crispy?

You will need to prebake it first before filling it. This ensures the bottom doesn’t get mushy.

How long should pumpkin pie sit baked?

Pumpkin pie needs to cool at room temperature. This can take up to an hour to achieve.

Kulick's homemade pumpkin pie recipe

How to Store Pumpkin Pie?

You’ll need to let your pumpkin pie cool down to room temperature and eat it within 2 hours. Cover any remaining pie loosely with plastic wrap and stick it in your fridge.

Does pumpkin pie need to be refrigerated?

Yes, pumpkin pie must be refrigerated. It should cool to room temperature before serving and shouldn’t be left out for more than 2 hours.

How Long Does Pumpkin Pie Last?

Pumpkin pie lasts for 3 to 4 days when contained in the fridge.

Can You Freeze Pumpkin Pie?

Oh heck yes, you can freeze pumpkin pie for up to a month. You could start making your pies for the holidays now, or make an extra to enjoy after the holidays too.

How to Thaw Pumpkin Pie?

You can let it thaw on the counter until it comes to room temperature if you’ll be eating it soon. If not, put your frozen pumpkin pie in the fridge overnight and it will be ready when you are.


Watch How To Make Pumpkin Pie (Video)

Kulick's Pumpkin Pie Recipe

5 from 1 vote
Prep Time 50 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes
Servings 10 people
Calories 346
Looking for a classic homemade Pumpkin Pie recipe? This is our famous Kulick's pumpkin pie recipe with warm pumpkin filling in a delicious flaky crust and baked to golden perfection. Top with whipped cream or vanilla ice cream. It is the perfect holiday dessert for any family function.

Ingredients

  • 1 traditional pie crust ((optional: use remaining dough to create leaf décor))
  • 2 cups pure pumpkin puree
  • 3 eggs
  • 1 1/4 cup light brown sugar (packed)
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/8 tsp ground cloves (ground)
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground black pepper
  • 1 cup heavy whipping cream
  • 1/2 cup granulated sugar
  • 1/4 cup whole milk
  • Egg wash: 1 large egg beaten with 1-1/2 tbsp whole milk

Instructions 

  • Preheat the oven to 375F depending on the heat of your oven.
  • Whisk together the pumpkin puree, eggs, and brown sugar. Add in the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, heavy cream, and milk and stir vigorously until thoroughly combined.
  • Roll our your pie dough and place into a 9 inch pie dish. Place your pie weights in the dough and allow to par-bake for about 10 minutes.
  • Pour the pumpkin pie filling into the pre-baked crust. Bake for about 55-65 minutes or until the center is almost set, it should still be slightly wobbly.
  • Within 25 minutes of baking, check on the crust—if the edges appear to be getting too brown cover them with aluminum foil or pie shield. Once done baking, transfer the pie to a wire rack and allow to cool completely before serving.
  • Decorate with optional whipped cream and/or leaf décor.
Calories: 346kcal
Course: Dessert
Cuisine: American

Nutrition

Calories: 346kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 224mg | Potassium: 209mg | Fiber: 2g | Sugar: 39g | Vitamin A: 8059IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg

More pumpkin pie recipes:

Do you want to know a secret? Even legendary rockers love apple pie. There’s nothing better than that sweet cinnamon-apple aroma of this homemade apple pie recipe wafting through my kitchen and all throughout my home. In fact, it has the power to stop me mid-song and lure me away.

Best apple pie recipe

Best Apple Pie Recipe

For holidays and family gatherings, don’t be the one that buys an apple pie from the store! You can make the best apple pie recipe right here. It’s loaded with tender apples inside a perfectly buttery crust that is so good, it’s going to make you cry tears of joy.

Easy Apple Pie Recipe

This simple apple pie recipe is fun and easy to make. The steps and videos below will help you rock in the kitchen right along with us and you’ll have the kind of apple pie that truly blows your guests away.

apple pie ingredients

Apple Pie Ingredients

  • Double traditional pie crust – You’ll make this with flour, salt, butter, vegetable shortening, ice water, and cold vodka (save a little for yourself too).
  • Butter – Choose unsalted for the pie.
  • All-purpose flour – To thicken up that homemade apple pie filling recipe.
  • Water – Gets your pie filling texture just right.
  • Sugar – Granulated sugar brings out the sweetness of your apples
  • Vanilla extract – A perfect addition to any pie.
  • Granny Smith apples – The best apples for baking an apple pie!
  • Cinnamon – The essential apple pie spice.
  • Lemon juice – This ingredient keeps the apples from turning brown when you slice them.
  • Egg wash – You’ll make this to brush onto the crust using either a tablespoon of water or milk mixed with a large egg.

Easy apple pie recipe

How do you Make Apple Pie from Scratch?

To make this apple pie recipe from scratch, you’ll start by making the apple pie crust recipe with the flour and salt first, then adding the butter and shortening. A pastry cutter will help you get it to the right texture. Then you’ll alternate adding the water and vodka until the dough forms clumps. Flour your hands up and fold the dough until it’s all incorporated. You’ll make a ball, cut it in half, then shape them each into discs, wrapping with plastic and refrigerating.

When it’s time to get baking, you’ll preheat your oven to 425F. In a saucepan, melt butter over medium to medium-low, then whisk in flour and simmer, continuing to whisk. Add water and sugar and let it boil, then reduce the heat to a simmer for 3 minutes. Next, pour apples into a large bowl, coat with cinnamon and lemon and toss. Pour the sauce you made over the apples, and stir evenly.

Get your dough ready in the pie plate, add the apple mixture, then top with the second crust, making sure to add vents in. Brush with the egg wash and bake for 15 minutes. Reduce the heat to 350F and bake until the filling starts bubbling. Take it out and let it rest for an hour before serving.

How do you make apple pie from scratch

Expert Tips and Tricks for the Perfect Apple Pie Every Time

  • Yes, vodka. It adds more liquid to the pie crust, so giving it part cold water and part cold vodka will work wonders.
  • Choose the right apple. Granny Smith is what we use here in this traditional apple pie recipe, but if you can’t find those, choose another apple type that can endure baking like Golden Delicious, Royal Gala, or Empire. Tart apples are the best apples for apple pie.
  • Let it rest. Oh, it’s hard, so hard, to resist that apple pie aroma in the air. But letting it rest at room temperature for an hour will give it that glazed and juicy texture you want.

How long do you bake apple pie

What apples should not be used for apple pie?

Always stick with tart apples for apple pie. You never want to use Gala or Red Delicious because they just won’t stand up to the temperatures in the oven.

What apples are best for apple pie?

Granny Smith apples are the absolute best apple pie apples out there. However, if they are not available, choosing another tart variety will be best.

What combination of apples make the best pie?

By far, the best apples you can choose for an apple pie are Granny Smith. They are the gold standard for withstanding those hot oven temps and lending that wonderful tart taste to your pie.

How many apples for apple pie?

A good rule of thumb is to count on about 10 apples to make your apple pie.

How long does apple pie last

What are the 5 tips for pie perfection?

The 5 tips for pie perfection include making sure you have a cold dough to get a flaky crust, don’t skimp on fillings, don’t overwork the dough, use the low rack for baking, and wait for your pie to rest before slicing it.

What apples are best for apple pie

How to make apple pie filling?

You’ll heat butter in a medium saucepan over medium temperature and whisk flour into it. Then you’ll add water and sugar, get it boiling, and it will soon be ready to pour over your cut apples with cinnamon.

Why do you add lemon juice to apple pie?

Lemon juice keeps the apples from oxidizing and turning that unpleasant brown color. You only need a little bit and it won’t make the pie taste lemony.

Should you cook apple pie filling before baking?

Cooking part of the filling works out better than dumping everything raw into the crust. It keeps your pie from being watery on the inside.

How many apples for apple pie

How to Cook Apple Pie

Apple pie requires a little stovetop work to get elements of the filling ready and it also needs to bake in the oven to a golden and crispy, hot and bubbly creation.

What apples should not be used for apple pie

Is it better to prebake pie crust for apple pie?

No, you shouldn’t prebake the pie crust for your apple pie, otherwise it will be overdone. Prebaking is best for pies that have fresh ingredients or custards in them.

How Long do you bake Apple Pie?

You will need to bake your apple pie for an hour total. It’s so worth it though!

How long does a pie take to bake at 350?

At 350F, it should take about an hour for your pie to bake to perfection. You want to see the filling bubbling up from the vents you cut in the pie crust.

At what temperature is an apple pie done?

Apple pie will clock in at a temperature of 200F when it’s fully done. You should notice the juices are bubbling at this point too.

Should you cook apple pie filling before baking

What goes well with Apple Pie?

Apple pie is a dream come true with plenty of whipped cream and vanilla ice cream.

Is it better to prebake pie crust for apple pie

How to store Apple Pie?

Apple pie should be put into the refrigerator once it is completely cooled and everyone is too stuffed to eat another slice. Make sure you cover it well with plastic wrap first!

How long does Apple Pie last?

In the fridge, your apple pie will be good for about 4 days. We’ve never had any remaining longer than a day afterward, it’s so good.

Kulicks homemade apple pie recipe

Can you freeze Apple Pie?

Oh yes you can! And if you want to cheat a bit ahead of the holidays, you can make it and freeze it for up to 3 months ahead of time. Obviously, fresh is best, but if you’re expected to make a bunch of pies, this one will freeze beautifully.

How to reheat Apple Pie?

If you’ve got a frozen pie, let it thaw in the fridge overnight. You can then easily reheat it by setting the oven to 350F. It should take about 15 minutes, but if it still feels like it’s not hot enough and you don’t want to burn the crust, cover it with foil and bake about 5 to 10 minutes more.


Watch How To Make Apple Pie (Video)

Kulick's Apple Pie Recipe

5 from 1 vote
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 10 people
Calories 613
This Kulick's classic apple pie recipe is the perfect homemade apple pie recipe just like mom used to make with tender warm apples in a delicious sweet flaky pie crust. The perfect pie for any occasion!

Ingredients

  • 1 double traditional pie crust
  • 8 1/2 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 7 1/2 cups Granny Smith apples (thinly sliced)
  • 2 tsp cinnamon
  • 1 tbsp lemon juice
  • Egg wash: 1 tbsp water or milk, 1 large egg

Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 7 tbsp butter (unsalted, cold)
  • 2/3 cup vegetable shortening
  • 1/4 cup ice water
  • 1/4 cup vodka (cold)

Instructions 

  • Preheat the oven to 425F. Prepare a double traditional pie crust.
  • In a medium saucepan over medium to medium-low heat melt butter. Whisk in 3 tablespoons of flour into the butter and simmer for another minute, continuously whisking. Add in the water and sugar and bring to a boil. Reduce the heat and simmer another 3 minutes before removing from heat.
  • Pour the 7 cups of apples into large bowl, sprinkle with cinnamon, then toss. Pour the sauce over the apple slices and stir to evenly coat.
  • Roll your dough out into a circle and place into your 9-inch pie plate. Add in the apple mixture. Place the second crust on top of the pie in desired pattern, slice in vents, and brush with an egg wash.
  • Bake the pie at 425F for about 15 minutes. Reduce heat to 350F and continue to bake until the filling bubbles. Once it does, remove from oven and allow to rest at room temperature for an hour before serving. Slice and serve with ice cream or whipped cream.

Pie Crust

  • (Click here for video) In a large mixing bowl, combine the flour and salt. Then add the butter and shortening. Use a pastry cutter and cut down the butter and shortening until the mixture takes on a coarse meal texture. Alternate between 1 tbsp of cold water and cold vodka into the bowl and stir. Stop adding liquid when the dough begins to form clumps.
  • Transfer the dough to a floured flat surface. Flour your hands and fold the dough into itself until the flour has fully incorporated into the fats. Form the dough into a ball and cut in half. Form each half into a 1-inch thick disc and wrap tightly in plastic wrap and refrigerate.
Calories: 613kcal
Course: Dessert
Cuisine: American

Nutrition

Calories: 613kcal | Carbohydrates: 70g | Protein: 7g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 26mg | Sodium: 307mg | Potassium: 168mg | Fiber: 4g | Sugar: 30g | Vitamin A: 355IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 3mg

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