Apple Pie, Pecan Pie, Lemon Meringue Pie, Cherry Pie

Here are classic, from-scratch recipes for each pie—perfect for holidays or anytime baking.

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🥧 Apple Pie

Filling:

• 6–7 apples (Granny Smith + Honeycrisp mix works great), peeled & sliced
• 3/4 cup sugar
• 2 tbsp flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp lemon juice
• 1 tbsp butter

Crust:

• Double pie crust (store-bought or homemade)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss apples with sugar, flour, cinnamon, nutmeg, and lemon juice.
3. Place bottom crust in pie plate, fill with apples, dot with butter.
4. Add top crust, seal edges, cut slits for steam.
5. Bake 45–55 minutes until golden and bubbly.
6. Cool before slicing.

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🥧 Pecan Pie

Filling:

• 1 cup corn syrup
• 1 cup brown sugar
• 3 eggs
• 1/3 cup melted butter
• 1 tsp vanilla
• 1 1/2 cups pecan halves

Crust:

• Single pie crust

Instructions:

1. Preheat oven to 350°F (175°C).
2. Whisk corn syrup, sugar, eggs, butter, and vanilla.
3. Stir in pecans and pour into crust.
4. Bake 50–60 minutes until center is just set.
5. Cool completely before serving.

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🍋 Lemon Meringue Pie

Filling:

• 1 cup sugar
• 2 tbsp flour
• 2 tbsp cornstarch
• 1 1/2 cups water
• 3 egg yolks (reserve whites)
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tbsp butter

Meringue:

• 3 egg whites
• 1/4 tsp cream of tartar
• 6 tbsp sugar

Instructions:

1. Pre-bake pie crust at 350°F for 10–12 minutes.
2. Cook sugar, flour, cornstarch, and water until thick.
3. Temper egg yolks, then stir into mixture.
4. Add lemon juice, zest, and butter. Pour into crust.
5. Beat egg whites with cream of tartar; gradually add sugar until stiff peaks form.
6. Spread meringue over filling.
7. Bake 10–15 minutes until golden. Cool completely.

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🍒 Cherry Pie

Filling:

• 4 cups fresh or frozen cherries (pitted)
• 3/4 cup sugar
• 3 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 tsp almond extract (optional)

Crust:

• Double pie crust

Instructions:

1. Preheat oven to 400°F (200°C).
2. Mix cherries, sugar, cornstarch, lemon juice, and almond extract.
3. Pour into crust. Add top crust (lattice optional).
4. Bake 45–55 minutes until bubbly and golden.
5. Cool at least 2 hours before slicing.

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If you’d like, I can also give a single foolproof pie crust recipe that works perfectly for all four pies.