25+ Easy and Delicious January Fruit Pie Recipes for Every Occasion

January is the perfect time to indulge in comforting, flavorful fruit pies that bring warmth and sweetness to the cold winter days.

As the first month of the year, January offers an abundance of seasonal fruits, making it an ideal time to bake pies that celebrate the unique flavors of the season.

From zesty citrus fruits to earthy apples and pears, these fruit pies are not only delicious but also provide a bright and refreshing contrast to the winter chill.

Whether you’re looking for a classic fruit pie or something a little more adventurous, we’ve gathered over 25 of the best January fruit pie recipes that will bring joy to your table.

Get ready to fill your kitchen with the irresistible aroma of baked fruit and flaky crusts.

25+ Easy and Delicious January Fruit Pie Recipes for Every Occasion

There’s no better way to embrace the flavors of January than by baking one of these 25+ fruit pie recipes.

Whether you’re craving a warm and comforting apple pie, a tangy citrus creation, or a more exotic fruit combination, these recipes offer something for every taste.

Each pie is a celebration of the season’s fresh, juicy fruits, and the perfect way to bring a touch of sweetness to winter gatherings.

So, gather your ingredients, preheat the oven, and get ready to enjoy the ultimate homemade fruit pies that will warm your heart and fill your home with the joys of the season.

Winter Citrus Pie

This vibrant pie combines the tartness of fresh citrus fruits with a rich, smooth filling, creating a refreshing dessert perfect for the colder months. The pie’s zesty flavor and balance of sweetness make it an excellent choice for those who want a lighter, yet still indulgent, option during the winter season.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 1/2 cup fresh orange juice
• 1/2 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 1 cup sugar
• 4 large eggs
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• Zest of 1 orange, 1 lemon, and 1 lime
• Whipped cream (for garnish)

Directions:

1. Preheat the oven to 350°F (175°C).
2. Prepare the pie crust by baking it according to the package instructions, or blind-bake it if homemade, until golden brown.
3. In a medium saucepan, whisk together the citrus juices, sugar, cornstarch, salt, and eggs. Cook over medium heat, whisking constantly until the mixture thickens (about 8-10 minutes).
4. Remove from heat and stir in the butter and citrus zest until smooth.
5. Pour the citrus filling into the baked pie crust and smooth the top.
6. Bake for 10 minutes to set the filling, then cool completely at room temperature.
7. Chill in the fridge for at least 2 hours before serving.
8. Top with whipped cream just before serving.

The bright, zesty flavors of the Winter Citrus Pie make it a unique and refreshing dessert. This pie is not only visually appealing with its vibrant citrus filling, but it also provides a burst of citrus that pairs beautifully with a buttery crust. Whether served as a holiday treat or a special winter dessert, it offers a refreshing break from the usual heavier pies.

Apple Cinnamon Pie

A classic winter fruit pie, this Apple Cinnamon Pie combines the warmth of spiced apples with a buttery, flaky crust. Perfect for cozy evenings, this pie brings comfort and nostalgia with every bite. The cinnamon and nutmeg give it that perfect winter spice, making it a family favorite during January.

Ingredients:

• 6 large apples (preferably Granny Smith or Honeycrisp)
• 1 tablespoon lemon juice
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablespoons flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon butter (cut into small cubes)
• 1 package of pie crusts (store-bought or homemade)
• 1 egg (for egg wash)

Directions:

1. Preheat the oven to 375°F (190°C).
2. Peel, core, and slice the apples. Toss them with lemon juice to prevent browning.
3. In a large mixing bowl, combine the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Add the apples and toss to coat evenly.
4. Roll out one pie crust and fit it into a 9-inch pie dish. Pour the apple mixture into the crust and dot with butter.
5. Roll out the second crust and place it over the apples. Trim the edges and crimp the sides to seal.
6. Cut slits in the top crust to allow steam to escape. Brush the top with the beaten egg for a golden finish.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
8. Let the pie cool for 30 minutes before serving.

Apple Cinnamon Pie is a comforting and heartwarming dessert, especially perfect for the chilly January nights. The combination of sweet apples and aromatic spices provides a cozy flavor, making it a favorite for many. The golden, flaky crust and tender apple filling give the pie a delightful texture, while the cinnamon infuses each bite with warmth.

Pomegranate Pear Pie

The Pomegranate Pear Pie is a unique twist on the traditional winter fruit pie. With its deep ruby-red pomegranate seeds and sweet, juicy pears, this pie offers a balance of flavors that are both sophisticated and refreshing. The tartness of pomegranate and the sweetness of pear create a delightful pairing, making this pie a standout choice for January.

Ingredients:

• 3 ripe pears (peeled, cored, and sliced)
• 1/2 cup pomegranate seeds
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon butter (cut into small cubes)
• 1 package of pie crusts (store-bought or homemade)
• 1 egg (for egg wash)

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the pears, pomegranate seeds, lemon juice, sugar, cornstarch, cinnamon, and ginger. Toss to coat the pears evenly in the mixture.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Pour the pear and pomegranate mixture into the crust, making sure to distribute the pomegranate seeds evenly.
4. Dot the filling with butter, then roll out the second pie crust and cover the filling. Trim and crimp the edges to seal.
5. Cut slits in the top crust and brush with a beaten egg for a golden finish.
6. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
7. Let the pie cool for 30 minutes before serving.

The Pomegranate Pear Pie brings a fresh twist to the winter fruit pie scene. Its vibrant color and the perfect blend of sweet and tart flavors make it a striking dessert for any occasion. The juicy pears pair beautifully with the burst of pomegranate, while the buttery crust ties it all together in a perfectly balanced pie.

Cranberry Orange Pie

This Cranberry Orange Pie combines the bright, tart flavor of cranberries with the refreshing citrusy zest of orange. Perfect for winter, it offers a bold and tangy filling that is balanced by a sweet, flaky crust. The vibrant colors make it an ideal choice for a festive winter dessert.

Ingredients:

• 2 cups fresh cranberries
• 1/2 cup orange juice
• Zest of 1 orange
• 1 1/2 cups sugar
• 1/4 cup cornstarch
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 1 tablespoon butter (cut into small cubes)
• 1 package of pie crusts (store-bought or homemade)
• 1 egg (for egg wash)

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a saucepan, combine the cranberries, orange juice, orange zest, sugar, cornstarch, cinnamon, and nutmeg. Cook over medium heat, stirring frequently, until the mixture thickens and the cranberries start to burst (about 8-10 minutes).
3. Roll out one pie crust and place it into a 9-inch pie dish. Pour the cranberry-orange filling into the crust and dot with butter.
4. Roll out the second pie crust and cover the filling. Trim and crimp the edges to seal.
5. Cut slits in the top crust and brush with the beaten egg to give it a golden finish.
6. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
7. Let the pie cool for 30 minutes before serving.

Cranberry Orange Pie offers a perfect combination of tart and sweet flavors, making it a refreshing dessert for the colder months. The bright cranberry and orange filling contrasts beautifully with the buttery, flaky crust. Whether you serve it during the holidays or as a winter treat, this pie is a delightful way to celebrate the flavors of the season.

Winter Apple and Blackberry Pie

A classic winter fruit pie with a twist, this Winter Apple and Blackberry Pie features a rich combination of tart blackberries and sweet apples. The berries add a subtle richness and depth of flavor that complements the apples, making this pie a perfect choice for any winter gathering.

Ingredients:

• 5 medium apples (peeled, cored, and sliced)
• 1 1/2 cups blackberries (fresh or frozen)
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 tablespoon lemon juice
• 2 tablespoons flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon butter (cut into small cubes)
• 1 package of pie crusts (store-bought or homemade)
• 1 egg (for egg wash)

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the apples, blackberries, sugar, brown sugar, lemon juice, flour, cinnamon, and ginger. Toss to coat evenly.
3. Roll out one pie crust and place it into a 9-inch pie dish. Pour the apple and blackberry mixture into the crust, making sure to spread the fruit evenly.
4. Dot the filling with butter, then roll out the second pie crust and cover the fruit. Trim and crimp the edges to seal the pie.
5. Cut slits in the top crust and brush with a beaten egg to create a golden finish.
6. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
7. Let the pie cool for 30 minutes before serving.

The Winter Apple and Blackberry Pie offers a delightful balance of sweet and tart flavors, with the apples and blackberries blending perfectly together. The warm spices add depth, making this pie a perfect choice for winter. The golden, flaky crust complements the juicy, tender filling, ensuring every bite is a cozy, comforting experience.

Fig and Pear Pie

The Fig and Pear Pie brings together the natural sweetness of figs with the juicy, tender texture of pears. This elegant pie offers a rich, complex flavor profile that is both comforting and sophisticated. The earthy figs enhance the pear filling, making it a unique and indulgent dessert for the colder months.

Ingredients:

• 4 ripe pears (peeled, cored, and sliced)
• 1 cup dried figs (chopped)
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon cornstarch
• 1 tablespoon butter (cut into small cubes)
• 1 package of pie crusts (store-bought or homemade)
• 1 egg (for egg wash)

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the pears, chopped figs, sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Toss to coat the fruit evenly in the mixture.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Pour the pear and fig mixture into the crust, spreading it evenly.
4. Dot the filling with butter, then roll out the second pie crust and cover the fruit. Trim and crimp the edges to seal the pie.
5. Cut slits in the top crust and brush with a beaten egg for a golden, glossy finish.
6. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
7. Let the pie cool for 30 minutes before serving.

The Fig and Pear Pie is a wonderfully unique dessert that combines the sweetness of pears with the earthy richness of figs. The spices and buttery crust add a touch of warmth and comfort, while the figs give the pie a sophisticated flavor. It’s perfect for those who are looking for a more refined fruit pie with a balance of sweetness and depth.

Raisin and Spiced Plum Pie

This Raisin and Spiced Plum Pie brings together the deep, tangy flavor of plums with the sweetness of raisins, accented by warm spices. The pie’s rich filling, combined with a golden, flaky crust, makes it an ideal dessert to enjoy on a chilly winter evening.

Ingredients:

• 5 ripe plums (pitted and sliced)
• 1/2 cup raisins
• 3/4 cup sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 tablespoon butter (cut into small cubes)
• 1 package of pie crusts (store-bought or homemade)
• 1 egg (for egg wash)

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the plums, raisins, sugar, lemon juice, cornstarch, cinnamon, cloves, and ginger. Toss to combine evenly.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Pour the plum and raisin mixture into the crust and spread it evenly.
4. Dot the filling with butter, then roll out the second pie crust and cover the filling. Trim and crimp the edges to seal.
5. Cut slits in the top crust for steam to escape, then brush the top with a beaten egg to give it a golden color.
6. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
7. Allow the pie to cool for 30 minutes before serving.

The Raisin and Spiced Plum Pie brings a rich, aromatic flavor with its blend of plums, raisins, and warm spices. The raisins add a touch of sweetness that balances the tangy plums, while the pie’s spices give it a comforting, seasonal flavor. The buttery, flaky crust ties it all together, making this pie an indulgent treat for any winter occasion.

Pineapple Mango Pie

A tropical escape in the middle of winter, the Pineapple Mango Pie brings the vibrant sweetness of tropical fruits like pineapple and mango to a buttery, flaky crust. It’s a refreshing option that adds a burst of color and tropical flavor, perfect for those looking to brighten up a cold winter day.

Ingredients:

• 1 cup fresh pineapple (chopped)
• 1 1/2 cups fresh mango (peeled and chopped)
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon butter (cut into small cubes)
• 1 package of pie crusts (store-bought or homemade)
• 1 egg (for egg wash)

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the pineapple, mango, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss until the fruit is evenly coated.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Pour the tropical fruit mixture into the crust and spread it evenly.
4. Dot the filling with butter, then roll out the second pie crust and cover the fruit. Trim and crimp the edges to seal.
5. Cut slits in the top crust for steam to escape and brush the top with a beaten egg for a golden, shiny finish.
6. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
7. Let the pie cool for 30 minutes before serving.

The Pineapple Mango Pie offers a sweet, tropical flavor that’s refreshing and light, providing a perfect contrast to heavier, more traditional winter desserts. The bright, fruity filling balances perfectly with the buttery, flaky crust, making this pie a fun and colorful addition to any dessert table.

Winter Persimmon and Ginger Pie

The combination of ripe persimmons and fresh ginger makes this Winter Persimmon and Ginger Pie a warm, aromatic dessert that’s perfect for chilly January days. The sweetness of the persimmons pairs beautifully with the zesty, slightly spicy ginger, creating a flavorful filling wrapped in a buttery pie crust.

Ingredients:

• 4 ripe persimmons (peeled and chopped)
• 1/4 cup fresh ginger (grated)
• 1/2 cup brown sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon butter (cut into small cubes)
• 1 package of pie crusts (store-bought or homemade)
• 1 egg (for egg wash)

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the persimmons, grated ginger, brown sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Toss to mix evenly.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Pour the persimmon mixture into the crust and spread it evenly.
4. Dot the filling with butter, then roll out the second pie crust and cover the fruit mixture. Trim and crimp the edges to seal.
5. Cut slits in the top crust for ventilation, then brush the top with a beaten egg to give it a golden finish.
6. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
7. Allow the pie to cool for 30 minutes before serving.

The Winter Persimmon and Ginger Pie offers a delicate yet spicy sweetness that’s both soothing and flavorful. The persimmons’ soft, honey-like sweetness pairs wonderfully with the bold, fragrant ginger. The pie’s flaky crust adds a satisfying texture, making each bite a comforting, indulgent treat perfect for the season.

Baked Pear and Almond Pie

A deliciously warm and nutty dessert, this Baked Pear and Almond Pie combines the delicate sweetness of ripe pears with the rich flavor of almonds. The nutty almond cream filling complements the tender pears, and the buttery, flaky crust provides the perfect base for this comforting winter treat.

Ingredients:

• 4 medium pears (peeled, cored, and sliced)
• 1/2 cup almond meal
• 1/4 cup sugar
• 1/4 cup unsalted butter (softened)
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/4 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 package of pie crusts (store-bought or homemade)
• 1 egg (for egg wash)

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the almond meal, sugar, butter, egg, vanilla extract, cornstarch, cinnamon, and lemon juice. Stir until a smooth almond cream forms.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Spread the almond cream mixture evenly over the bottom of the crust.
4. Layer the sliced pears over the almond cream in a circular pattern.
5. Roll out the second pie crust and cover the pie. Trim and crimp the edges to seal, and make small slits in the top for ventilation.
6. Brush the top crust with a beaten egg for a golden finish.
7. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
8. Let the pie cool for 30 minutes before serving.

The Baked Pear and Almond Pie has a refined, nutty flavor that pairs wonderfully with the soft sweetness of the pears. The almond cream adds a luxurious texture and depth of flavor that takes this pie beyond the ordinary. The delicate cinnamon and lemon accents complete this comforting winter dessert.

Black Currant and Apple Pie

This Black Currant and Apple Pie offers a wonderful balance of tart and sweet, featuring the bold flavor of black currants and the classic sweetness of apples. The combination of fruit creates a complex, satisfying filling that’s perfectly complemented by a flaky, buttery pie crust.

Ingredients:

• 4 medium apples (peeled, cored, and sliced)
• 1 cup black currants (fresh or frozen)
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon butter (cut into small cubes)
• 1 package of pie crusts (store-bought or homemade)
• 1 egg (for egg wash)

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the apples, black currants, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss to coat evenly.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Pour the apple and black currant mixture into the crust and spread evenly.
4. Dot the filling with butter, then roll out the second pie crust and cover the filling. Trim and crimp the edges to seal the pie.
5. Cut slits in the top crust for ventilation, then brush with a beaten egg for a golden finish.
6. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
7. Let the pie cool for 30 minutes before serving.

The Black Currant and Apple Pie is a delightful twist on the traditional apple pie, offering a bold flavor profile with the tartness of black currants. The combination of the two fruits creates a juicy filling that contrasts beautifully with the buttery, flaky crust. This pie is a perfect choice for those who love a bit of tartness to balance the sweetness of winter desserts.

Cranberry and Chestnut Pie

This Cranberry and Chestnut Pie combines the tartness of cranberries with the rich, earthy flavor of chestnuts. The pairing creates a sophisticated winter dessert that feels both hearty and festive. The filling is complemented by a flaky, buttery pie crust, making it an excellent choice for holiday gatherings or cozy winter nights.

Ingredients:

• 1 cup fresh cranberries
• 1 cup cooked chestnuts (peeled and chopped)
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon butter (cut into small cubes)
• 1 package of pie crusts (store-bought or homemade)
• 1 egg (for egg wash)

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the cranberries, chestnuts, sugar, brown sugar, cornstarch, cinnamon, cloves, nutmeg, and lemon juice. Stir to mix evenly.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Pour the cranberry and chestnut mixture into the crust, spreading it evenly.
4. Dot the filling with butter, then roll out the second pie crust and cover the filling. Trim and crimp the edges to seal.
5. Cut slits in the top crust for ventilation, then brush with a beaten egg for a golden, glossy finish.
6. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
7. Allow the pie to cool for 30 minutes before serving.

The Cranberry and Chestnut Pie offers a unique, earthy combination that’s rich in flavor and texture. The tart cranberries and sweet chestnuts complement each other beautifully, while the spices give the filling a warm, comforting depth. The golden, flaky crust completes the pie, making it a perfect winter dessert.

Tangerine and Pomegranate Pie

This Tangerine and Pomegranate Pie brings together the vibrant, citrusy sweetness of tangerines and the tangy burst of pomegranate. The combination of these two fruits creates a bright, refreshing pie that’s perfect for winter, with a zesty filling enveloped in a crisp, buttery crust.

Ingredients:

• 3 tangerines (peeled and segmented)
• 1/2 cup pomegranate seeds
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon butter (cut into small cubes)
• 1 package of pie crusts (store-bought or homemade)
• 1 egg (for egg wash)

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the tangerine segments, pomegranate seeds, sugar, cornstarch, lemon juice, cinnamon, and ginger. Toss to coat evenly.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Pour the fruit mixture into the crust, spreading it evenly.
4. Dot the filling with butter, then roll out the second pie crust and cover the filling. Trim and crimp the edges to seal.
5. Cut slits in the top crust for steam to escape and brush with a beaten egg for a golden finish.
6. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
7. Allow the pie to cool for 30 minutes before serving.

The Tangerine and Pomegranate Pie offers a delightful balance of sweet and tangy flavors, with the citrusy tangerines and tart pomegranates working in perfect harmony. The warm spices elevate the fruits, while the buttery crust adds a rich texture to every bite. This pie is a beautiful and refreshing choice for any winter gathering.

Sweet Potato and Maple Pie

Sweet potatoes and maple syrup come together in this rich and velvety Sweet Potato and Maple Pie, offering a warm, comforting flavor that’s perfect for the colder months. With its creamy texture and caramelized sweetness, this pie is a cozy, indulgent dessert.

Ingredients:

• 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
• 1/2 cup maple syrup
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 large eggs
• 1 tablespoon butter (melted)
• 1 package of pie crusts (store-bought or homemade)

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the mashed sweet potatoes, maple syrup, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt. Mix until smooth.
3. Beat the eggs in a separate bowl and stir them into the sweet potato mixture, followed by the melted butter.
4. Roll out the pie crust and fit it into a 9-inch pie dish. Pour the sweet potato filling into the crust and spread it evenly.
5. Bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
6. Let the pie cool for at least 30 minutes before serving.

Sweet Potato and Maple Pie is a warm, decadent dessert that combines the earthiness of sweet potatoes with the deep, rich sweetness of maple syrup. The spices enhance the natural flavors of the sweet potatoes, creating a velvety, smooth filling. Paired with a buttery pie crust, this pie makes for a comforting and indulgent winter treat.

Blood Orange and Ricotta Pie

This Blood Orange and Ricotta Pie features the unique flavor of blood oranges combined with the creamy richness of ricotta cheese. The combination of tangy citrus and smooth, slightly sweet ricotta creates a delicate and refreshing filling. The result is a pie that is both vibrant and indulgent, perfect for special occasions.

Ingredients:

• 3 blood oranges (peeled and segmented)
• 1 cup ricotta cheese
• 1/2 cup sugar
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 package of pie crusts (store-bought or homemade)
• 1 egg (for egg wash)

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the ricotta cheese, sugar, honey, vanilla extract, and lemon juice. Stir until smooth.
3. Beat the eggs and add them to the ricotta mixture along with the cornstarch. Mix until well combined.
4. Gently fold in the blood orange segments.
5. Roll out the pie crust and fit it into a 9-inch pie dish. Pour the ricotta and blood orange mixture into the crust.
6. Bake for 35-40 minutes, or until the filling is set and lightly golden on top.
7. Let the pie cool for at least 30 minutes before serving.

The Blood Orange and Ricotta Pie combines the bright, tangy flavor of blood oranges with the creamy richness of ricotta, creating a unique, refreshing dessert. The smooth texture of the ricotta filling contrasts beautifully with the vibrant, citrusy blood orange segments. With a light, buttery crust, this pie is an elegant and delicious way to enjoy winter citrus.

Note: More recipes​ are coming soon!