Pies have always held a special place in our hearts and kitchens, serving as the ultimate comfort food. Whether you’re hosting a holiday gathering, celebrating a special occasion, or simply craving a homemade treat, a pie from Betty Crocker can deliver the perfect balance of taste and nostalgia.
With over 25 Betty Crocker pie recipes to explore, you can find the ideal pie for any event or craving. From classic fruit pies to creamy custard delights and rich chocolate creations, these recipes embody Betty Crocker’s legacy of simple, delicious baking that brings joy to any table.
In this article, we’ll guide you through a selection of Betty Crocker’s best pie recipes, each offering its unique charm and flavor.
25+ Delicious Betty Crocker Pie Recipes to Delight Your Taste Buds
With Betty Crocker’s extensive collection of pie recipes, there’s no shortage of options for creating memorable desserts that cater to every taste and occasion. Whether you prefer the comforting familiarity of a classic apple pie, the indulgence of a creamy chocolate pie, or the refreshing zing of a lemon meringue pie, Betty Crocker has a recipe that fits the bill.
These 25+ pie recipes showcase a range of flavors and techniques that are sure to inspire your baking adventures. So, gather your ingredients, preheat your oven, and let Betty Crocker’s timeless pie recipes bring a touch of homemade goodness to your table.
No matter which pie you choose, you’re sure to create something special that will be enjoyed by family and friends alike.
Classic Betty Crocker Apple Pie
This timeless Betty Crocker Apple Pie features tender, spiced apples encased in a flaky, buttery crust. Perfect for any occasion, this pie is a nostalgic favorite that captures the essence of homemade comfort.
Ingredients:
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 cup ice water (more if needed)
- For the filling:
- 6 cups peeled and sliced apples (Granny Smith or Honeycrisp work well)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- For finishing:
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions:
- Prepare the Crust:
- In a large bowl, mix flour and sugar. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Divide dough in half, shape into discs, wrap in plastic wrap, and chill for at least 1 hour.
- Prepare the Filling:
- In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat evenly.
- Assemble the Pie:
- Preheat oven to 425°F (220°C). Roll out one dough disc on a lightly floured surface to fit a 9-inch pie plate. Transfer to the pie plate and trim the edges.
- Fill with apple mixture. Roll out the second dough disc and place over the filling. Trim, seal, and crimp the edges. Cut slits in the top crust for steam to escape.
- Brush the top crust with beaten egg and sprinkle with granulated sugar.
- Bake:
- Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. If necessary, cover the edges with foil to prevent over-browning.
This Classic Betty Crocker Apple Pie delivers on taste and tradition, combining a perfectly flaky crust with a flavorful apple filling. The balance of sweet and tart apples, enhanced by a hint of spice, makes each slice a delight. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an unforgettable dessert experience.
Betty Crocker Pumpkin Pie
Betty Crocker’s Pumpkin Pie is a quintessential fall dessert, featuring a smooth and creamy pumpkin filling spiced with cinnamon, ginger, and cloves. Its rich flavor and velvety texture make it a must-have for Thanksgiving and other holiday gatherings.
Ingredients:
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 cup ice water (more if needed)
- For the filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 cup heavy cream
Instructions:
- Prepare the Crust:
- In a bowl, combine flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water, a tablespoon at a time, until the dough holds together.
- Shape the dough into a disc, wrap in plastic, and chill for at least 30 minutes.
- Prepare the Filling:
- In a large bowl, mix pumpkin puree, granulated sugar, salt, cinnamon, ginger, and cloves. Beat in eggs one at a time, then stir in heavy cream until smooth.
- Assemble the Pie:
- Preheat oven to 425°F (220°C). Roll out dough on a floured surface to fit a 9-inch pie plate. Transfer to the plate, trim the edges, and crimp as desired.
- Pour the pumpkin filling into the crust.
- Bake:
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the filling is set and a knife inserted into the center comes out clean.
Betty Crocker’s Pumpkin Pie is a beloved classic that embodies the flavors of fall with its creamy, spiced filling nestled in a buttery crust. It’s the perfect centerpiece for any holiday table, offering a comforting and festive taste that’s sure to please everyone. Enjoy it with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of indulgence.
Betty Crocker Pecan Pie
Betty Crocker’s Pecan Pie is a decadent treat featuring a sweet, caramel-like filling studded with crunchy pecans. Its rich, nutty flavor and glossy finish make it a standout dessert for special occasions and holiday feasts.
Ingredients:
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 cup ice water (more if needed)
- For the filling:
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 1/2 cups pecan halves
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
- Prepare the Crust:
- Combine flour and sugar in a bowl. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water gradually until the dough comes together. Wrap in plastic and chill for at least 30 minutes.
- Prepare the Filling:
- In a bowl, whisk together corn syrup, granulated sugar, melted butter, eggs, vanilla extract, and salt until well combined. Stir in pecan halves.
- Assemble the Pie:
- Preheat oven to 350°F (175°C). Roll out dough on a floured surface to fit a 9-inch pie plate. Transfer to the plate, trim, and crimp the edges.
- Pour the pecan mixture into the crust.
- Bake:
- Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. If necessary, cover the edges with foil to prevent over-browning.
Betty Crocker’s Pecan Pie is a rich and irresistible dessert that brings a touch of elegance to any gathering. With its luscious, caramelized filling and crunchy pecans, it’s a pie that’s sure to impress. Serve it slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly decadent treat.
Betty Crocker Cherry Pie
Betty Crocker’s Cherry Pie is a classic dessert that showcases the vibrant, tangy flavor of ripe cherries. With a beautifully crisp crust and a luscious cherry filling, this pie is perfect for summer gatherings or as a festive treat year-round.
Ingredients:
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 cup ice water (more if needed)
- For the filling:
- 4 cups fresh or frozen pitted cherries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon salt
- For finishing:
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions:
- Prepare the Crust:
- In a bowl, mix flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, until the dough holds together. Divide dough into two discs, wrap in plastic, and chill for at least 1 hour.
- Prepare the Filling:
- In a saucepan over medium heat, combine cherries, granulated sugar, cornstarch, lemon juice, almond extract, and salt. Cook, stirring constantly, until the mixture thickens and bubbles. Let cool to room temperature.
- Assemble the Pie:
- Preheat oven to 425°F (220°C). Roll out one dough disc on a floured surface to fit a 9-inch pie plate. Transfer to the plate, trim the edges, and add the cooled cherry filling.
- Roll out the second dough disc and place over the filling. Trim, seal, and crimp the edges. Cut slits in the top crust for steam to escape.
- Brush with beaten egg and sprinkle with granulated sugar.
- Bake:
- Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Cover the edges with foil if they start to brown too quickly.
Betty Crocker’s Cherry Pie is a delightful blend of sweet and tart flavors, encased in a flaky, golden crust. Its vibrant cherry filling is sure to brighten any occasion, making it a favorite for both casual and special gatherings. Serve it warm with a scoop of vanilla ice cream for an extra touch of indulgence.
Betty Crocker Blueberry Pie
Betty Crocker’s Blueberry Pie is a delicious summer treat that highlights the juicy sweetness of fresh blueberries. This pie features a crisp crust and a fragrant filling that captures the essence of blueberry season in every bite.
Ingredients:
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 cup ice water (more if needed)
- For the filling:
- 5 cups fresh or frozen blueberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- For finishing:
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions:
- Prepare the Crust:
- In a bowl, combine flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Divide dough into two discs, wrap in plastic, and chill for at least 1 hour.
- Prepare the Filling:
- In a large bowl, mix blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Let sit for 10 minutes to allow the flavors to meld.
- Assemble the Pie:
- Preheat oven to 425°F (220°C). Roll out one dough disc on a floured surface to fit a 9-inch pie plate. Transfer to the plate, trim the edges, and add the blueberry filling.
- Roll out the second dough disc and place over the filling. Trim, seal, and crimp the edges. Cut slits in the top crust for steam to escape.
- Brush with beaten egg and sprinkle with granulated sugar.
- Bake:
- Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Cover the edges with foil if necessary to prevent over-browning.
Betty Crocker’s Blueberry Pie is a quintessential summer dessert that showcases the natural sweetness of blueberries. Its vibrant filling and flaky crust make it a standout choice for any occasion. Enjoy a slice on its own or with a dollop of whipped cream for a refreshing and satisfying treat.
Betty Crocker Lemon Meringue Pie
Betty Crocker’s Lemon Meringue Pie features a zesty lemon filling topped with a light, fluffy meringue. This classic dessert combines a tangy, sweet filling with a cloud-like topping, offering a perfect balance of flavors and textures.
Ingredients:
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 cup ice water (more if needed)
- For the filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- For the meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions:
- Prepare the Crust:
- In a bowl, mix flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water gradually until the dough holds together. Wrap in plastic and chill for at least 30 minutes.
- Preheat oven to 425°F (220°C). Roll out dough on a floured surface to fit a 9-inch pie plate. Transfer to the plate, trim, and crimp the edges. Bake for 10 minutes, then cool.
- Prepare the Filling:
- In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Whisk egg yolks in a bowl. Gradually stir in a small amount of the hot mixture to temper the yolks, then return the mixture to the saucepan. Cook for 2 more minutes.
- Remove from heat and stir in lemon juice, lemon zest, and butter. Pour filling into the baked pie crust.
- Prepare the Meringue:
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Spread meringue over the lemon filling, sealing the edges. Use a spatula to create peaks.
- Bake:
- Bake for 10-12 minutes, or until the meringue is golden brown. Cool completely before serving.
Betty Crocker’s Lemon Meringue Pie is a delightful dessert that brings together a tangy lemon filling with a sweet, airy meringue topping. The contrast between the zesty filling and the fluffy meringue creates a memorable treat that’s perfect for any special occasion. Enjoy a slice chilled for a refreshing and indulgent finish to your meal.
Betty Crocker Peach Pie
Betty Crocker’s Peach Pie is a delectable dessert that celebrates the juicy sweetness of ripe peaches. With a buttery crust and a flavorful peach filling, this pie is a perfect way to enjoy summer’s bounty and adds a touch of homemade charm to any gathering.
Ingredients:
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 cup ice water (more if needed)
- For the filling:
- 6 cups peeled and sliced fresh peaches (or 5 cups frozen peaches, thawed)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- For finishing:
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions:
- Prepare the Crust:
- In a bowl, combine flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water, a tablespoon at a time, until the dough comes together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
- Prepare the Filling:
- In a large bowl, mix peaches, granulated sugar, cornstarch, cinnamon, nutmeg, lemon juice, and salt. Toss to combine and let sit for 10 minutes to allow flavors to meld.
- Assemble the Pie:
- Preheat oven to 425°F (220°C). Roll out one dough disc on a floured surface to fit a 9-inch pie plate. Transfer to the plate, trim, and add the peach filling.
- Roll out the second dough disc and place over the filling. Trim, seal, and crimp the edges. Cut slits in the top crust for steam to escape.
- Brush with beaten egg and sprinkle with granulated sugar.
- Bake:
- Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Cover the edges with foil if necessary to prevent over-browning.
Betty Crocker’s Peach Pie is a celebration of summer flavors with its juicy, spiced peach filling nestled in a flaky crust. This pie offers a taste of homemade comfort that’s perfect for family gatherings or any special occasion. Serve it warm or at room temperature with a scoop of vanilla ice cream for an extra touch of indulgence.
Betty Crocker Chocolate Cream Pie
Betty Crocker’s Chocolate Cream Pie is a rich and indulgent dessert featuring a velvety chocolate filling in a buttery crust, topped with whipped cream and chocolate shavings. This pie is a decadent treat that will satisfy any chocolate lover’s cravings.
Ingredients:
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the filling:
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 3/4 cups whole milk
- 4 large egg yolks
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- Chocolate shavings or cocoa powder for garnish
Instructions:
- Prepare the Crust:
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press mixture into the bottom and up the sides of a 9-inch pie plate.
- Bake for 8 minutes. Let cool completely.
- Prepare the Filling:
- In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Gradually stir in milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
- In a separate bowl, whisk egg yolks. Gradually stir in a small amount of the hot mixture to temper the yolks, then return to the saucepan. Cook for 2 more minutes.
- Remove from heat and stir in butter and vanilla extract until smooth. Pour filling into the cooled crust and refrigerate for at least 4 hours or until set.
- Prepare the Topping:
- In a bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form. Spread whipped cream over the chilled pie and garnish with chocolate shavings or a dusting of cocoa powder.
Betty Crocker’s Chocolate Cream Pie is the ultimate dessert for chocolate enthusiasts, offering a luscious, creamy filling with a perfectly crunchy crust. The whipped cream topping adds a light, airy contrast to the rich chocolate, making this pie a truly indulgent treat. It’s perfect for special occasions or as a sweet ending to any meal.
Betty Crocker Strawberry Rhubarb Pie
Betty Crocker’s Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of strawberries in a delightful, homemade pie. With a flaky crust and a tangy-sweet filling, this pie is a springtime favorite that’s sure to impress.
Ingredients:
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 cup ice water (more if needed)
- For the filling:
- 3 cups fresh or frozen rhubarb, chopped
- 2 cups fresh strawberries, hulled and sliced
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- For finishing:
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions:
- Prepare the Crust:
- In a bowl, combine flour and sugar. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water, a tablespoon at a time, until the dough comes together. Divide dough into two discs, wrap in plastic, and chill for at least 1 hour.
- Prepare the Filling:
- In a large bowl, mix rhubarb, strawberries, granulated sugar, cornstarch, salt, lemon juice, and vanilla extract. Let sit for 10 minutes to allow flavors to meld.
- Assemble the Pie:
- Preheat oven to 425°F (220°C). Roll out one dough disc on a floured surface to fit a 9-inch pie plate. Transfer to the plate, trim, and add the strawberry rhubarb filling.
- Roll out the second dough disc and place over the filling. Trim, seal, and crimp the edges. Cut slits in the top crust for steam to escape.
- Brush with beaten egg and sprinkle with granulated sugar.
- Bake:
- Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Cover the edges with foil if necessary to prevent over-browning.
Betty Crocker’s Strawberry Rhubarb Pie is a delightful blend of sweet and tart flavors, making it a standout choice for any dessert table. The combination of juicy strawberries and tangy rhubarb in a flaky crust creates a perfect balance of flavors and textures. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious and satisfying treat.
Betty Crocker Pumpkin Pie
Betty Crocker’s Pumpkin Pie is a quintessential autumn dessert that offers a warm, spiced filling in a tender, flaky crust. Perfect for Thanksgiving or any fall gathering, this pie is a classic comfort food that captures the essence of the season with every bite.
Ingredients:
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 cup ice water (more if needed)
- For the filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 can (12 oz) evaporated milk
- For finishing:
- Whipped cream (optional, for serving)
Instructions:
- Prepare the Crust:
- In a bowl, mix flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, until the dough comes together. Form into a disc, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 425°F (220°C). Roll out dough on a floured surface to fit a 9-inch pie plate. Transfer to the plate, trim the edges, and prick the bottom with a fork to prevent bubbling. Bake for 10 minutes, then cool.
- Prepare the Filling:
- In a large bowl, whisk together pumpkin puree, granulated sugar, cinnamon, ginger, nutmeg, and salt. Add eggs one at a time, mixing well after each addition. Gradually whisk in evaporated milk until smooth.
- Assemble the Pie:
- Pour the pumpkin filling into the pre-baked pie crust. Smooth the top with a spatula.
- Bake:
- Bake for 15 minutes at 425°F (220°C). Reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the filling is set and a knife inserted into the center comes out clean. Let cool completely before serving.
Betty Crocker’s Pumpkin Pie is a beloved dessert that embodies the flavors of fall with its spiced pumpkin filling and buttery crust. Its rich, smooth texture and warm spices make it a comforting end to any autumn meal. Top with a dollop of whipped cream for an extra touch of indulgence and enjoy a classic favorite that’s sure to please everyone at the table.
Betty Crocker Apple Pie
Betty Crocker’s Apple Pie is a timeless dessert that combines tart apples with a sweet, spiced filling in a flaky, golden crust. This pie is a perfect choice for any occasion, offering a delightful blend of flavors and textures that make it a true classic.
Ingredients:
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 cup ice water (more if needed)
- For the filling:
- 6 cups peeled, cored, and sliced apples (about 6 medium apples)
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- For finishing:
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions:
- Prepare the Crust:
- In a bowl, mix flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
- Prepare the Filling:
- In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and salt. Toss until apples are evenly coated.
- Assemble the Pie:
- Preheat oven to 425°F (220°C). Roll out one dough disc on a floured surface to fit a 9-inch pie plate. Transfer to the plate, trim the edges, and add the apple filling.
- Roll out the second dough disc and place over the filling. Trim, seal, and crimp the edges. Cut slits in the top crust for steam to escape. Brush with beaten egg and sprinkle with granulated sugar.
- Bake:
- Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Cover the edges with foil if necessary to prevent over-browning.
Betty Crocker’s Apple Pie is a comforting classic that features a perfect balance of sweet and tart flavors. With its buttery, flaky crust and spiced apple filling, it’s a dessert that never goes out of style. Serve it warm with a scoop of vanilla ice cream for a quintessentially American treat that will delight your family and friends.
Betty Crocker Pecan Pie
Betty Crocker’s Pecan Pie is a decadent dessert featuring a sweet, rich filling packed with crunchy pecans. This classic Southern pie is perfect for holidays and special occasions, offering a combination of sweet, nutty, and buttery flavors in every bite.
Ingredients:
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 cup ice water (more if needed)
- For the filling:
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 1/2 cups pecan halves
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
- Prepare the Crust:
- In a bowl, combine flour and sugar. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
- Preheat oven to 425°F (220°C). Roll out dough on a floured surface to fit a 9-inch pie plate. Transfer to the plate, trim the edges, and prick the bottom with a fork to prevent bubbling. Bake for 10 minutes, then cool.
- Prepare the Filling:
- In a large bowl, whisk together corn syrup, granulated sugar, melted butter, eggs, vanilla extract, and salt until smooth. Stir in pecan halves.
- Assemble the Pie:
- Pour the pecan filling into the pre-baked pie crust, spreading it evenly.
- Bake:
- Bake for 50-60 minutes, or until the filling is set and the top is golden brown. If the edges of the crust begin to brown too quickly, cover with foil. Let cool completely before serving.
Betty Crocker’s Pecan Pie is a rich and indulgent treat that highlights the wonderful flavor and texture of pecans. With its sweet, sticky filling and crunchy nuts, it’s a favorite for holiday tables and special occasions. Enjoy it on its own or with a dollop of whipped cream for a truly luxurious dessert experience.
Betty Crocker Lemon Meringue Pie
Betty Crocker’s Lemon Meringue Pie features a tangy lemon custard filling topped with a light and fluffy meringue. This pie offers a delightful balance of tart and sweet flavors with a creamy texture, making it a refreshing and elegant dessert choice for any occasion.
Ingredients:
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the lemon filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks, lightly beaten
- 1/4 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- For the meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions:
- Prepare the Crust:
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate.
- Bake for 8 minutes. Let cool completely.
- Prepare the Lemon Filling:
- In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Remove from heat and whisk a small amount of the hot mixture into the egg yolks to temper them, then return the yolks to the saucepan. Cook for 2 more minutes, stirring constantly.
- Stir in lemon juice, butter, and lemon zest until well combined. Pour filling into the cooled crust.
- Prepare the Meringue:
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form.
- Spread meringue over the lemon filling, sealing the edges and creating peaks with a spatula.
- Bake:
- Bake for 10-12 minutes, or until the meringue is golden brown. Let cool to room temperature before serving.
Betty Crocker’s Lemon Meringue Pie is a zesty and light dessert that combines a creamy lemon filling with a fluffy meringue topping. Its vibrant flavor and airy texture make it a delightful choice for any special meal or gathering. Serve chilled or at room temperature for a refreshing end to your meal.
Betty Crocker Cherry Pie
Betty Crocker’s Cherry Pie is a classic dessert that brings together sweet and tart cherries in a flaky, buttery crust. This pie is a perfect treat for any time of the year, offering a comforting and delicious combination of flavors that are sure to please.
Ingredients:
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 cup ice water (more if needed)
- For the filling:
- 4 cups pitted fresh or frozen cherries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon almond extract (optional)
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- For finishing:
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions:
- Prepare the Crust:
- In a bowl, mix flour and sugar. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
- Prepare the Filling:
- In a large bowl, combine cherries, granulated sugar, cornstarch, almond extract (if using), lemon juice, and salt. Toss to coat evenly.
- Assemble the Pie:
- Preheat oven to 425°F (220°C). Roll out one dough disc on a floured surface to fit a 9-inch pie plate. Transfer to the plate, trim, and add the cherry filling.
- Roll out the second dough disc and place over the filling. Trim, seal, and crimp the edges. Cut slits in the top crust for steam to escape. Brush with beaten egg and sprinkle with granulated sugar.
- Bake:
- Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Cover the edges with foil if necessary to prevent over-browning. Let cool before serving.
Betty Crocker’s Cherry Pie is a delicious combination of sweet and tart flavors with a perfectly flaky crust. Whether using fresh or frozen cherries, this pie is a comforting dessert that can be enjoyed year-round. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for a truly delightful treat.
Betty Crocker Banana Cream Pie
Betty Crocker’s Banana Cream Pie is a creamy, dreamy dessert featuring a smooth banana custard filling topped with whipped cream and sliced bananas. This pie is a classic favorite that combines rich flavors and a light, airy texture for a delightful treat.
Ingredients:
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the filling:
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions:
- Prepare the Crust:
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate.
- Bake for 8 minutes. Let cool completely.
- Prepare the Filling:
- In a medium saucepan, whisk together granulated sugar, flour, and salt. Gradually stir in milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
- Remove from heat and whisk a small amount of the hot mixture into the egg yolks to temper them, then return the yolks to the saucepan. Cook for 2 more minutes, stirring constantly.
- Remove from heat and stir in butter and vanilla extract until smooth. Let cool slightly before folding in sliced bananas. Pour filling into the cooled crust.
- Prepare the Topping:
- In a bowl, beat heavy cream, granulated sugar, and vanilla extract until stiff peaks form. Spread whipped cream over the banana filling.
Betty Crocker’s Banana Cream Pie is a luscious and indulgent dessert that combines creamy banana custard with a buttery graham cracker crust. The whipped cream topping adds a light, airy finish to this classic treat. It’s perfect for any occasion where you want to impress with a sweet and satisfying pie that’s sure to be a crowd-pleaser.
Note: More recipes are coming soon!
