Pies that You Can Make on a Busy Day
There are three steps to most pies: The crust, the filling that goes in the crust, and something to top the filling. Those three parts can be quick and easy. We’ll show you how:
Step 1: Make the crust
For most folks, the crust is the intimidating part. But it can be super easy: use a pie crust mix. Then all you do add water and roll it out. Roll it 1/8 to 3/16-inch thick. Roll it round and larger than the pie pan. Lay the pie pan over the crust to measure the size. If you have an inch margin all around your pan, it’s large enough.
Gently fold the crust in half and then in half again and then lift it to the pie pan. Unfold the crust to line the pie pan. Use your finger to form a decorative edge with the extra dough at the rim of the pan . . . or simply trim the excess dough and press the edges with a fork to make a little lined pattern.
Most pie crusts are baked with the filling in the crust so we’ll move to the next step.
Step 2: Make the filling
It can take time to peel, core, and slice your fruit. An apple peeler reduces the time dramatically. But you can always use a prepared filling. Use two cans for a deep dish pie and one for a standard pie. You can make the filling special by adding cranberries to an apple filling and pecan pieces to a peach pie.
Step 3: Adding a topping
A topping may consists of another crust, a streusel topping, or simply whipped cream. Some pies, such as pumpkin or pecan, have no topping.
For a crust topping, simply roll out the dough and lay it over the top of the filled pie before baking. Trim the dough. Peel back the dough a bit and brush a little water on the rim edge with a pastry brush. Use the tines of a fork to press the dough layer together and seal the edges. Cut 6 or 8 slits in the top to allow the steam to escape.
For a streusel topping, simply follow a recipe, cover the filling with the topping, and bake.
Assemble and bake your pie. To keep the top edge of the crust from burning, use a pie crust shield.