Basic Pie Crust, Apple Crumb Pie, Coconut Custard Pie And Peach Pie Recipes 

Basic Pie Crust for one crust 

  • 1 ¼ cups flour
  • ¼ teas salt 
  • ½ cup chilled shortening
  • 3 Tbsp cold water 
  • Recipe for making 2 pie crusts 
  • 2 cups flour
  • ¼ teas salt 
  • 2/3 cup chilled shortening
  • 4 to 6 teas cold water 

Note:  Crisco is often used as the shortening 

Sift the flour and salt together.  Use a pastry blender to blend in the cold shortening.  Bend until the mixture resembles coarse crumbs.  Sprinkle the water over the mixture 1 tablespoon at a time.  Use a fork or your hands to blend together until the dough comes together and you can form it into a ball.  If making two crusts, divide the ball of dough into two.  Wrap dough in wax paper or plastic wrap and refrigerate for 30 minutes. 

Sprinkle the counter and dust a rolling pin with flour or place the dough between sheets of wax paper.  Roll dough into a circle a little larger than the pie pan you are using.  Place crust in pan and fill.  If you are baking a pie crust and not putting in the filling, prick the crust before putting it into the oven.  Bake the empty pie crust for about 10-15 minutes in a preheated oven at 425 degrees. 

If you are making a pie and don’t want to make your own crust from scratch, you can purchase pie crusts at the grocery store that are ready for baking. 

Apple Crumb Pie 

  • 6 cups apples peeled and sliced thin
  • 1 Tbsp lemon juice 
  • ¼ cup sugar
  • ¼ cup flour 
  • 1 teas ground cinnamon
  • 1 9-inch unbaked pie crust shell 

Place apples in mixing bowl and sprinkle with the lemon juice.  In small bowl mix together the sugar, flour and cinnamon.  Toss this mixture with the apples and lemon juice.  Place the apple mixture into the unbaked pie shell. 

Crumb Topping 

  • 1 cup flour
  • ½ cup butter or margarine 
  • ½ cup light brown sugar, firmly packed 

Combine all ingredients and mix until crumbly.  Spoon mixture over apples in pie shell.  Bake the pie in a preheated 425-degree oven for approximately 45-50 minutes.  If crust edges start to brown too much shield them with foil. 

Coconut Custard Pie 

  • 1 cup sugar
  • 1/3 cup flour 
  • ½ teas baking powder
  • 3 eggs, beaten 
  • 1 1/3 cups milk
  • ½ cup butter, melted 
  • 1 ½ teas vanilla
  • 1 ½ teas coconut extract 
  • 1 ¾ cups flaked coconut
  • 1 9-inch unbaked pie crust shell 

In mixing bowl combine sugar, flour and baking powder.  In a separate bowl combine the beaten eggs, milk and butter.  Stir the sugar and flour mixture into the egg and milk mixture.  Stir in the vanilla, coconut extract and coconut.  Pour custard mixture into unbaked pie shell.  Bake in preheated oven at 350 degrees until top of pie is golden, about 45 minutes.  If edges of pie crust start to become too brown cover the edges with foil.  Allow pie to completely cool before serving. 

Peach Pie 

  • 5 cups fresh peaches
  • 2 teas lemon juice 
  • ½ cup sugar
  • 2 Tbsp cornstarch 
  • ½ teas ground cinnamon
  • 2 9-inch unbaked pie crusts 
  • 1 Tbsp butter or margarine 

Peel and slice the peaches.  Toss the sliced peaches with the lemon juice.  Stir the sugar, cornstarch and cinnamon together and toss with the peaches.  Place one unbaked pie shell into the pie pan and then place the peach mixture into the pan.  Dot the peach mixture with the butter.  Cover the pie with the second crust.  Use a fork to press the edges of the two pie crusts together.  Cut vents in the top pie crust.  Bake the pie in a preheated oven at 425 degrees for 40 to 50 minutes.  The top of the pie should be brown, and the juices should begin to bubble through the vents.