Cherry, Pumpkin, Lemon Meringue, and Pecan recipes

Cherry, Pumpkin, Lemon Meringue, and Pecan. Each makes one 9-inch pie.

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🍒 Cherry Pie

Ingredients

Crust (double crust):

• 2½ cups (315g) all-purpose flour

• 1 tsp salt

• 1 tbsp sugar

• 1 cup (226g) cold unsalted butter, cubed

• 6–8 tbsp ice water

Filling:

• 5 cups fresh or frozen tart cherries (pitted)

• ¾–1 cup sugar (adjust to taste)

• ¼ cup cornstarch

• 1 tbsp lemon juice

• ½ tsp almond extract (optional)

• 1 tbsp butter

Instructions

1. Make crust: Mix flour, salt, sugar. Cut in butter until crumbly. Add ice water gradually until dough forms. Divide in two, chill 1 hour.

2. Roll out one disk and place in pie dish.

3. Make filling: Toss cherries with sugar and cornstarch. Stir in lemon juice and almond extract.

4. Pour into crust. Dot with butter.

5. Roll second crust and create lattice or full top. Seal edges.

6. Bake at 400°F (200°C) for 20 minutes, then 375°F (190°C) for 30–35 minutes.

7. Cool completely before slicing.

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🎃 Pumpkin Pie

Ingredients

Crust (single):

• 1¼ cups flour

• ½ cup cold butter

• ¼ tsp salt

• 3–4 tbsp ice water

Filling:

• 1 (15 oz / 425g) can pumpkin purée

• ¾ cup sugar

• 1 tsp cinnamon

• ½ tsp ginger

• ¼ tsp nutmeg

• ¼ tsp cloves

• ½ tsp salt

• 2 large eggs

• 1 cup evaporated milk

Instructions

1. Prepare crust, roll out, and place in pie dish.

2. Mix sugar, spices, and salt. Add eggs, pumpkin, then milk.

3. Pour into crust.

4. Bake at 425°F (220°C) for 15 minutes.

5. Reduce to 350°F (175°C) and bake 40–45 minutes.

6. Cool 2 hours before serving.

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🍋 Lemon Meringue Pie

Ingredients

Crust (pre-baked single crust)

Lemon Filling:

• 1 cup sugar

• 2 tbsp flour

• 3 tbsp cornstarch

• ¼ tsp salt

• 1½ cups water

• 2 lemons (zest + ½ cup juice)

• 2 tbsp butter

• 4 egg yolks

Meringue:

• 4 egg whites

• ¼ tsp cream of tartar

• ½ cup sugar

Instructions

1. Blind bake crust at 375°F (190°C) for 15 minutes. Cool.

2. In saucepan, whisk sugar, flour, cornstarch, salt, water, zest, juice. Cook until thick.

3. Stir some hot mixture into yolks, then return to pan. Cook 2 minutes. Stir in butter.

4. Pour into crust.

5. Beat egg whites + cream of tartar until soft peaks. Gradually add sugar, beat to stiff peaks.

6. Spread over hot filling, sealing edges.

7. Bake at 350°F (175°C) for 10–12 minutes until golden.

8. Cool completely.

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🥧 Pecan Pie

Ingredients

Crust (single crust)

Filling:

• 1 cup light corn syrup

• 1 cup brown sugar

• 3 eggs

• ¼ cup melted butter

• 1 tsp vanilla

• ¼ tsp salt

• 1½ cups pecan halves

Instructions

1. Preheat oven to 350°F (175°C).

2. Whisk corn syrup, sugar, eggs, butter, vanilla, salt.

3. Stir in pecans.

4. Pour into unbaked crust.

5. Bake 50–60 minutes until center is slightly set.

6. Cool completely before slicing.

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If you’d like, I can also provide:

• A single master pie crust recipe for all four

• Tips for making ahead and freezing

• Or a bakery-style professional version of any one pie 😊