Creative pie ideas for dinner or dessert, to share or not
Sweet or savory, a warm pie hits the mark. From the simplest creations to more complicated recipes, pie is much more than ingredients between two sheets of pastry.
Nothing says comfort quite like pie. Whether it’s a pot pie for dinner or a sweet pastry for dessert, when you immerse your fork into the flaky crust to reach the succulent filling, a certain pleasure takes over.
There’s pure joy in knowing this pie ignites every one of your senses: the aroma from the oven; the sights and sounds of fillings that turn bubbly and pastries that caramelize; the tender touch of the fork, as it gently breaks through the layers of pastry to reveal the magic underneath; and, of course, the taste. Nothing matches the toasted crunch of a baked crust with your favorite filling.
Now that I’ve enticed you beyond words, let’s get creative in the kitchen.
Sure, there are the classic apple, pumpkin and summer peach, but I wanted to venture beyond those staples with a variety of fillings, toppings and sizes. Three pies serve four to six people; the fruit pies are individual portions.
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I’m all about time efficiency, so I’ve opted for store-bought refrigerated pie crust. The process for individual pies is the same as for the larger ones:
Step 1: Press refrigerated pie crust into muffin pans.
Step 2: Fill with desired fillings.
Step 3: Bake until the filling is bubbly and the crust is golden.
THE RECIPES
Rotisserie Chicken Pot Pie with Crescent Spokes
From Robin Miller
This is an excellent use for leftover chicken.
Servings: 4.
INGREDIENTS
- 1 tablespoon olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- ½ cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup chicken broth
- 1 tablespoon sun-dried tomato paste
- 1 tablespoon cornstarch
- 2 cups shredded rotisserie chicken
- ½ cup frozen corn (keep frozen until ready to use)
- 1 (8-ounce) can refrigerated crescent rolls
PREPARATION
- Preheat oven to 375 degrees.
- Heat oil in a large skillet over medium-high. Add carrots, celery, onion and garlic and cook for 3 minutes, until soft. Add oregano, thyme, salt and pepper and stir to coat. Cook for 1 minute, until herbs are fragrant. Whisk together chicken broth, tomato paste and cornstarch. Add the mixture to the skillet and bring to a simmer. Simmer for 1 minute, until the sauce thickens. Add chicken and corn and return to a simmer. Remove pan from the heat.
- Separate the crescent rolls into 8 triangles. Arrange the triangles in a spoke pattern in the bottom of a 9-inch glass pie pan, with the wider bottom of the triangle overlapping in the middle of the pan, and the thinner top of the triangle hanging over the edges by about 2-3 inches. Press dough into the bottom of the pan, connecting as much of the triangles as you can. Fill the pan with chicken mixture. Fold the top of the triangles back over the filling so the points meet in the middle.
- Bake for 10 minutes, until the top is golden brown.
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Savory Beef Chili Pie with Cheddar-Dusted Lattice
From Robin Miller
This is unusual because it’s a single crust pie with a lattice top — this helps reduce calories and fat — but you’ll never notice the difference because the filling is so satisfying.
Servings: 4.
INGREDIENTS
- 1 pound lean ground beef
- 1-2 tablespoons minced chipotle chiles in adobo (depending on how spicy you like it)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 15-ounce can tomato sauce
- 15-ounce can red kidney beans, rinsed and drained
- 1 (9-inch) refrigerated pie crust
- 1 egg, lightly beaten
- ¼ cup shredded Cheddar cheese
PREPARATION
- Preheat oven to 375 degrees.
- Cook beef in a large skillet over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat and return beef to the pan. Add chipotle chiles, chili powder, cumin, oregano, onion powder, salt and pepper and stir to coat. Cook for 1 minute, until the spices are fragrant. Add tomato sauce and kidney beans and bring to a simmer. Simmer for 5 minutes, until the mixture thickens.
- Spoon the beef mixture into a 9-inch pie pan. Set aside.
- Cut the pie crust into thin strips. Arrange half of the strips over the beef mixture in the pan. Fold back every other strip and, starting from one side, place a strip of pie crust over the strips that are not folded back. Return the folded back strips to their original position. Repeat the process, now folding back the strips that were not folded back. Keep going until the pie is covered with the lattice-shaped crust. Use extra strips to create a crimped edge. Brush the lattice with the egg. Sprinkle the top with the Cheddar cheese.
- Bake for 15-20 minutes, until the top is golden brown.
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Cranberry-Pear Galette
From Robin Miller
Servings: 4-6.
INGREDIENTS
- 1 (9-inch) refrigerated pie crust
- 3 cups sliced fresh pears (peeled and cored)
- ½ cup frozen cranberries (keep frozen until ready to use)
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 egg, lightly beaten
PREPARATION
- Preheat oven 375 degrees.
- Unroll pie crust onto a parchment paper-lined baking sheet (don’t worry if some of the dough hangs over the edges). Set aside.
- In a large bowl, combine pears, cranberries, sugar, cornstarch, cinnamon and vanilla. Toss to combine. Pile the pear mixture on the crust, leaving a 2-inch border around the edges. Gently pull the pie crust up and over the pear filling, pleating it to hold it in place (don’t worry if it looks sloppy or uneven, it will bake up beautifully).
- Brush the crust with the egg.
- Bake for 35-40 minutes, until the filling is bubbly and the crust is golden brown. Cool for at least 10 minutes before slicing into wedges.
Baked Brie and Apple Pies with Walnuts
From Robin Miller
Servings: 4 individual pies.
INGREDIENTS
- 1 (9-inch) refrigerated pie crust, divided into 4 equal pieces
- 4 pieces Brie cheese, about 2 inches each
- 1¾ cups diced apples, cored (and peeled, if desired)
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 4 walnut halves
PREPARATION
- Preheat oven to 350 degrees. Press the pie crust pieces into 4 cups of a 12-cup muffin pan. Press the crust into the bottom and up the sides of each muffin cup. Place one piece of Brie in the bottom of each pie.
- In a medium bowl, combine apples, sugar and cornstarch. Toss to combine. Spoon the apple mixture over the Brie. Top with the walnut halves.
- Bake for 30 minutes, until the fruit is tender and the crust is golden.
Peach Pies with Vanilla Wafers
From Robin Miller
Servings: 4 individual pies.
INGREDIENTS
- 1 (9-inch) refrigerated pie crust, divided into 4 equal pieces
- 1¾ cups chopped frozen peaches (keep frozen until ready to use)
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 4 vanilla wafer cookies
PREPARATION
- Preheat oven to 350 degrees. Press the pie crust pieces into 4 cups of a 12-cup muffin pan. Press the crust into the bottom and up the sides of each muffin cup.
- In a medium bowl, combine peaches, sugar and cornstarch. Toss to combine. Spoon the peach mixture into the muffin cups. Bake for 30 minutes, until the fruit is tender and the crust is golden. Top each pie with a vanilla wafer cookie and serve warm or at room temperature.
Mixed Berry Pies with Granola Crumble
From Robin Miller
Servings: 4 individual pies.
INGREDIENTS
- 1 (9-inch) refrigerated pie crust, divided into 4 equal pieces
- 2 cups frozen mixed berries (keep frozen until ready to use)
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cardamom
- 4 teaspoons granola cereal
PREPARATION
- Preheat oven to 350 degrees. Press the pie crust pieces into 4 cups of a 12-cup muffin pan. Press the crust into the bottom and up the sides of each muffin cup.
- In a medium bowl, combine berries, sugar, cornstarch and cardamom. Toss to combine. Spoon the berry mixture into the muffin cups. Bake for 30 minutes, until the filling is bubbly and the crust is golden. Top each pie with 1 teaspoon of granola and serve warm or at room temperature.
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