A Slice Of Heaven : The Different Types Of Pies

Jasmeet Kaur Wilku

By Jasmeet Kaur Wilku

  • 10 Min Read
  • 20th December, 2022
A Slice Of Heaven : The Different Types Of Pies

You love pie. We love pie. Everyone loves pie. But what type of pie is your favourite? There are so many delicious types of pies to choose from, from sweet to savoury, from classic to creative. Pie is the perfect dessert for any occasion, and it's always a hit with diners of all ages. In this post, we'll take a look at some of the most popular types of pies and share recipes for each. So get your baking gear ready and let's get started!

Pies Come in All Shapes and Sizes

There's no denying it: pies are amazing. And there's no one way to make a pie. Pies come in all shapes and sizes, with all sorts of different fillings.

So what are some of the different types of pies? There's the classic apple pie, of course. But then there are also pies made with berries, pies made with pumpkin, and even pies made with sweet potato.

And don't forget about savoury pies! There are chicken pies, beef pies, and even Shepherd's Pie. Yum.

Here are 5 best pies you'll love

• Cherry Pie

• Pumpkin Pie

• Apple Pie

• Pecan Pie

• Blueberry Pie

Recipe for Cherry Pie


• Chilled pie dough for top and backside 9-inch pie
• 4 1/2 cups pitted clean cherries, see be aware if the use of frozen or canned (2 half of pounds, unpitted)
• 1/4 cup (30 grams) cornstarch
• 2/3 to 3/5 cups (135 to 150 grams) sugar, adjusted as a consequence of the wonder of cherries
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
• 1 tablespoon cold unsalted butter, reduce into small squares
• 1 egg yolk
• 1 tablespoon heavy or whipping cream Additional sugar for topping crust (coarse sugar is a helpful option)

Prepare And Fill Crust

• Take half of the dough out of the fridge and let it rest at room temperature for 5 minutes. On a lightly floured surface, roll out the dough into a 13-inch (1/8-inch thick) circle. (Check occasionally that the dough isn't sticking to the surface - add a small amount of flour if necessary).

• Check the size by turning the tart pan over the round of dough. Look for a 1-inch border around the cake pan. Gently press the dough into the mould.

• Add cherry pie filling to pie crust. Discard most of the liquid that has collected at the bottom of the bowl. Dot filling with small squares of cold butter.

Top Pie

• Roll out the second half of the dough and cover the cake with it. Use a knife or kitchen scissors to trim the dough to 3/4 inch from the edge of the pan.

• Fold the edges of the top crust under the edges of the bottom crust and press the edge to seal, leaving a thicker 1/4 inch edge that rests on the rim of the bowl. Then crimp the edges by pressing the index finger of one hand against the edge of the dough from the inside of the pan while gently pressing with two knuckles of the other hand from the outside. Chill dough for at least 20 minutes before baking or freeze for 5 minutes.

Bake Pie

• Just before baking, make the egg wash by whisking together the yolks and heavy cream in a small bowl. Use a pastry brush to brush across the top crust. Then sprinkle with 1 teaspoon sugar. Then cut 3 to 4 slits in the top of the cake.

• Bake for 20 minutes, then reduce oven temperature to 350 degrees F and bake an additional 30 to 40 minutes longer or until crust is golden and filling is thick and bubbly. Refrigerate the cake for at least 2 hours, preferably 3, before slicing to allow the filling to set.

• Note - It may be helpful to bake the tart on a baking sheet covered with aluminium foil to catch any juice that drips over the tart tin

Recipe for Pumpkin Pie


• 2 large eggs

• 1 large egg yolk

• 1/2 cup packed dark brown sugar

• 1/3 cup white sugar

• 1/2 teaspoon salt

• 2 teaspoons of cinnamon

• 1 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/8 teaspoon cardamom

• 1/2 teaspoon finely grated lemon zest

• 2 cups homemade pumpkin puree

• 1 1/2 cups heavy cream

• 1 homemade pie crust or 2 frozen pre-made pie crusts


• Prepare the crust:
If using a homemade crust, line a deep pie dish and freeze for at least 30 minutes (1 or 2 hours is even better). If you're using store-bought frozen crusts, just unwrap them just before using.

• Preheat oven:
Preheat your oven to 425°F. Place a rack in the bottom third of the oven.

• Make the filling:
Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.

Mix in the pumpkin puree. Stir in cream. Beat together until well combined. The mixture becomes liquid, it is put in the oven.

• Fill and bake the cake base:
Pour filling into 1 chilled homemade pie crust or 2 pre-made frozen pie shells. Bake in the oven at a high temperature of 425°F for 15 minutes.

After 15 minutes, lower the temperature to 350°F. The cake is done when the tip of a knife inserted in the center comes out wet but relatively clean. The center should only wobble slightly. For 1 deep dish pie, this will take 50 to 60 minutes longer. Bake 35 to 45 minutes longer for 2 flat cakes.

Note that the pumpkin pie comes out of the oven fully puffed up (from the leaven of the eggs) and will deflate as it cools.

• Cool the cake on a wire rack, then serve:
Cool the pumpkin pie on a wire rack for 2 hours.

Serve with whipped cream.

You can let the refrigerated pumpkin pie sit on the counter for up to 4 hours, then wrap tightly and refrigerate for up to 3 days. If possible, let it come to room temperature before serving.

For longer storage, tightly wrap individual slices or a whole, cooled cake and freeze for up to 1 month. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Recipe for Apple Pie


3 pounds of good cooking apples. (about 6 to 8 apples)

1 tablespoon lemon juice or apple cider vinegar (to mix with the sliced ​​apples to keep them from browning when slicing)

1/2 cup to 2/3 cup sugar depending on how sweet you like your cake

3 tablespoons all-purpose flour for thickening

1/2 teaspoon cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 tablespoon brandy, optional (if you have Calvados apple brandy, use it!)

1 teaspoon vanilla extract

1 Double Crust Sour Cream Pie Batter OR All Butter Crust OR Your Favorite Pie Crust Recipe

For the egg wash:

1 large egg yolk

1 tablespoon cream


  1. Peel, core, and slice apples:

Peel, core, and slice or roughly chop the apples into 1/4-inch to 1/2-inch slices or chunks.

While you're slicing your apple slices, place them in a large bowl and drizzle with a little lemon juice or apple cider vinegar to keep them from browning.

  1. Make the Apple Pie Filling:

Mix the sugar, flour and spices (allspice, nutmeg, cinnamon) in a bowl. Add the flour mixture to the apple slices and use your hands to spread the flour over the apples so they are well coated.

Then sprinkle with brandy and vanilla extract and stir to coat all of the apples.

  1. Prepare the oven:

Set an oven rack to the lowest position and place a large rimmed baking sheet on it (to catch any drippings). Position a second rack on the next level up (still in the bottom third of the oven) and preheat to 375° F.

  1. Roll out the dough and line the bottom cake stand:

Take a sheet of cake dough out of the fridge. Let stand at room temperature for 5-10 minutes. Place the disc on a lightly floured, clean, flat surface. Using a rolling pin, roll out the pie dough into a 12-inch circle that is about 1/8 inch thick.

When rolling out the dough, make sure it doesn't stick. If it starts to stick, gently lift it and sprinkle some more flour on the tabletop or on top of the cake batter to keep the batter from sticking.

Carefully place the rolled-out dough onto a 9-inch pie plate. Press down to line the cake tin with the batter.

  1. Put apple slices on the bottom crust:

Arrange the apple slices on the cake plate lined with pastry. Pile the apples in the middle.

  1. Roll out the top dough, lay it over the apples, cut off the edges, and press:

Roll out the second disc of dough again to 12 inches. Carefully place the second round of pie dough over the apples. Using kitchen scissors, trim off any excess dough, leaving a 3/4 inch overhang from the edges of the cake pan.

Fold the dough under itself so the edge of the fold comes right up to the edge of the pan. Pinch the top and bottom rounds of dough together while crimping the edges with your thumb and forefinger or pressing with a fork.

  1. Brush with egg yolk, cut out air holes:

Place the egg yolks and cream in a small bowl and mix with a fork until well combined. Use a pastry brush to brush the egg-milk over the top and ridge the edges of the cake. Use a sharp knife to cut slits in the top of the pie crust for steam vents.

  1. Brush with egg yolk, cut out air holes:

Place the egg yolks and cream in a small bowl and mix with a fork until well combined. Use a pastry brush to brush the egg-milk over the top and ridge the edges of the cake. Use a sharp knife to cut slits in the top of the pie crust for steam vents.

  1. Let cool:

Transfer the apple pie to a wire rack to cool for at least 1 hour. Serve slightly warm or at room temperature. Great with a side of vanilla ice cream.

Recipe for Pecan Pie


1 unbaked 9-inch pie crust, frozen at least 30 minutes

2 cups (210 g) pecans, roughly chopped (save a few whole pecan halves for decoration on the top of the cake if you like)

3 large eggs, lightly beaten

1 cup light corn syrup

1/2 cup brown sugar

1 tablespoon molasses (un-sulfured)

4 tablespoons unsalted butter, melted

1/2 teaspoon salt

2 teaspoons vanilla extract


  1. Preheat the oven to 350°F

Preheat the oven and place a rack in the middle.

  1. Mix the filling:

Preheat the oven to 350°F. In a medium bowl, whisk together eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, and salt until smooth. (No mixer required, you can hand beat with a wooden spoon.)

  1. Fill the cake base:

Spread the chopped pecans over the bottom of a frozen pie shell. Pour the filling over the pecans. Don't worry about burying the pecans, they will rise to the surface. (If you reserved a few whole pecan halves, you can arrange them in a decorative pattern on the top. Just dip them under the wet filling and let them rise again so the filling coats them.)

  1. Bake the filled cake:

Bake at 350°F for 30 minutes. After 30 minutes, loosely wrap the cake in aluminium foil to keep the crust and pecans from browning. Bake an additional 35 to 45 minutes until the filling has been set. The cake should be a little wobbly in the middle.

  1. Remove from the oven and let cool completely:

Note that the pie will be a little puffy when you first remove it from the oven. It settles as it cools.

Recipe for Blueberry Pie



A recipe for a top and bottom crust made with our foolproof crust dough

Ingredients for the filling:

6 cups (about 2 1/4 pounds) fresh or frozen blueberries, rinsed and stems removed (if using frozen, thaw and drain first)

1 teaspoon finely grated lemon zest

1 tablespoon lemon juice

1/4 cup (about 30g) cornstarch, all-purpose flour, or quick-cooking tapioca

1/2 cup (100g) sugar

1/2 teaspoon cinnamon

Egg Wash Ingredients:

1 egg

1 tablespoon of milk


  1. Prepare the bottom crust:

Take a sheet of dough out of the fridge and let it sit for 5 to 10 minutes to get rid of the cold.

Place it on a lightly floured, clean, flat surface. Roll it out into a circle about 13 cm wide.

Place the rolled-out dough onto a 9-inch cake pan. Trim the edges to 1/2 inch beyond the edge of the plan. Place in the fridge to cool.

  1. Prepare Blueberry Filling:

Take the second sheet of dough out of the fridge to warm while you make the filling.

In a large bowl, combine the blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice. Stir them gently so all the blueberries are coated in a little sugar and flour.

  1. Fill the bottom crust:

Remove the bottom crust from the refrigerator and add the sugar-coated berries to the pan.

  1. Roll out the second disc of dough:

Use a rolling pin to roll out the dough to the same size and thickness as the first. Pour over the berry filling.

Pin the top dough over and under the edge of the bottom dough and pinch the edges with your fingers.

Place in the fridge while you wash the egg.

  1. Preheat Oven:

Place the baking rack in the center of the oven and preheat to 425°F.

  1. Brush the cake with the egg wash:

Whisk together the egg and milk to make an egg wash. Brush the top crust with egg wash. Score the top of the cake with several slits (to allow steam to escape while baking).

  1. Bake Cake:

Place the pie on the middle rack of the oven, placing a foil or Silpat-lined baking pan on the bottom rack to catch any overflowing filling.

Bake at 425° for 20 minutes. Reduce heat to 350°F and bake an additional 30 to 40 minutes or until juice is bubbling and thickened.

  1. Let cake cool, then serve:

Place on a wire rack to cool. Let cool completely before serving.

No Matter What, Pies Are Always Delicious

There's something special about pies, isn't there? No matter what the filling is, no matter what the topping, they always manage to taste delicious.

There are all sorts of different types of pies, from sweet to savory, from fruity to nutty. And each one is a little slice of heaven. So what are you waiting for? Get in the kitchen and start baking!


There's nothing quite like a delicious slice of pie, is there? While we may all have our favorite types of pies, there are countless delicious variations to explore.

Next time you're in the mood for pie, why not try something new? We've put together a list of some of our favorite types of pies, so you can get started on your next culinary adventure.

Whichever type of pie you choose, we know you'll love it!


Frequently Asked Questions

What are the four different types of pies?

The four different types of pies are cream, fruit, custard, and savory.

Peach pie has the highest amount of sugar.

The healthiest pie is a pumpkin pie.

For 8 servings, a slice of cake has approximately 324 calories, while for 5 servings, the cake contains approximately 702 calories per slice. (If you cut the pie smaller for 8 servings, you'll have 440 calories per slice.) So in this case, the pie is the better option for you when it comes to calories.

A pie with no top crust is known as a tart. A tart consists of a flat, straight-sided dough that is filled before or after baking and has no top crust.


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