photo by eudaemonius
Family celebrations are the perfect time for pies. If you’re a pie lover, you look forward to this time of year. While store-bought frozen or bakery pies are fine for some families, others wouldn’t dare serve anything but homemade for the holidays. Often, people don’t bake their own pies because they’re intimidated by pie crust. There are plenty of pie recipes that don’t require it. Here are a few to add to your holiday baking list.

Blueberry Pie

3 to 4 cups blueberries, fresh or frozen
2/3 cup granulated sugar
7 tablespoons cornstarch
1 teaspoon cinnamon
1/4 teaspoon allspice
2 tablespoons lemon juice
3 tablespoons water
9-inch graham-cracker pie crust

Crumb topping:
1/4 cup granulated sugar
1/2 cup flour
1/4 cup butter or margarine

Preheat oven to 375 F. Rinse blueberries. In a large bowl, add 2/3 cup sugar, cornstarch, cinnamon and allspice, and mix until well combined. Stir in lemon juice and water. Mound the blueberries on the pie crust. Pour the sugar, juice and spice mixture over the blueberries. Mix topping in a small bowl, and sprinkle it over the pie. Bake pie for 1 hour, until golden and bubbling. — Michelle S., Massachusetts

Apple-Crumble Pie

5 cups tart apples such as Granny Smith, peeled and sliced
1-1/4 cups granulated sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 unbaked pie shell

Topping:
1/2 cup granulated sugar
1/2 cup flour
1/2 cup cold butter

In a bowl, combine the first five ingredients; spoon into pie shell. For the topping: Combine sugar and flour; cut butter in until mixture resembles crumbles. Sprinkle over pie.
Bake at 400 F for 10 minutes. Reduce heat to 375 F. Bake for 40 to 45 minutes or until topping is browned and apples are tender. Cover crust edges with foil during the last 15 minutes if needed. Cool completely before cutting. — Nancy, Virginia

Pumpkin-Freezer Pie

1/2 gallon vanilla ice cream
16 ounces canned pumpkin
1 cup brown sugar
1 teaspoon each of ginger, cinnamon, nutmeg and salt
2 9-inch graham-cracker crusts

Soften ice cream at room temperature for 30 minutes. Combine pumpkin, sugar and spices. Mix well. Fold into softened ice cream. Spoon into prepared crusts. Freeze until firm. — Marie, Ontario

Banana-Split Pie

1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 (9-inch) chocolate graham-cracker crust
1/2 cup crushed pineapple, drained
1/2 cup strawberries, sliced
2 bananas, sliced
1 (8-ounce) container frozen whipped topping, thawed
1/4 cup walnuts, chopped
1/4 cup maraschino cherries
chocolate syrup

In a bowl, beat cream cheese and sugar with mixer until smooth. Spoon into crust. Spoon on layer of crushed pineapple. Arrange layer of strawberries, then sliced bananas, then whipped topping. Smooth over the top. Sprinkle on chopped nuts, and garnish with cherries. Drizzle chocolate syrup on top. Chill until ready to serve. — Lori, Illinois

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