A legend from the middle ages has it that eating a mince pie from the day of Christmas to the Twelfth Night (6th January) will give you happiness for the next twelve months! Even if the legend has its roots in superstition, eating divine pie recipes for twelve days can't be a bad omen in any case! Traditional mince pie recipes used a mixture of meat and fruit as the pie filling and they were made in an oval shape to represent the manger that Jesus slept in as a baby, while the top represented his swaddling clothes. The pie recipes have gradually moved away from the high meat content and are much more sweet, rich, and fruity now. Nevertheless, there is still a huge variety in Christmas pie recipes and you can make it in the flavor of your choice to satiate your taste buds. And Christmas is incomplete till you bite into a gratifying piece of pie and soak in the festive spirit. Go through the selected pie recipes below to make this Christmas a foodie's delight.
Easy Christmas Pie Recipes
Classic Apple Pie
Soak in the festive spirit of Christmas with some delicious pies in your menu. Read this article to know some selected Christmas pie recipes.
Christmas Pie Recipes
- 1/2 cup plus 1 tbsp Sugar
- 1/4 cup firmly packed Golden Brown Sugar
- 1/4 cup melted Butter
- 3 tbsp All-Purpose Flour
- 1 recipe, 2 disks Basic Flaky Pie Crust Dough
- 8 cups sliced, peeled, cored Apples (about 7 medium)
- 1/4 tsp ground Cloves
- 2 1/2 tsp Cinnamon
- 1/8 tsp Salt
- Preheat oven to 375°F (190°C) and position rack in bottom.
- To make the filling, beat 1/2 cup sugar, brown sugar, flour, cinnamon, cloves, and salt in a large bowl. Add apples and butter to the mix and toss well.
- Roll both disks of basic flaky piecrust dough out on lightly floured surface to 12-inch rounds. Line a 9-inch pie plate with one of the rounds. Trim edges. Put the filling evenly onto the lining, mounding slightly in center. Roll the second round on top of the filling, and turn the top edge under bottom. Crimp edges decoratively.
- Cut slits in top crust to allow steam to escape. Mix 1 tablespoon sugar and 1/2 teaspoon cinnamon in a small bowl. Sprinkle over top of crust. Bake for about 1 1/2 hours until pie is golden brown, juices bubble in the center and apples become soft.
- 1 (15 oz) can Pumpkin
- 2 large Eggs
- 1 (14 oz) can Sweetened Condensed Milk
- 1 (9 inch) unbaked Pie Crust
- 1 tsp ground Cinnamon
- 1/2 tsp ground Nutmeg
- 1/2 tsp ground Ginger
- 1/2 tsp Salt
- Preheat oven to 425 degrees F.
- Beat sweetened condensed milk, eggs, spices, and salt together in a medium bowl until batter is made. Toss in the pumpkin and mix till batter is smooth. Pour it into the crust and bake for 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking for another 40 minutes or until knife in center of pie comes out clean.
- Cool the pie and serve.
Chocolate Chip Pie
- 1 cup semisweet Chocolate Chips
- 1 cup chopped Walnuts
- 2 large Eggs
- 1 (9-inch) unbaked Pie Crust
- 1/2 cup All-Purpose Flour
- 1/2 cup Brown Sugar
- 1/2 cup granulated Sugar
- 3/4 cup melted and cooled Butter
- Preheat oven to 325°F (160°C). Line pie plate with unbaked crust and refrigerate, while preparing filling.
- To make the filling, take a large bowl and beat eggs until foamy. Next, add flour, sugar, and brown sugar while continuously beating. Gradually pour in the cooled butter, beating until batter is even. Stir in the chocolate chips and walnuts.
- Pour into lined pie plate and bake for 1 hour, or when knife inserted in center of pie comes out clean.
- Cool a bit and serve warm with vanilla ice cream, or whipped cream.
Easy Mincemeat Pie
- 2 cups bottled Mincemeat
- 2 peeled, cored and coarsely chopped Apples
- 2 beaten yolks of large Eggs.
- 3/4 cup Raisins
- 1/4 cup Butter
- 1/2 cup Cognac
- 1 (9-inch) unbaked double pie crust
- Preheat oven to 450°F (230°C).
- Take a large mixing bowl, put in the prepared mincemeat, apples, raisins and one-half of cognac and mix thoroughly.
- Line the bottom of a 9-inch pie plate with one piecrust layer; put the mincemeat filling in. Dot the filling with butter and add the remaining cognac. Seal with the top crust, and slit in 2 to 3 places for steam. Brush the top crust with beaten egg yolks and bake 20 minutes.
- Reduce heat to 400°F (205°C) and bake for 20 minutes. Reduce heat to 350°F (175°C); bake for another 20 minutes or until crust is browned.
- Cool and serve.