Type what you have

Ingredients

• ✓ pie crust
• blueberry pie filling
• butter-flavored cooking spray
• sugar

Instructions

1. 1 Roll out each circle of pie dough on a lightly floured surface to 1/8-inch thickness. Cut circles into the dough using a 3 1/2-inch round cookie cutter to make 16 circles (8 from each dough round). If you don't have a 3 1/2-inch cookie cutter, you can use the mouth of a large cup or wide-mouth jar.
2. 2 Moisten the edge of a circle with water, then add 2 tablespoons blueberry pie filling in the center (or however much can fit while still leaving the edges bare).
3. 3 Place another dough circle on top of the filling and pinch the edges of the two dough rounds together to seal. Use a fork to crimp the edges to secure them further. Add a slit in the top of the crust with a sharp knife. Repeat with the remaining dough circles until you have 8 round pies.
4. 4 Preheat an air fryer to 350 degrees F (175 degrees C) and spray the air fryer basket with cooking spray. Place pies in the basket in a single layer (you may need to work in batches). Spray the tops of the pies with more cooking spray, and sprinkle the tops with coarse sugar.
5. 5 Cook in the air fryer until golden brown, about 9 minutes.

By fabeveryday

Ingredients

• ✓ pie crust
• apple juice concentrate
• cornstarch
• cinnamon
• green apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk 1/3 cup apple juice concentrate together with cornstarch and cinnamon in a small bowl. Set aside.
3. 3 Simmer apples with remaining apple juice concentrate in a large saucepan until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
4. 4 Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
5. 5 Bake in the preheated oven until crust is golden brown, about 45 minutes.

By Carolyn

Ingredients

• ✓ pie crust
• sour cherry
• white sugar
• tapioca
• almond extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Press one pie crust into a 9-inch pie plate.
3. 3 Combine cherries, sugar, tapioca, and almond extract in a bowl; let stand 3 to 5 minutes.
4. 4 Meanwhile, cut second pie crust into ½-inch lattice strips with a sharp paring knife or pastry wheel. Pour cherry filling into pie shell. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and pinch to seal.
5. 5 Bake in the preheated oven until the crust is golden brown, 40 to 50 minutes. Cool before serving.

By Lisawas

Ingredients

• ✓ pie crust
• apple pie filling
• egg
• cinnamon sugar
• cooking spray

Instructions

1. 1 Place 1 pie crust onto a lightly floured surface and roll out the dough with a rolling pin. Using a 2 1/4-inch round biscuit or cookie cutter cut the pie crust into 10 circles. Repeat with the second pie crust for a total of 20 pie crust circles.
2. 2 Fill about 1/2 of each circle with apple pie filling. Place a second pie crust circle on top, making a mini pie. Do not overfill. Press down the edges of the mini pies, crimping with a fork to seal. Brush tops with beaten egg and sprinkle with cinnamon sugar.
3. 3 Preheat the air fryer to 360 degrees F (175 degrees C).
4. 4 Lightly spray the air fryer basket with cooking spray. Place a batch of the mini pies in the air fryer basket, leaving space around each for air circulation.
5. 5 Bake until golden brown, 5 to 7 minutes. Remove from the basket and bake remaining pies. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ pie crust
• banana
• milk
• vanilla pudding mix
• whipped topping

Instructions

1. 1 Gather all ingredients.
2. 2 Slice two bananas; arrange banana slices in a single layer to cover bottom of pie crust.
3. 3 Pour cold milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Fold in 1/2 cup whipped topping.
4. 4 Pour into crust over bananas. Refrigerate until firm, at least 3 hours.
5. 5 When ready to serve, spread remaining whipped topping over pie. Slice remaining banana and arrange over topping.

By Angie

Ingredients

• ✓ pie crust
• pumpkin puree
• sweetened condensed milk
• egg
• pumpkin pie spice

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Fit pie crust into a 9-inch pie dish and place it on a baking sheet.
3. 3 Add pumpkin puree, condensed milk, eggs, and pumpkin pie spice together in a large bowl; mix until well combined.
4. 4 Pour mixture into pie crust. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C); continue to bake until filling is set, 35 to 40 minutes.
5. 5 Remove from the oven, cool completely on a wire rack before serving.

By BobAltman

Ingredients

• ✓ pie crust
• maple syrup
• brown sugar
• evaporated milk
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into an 8-inch pie dish.
2. 2 Mix maple syrup, brown sugar, evaporated milk, and eggs together in a bowl; pour into pie crust.
3. 3 Bake in the preheated oven until mostly set in the middle, about 45 minutes. Cool pie until middle has begun to completely set, about 30 minutes more.

By Louie Noftsier

Ingredients

• ✓ pie crust
• sugar
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix sugar and cinnamon together in a bowl.
3. 3 Roll out pie crust to a 8x12-inch rectangle about 1/8-inch thick. Spread softened butter over the entire rectangle. Sprinkle cinnamon-sugar evenly over the butter. Roll up the dough tightly, starting at a shorter end. Cut roll into 1-inch slices. Place rolls seam-side down on the prepared baking sheet.
4. 4 Bake in the preheated oven until golden brown, 20 to 30 minutes. Let rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

By Jason Nieten

Ingredients

• ✓ pie crust
• pumpkin
• sweetened condensed milk
• egg
• pumpkin pie spice
• vanilla whipped cream

Instructions

1. 1 Preheat the oven to 425 degrees F (218 degrees C). Place pie crust on a large foil-lined baking sheet.
2. 2 Mix together pumpkin, condensed milk, eggs, and pumpkin pie spice in a large bowl until smooth. Pour into crust.
3. 3 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking for 40 more minutes or until a knife inserted 1 inch from crust comes out clean. Cool completely on a wire rack. Serve with vanilla whipped cream.

By McCormick Spice

Ingredients

• ✓ pie crust
• strawberry
• water
• white sugar
• cornstarch
• orange liqueur

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place pie crust in a 9-inch pie plate.
2. 2 Bake in the preheated oven until puffed and golden brown, 20 to 25 minutes. Cool crust completely on a wire rack.
3. 3 Place 1 cup strawberries in a blender; blend until smooth. Transfer purée to a large saucepan; stir in water, sugar, and cornstarch. Bring to a boil over medium heat until thickened, stirring often. Off heat, stir in orange liqueur; set glaze aside.
4. 4 Decoratively arrange remaining 3 cups strawberries in pie crust; pour glaze over berries. Refrigerate until glaze is set, about 4 hours.

By Lynn

Ingredients

• ✓ pie crust
• rhubarb
• sugar
• all-purpose flour
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place rhubarb into prepared pie crust. Combine sugar and flour; sprinkle over rhubarb. Cover with top crust; cut 4 small slits into crust. Brush with egg.
3. 3 Bake in the preheated oven until filling is bubbling and crust is golden brown, about 30 to 45 minutes.

By Michelle

Ingredients

• ✓ pie crust
• black raspberry
• white sugar
• cornstarch
• tapioca
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a deep-dish pie plate. Set aside second crust.
2. 2 Gently mix black raspberries, sugar, cornstarch, and tapioca together in a large bowl until berries are well coated; pour into the prepared pie plate. Top with butter pieces. Add remaining pie crust on top; cut slits to vent.
3. 3 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until top is golden brown, about 45 minutes. Let cool before serving.

By RainbowJewels

Ingredients

• ✓ pie crust
• milk
• instant chocolate pudding mix
• chocolate sandwich cookie
• whipped topping

Instructions

1. 1 Beat milk and pudding mix together in a large bowl with an electric mixer until thick and smooth, about 2 minutes. Add crushed cookies; stir to combine.
2. 2 Refrigerate pudding mixture until partially set, about 10 minutes.
3. 3 Spread pudding mixture into baked pie crust; top with whipped topping.

By chocolate dreamer

Ingredients

• ✓ pie crust
• pineapple
• pineapple gelatin
• cream cheese
• whipped topping

Instructions

1. 1 Gather all ingredients.
2. 2 Drain juice from pineapple into a microwave-safe bowl; set fruit aside. Warm juice in the microwave for 1 minute. Stir in Jell-O gelatin until dissolved; set aside.
3. 3 Beat cream cheese and whipped topping in a large bowl until smooth. Mix in crushed pineapple. Stir in gelatin mixture until well-combined.
4. 4 Pour into baked pie shell. Chill in the refrigerator until filling is set, 4 to 5 hours.

By James R Bray Sr

Ingredients

• ✓ pie crust
• cherry
• white sugar
• cornstarch
• almond extract
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place bottom pie crust into a 9-inch pie pan; prick bottom with a fork.
3. 3 Bake in the preheated oven until crust lightly browned, about 8 minutes. Let crust cool 5 minutes.
4. 4 Combine cherries, sugar, cornstarch, and almond extract together in a bowl; pour into the par-baked crust and dot with butter. Cover with top crust, crimp edges to seal; cut vents into the top with a sharp knife. Place pie on the prepared baking sheet.
5. 5 Bake in the preheated oven for 30 minutes. If pie browning too fast cover with an aluminum foil tent. Continue baking until crust is golden brown and filling bubbly, 10 to 20 minutes more. Let cool on a wire rack, about 15 minutes.

By pomfamilycooks

Ingredients

• ✓ pie crust
• sugar
• all-purpose flour
• raspberry
• egg
• rhubarb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Press 1 pie crust into a 9-inch deep-dish pie plate. Set aside.
3. 3 Combine sugar and flour in a medium bowl; mix in raspberries and beaten egg until incorporated. Stir in rhubarb until evenly coated. Transfer rhubarb mixture to the prepared pie crust. Top with remaining pie crust; crimp around edges to seal. Make a few slits in top crust with a small knife to vent steam.
4. 4 Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until rhubarb is tender and juices are thickened, about 35 minutes more.

By Christine

Ingredients

• ✓ pie crust
• blackberry
• white sugar
• all-purpose flour
• milk

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine 3 ½ cups of blackberries with 1/2 cup sugar and flour in a large bowl. Spoon mixture into the unbaked pie crust. Spread remaining 1/2 cup of blackberries on top of sweetened berries.
3. 3 Cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
4. 4 Brush the top crust with milk and sprinkle with remaining 1/4 cup sugar.
5. 5 Bake pie in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C) and bake until filling is bubbly and crust is golden brown, an additional 20 to 25 minutes. Cool on wire rack.
6. 6 Serve and enjoy!

By Michelle Verdiere

Ingredients

• ✓ pie crust
• sugar
• all-purpose flour
• cinnamon
• strawberry
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place 1 crust in the bottom of a 9-inch pie pan.
3. 3 Combine sugar, flour, and cinnamon in a bowl. Mix lightly through strawberries.
4. 4 Pour filling into the pastry-lined pan and dot with butter pieces.
5. 5 Cover with top crust and cut slits in the top to vent. Seal and flute the edges.
6. 6 Bake in the preheated oven until the crust is slightly browned, 35 to 45 minutes.

By Cindy B

Ingredients

• ✓ pie crust
• strawberry
• sugar
• cornstarch
• water
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Arrange 1/2 of strawberries in baked pastry shell. Place remaining strawberries in a medium saucepan.
3. 3 Add sugar to the strawberries in the saucepan; place over medium heat and bring to a boil, stirring frequently.
4. 4 Whisk cornstarch and water together in a small bowl. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.
5. 5 Pour cooked strawberry mixture over berries in pastry shell. Refrigerate until chilled and set, at least 3 hours.
6. 6 Before serving, whip cream in a medium bowl until soft peaks form.
7. 7 Serve each slice of pie with a dollop of whipped cream. Enjoy!

By OKBEE

Ingredients

• ✓ pie crust
• bing cherry
• sugar
• instant tapioca
• lemon juice
• almond extract
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Press one pie crust into a 9-inch pie plate.
2. 2 Combine cherries, sugar, tapioca, lemon juice, and almond extract in bowl; refrigerate until cherry filling begins to set, about 10 minutes. Stir filling; chill until flavors combine, about 10 minutes more.
3. 3 Pour filling into bottom crust in pie plate; dot with butter. Cover with remaining 1 crust; crimp edges to seal. Cut several ventilation slits into top crust with a sharp knife.
4. 4 Bake in the preheated oven for 30 minutes; quarter rotate pie. Continue baking until crust is golden brown, about 20 minutes.

By MSGYPSYLEE

Ingredients

• ✓ pie crust
• pineapple
• lemon juice
• whipped topping
• maraschino cherry
• sweetened condensed milk
• walnut

Instructions

1. 1 In a large mixing bowl, fold pineapple, lemon juice, whipped topping, cherries, condensed milk, and walnuts together. Pour into pie shell and chill for at least one hour before serving.

By Sharon

Ingredients

• ✓ pie crust
• rhubarb
• white sugar
• water
• cornstarch
• lemon juice
• serviceberry

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Press 1 pie crust each into bottoms and up sides of two 8-inch pie plates.
2. 2 Combine rhubarb and ½ cup sugar in a microwave-safe bowl. Microwave on high until rhubarb is soft and juice is pooling at bottom of bowl, 4 to 5 minutes. Drain juice into a 2-cup liquid measuring cup: add enough water until reaches 2 cups. Stir in cornstarch until dissolved.
3. 3 Pour rhubarb-cornstarch liquid into a saucepan; add remaining 1 cup sugar and lemon juice. Add chopped rhubarb and serviceberries; cook over medium-high heat until thick and bubbling, about 5 minutes. Divide filling between prepared pie crusts. Top each with 1 each remaining crust: cut holes in top crusts to vent steam. Pinch crust edges together to seal.
4. 4 Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown and filling is bubbling, about 30 minutes more.

By StacyJan

Ingredients

• ✓ pie crust
• cream cheese
• blueberry
• water
• cornstarch
• sugar
• lemon zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Press pie crust dough into a 9-inch pie plate; poke small holes into dough with a fork.
3. 3 Bake in the preheated oven until light brown, about 15 minutes. Cool to room temperature.
4. 4 Place cream cheese in a small microwave-safe bowl. Microwave on high to soften, about 20 seconds. Spread cream cheese into bottom of crust; layer 2 ½ cups blueberries on top.
5. 5 Whisk water and cornstarch in a small bowl until cornstarch is dissolved; stir into remaining 2 ½ cups blueberries, sugar, and lemon zest in a medium saucepan. Cook over medium heat until thick, 5 to 10 minutes. Spread blueberry mixture into pie crust.
6. 6 Cool pie in the refrigerator until set, at least 1 hour.

By Ken Rosenfeld

Ingredients

• ✓ pie crust
• cream cheese
• white sugar
• vanilla extract
• peach
• raspberry preserves
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Combine softened cream cheese, sugar, and vanilla extract in a medium mixing bowl. Mix until smooth.
3. 3 Spread onto bottom of baked pie shell. Chill several hours or overnight.
4. 4 Before serving, top cream cheese layer with drained peach slices.
5. 5 Mix raspberry preserves with lemon juice until well combined. Spoon over peaches. Garnish with mint sprigs.

By CORWYNN DARKHOLME

Ingredients

• ✓ pie crust
• white sugar
• all-purpose flour
• apple
• raspberry
• blackberry
• rhubarb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb. Toss together, and turn into pie shell. Cover with pastry top. Trim and seal edges. Cut vents in top.
3. 3 Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.

By Doreen Wetheral

Ingredients

• ✓ pie crust
• sweetened condensed milk
• egg
• lemon juice
• lemon zest
• cream of tartar
• white sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.
2. 2 Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.
3. 3 Bake in the preheated oven for 25 minutes.
4. 4 Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes.
5. 5 Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie.
6. 6 Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.

By CollinW

Ingredients

• ✓ pie crust
• sugar
• butternut squash
• milk
• egg
• cinnamon
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate, folding crust over the edge and crimping into place.
2. 2 Blend sugar, squash, milk, eggs, cinnamon, and salt together in a blender or with a whisk until smooth. Pour mixture into the prepared pie crust.
3. 3 Bake in the preheated oven until center is mostly set, 40 to 45 minutes. Cool to desired temperature.

By Lisa Crawford

Ingredients

• ✓ pie crust
• peach pie filling
• cinnamon
• water
• powdered sugar
• milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat).
2. 2 Stir pie filling and cinnamon together in a bowl until evenly combined; chop peaches into small pieces using kitchen shears.
3. 3 Pour ¼ cup water into a small bowl for wetting your finger to gently wet very outer edges of pie rounds before sealing.
4. 4 Roll out pie crusts, one crust at a time; cut out rounds using a 4-inch biscuit cutter. Press pie crust scraps together; roll out and cut out last rounds.
5. 5 Place ½ tablespoon peach filling in center of each round. Wet your fingertip; run it around very outside edge of dough rounds before folding pie crusts in half over top of filling. Gently press along seams; press around edges with fork tines to help seal pies. Place prepared pies on the prepared baking sheet.
6. 6 Bake in the preheated oven until golden brown, 12 to 15 minutes.
7. 7 Whisk confectioners' sugar and milk together in a large bowl until smooth and fairly thin.
8. 8 Gently dip warm pie tops or submerge whole pies into glaze, flipping gently with a fork. Cool and dry pies on parchment paper or a silicone baking mat.

By Rebekah Rose Hills

Ingredients

• ✓ pie crust
• rhubarb
• white sugar
• cream
• egg
• flour
• vanilla extract

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place 1 pie crust in one 9-inch pie plate; add rhubarb. Beat sugar, cream, eggs, flour, and vanilla extract together in a bowl until well combined; pour over rhubarb.
3. 3 Cut remaining 1 crust into ½-inch strips with a sharp paring knife or pastry wheel. Moisten the rim of the pie crust with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
4. 4 Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until golden, about 45 minutes more. Cool completely before serving.

By Gloria

Ingredients

• ✓ pie crust
• sour cherry
• sugar
• white sugar
• cornstarch
• butter
• almond extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
2. 2 Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
3. 3 Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.

By jmd5102