5 Classic American Pies

American cuisine reflects the history of the United States, embracing ingredients and techniques from all around the world. It is as versatile as the people who inhabit the territory. The country’s culinary traditions developed simultaneously with the arrival of immigrants to the mainland: first from England and France, then from other countries of Europe and Asia. Although burgers, chicken wings, and french fries occupy a special place in our hearts, today, Cook It will share with you a selection of recipes for classic American pies — delicious and easy to make.

Homemade American pies are unquestionably, undeniably good. Warm from the oven, they are sure to elicit smiles from your family and friends.

Apple Pie

One of our all-time favorite American pies.


  • 2 cups flour;
  • 1 tsp salt;
  • 3 ½ oz (100 g) butter;
  • 6 tbsp water;
  • 5 oz (150 g) sugar;
  • 2 tbsp starch;
  • ½ tsp cinnamon;
  • 1 pinch nutmeg;
  • ½ tsp lemon zest;
  • 2 tsp lemon juice;
  • 7 apples;
  • 2 tbsp milk.


  1. Combine salt and flour, add softened (not melted) butter, grind the mass into crumbs. Gradually add ice-cold water and knead shortbread dough. Form the dough into a lump, wrap it in cling film, and refrigerate for an hour.
  2. Peel sweet-and-sour apples, cut them into slices, sprinkle with lemon juice, mix. In a bowl, combine starch, sugar, cinnamon, nutmeg, and lemon zest.
  3. Divide the dough into two parts. Roll out the first and put it into a pie baking dish and form high sides. Lay half the apples and sprinkle them with the starch blend. Lay the other half of the apples and a layer of the dry mixture.
  4. Roll the second part of the dough into a thin layer and place it over the filling. Pinch together the edges. Prick holes with a fork all over the pie crust. Brush the surface with milk.
  5. Bake the pie for 40-50 minutes at 360 °F. Let cool slightly before serving.

Berry Buckle


  • 8 oz (220 g) butter (6 oz (170 g) for the dough, 2 oz (50 g) for the streusel);
  • 9 oz (250 g) sugar (7 oz (200 g) for the dough, 2 oz (50 g) for the streusel);
  • 9 ½ oz (270 g) flour (7 oz (200 g) for the dough, 2 ½ oz (70 g) for the streusel);
  • ½ tsp cinnamon;
  • 1 ½ tsp baking powder;
  • 1 tsp vanilla sugar;
  • 3 eggs;
  • 1 ⅛ lb (500 g) berries;
  • 1 pinch salt.


  1. Prepare the streusel. Grind chilled butter with sugar, cinnamon, and flour into crumbs. Pop in the refrigerator.
  2. Prepare the dough. Combine softened butter with eggs, flour, baking powder, sugar. Add berries, mix gently.
  3. Line a pie dish with parchment, grease it with oil. Lay the dough and sprinkle it with streusel. Bake at 360 °F for 40–45 minutes.

Lemon Chess Pie


For the Dough:

  • 2 cups flour;
  • 1 tsp salt;
  • 3 ½ oz (100 g) butter;
  • 6 tbsp water.

For the Filling:

  • 8 oz (220 g) sugar;
  • 1 tbsp flour;
  • 1 tbsp cornmeal;
  • ½ tsp salt;
  • 4 eggs;
  • 2 fl oz (60 ml) milk;
  • 2 ½ oz (70 g) butter;
  • 3 ⅓ fl oz (100 ml) lemon juice;
  • zest of one lemon.


  1. Combine chilled butter, flour, salt, and ice-cold water and knead shortcrust pastry. Refrigerate for an hour.
  2. Rub sugar with lemon zest, add eggs, whisk slightly. Add the remaining ingredients for the filling, mix thoroughly.
  3. Roll out the dough into a layer with a diameter larger than that of the pie dish. Place the dough inside, form sides. Prick holes with a fork all over the crust, cover with parchment and pour peas or other weight on top. Pop in the oven for 8 minutes at 340 °F.
  4. Remove the crust from the oven, remove the parchment with the weight, top with the filling. Bake for 35–40 more minutes.
  5. After baking, the middle of the pie may remain slightly liquid. Let the pie cool on a wire rack — the filling will harden.

Pear Crumble


  • 2 ¼ lb (1 kg) pears;
  • ½ cup raisins;
  • 3 oz (90 g) butter;
  • 3 ½ oz (100 g) brown sugar;
  • 2 oz (60 g) oats;
  • 2 tbsp chopped walnuts;
  • 1 tsp lemon zest;
  • 2 tbsp lemon juice;
  • 3 tbsp flour;
  • ½ tsp cinnamon;
  • 1 pinch salt.


  1. Peel pears, cut them into wedges, and remove the seeds. Transfer them to a bowl, sprinkle with lemon juice and zest, cinnamon, and two tablespoons of sugar. Add washed raisins, mix gently.
  2. In a thick-walled pan, heat ½ oz (15 g) of oil, add the pears and cook until just ready.
  3. Rub the remaining butter with sugar, salt, flour, oats, and nuts.
  4. Place the pears in a pie dish, sprinkle with the dry mixture. Pop in the oven preheated to 390 °F for 30 minutes.
  5. Serve the pie with ice cream or caramel syrup.

Pumpkin Pie


  • 10 ½ oz (300 g) pumpkin puree;
  • 2 eggs;
  • 3 tbsp flour;
  • 2 ⅔ fl oz (80 ml) cream (15–20% fat content);
  • 2 ⅔ oz (80 g) sugar;
  • 1 pinch cinnamon, ginger, ground cloves;
  • 1 pinch salt.


  1. Combine chilled butter, flour, salt, and ice-cold water and knead shortcrust pastry. Refrigerate for an hour.
  2. To make the filling, first, whisk eggs with cream and sugar. Second, mix pumpkin puree with spices. Combine both masses, add flour, stir.
  3. Roll out the dough into a thin layer, transfer it to a pie baking dish, and form high sides. Cover with the filling and pop the pie in the oven for 50 minutes at 360 °F.

Have a great tea party! Which of these American pies is your all-time favorite?


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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