Easy Apple Crisp

Apple picking is on the top of our family’s list as a favorite fall activity. We spent Labor Day weekend in Michigan this year and enjoyed a day at Crane’s Orchard where we picked over 100 pounds of apples! We’ve been enjoying this apple crisp recipe on repeat. It is delightful and full of our favorite fall flavors. This apple crisp is so easy to throw together, the hardest part is deciding if you want to take the time to peel the apples! Eat it warm with a scoop of ice cream for dessert or room temperature for breakfast the next day. No judgement here! This easy apple crisp is a crowd pleaser and a family favorite.

Peeling and Slicing the Apples

We prefer our apple crisp with peeled apples, though if you don’t mind the texture and taste of the skin, it would save you a bit of time and still taste good leaving them on. You can use a vegetable peeler to peel apples but if you really want something that makes peeling apples easy and fun, I highly recommend one of these apple peelers (affiliate link). They work perfectly to peel and slice your apples. I love the uniform slices for baking and dehydrating. Side Note: we love this dehydrator for apples. Once the apples are peeled and sliced, I cut them into small chunks and pour them in a baking dish. Keep the apple chunks about the same size as you chop them for even baking.

One Bowl, One Baking Dish

As a busy mom, I love recipes that only require one bowl. These one-bowl pumpkin muffins or this sourdough gingerbread cake are some of my favorite one-bowl recipes. Less dishes to wash just makes me love a recipe even more. In this apple crisp, I mix the apples together with the sugar and spices directly in the baking pan. Sometimes I’ll use a bowl to mix the apples together, dump that mixture in the baking pan and then use the same bowl to mix up the crumb topping. Either way, one bowl is the way to go for this simple apple crisp.

Soft or Melted Butter

For the apple crisp topping, I like to use very soft or melted butter. Mix the butter with the brown sugar, cinnamon, salt, flour and oats until you get a crumbly topping. If your topping feels too dry you can add another small pat of butter to help moisten it a bit. Crumble the topping on top of the apple crisp.

Glass Pan or Metal Pan?

Should apple crisp be baked in a glass pan or a metal pan? I love my metal USA pans but apple crisp is really best baked in a glass pan. Metal pans are perfect for cakes, brownies, cookies and biscuits while cobblers and fruit crisps fare better with glass pans. Glass pans take longer to heat up, which make them perfect for anything you bake for a longer length of time at a moderate heat (in this case, about an hour). This is the glass pan that I use most frequently in my kitchen (affiliate link). If you don’t have a glass pan, a metal pan will work in a pinch.

I hope you enjoy this delicious treat. It’s quick, easy and perfect to share with family or friends on a cold fall night. We love dolloping a big scoop of ice cream on top for an extra indulgent dessert.

Frequently Asked Questions

What Apples Should I use in Apple Crisp?

Any tart apple or a combination of tart apples work well in this apple crisp. I’ve used Granny Smith, Honeycrisp and McIntosh with great results.

How should I store leftover apple crisp?

Leftover apple crisp can be covered and left on the counter for 24 hours. After that, stick it in the fridge for a couple of days and reheat as needed.

Do I have to add almond extract?

You don’t have to add the almond extract, but it adds a subtle flavor that complements the apples and enhances the flavor.

Can I use other fruit instead of apples?

This crisp would work well for a variety of fruits. Berries would be great and you could even use peaches during peach season. We love mixing cranberries in with the apples for a beautiful tart flavor. It’s perfect for fall.

Easy Apple Crisp

The perfect fall dessert. Sweet, tart apples topped with a delicious oat topping and baked low and slow. Top this apple crisp with vanilla ice cream and you have the perfect taste of fall!
Prep Time 15 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Servings 9 people

Ingredients
  

Apple Filling

  • 4 large apples see recipe notes
  • 2 Tablespoons brown sugar
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 Tablespoon lemon juice squeeze of about half a lemon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional but delicious
  • pinch of salt

Apple Crisp Topping

  • 6 Tablespoons unsalted butter softened or melted
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup all purpose flour
  • 3/4 cup old fashioned oats

Instructions
 

  • Preheat the oven to 350 degrees. Lightly grease an 8 by 8 glass baking dish (affiliate link) with butter or non-stick cooking spray . Set aside.
  • Using an apple peeler (affiliate link), peel, core and slice the apples. Chop into chunks and pour into the glass pan.
  • Sprinkle the brown sugar, cornstarch, cinnamon and salt over the top of the chopped apples. Add the lemon juice, vanilla extract and almond extract. Toss together with a spoon until the apples are completely coated.
  • To a small bowl, mix together the butter, brown sugar, salt, cinnamon, flour and oats until it forms a crumbly topping. The mixture will be crumbly but should clump together. If it is too crumbly, add another half Tablespoon of butter. Press the crumb mixture on top of the chopped apples. Place in preheated oven.
  • Bake apple crisp for 50-60 minutes until the juices from the apples are bubbling around the edges. Pull out and serve warm with a scoop of ice cream if desired. Enjoy!

Notes

Apples: My favorite apples to use are Honeycrisp or Granny Smith. Sometimes I will mix a few of these tart and tangy apples with a few Fuji or Gala apples (really any apples I have in my fridge). 
Keyword apple crisp

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

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Fried Apple Hand Pies

One of our favorite spots to visit, go for lunch and hang out for an afternoon is a local orchard near our home. It has land as far as the eye can see, pick-your-own fruits as the season permits and apple orchards brimming with blossoms and fruit in the fall. They make incredible fried apple hand pies filled with fresh apple (and sometimes strawberry rhubarb, and peach when the season permits). Hot from the fryer and dipped in a sweet sugar glaze, these apple hand pies are always a favorite of anyone who visits. If they make it home, we like to reheat them a little and add a dollop of vanilla ice cream on top for a practically perfect fall treat. 

Jump Directly to the Recipe for Fried Apple Hand Pies

Turning Farm Fresh Apples into Fried Apple Pies

This fall we enjoyed apple picking as a family and decided to try our hand at making our own delicious hand pies thanks to the excess number of apples we picked. Our resulting hand pies may just rival those at our local orchard. These pies are flaky, soft and oozing with delicious apples. The pie crust itself is worthy of a sprinkling of cinnamon sugar and eating plain…yes it’s that good. Eaten warm or left to cool a bit before devouring, these hand pies are just decadent, delicious and worth the calories in every. single. bite. 

Is the Dough Sticky? Don’t Worry!

The dough for these hand pies may start out pretty sticky. Depending on the size of your egg, you may need to add more or less flour to the dough. Once the dough is mixed up, liberally flour your workspace (about ½ cup of flour). Pour the dough on top of the flour mixture and knead a few times (no heavy kneading, but enough to incorporate some of the flour into the dough and keep it from being too sticky). Add more flour as needed. I like to lay down a piece of parchment paper on my workspace and shape the dough on the parchment paper for easy clean-up.

Chilling the Dough

I am not always a super patient baker. I like to test the limits when it comes to my time. With that said, this dough is definitely better if you give it a full hour to chill in the fridge. If you really want to speed up the process, chill it for 20 minutes in the freezer (take it out before it’s frozen), but give it that time to chill. This helps the butter in the dough solidify which gives flakiness to the dough when you fry it. Chilling the dough also makes it easier to roll out and work with as you shape the pies.

Cooking the Apple Mixture is the Key to Bold Flavor

The filling of these apple hand pies is just perfect. I like using a combination of apples for the pie filling, usually one type that is a bit more tart (ie: Granny Smith) and one type that is a little more sweet (we used Gala and Golden Delicious). Cooking the filling down before putting it in the pies is another trick that makes these pies perfect. The apple filling is delicious stirred into oatmeal, crumbled with oats or eaten by the spoonful with a bit of whipped cream (don’t ask me how I know 🙂 ). The apples are peeled and then simmered in a mixture of butter, sugar and spices before adding in flour to thicken it up.

Fry or Bake…or Both?

If you are really going for the real deal fried apple pies…frying is the way to go. I don’t fry pastry very often, but these pies are worth it. If you are a technical baker, you will want to heat your oil to about 375 degrees. I am not very technical sometimes…so I just throw in a small piece of dough and see what it does. If it browns too quickly, I turn down the heat. If it takes a long time to brown, I turn the heat up a bit. Be careful when adding more oil as that will change temperature and you will need to add a little more time for the oil to heat up again. You can also flash fry these pies, giving them about 20 seconds per side and then baking them in the oven the rest of the way. I haven’t tried using an air fryer, though I think that would probably work. Lastly, you could probably bake the pies for an oil-free and “healthier” alternative. I haven’t tried it but I would probably give them about 10 minutes at 350. Let me know in the comments if you go this route.

Shaping the Pies

These hand pies are fun for the whole family to get involved with. We used a bowl to cut out the pie shape, but you could use a large round cookie cutter or make smaller pies with a smaller circle cut-out. My kids love helping shape the hand pies, and the dough is very forgiving for little fingers.

Glaze. Glaze. Glaze.

The last step in making these pies is pouring the glaze over the warm pies and trying to keep all the little fingers away from snatching bites throughout the day. These apple pies are fun for the whole family to make and the reward is delicious! I hope you enjoy them as much as we do.

Fried Apple Hand Pies

Amy
It's apple picking season and these fried apple hand pies are at the top of the list for treats to make in September. Flaky, soft and bursting with apple flavor, these hand pies will rival your local orchard's and are fun for the whole family to make and eat.
Prep Time 30 mins
Cook Time 10 mins
Course Dessert
Cuisine American
Servings 12 pies

Ingredients
  

Pie Dough

  • 2.5 cups all purpose flour plus more for rolling out/shaping
  • 2 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup unsalted butter, softened
  • 1/4 cup shortening, butter flavor regular
  • 1/2 cup milk see recipe notes
  • 1/2 cup heavy cream see recipe notes
  • 2-3 cups vegetable oil for frying see recipe notes

Apple Pie Filling

  • 4 cups chopped apples about 4 apples peeled, cored and chopped
  • 1 Tablespoon unsalted butter
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup granulated sugar
  • 1 Tablespoon water
  • 1/2 teaspoon salt
  • 1 Tablespoon all purpose flour reserved

Glaze

  • 2.5 cups powdered sugar
  • 1/4-1/3 cup milk more or less depending on how thin you want the glaze to be
  • 1 teaspoon vanilla extract

Instructions
 

Apple Pie Filling

  • Peel about 4 medium-sized apples (I love this apple peeler, affiliate link). Chop into small chunks.
  • In a large saucepan over medium heat, add the butter, apples, cinnamon nutmeg, sugar, water and salt. Simmer until the apples are softened, about 10-15 minutes.
  • Add the flour and cook down a little more until a thick filling is formed.
  • Allow the filling to cool to room temperature until ready to use in the hand pies (you can cool quickly in the freezer or fridge if needed). The filling will also last a day or two in the fridge or about 3 months in the freezer.

Hand Pie Dough

  • Mix together the flour, sugar, salt and baking powder in a bowl.
  • Add the butter and shortening to the bowl. Cut in with a pastry cutter (affiliate link) until it looks like a fine crumb.
  • To a liquid measuring cup, mix the milk and heavy cream together. Add an egg and mix until combined.
  • Add the liquid mixture to crumbled butter/flour mixture, a little at a time. Use a fork to fluff the mixture and combine together until it forms a dough. The dough will be a little sticky. Don’t worry!
  • Liberally flour (about ½ cup or more of flour) a piece of parchment paper or workspace. Pour the dough out onto the counter and knead a few times until the dough comes together and is not overly sticky.
  • Pat into a thick rectangle and wrap in parchment paper. Stick in the fridge for at least an hour to chill (you can leave it in the fridge up to 24 hours if you wish).

Hand Pie Assembly

  • Take the chilled dough from the fridge. Liberally flour a counter and roll the dough out on the counter to about ⅛ an inch thick.
  • Press out circles of dough with a large, circular cookie cutter or small bowl. I like to use a bowl around 5 inches wide, so the pie is of a decent size. Continue pressing out circles until you have 12 circles of dough. If you have extra pieces of dough, you can press them together and form a circle with your fingers.
  • To each circle, add about 1-2 Tablespoons of apple pie filling, right in the center of the circle.
  • Wet your finger and lightly rub your wet finger around half of the pie dough. Fold the other half of the dough over (to form a semi-circle) and seal by lightly pressing a fork down on the edges to crimp them closed.
  • Continue with the rest of the dough circles until you have about 12 apple pies.
  • In a small bowl, whisk together the glaze: powdered sugar, milk and vanilla extract. Whisk until smooth and set aside.

Frying

  • Heat about 3 cups of vegetable oil in a large saucepan* over medium heat until hot (drop a little piece of dough in the oil and watch it to see if it’s ready. If it darkens and browns immediately, turn the heat down. If it stays light, up the heat  a little. You want a medium brown color.
  • Place about 3 apple pies at a time in the pan and fry for 3-4 minutes. Flip over to the other side and fry for an additional 2-3 minutes. If you notice your pies browning too quickly, reduce the temperature and flip over.
  • Cool on a cooling rack.
  • When they are cool enough for you to touch them, dip them in the glaze mixture, covering the entire pie. Put them back on the cooling rack for the icing to solidify.
  • Eat warm, with a scoop of ice cream if desired. Enjoy!

Notes

*You can substitute 1 cup of half-and-half for the heavy cream/milk mixture in the pie dough.
To flash fry: preheat the oven to 350 degrees. Fry each side for about 20 seconds and then remove the pies and place on a baking sheet. Bake for about 5-7 minutes until cooked all the way through. Top with glaze.
You could also use an air fryer or bake these pies. I haven’t tried them that way, but I’m sure they would be delicious. Let me know in the comments if you choose to do this!
Keyword apple pie, fried pie, hand pie

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Free-Form Berry Tart

What foods evoke childhood memories for you? Raspberries, blackberries and boysenberries are the berries of my childhood. I would spend hours picking berries from my grandparents’ berry bushes and devour every last one. My mom would make her famous berry pie every Thanksgiving…and often times throughout the year that was the perfect combination of tart and sweet. Now I take my own kids berry picking every summer to carry on these memories and we dream about all the delicious baked goods we want to make as we pick, including this free-form berry tart.

Summertime tradition

For the past few years this berry tart has become a summertime staple around our house. I love taking our freshly-picked berries, simmering them down to the most delicious berry filling and scooping them on top of a simple, buttery, free-form pie crust. It is the perfect kid-friendly recipe as they can help pick the berries, make the pie crust and decorate the tart in whatever way they want. I often double (or 1.5 times) the crust in this recipe so that I can freely give my kids dough to make their own creations with. Then I’m not stressing about not having enough crust to go around.

Flaky, Buttery, Crust

One of the things I love about this tart is the crust. It is flaky, buttery and oh-so-tasty. This crust allows room for error with it’s free-form shape and rustic appearance being baked straight on a sheet pan with parchment paper. Resting the dough in the fridge for an hour after mixing helps solidify the butter and gives a little bit of extra flakiness to this divine crust. It bakes up perfectly around the berry mixture and is golden brown and delicious. Cooking the berries into a beautiful jam-like mixture before baking them into the tart helps condense the flavor and prevent a soggy crust. Just blissful, buttery, crispy edges here.

Berries are at the forefront of late spring/summer in our family and this flaky free-form berry tart is the perfect dessert to enjoy on a summer night. Enjoy!

Free-form Berry Tart

Yield: 1 free-form tart (about 14 by 10 inches)

Time: 25 minute preparation, 1 hour chill, 25 minute bake

Ingredients:

Berry Filling

  • 3-4 cups fresh berries (raspberries, blackberries, blueberries), washed and hulled
  • ⅓-½  cup granulated sugar (depending on how sweet you like it)
  • Pinch of salt
  • 2-3 Tablespoons flour
  • 1 Tablespoon butter

Flaky Tart Crust

  • 2 cups all purpose flour
  • 1 Tablespoon granulated sugar, plus 1 Tablespoon for sprinkling
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold from the fridge
  • ½ cup cold water
  • 1 egg for egg wash

Directions:

Berry Filling

  1. Wash the fresh-picked berries and add them to a small saucepan. If you choose to use larger berries, such as strawberries, take off the stems and cut them into halves or quarters. A mixture of berries works well here too.
  2. Over medium-low heat, add the sugar, salt, flour and butter. You can adjust the sugar in the recipe by adding more or less depending on how sweet you like it. The more flour you add, the thicker the berry mixture will be.
  3. Mash the berries with the back of a wooden spoon or use a potato masher if you have one. Simmer over low heat, stirring more as it starts to bubble. Let the mixture come to a boil and continue stirring for a few minutes until it has thickened. 
  4. Take off the heat and cool completely.

Flaky Tart Crust

  1. To a medium-sized bowl, add the flour, sugar and salt. Mix together.
  2. Cut cold butter into small chunks and place them on top of the flour mixture. Alternatively you can grate the butter into the flour mixture like this recipe.
  3. Using a pastry cutter (affiliate link) or two forks, break the butter up into lima bean-sized pieces. You still want to see some small chunks of butter throughout the flour mixture.
  4. Add the cold water and lightly mix together to form a ball. Separate the dough into two equal pieces.
  5. Place the two balls of dough on separate pieces of parchment paper. Gently flatten into a rectangle shape on the parchment paper. Wrap and refrigerate for an hour before assembling the tart.
  6. Preheat oven to 425 degrees Fahrenheit. 
  7. Lightly flour two large pieces of parchment paper (large enough to fit on a half sheet baking pan). Transfer a rectangle of dough to each sheet of parchment paper.
  8. Roll the dough into a large rectangular shape on the parchment paper. 
  9. Choose one rectangular shape of dough for the base of the tart and spread the cooled berry mixture on top of the dough. Leave ½ an inch around the edges of the dough.
  10. Using a pizza cutter or sharp knife, slice the second sheet of dough into strips. Begin by covering the edges of the tart with 4 strips of dough to help hold in the filling. Decorate the tart as you choose using a criss-cross fashion or other design. 
  11. In a small bowl, whisk an egg with a teaspoon of water together. Using a pastry brush, brush the egg wash over the top of the tart. Sprinkle with the reserved 1 Tablespoon of sugar.
  12. Bake for 25 minutes until golden brown. Let cool completely before slicing into squares and serving. Enjoy!

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Chocolate Cream Cheese Pie

Over the summer I’ve been visiting my parents home. Due to COVID cancelling all our summer plans, we’ve spent more time visiting, reading, playing games and baking up a storm. I’ve loved perusing through my family cookbooks from generations and have stumbled on some of my favorites from childhood. This chocolate cream cheese pie is one of them. I used to make this pie for company and Sunday dinners. The first bite takes me back. It is very rich, chocolatey and perfect to serve during the summer time because this pie is FROZEN and served cold.

A little disclaimer: 

This pie uses whipped egg whites. Raw, whipped egg white is often used in royal icing and other desserts, so I feel fine using it. If you are concerned about consuming raw egg white, you can try substituting meringue powder (affiliate link) Mix 4 teaspoons meringue powder with 4 Tablespoons water and whip to stiff peaks. Use in place of whipped egg whites in the recipe.

No Bake Recipe

One of the perks of this recipe, especially for summertime is that you don’t need to turn on your oven at all. All you need is four bowls and a mixer. That may sound like a lot, but trust me. It’s worth it! One bowl to make the cookie crust. One bowl to whip the egg whites. One bowl to whip heavy cream. One bowl for the cream cheese mixture. Mix them all together, freeze and voila…the perfect, decadent frozen chocolate pie.

Kid-Friendly 

This recipe is especially easy for kids to make. Crush up the Oreos, mix them with a little butter and press them in the pie pan. Then freeze the crust until the chocolate cream cheese mixture is ready. I give each of my kids a bowl and let them each mix a part of the recipe. Lightly mix together the whipped egg whites, heavy cream and cream cheese mixture and pour it into the pie pan. Super simple. Super delicious. 

Top with Chocolate Shavings

To top the pie we use any favorite bar of chocolate. Get out your vegetable peeler and peel ribbons of chocolate to top the pie. This is especially fun for kids to do. For some reason they seem to like it a lot more than peeling carrots or potatoes…and I don’t blame them. One bite of this pie and it will become a summer tradition for your family too.

Chocolate Cream Cheese Pie

Yield: One 9 inch pie

Time: 30 minute mix, Freeze 6 hours or overnight, 15 minute thaw before serving

Ingredients:

  • 24 Oreo cookies
  • 4 Tablespoons unsalted butter, melted
  • 1 1/4 cup semi-sweet chocolate chips (or a favorite dark chocolate)
  • 3/4 cup brown sugar
  • 8 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 egg whites 
  • 1 cup heavy whipping cream
  • Chocolate bar for shavings 

Directions:

Oreo Cookie Crust

  1. Using a blender or food processor, blend the Oreo cookies until they are finely crushed. If you don’t have a blender, you can put the cookies in a ziplock bag and crush with a rolling pin.
  2. Mix the crushed cookies with the 4 Tablespoons of melted butter.
  3. Grease a 9 inch pie pan and press the cookie mixture into the bottom of the plate, edging it up the sides to form a crust. Place the crust in the freezer until ready to fill.

Chocolate Filling

  1. Melt semi-sweet chocolate chips in a large microwave-safe bowl in 30 second increments, stirring after every time. 
  2. Once chocolate is melted, beat in the brown sugar, softened cream cheese, vanilla extract and salt.
  3. In a separate bowl, whip two egg whites until they form stiff peaks. Stiff peaks form when you pull the beaters out of the egg whites and they stand straight up (see recipe notes at the bottom for using meringue powder instead of egg whites).
  4. In a third bowl, whip the heavy whipping cream until stiff peaks are formed. 
  5. Gently stir the whipped egg white into the chocolate mixture. Then fold the whipped cream into the mixture and mix completely. Spread into the chocolate pie crust. 
  6. Using a grater or potato peeler, shave small pieces of chocolate for the top of the pie.  Freeze completely. Let the pie rest for 15 minutes at room temperature before serving. Serve with whipped cream if desired. Enjoy!

Recipe Notes: If you don’t want to use raw egg white, try this recipe using meringue powder (affiliate link): Mix 4 teaspoons meringue powder with 4 Tablespoons water and whip to stiff peaks. Use in place of whipped egg whites.

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Press in the Pan Pie Crust with Quiche Recipe

I remember my 3rd grade year for many reasons. I developed a love for Roald Dahl books, memorized my multiplication facts, played cops and robbers at recess and I made my very first ever quiche lorraine. It may seem like a bit of a random memory to have made quiche in the 3rd grade. But I remember my mom giving me what I felt at the time was “free reign” of the kitchen to make a special dinner for my 3rd grade teacher (yes, we invited him to our house for dinner and my sister and I planned it and made it as first a third graders). At the time I felt so proud of that accomplishment, making quiche, and I have loved quiche ever since.

quiche is the best way to use up veggies

Quiche is such an easy, go-to meal where you can basically use up any vegetables, cheese and a bunch of eggs you may have in your fridge. I love to use it for my “veggie dump” meals where I basically take whatever vegetables are going to spoil soon, cut them up (sometimes sauté them depending on the vegetable) and dump them into my pie pan with a bit of eggs, milk and cheese to make a delicious dinner. I love many flavor combinations of quiche that you can change up based on personal preference or availability of ingredients, but the crust is the true constant. It stays the same and gives the quiche its delicious base.

The crust

This crust recipe is really very delicious and very easy. It doesn’t use a rolling pin or have any finicky cold water added to it to make it come together. You literally mix together some ingredients and press it in the pan. Could not be easier…or tastier! You can use this crust for any savory pie, though it won’t work well as a double crust. The nature of this recipe is to press it in a pan, not layer it on top of a pie. It would work well for quiche, apple crumb pie, chocolate pie, key lime pie, lemon pie, etc… My kids love the crust so much that they don’t even complain about all the veggies inside the quiche…they are begging for seconds of this pie crust.

When you bake this pie crust without filling in it, it will puff up a little. I don’t mind that for a quiche. It may matter if you are making a different type of pie and you will want to weigh it down with pie weights (affiliate link). When I am looking for a quick, easy, delicious dinner that is sure to impress company and use up my “almost gone” produce, this is my go-to. I love serving quiche warm or cold and it pairs nicely with a green salad or some fresh fruit. If you are looking for a little dinner inspiration or just want to make a delicious recipe, I hope you’ll give it a try.

Perfect Press In The Pan Pie Crust

Yield: One, 9 inch pie crust/quiche

Time: 5 minute mix, 25-70 minute bake depending on if you are making crust only or crust and quiche

Ingredients:

Pie Crust:

  • ½ cup (1 stick) unsalted butter, room temperature
  • 2 oz (4 Tablespoons) cream cheese, room temperature
  • 1 ¼ cup all purpose flour
  • 1 teaspoon granulated sugar (savory crust), or up to 2 Tablespoons sugar (sweet crust)
  • ½ teaspoon salt

Quiche Filling:

  • 1 cup milk
  • 1 cup sour cream
  • 5 eggs
  • 2 cups veggies/meat/filling, sautéed or prepared to your liking
  • 1 cup shredded cheese (I like a blend of Swiss cheese/Havarti cheese)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg

Directions:

Freeze the crust while your oven preheats for best results
  1. In a mixing bowl using a hand mixer, mix together the unsalted butter and cream cheese until light and fluffy.
  2. Add the flour, sugar and salt. Mix together to form a dough. 
  3. Pour the dough into a 9 inch pie plate and press into the pie plate, going up the sides and evening out the crust as best you can with your fingers. At this point the crust performs best when chilled for half an hour or more in the freezer. I often only chill it as long as it takes to preheat my oven and it works well every time.
  4. Preheat oven to 375 degrees. You can now choose to bake the crust using pie weights or bake for a shorter time using no weights. For quiche I like to bake the crust for about 10-15 minutes before adding in the quiche filling. If you want to make this crust to use for a pie, you may consider using pie weights and bake for about 25 to 30 minutes.
  5. While the crust is baking, whisk together the milk, sour cream, eggs, salt, pepper and nutmeg. Sauté any vegetables or meat and season as desired. I like using bacon, sausage, chopped up ham or turkey, mushrooms, onions, spinach, etc…
  6. Once the pie crust is ready and still warm, pull it out of the oven. Layer the meat/veggies on the bottom of the crust. Top with the cheese. Pour in the egg mixture.
  7. Bake at 350 degrees for 50-60 minutes until the quiche is baked all the way through.
  8. Allow quiche to come to room temperature and cool slightly to finish “setting up.” Enjoy!

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