Elizabeth Pie


Elizabeth Pie

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Fruit filled pies

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    This pie is named after me because I came up with the filling recipe when I was 5-years-old. My grandma made it into a real pie, and it has been one of my absolute favorites ever since. 

    To watch Chef Elizabeth make her Elizabeth Pie with her instant no-recipe pie crust, view her Elizabeth Pie episode on HSTV.com

    Recipe Tags

    Servings and Ingredients

    Serves 12
    1 c. Apple, peeled, cored, and sliced
    ½ tsp. Hy-Vee ground cinnamon
    1 c. Hy-Vee granulated sugar
    ⅛ tsp. Hy-Vee salt
    1 c. fresh raspberries
    2 c. fresh strawberries , sliced
    1 c. fresh rhubarb , chopped
    ¼ c. Hy-Vee honey
    ¼ c. Gold Medal all-purpose flour
    2 tbsp. minute tapioca
    Double Pie Crust
    3 c. Gold Medal all-purpose flour
    3 tsp. Hy-Vee salt
    ¼ c. buttermilk
    ½ c. Hy-Vee canola oil
    Egg Wash
    1 Hy-Vee large egg, beaten
    2 tbsp. water
    1 tbsp. Hy-Vee granulated sugar
    1 tbsp. coarse sanding sugar

    Things To Grab

    • 2 large bowls
    • Spatula
    • Wooden spoon
    • Wax paper
    • Rolling pin
    • 8 or 9-inch pie plate
    • Pizza cutter or sharp knife
    • 2-inch cookie cutter
    • Small bowl
    • Silicone pastry brush
    • Large baking sheet
    • Wire cooling rack


    1. Preheat oven to 325 degrees.

    2. Prepare Filling: In a large bowl, combine apples, cinnamon, sugar, and salt. Add the raspberries, strawberries, rhubarb, honey, flour, and tapioca. Gently mix together being careful not to crush the fruit; set aside.

      Hyvee Culinary Expert Tip
      You can substitute the fresh raspberries, strawberries, and rhubarb for frozen, but your pie may be a little juicier. If using frozen, add a bit more flour and minute tapioca.
      HSTV the braided apronChef Elizabeth, The Braided Apron HSTV Personality
    3. Prepare Double Pie Crust: In a large bowl, mix together flour and salt. Add oil and buttermilk; stir with a wooden spoon until dough forms a ball. If desired, add more buttermilk. Do not overmix.

    4. Cut 2 large pieces of wax paper and lightly flour both sides. Add half of the dough to the wax paper and roll out to ¼-inch-thick circle. Remove top layer of wax paper and flip dough into an 8-or-9-inch pie plate. Remove top layer of wax paper and tuck in extra dough around the edges to form a thick crust. Add filling to pie crust; set aside.

    5. Decorate Pie: Using two large, lightly floured pieces of wax paper, roll out second half of pie dough. Using a pizza cutter or sharp knife, cut into ½-inch strips. Create a lattice design for the top of the pie on a clean piece of wax paper. Flip lattice top onto the filling and remove wax paper. Trim edges and tuck into edges of pie. Using the scraps of the pie dough, use a 2-inch cookie cutter to create designs. Line cookies onto the crust to form a wreath.

    6. If desired, brush pie crust with egg wash. Beat together egg and water and brush onto pie crust using a pastry brush. Sprinkle with granulated sugar and sanding sugar just before baking.

    7. Place pie on a large baking sheet. Bake pie, on the lowest oven rack, for about 1 hour or until pie filling is bubbly and crust is golden brown. Remove from oven and cool on a wire cooling rack before serving. 

    Nutrition facts


    330 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 10mg
    • Sodium: 620mg
    • Total Carbohydrates: 58g
    • Protein: 4g

    Daily Values

    Iron 10%
    Calcium 2%
    Vitamin D 0%
    Potassium 4%

    Recipe Source:

    The Braided Apron - Elizabeth Pie episode