best pie recipes for the holidays

Let’s be honest, we all love a good pie, and since the holidays are fast approaching, we thought we would share with you our favorite recipes that will make your holiday even more spectacular.

Classic Apple Pie



¾ cup sugar
2 Tbsp unbleached all-purpose flour
1 Tbsp ground cinnamon
Dash of ground nutmeg
8 medium apples, peeled, cored, and cut into ½-inch chunks
1 tablespoon salted butter

1 (9 inch) pie crusts, unbaked


  1. Preheat oven to 425°F
  2. In a small bowl mix together the sugar, flour, cinnamon, and nutmeg
  3. Place the apples in a large bowl and sprinkle them with the sugar mixture
  4. Place the apple mixture in the pie shell, distributing it evenly
  5. Dot the filling with the butter
  6. Place filling into the pie crust
  7. Place the pie plate on a baking sheet and bake for 15 minutes
  8. Lower the heat to 375°F and continue baking for 40 minutes, or until the apples are tender
  9. Let sit for an 1 ½ hours

Perfect Pumpkin Pie



1 3/4 cups canned pumpkin
1 3/4 cups sweetened condensed milk
2 large eggs, beaten
2/3 cup firmly packed light brown sugar
2 tablespoons sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 (9 inch) pie crusts, unbaked


1. Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes.
2. Pour into prepared piecrust.
3. Bake at 425 degrees for 15 minutes.
4. Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean.
5. Cool on a wire rack.

Pecan Pie



1 cup sugar
1 1/2 cups corn syrup (I use 1/2 dark and 1/2 light)
4 eggs
1/4 cup butter
1 1/2 teaspoons vanilla
1 1/2 cups pecans, coarsely broken
1 unbaked deep dish pie shell


1. Preheat oven to 350°F

2. In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
3. In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
4. At this point I like to strain the mixture to make sure it’s smooth and lump free.
5. Stir in butter, vanilla, and pecans and pour into crust.
6. Bake in oven for about 45 to 60 minutes


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