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Our Favorite Holiday Pie Recipes

The smell of a fresh-baked pie makes you think of home. Here are some top recipes for the holidays.
Apple Pie
Recipe from Good Housekeeping

1 frozen deep-dish pie crust
1/2 cup chopped pecans
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons butter or margarine
1 large egg white
1/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoons ground cinnamon
3 pounds Granny Smith, Golden Delicious and/or Gala apples, each cored, peeled and cut into 8 wedges
1 tablespoon fresh lemon juice

1. For a true homemade presentation, use our trick to remove the crust from its foil pan and place in a 9-inch pie plate: Gently fold back foil around edge of frozen crust and pull slightly on the crust to remove from foil. Transfer to pie plate and thaw as directed. With fingertips, press lightly on thawed dough to mold into shape of pie plate.
2. Preheat oven to 375F. While crust is thawing at room temperature for 15 minutes, mix pecans, flour and brown sugar in bowl. Work in butter with fingertips until mixture resembles coarse crumbs. Set aside.
3. Meanwhile, in large bowl, combine granulated sugar, cornstarch and cinnamon. Toss in apples and lemon juice. Cover with waxed paper and microwave on high for 12 minutes, stirring halfway through. Spoon filling into crust. Sprinkle pecan topping over filling.
4. Bake pie 10 to 12 minutes or until topping is golden. Cool on wire rack. Serve with vanilla ice cream if desired.

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Pecan Pie
Recipe from Southern Living

1/2 (15-ounce) package refrigerated piecrusts
4 large eggs
3/4 cup sugar
1 cup light corn syrup
1/2 cup butter or margarine, melted
1/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecans, coarsely chopped

1. Preheat over to 350F.
2. Unfold 1 piecrust, and roll to press out fold lines. Fit into a 9-inch pie plate according to package directions; fold edges under, and crimp.
3. Whisk together eggs and next 6 ingredients in a saucepan over low heat until well blended.
4. Pour mixture into pie crust; sprinkle with pecans.
5. Bake at on lower rack for 30 minutes or until pie is set.

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Pumpkin Pie
Pumpkin Pie Recipe from Better Homes & Gardens

1 pastry for single-crust pie
1 15-ounce can of pumpkin
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs, slightly beaten
3/4 cup half-and-half, light cream or milk

1. Preheat oven to 375F.
2. Prepare and roll out pie crust. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
3. For filling, in a medium bowl combine pumpkin, sugar, cinnamon, ginger and nutmeg. Add eggs. Beat lightly with a fork until just combined. Gradually add half-and-half; stir until combined.
4. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. To prevent over-browning, cover crust edges with foil. Bake for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean.
5. Cool on a wire rack. Cover and refrigerate within 2 hours.

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