Cranberry Pie
This cranberry pie is a bake that is worth noting due to its tart-sweet filling and perfect, flaky crust. As soon as the temperatures drop, most bakers start dreaming of seasonal treats. Many people associate that with pumpkin pie, while others associate it with a traditional apple pie. Our Test Kitchen believes that a tart and citrusy cranberry pie is unmatched.
Fall baking is incomplete without a cranberry pie. If you can find fresh, in-season cranberries locally, it’s the perfect time to purchase them. Watching the flaky butter pie pastry rise in the oven is the best thing to do on those cozy days when you just want to stay in. The finishing touch is the whipped cream with a hint of orange zest that really elevates this pie to the next level. The taste of this pie is so delicious that it will make you say, ‘Pumpkin pie, who?’
You can either use store-bought dough or make your own double-crust pie dough! Cranberries: You’ll need plenty of cranberries to make this recipe, more than 3 cups worth! You have the option to use either fresh or frozen. Fresh orange segments are used in this recipe, which is an iconic holiday flavor combination with cranberry-orange. The tartness of the cranberries is balanced by the sweetness of the orange. Get ready to zest citrus with your microplane! Orange and lemon zest are used in this recipe to add both color and flavor.
A Pie Filled With Ribbons
Cool, smooth, and creamy, this pretty pie is a slice of heaven for people with diabetes and anyone who likes an easy yet impressive dessert. A delicious combination of vanilla, chocolate, and butterscotch is what makes the pudding layers delicious.
Mix cream cheese, 2 tablespoons sugar, and 1 tablespoon milk in a big bowl. Beat until there is no lumpiness. Fold in half of the whipped topping with care. Spread it over the bottom of the crust. Combine chocolate pudding mix with 2 cups of milk in a large bowl. Beat with a wire whisk for 2 minutes (the mixture will become thick). Spread over the cream cheese layer. Keep the refrigerator refrigerated for 4 hours or until it sets. Spread the remaining whipped topping over the pudding layer just before serving.
Banana Cream Pie
Creamy and smooth from-scratch custard is joined by bananas, whipped cream, and a buttery flaky baked pie crust to make one epic banana cream pie. Like my cherry pie, this classic dessert is homemade and can be made ahead, but the layered beauty needs to set before garnishing and serving, making it a perfect make-ahead option. This banana cream pie recipe is made entirely from scratch. You won’t come across any box pudding mixes or artificial flavors concealed inside. Prepare yourself for a blissful banana experience where you can truly appreciate the homemade difference. And it will graciously satisfy your heart, soul, and taste buds.
Bumbleberry Pie
Although it may have a humorous name, bumbleberry pie makes up for it with plenty of berries (three varieties!) and a lot of flavor. While bumbleberry pie may not be the first choice when ordering from a diner’s pie case, it’s a great choice if you’re a fan of berry pie. This pie recipe is one of our most popular, with a flaky crust and a colorful filling that is sure to become your new favorite.
Apple Pie
Eight small Granny Smith apples are needed for this recipe. The filling begins with butter and all-purpose flour that have been cooked into a paste. The perfect sweet flavor with a hint of warmth is achieved by blending white and brown sugar. You can either use store-bought double crust pie pastry or make your own pie crust at home.
Eggless Pumpkin Pie
This Pumpkin Pie recipe, which is deliciously easy and perfect, is made without eggs and is loved by everyone in the family. Filled with aromatic warming spices, homemade pumpkin purée, and an all-butter homemade pie crust, this Eggless Pumpkin Pie is a must-make for your Thanksgiving dessert this holiday season.
This Pumpkin Pie recipe without eggs is both custardy and delicious, and doesn’t require the use of eggs. If you have an egg allergy in your family, this recipe is perfect. Eggs are substituted with sweetened condensed milk and arrowroot flour. Condensed milk can thicken the filling and add a rich flavor at the same time. Arrowroot flour is also used to thicken the custard even further without affecting its flavor. If you do not have access to arrowroot starch, you can substitute any thickening agent, including corn starch, potato starch, or tapioca starch.
Homemade pumpkin pie recipe is made from scratch and quick and simple to assemble if you have pie dough ready. I recommend using my homemade All Butter Pie Crust Recipe for the best results, but you can use packaged pie crust if you’re tight on time. The pie crust does not need to be baked blindly in this recipe. Trust me, there are no soggy bottoms and the pie crust, along with the pumpkin pie filling, bakes perfectly without any cracks. If you’re unsure, you can opt for blind baking the pie crust. Store-bought canned pumpkin purée is an easy substitute for the homemade Pumpkin Purée required in this eggless Pumpkin Pie recipe. Avoid canned pumpkin pie filling that is already sweetened and loaded with preservatives and artificial ingredients in the United States. The results won’t be good! This recipe yields a medium-sized pie, but it can easily be scaled depending on the size of your celebration.
