3 pie recipes for the holidays

3 pie recipes for the holidays

Thanksgiving is right around the corner, and many of you might be wondering what to bring to the family dinner. Well wonder no more I got you covered with these three mouthwatering pie recipes. 

Gingerbread spiced pumpkin pie


Prep time: 20 mins

Cook time: 45 mins

Serves: 8


  • Pastry for single pie crust


  • 2 large eggs, lightly beaten
  • 1- ½ cups canned pumpkin 
  • 1 cup evaporated milk 
  • ⅔ cup sugar
  • ⅓ cup water
  • ¼ cup dark molasses 
  • ½ teaspoon salt 
  • ½ teaspoon ground ginger 
  • ¼ ground nutmeg
  • ¼ teaspoon ground cloves 


First preheat your oven to 425°. Then on a lightly floured surface roll your dough to a 1/8th of an inch thick circle; transfer to a 9 in pie plate. Trim the crust to ½ in beyond the rim of the plate, and flute the edge (use a fork to crimp the edges). Then place into the refrigerator whole preparing the filling.

To make the filling, you’re going to combine all of the filling ingredients from above, and then pour them into the cooled pie crust.

You’re then going to reduce your oven temperature down to 350°, and bake for 30-35 minutes, or until you are able to insert a knife into the middle and it comes out clean. 


Cinnamon sugar apple pie


Prep time: 1 hour + chilling 

Bake time: 65 mins + cooling

Serves: 10


  • 2 ½ cups all purpose flour 
  • ½ teaspoon salt 
  • 1 ¼ cups cold lard 
  • 6 to 8 tablespoons cold 2% milk


  • 2 ½ cups sugar 
  • 1 teaspoon ground cinnamon 
  • ½ teaspoon ground ginger
  • 9 cups thinly sliced tart apples 
  • 1 tablespoons bourbon (optional)
  • 2 tablespoons all purpose flour 
  • Dash of salt 
  • 3 tablespoons of cold butter (cubed)

topping :

  • 1 tablespoons 2% milk
  • 2 tablespoons coarse sugar 


To start off this tasty pie, in a large bowl you’re going to want to mix the flour and salt, then cut in the lard until it’s crumbly. Gradually add your milk, and toss with a fork until the dough stays together when pressed together. Divide dough in half and refrigerate for one hour. 

After you are done making the pie crust dough, next comes the filling. In another large bowl, mix sugar, cinnamon, and ginger. Add in your sliced apples, and toss to coat the apples in the sugar mixture. Let the apples sit for an hour, stirring occasionally, so that the apples can release juices.

Drain the apples, but keep the juices. Place the juice you just drained into a saucepan along with the bourbon (optional). Bring the liquid to a boil, then reduce the heat letting it simmer for 20-25 or until the mixture thickens slightly, turning a medium amber color. Once removed from the heat, let the mixture cool completely.

Preheat your oven to 400°. On a lightly floured surface, roll halfe of the dough into a ⅛-in thick circle, then place into a 10in pie pan. Trim the crust so it’s even with the rim of the pan. Now with your apples you are going to want to toss them in flour and salt and then pour them into the pan, the over top of the apples you are going to pour the cooled syrup that you made with the apple juices. Cut your butter into slices and place them over top of the apples spacing each slice out.

Roll out the other half to the same thickness as the first half, and the place that overtop of the filling. Trim, and seal the edges by pressing together with a fork. Cut some small slits in the top of the pie, brush with milk, and sprinkle with sugar. Now you’re ready to bake it.

Place your pie onto a foil-lined baking sheet, and bake for 20 minutes. Then reduce the oven temperature down to 350°, and bake for 45-55 minutes longer or until the crust is golden brown and the filling is bubbly. 

All you need to do now is let it cool, and you have yourself a melt in your mouth apple pie.


Dars coconut cream pie


Prep: 1 hour + chilling 

Bake: 25 mins + cooling

Serves: 10


  • Pastry for single-crust pie (9 inches).
  • 4 large egg yolks 
  • 2 cups coconut milk 
  • 1-½ cups half-and-half cream
  • 1 cup sugar
  • ⅓ cup corn starch
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract 
  • 1-½ sweetened shredded coconut, toasted, divided 
  • 2 cups heavy whipping cream 
  • ¼ cup confectioners sugar 
  • ½ teaspoon vanilla extract 


To begin this pie, on a lightly floured surface you are going to roll out your pie crust into a 1/8 -in thick circle, then transfer to a 9in pie pan. Trim crust to 1/2 -in, press the edges of the crust with a fork to make those famous pie imprints. Place in the refrigerator for 30 minutes to chill the crust.

Preheat your oven to 425°. Then with your cooled crust you are going to want to place two layers of tin foil over top of the crust, and either place pie weights, dried beans, or uncooked rice on top of the foil to keep the crust flat while baking. Bake on a lower rack for 20-25 mins or until the edges are golden brown, take out of the oven and remove the foil and bake for 3-6 more minutes, or until the bottom is also golden brown. Once the crust is done baking cool completely.

To begin your filling whisk egg yolks, coconut milk, cream, sugar, cornstarch and salt in a large saucepan. Bring your mixture to a gentle boil, over medium heat, whisking constantly. After coming to a boil, decrease the temperature to medium-low and whisk like crazy. Remove from heat and stir in 2 teaspoons vanilla and 1 cup of your shredded coconut, immediately transfer that to the crust.

Cover the top in plastic wrap and cool for 2 hours or until cold.

In a large bowl, beat the cream until it begins to thicken. Add in confectioners sugar and ½ teaspoon vanilla extract, and beat with an electric mixer until it begins to form soft peaks. Spread this mixture overtop of the pie, and sprinkle with remaining shredded coconut.