Bake up harvest pie recipes like a pro with these expert tips from pie maker and cookbook author Gesine Bullock-Prado. Each pie recipe makes a great addition to your holiday dessert table.

By Sheena Chihak

Caramel Apple-Cherry Pie

Add an unexpected flavor burst to an apple pie with the addition of fresh cherries and cranberries.

Pro Tip: "Leaf pastry cutouts meander on top of the filling like fall foliage," Gesine Bullock-Prado says. "I use my fingers to pull on them a bit so some are elongated and have more dimension."

Spiced Plum Pie

The riper your plums, the juicier your pie. "I love a pie that's so juicy you could almost eat it with a spoon," Gesine says. "But if you prefer a little less juice, choose plums that are firm to the touch."

Pro Tip: A lattice roller made the top of this impressive pie. Gesine says to flour the roller and be sure to push with enough pressure so it cuts through the dough.

Clementine Chess Pie

A shortbread crust makes a sweet base for this citrus pie recipe.

Pro Tip: Gesine uses an embossed cookie stamp and a round cutter to make medallions out of extra shortbread crust dough. Roll dough to 1/8-inch thickness; stamp and cut out cookies. Bake at 350 degrees F for 5 to 10 minutes. Cool completely; spray with color mist, if desired.

Caramel Cream Pumpkin Pie

This pumpkin pie recipe has two distinct layers -- one smooth, custardy caramel layer and one fluffy, light caramel-pumpkin layer.

Pro Tip: "You've already used the egg yolks in the filling, so use the whites to make beautifully fluffy meringue," Gesine says. "I use a pastry bag fitted with a large star tip to pipe it on, but you could also spoon it on in swirls."

Pie-Making Pointers


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