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.
Add an unexpected flavor burst to an apple pie with the addition of fresh cherries and cranberries.
Get the Caramel Apple-Cherry Pie recipe.
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."
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."
Get the Spiced Plum Pie recipe.
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.
A shortbread crust makes a sweet base for this citrus pie recipe.
Get the Clementine Chess 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.
This pumpkin pie recipe has two distinct layers -- one smooth, custardy caramel layer and one fluffy, light caramel-pumpkin layer.
Get the Caramel Cream Pumpkin Pie recipe.
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."