8 Must-Make Pie Recipes for Your Holidays
on Nov 15, 2016, Updated Aug 22, 2024
This post may contain affiliate links. Please read our disclosure policy.
8 Must-Make Pie Recipes for Your Holidays is just the resource you need to whip up the perfect pies. From classic fruit pies and cream pies to the traditional pumpkin or pecan, there’s something for everyone in this collection.
Welcome to your holiday pie extravaganza! In this post, I have compiled 8 mouthwatering pie recipes that are perfect for any holiday gathering. Whether you’re a beginner baker or a seasoned pro, these recipes are simple, classic, and oh-so-delicious.
If you love baking as much as I do, you’ll find pure joy in spending an afternoon creating delicious pies from scratch. And if you’re new to making pie, plan to take an afternoon to bake and see how grounding the whole process is. Bonus: you have a delicious dessert at the end!
The Ultimate Guide to Making the Perfect Pie Crust and How to Make a Lattice Pie Crust Top are excellent resources to round out your pie-baking adventure.
Table of Contents
- Why You’ll Love These Recipes
- Recipe Ingredients
- Recipe FAQs
- Expert Tips
- More Holiday Desserts to Consider
- Homemade Cherry Pie Recipe Recipe
- Basic Apple Pie Recipe Recipe
- Dutch Apple Pie Recipe Recipe
- Healthy Pumpkin Pie Recipe Recipe
- Old Fashioned Buttermilk Pie Recipe Recipe
- The Best Pecan Pie Recipe Recipe
- Homemade Chocolate Cream Pie Recipe
- Homemade Coconut Cream Pie Recipe
Why You’ll Love These Recipes
- Baking a pie from scratch is fun and rewarding.
- A great project for spending quality time with loved ones.
- Bringing a homemade pie to a holiday is helpful to the hosts.
- Impress your friends and family with your baking skills and creativity.
Recipe Ingredients
- Homemade Cherry Pie: Tart pitted cherries, sugar, cornstarch, butter, double pie crust.
- Basic Apple Pie: Apples, sugar, flour, cinnamon, salt, butter, double pie crust, egg.
- Easy Dutch Apple Pie: Apples, sugar, flour, cinnamon, salt, brown sugar, cornmeal, butter, single pie crust.
- Healthy Pumpkin Pie: Eggs, heavy cream, pumpkin purée, maple syrup, vanilla extract, salt, pumpkin pie spice, single pie crust.
- Old-fashioned Buttermilk Pie: Buttermilk, butter, eggs, flour, sugar, vanilla extract, salt, single pie crust.
- The Best Pecan Pie: Sugar, corn syrup, vanilla extract, pecans, salt, cinnamon, eggs, butter, single pie crust.
- Chocolate Cream Pie: Heavy cream, sugar, cornstarch, eggs, dark chocolate chips, butter, vanilla extract, heavy cream, cookie crust, chocolate bar.
- Homemade Coconut Cream Pie: Coconut milk, sugar, cornstarch, eggs, shredded coconut, butter, vanilla extract, heavy cream, graham cracker pie crust.
See the recipe cards below for full information on ingredients and quantities.
Recipe FAQs
Do I have to make the pie crusts from scratch?
No. You can use store-bought crusts with any of these recipes. But there is something about homemade crust that takes your homemade pie to the next level that makes it worth the effort.
How many pies should I make?
It depends on how many people you’re going to have. For a small group of 6 to 8 people, I recommend at least two pies. Add another pie for every four additional people.
Which pies should I make for a holiday?
I recommend a mix of flavors of textures. If you’re making three pies, consider having one fruit pie, one cream pie, and either a pumpkin or pecan. Ultimately, the pies you like the most are the ones you should make.
Expert Tips
- Choose fresh, high-quality ingredients for your pie fillings, such as ripe fruits, real vanilla extract, and fresh spices.
- One pie for every four guests is a good rule for ensuring you have enough pie to go around at your holiday gathering.
- Allow your pie to cool completely before slicing to allow the filling to set and prevent it from oozing out.
More Holiday Desserts to Consider
Pies, Crisps & Tarts
Healthy Pumpkin Pie Recipe
Pies, Crisps & Tarts
Homemade Coconut Cream Pie
Pies, Crisps & Tarts
Homemade Chocolate Cream Pie
Pies, Crisps & Tarts
Hoosier Sugar Cream Pie
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Homemade Cherry Pie Recipe
This easy Homemade Cherry Pie recipe has a flaky crust filled with the most delicious cherry pie filling. It's perfect for the holidays or a summertime dessert!
Ingredients
- 2 cans red tart pitted cherries, about 15 ounces each
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon butter
- Double pie crust
Instructions
- Drain cherries, reserving 1 cup of the liquid.
- Mix sugar and cornstarch in small, heavy saucepan. Gradually whisk in reserved cherry liquid until smooth. Cook and stir over medium heat until bubbly.
- Cook an additional 3 to 5 minutes until thick and clear. Remove from heat. Stir in butter and cherries.
- Roll out the pie crust, and place it in the bottom of a 9-inch pie plate (it doesn't have to be a deep one, but it won't hurt if it is). Pour the cherries into prepared crust. Cover with a vented or lattice top.
- Bake at 450℉ for 10 minutes, and then reduce heat to 350℉, and bake 25 to 30 minutes.
Notes
- To make with frozen tart cherries, just use water instead of the reserved liquid from the can, and make according to the directions.
- To make with frozen sweet cherries, use water instead of the reserved liquid, 1/2 the sugar, and add 1 tablespoon lemon juice to the water when you add it. Easy!
- This is the brand of cherries that I used and will probably be the kind that your grocery store has in stock too.
- You can add a drop or two of red food coloring if you’d like to make the cherries more red, but I think the natural cherry color is lovely on its own.
- Recipe from my sister-in-law, Beth.
Nutrition
Serving: 1 of 8 slices, Calories: 381kcal, Carbohydrates: 65g, Protein: 4g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 4mg, Sodium: 186mg, Potassium: 278mg, Fiber: 3g, Sugar: 39g, Vitamin A: 112IU, Vitamin C: 7mg, Calcium: 23mg, Iron: 2mg
Like this recipe? Rate and comment below!
Basic Apple Pie Recipe
My go-to apple pie recipe! Homemade, flaky crust with juicy apple filling. Makes a delicious pie that goes perfectly with vanilla ice cream.
Equipment
- medium bowl I love these because they have lids and double as serving bowls.
- 9-inch pie plate This classic glass Pyrex is perfect for all-things pie.
- apple peeler I've had these for years and they're still super sharp!
Ingredients
- 5 cups thinly sliced apples, 8-10 medium apples peeled and cored
- 3 tablespoons sugar
- 3 tablespoons all-purpose flour
- 1-2 teaspoons cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter, cut into small pieces
- Double pie crust
- 1 egg white + 1 tablespoon water
- granulated or chubby sparkling sugar, optional
Instructions
- Preheat the oven temperature to 450. In a medium bowl add the sliced apples. Sprinkle with the sugar, flour, cinnamon, and salt and toss gently to combine well.
- Roll out and place an unbaked pie crust in the bottom of a deep 9-inch pie dish.
- Place the apple mixture in the unbaked pie shell. Place the small pieces of butter on top of apple mixture.
- Top with the second pie crust and trim the edges of the crust if needed. Crimp the edges and cut a few slits in the top crust for steam vents.
- Mix the egg white and 1 tablespoon of water together in a small bowl to create the egg wash, and then brush the top with the mixture and sprinkle with sugar before baking.
- Bake at 450℉ for the first 15 minutes, then reduce the heat to 350℉ and continue cooking for an additional 40 to 45 minutes, or until the top is golden brown.
- If the edge of the crust starts to brown more quickly than the center, carefully cover the edge with aluminum foil for the last 15-20 minutes of baking to prevent over-browning.
- Let the pie cool for 10 minutes before serving. Can be made ahead of time and served at room temperature.
Video
Notes
- This apple pie has about an inch or inch-and-a-half of sliced apples inside the crust, which means you don’t have to pre-cook them and they won’t shrink too much.
- Cut the apples slices about ¼-inch thick.
- This apple pie is a great candidate for a pretty lattice crust.
- In the world of pies, this one has a very small amount of added sugar. If you are using tart apples, you might need to double the amount of sugar. Just taste and see. Feel free to add up to 1/3 cup of sugar to this recipe.
Nutrition
Serving: 1 of 8 slices, Calories: 290kcal, Carbohydrates: 38g, Protein: 4g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 276mg, Potassium: 136mg, Fiber: 3g, Sugar: 13g, Vitamin A: 131IU, Vitamin C: 4mg, Calcium: 17mg, Iron: 1mg
Like this recipe? Rate and comment below!
Dutch Apple Pie Recipe
This easy Dutch Apple Pie Recipe is made with fresh apples, a buttery crust and a streusel topping with a secret ingredient – cornmeal! It's a wonderful apple pie.
Ingredients
For the filling:
- 3 tablespoons sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- Dash of salt
- About 5 cups thinly sliced apples, 8-10 medium apples peeled and cored
For the streusel:
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 tablespoon yellow cornmeal
- 6 tablespoons butter, melted
- 1 Pie Crust
Instructions
- Preheat the oven to 375℉. Mix all the ingredients for the filling together in a medium bowl, making sure the apples are coated well.
- Add the apple mixture to a prepared unbaked pie crust in a deep 9-inch pie plate. Place the apple pie in the oven (with no top on) and bake for 25 minutes.
- To make the streusel, add the flour, sugars, and cornmeal to a small bowl and whisk to combine. Drizzle the melted butter over the top and stir with a fork until roughly combined.
- Remove the pie from the oven after 25 minutes and carefully add the streusel topping evenly over the top.
- Bake for an additional 20-25 minutes, until the crust and streusel have browned.
- Remove the pie from the oven and let cool for at least one hour. Serve warm or at room temperature.
Notes
- Try to find a firm apple to use in this recipe. I like a mix between sweet and sour apples. You can use Granny Smith, Jonathan, Jonagold, Winesap, Golden Delicious, Honey Crisp, Gala, and Rome Beauty. I used Golden Delicious from our trees for this pie and it was great.
- Cut the apples into slices that are about ¼ inch thick.
- In the world of pies, this one has a low amount of added sugar. If using a very tart apple you may need to double the sugar. Just adjust to taste.
- If you are looking for a more traditional Dutch Apple Pie recipe, I have made the one from the America’s Test Kitchen Family Baking Book with great success. The streusel part of this recipe comes from their recipe.
- You can find this recipe plus SEVEN other pie recipes in one post if you are still looking around for something that looks perfect for your Thanksgiving table.
Nutrition
Serving: 1 of 8 servings, Calories: 372kcal, Carbohydrates: 58g, Protein: 4g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 23mg, Sodium: 523mg, Potassium: 144mg, Fiber: 3g, Sugar: 30g, Vitamin A: 306IU, Vitamin C: 4mg, Calcium: 25mg, Iron: 2mg
Like this recipe? Rate and comment below!
Healthy Pumpkin Pie Recipe
This is the absolute best pumpkin pie recipe, made with real cream and sweetened with maple syrup. One bite and you'll understand why this healthy homemade pie is one of my favorite whole food desserts!
Ingredients
- 3 eggs
- 1 cup heavy cream
- 1 1/4 cups pumpkin purée
- 1 cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 1 tablespoon pumpkin pie spice
- 1 Single pie crust, I would recommend an all-butter whole wheat crust
- Freshly whipped cream for serving
Instructions
- Prepare your pie crust and place it in the bottom of a deep 9-inch pie plate.
- In a large bowl, whisk the eggs. Add the heavy cream and whisk to combine. Add the pumpkin puree, maple syrup, and vanilla, and whisk until everything comes together. Add the salt and pumpkin pie spice and stir to combine.
- Add the pumpkin pie mixture to the unbaked pie crust and bake at 350℉ for about an hour. The center of the pie will be puffed up and jiggle only slightly when the pie is ready.
- Serve with freshly whipped cream.
Notes
-
- You can use canned pumpkin purée or make it at home using one of these methods: cook a whole pumpkin in a slow cooker, make homemade pumpkin purée in the oven, or cook a whole pumpkin in an instant pot.
- I don’t recommend using canned pumpkin pie filling because the pie will be too sweet.
- I paired this pumpkin pie filling with a whole wheat and butter crust for a healthier homemade pie.
- Recipe adapted from and inspired by Simple Bites.
Nutrition
Serving: 1 of 8 servings, Calories: 351kcal, Carbohydrates: 42g, Protein: 5g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 95mg, Sodium: 417mg, Potassium: 248mg, Fiber: 2g, Sugar: 26g, Vitamin A: 6486IU, Vitamin C: 2mg, Calcium: 92mg, Iron: 2mg
Like this recipe? Rate and comment below!
Old Fashioned Buttermilk Pie Recipe
Old Fashioned Buttermilk Pie is an easy pie recipe that produces a rich, thick, sweet custard-like center when baked. If you're expecting company soon, buttermilk pie is the best dessert to greet them with!
Ingredients
- Single pie crust
- 1 1/4 cups granulated sugar
- 2 tablespoons flour
- 3 eggs
- 1/2 cup butter, melted
- 1 cup buttermilk
- 2 teaspoons vanilla
- Pinch of salt
Instructions
- Prepare your pie crust, and place it in the bottom of a deep 9-inch pie plate.
- Preheat the oven to 350℉.
- In a large bowl, add sugar and flour, and whisk to combine.
- Add the eggs, and whisk to combine.
- Add the butter, buttermilk, vanilla, and pinch of salt, and whisk to combine.
- Pour the buttermilk mixture into the unbaked prepared pie crust, and bake for 45 to 50 minutes.
- The center will be set when the pie is done.
- Remove from the oven, and let cool for at least 2 hours before serving.
- Or let cool, cover, and keep in the fridge until serving. (I prefer this pie cold.)
Notes
- If you want more lemon flavor in this pie, add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice to the pie filling before baking it.
- This pie is best served cold so let it cool for 2 hours, then cover it tightly with plastic wrap and keep it in the fridge until ready to serve.
- This pie can be made 1 to 2 days ahead of time.
- If you don’t have buttermilk on-hand, you can try using a buttermilk alternative. However, real buttermilk is best in this old-fashioned pie.
Nutrition
Serving: 1 of 8 slices, Calories: 274kcal, Carbohydrates: 34g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 95mg, Sodium: 147mg, Potassium: 71mg, Fiber: 0.1g, Sugar: 33g, Vitamin A: 493IU, Calcium: 48mg, Iron: 0.4mg
Like this recipe? Rate and comment below!
The Best Pecan Pie Recipe
The Best Pecan Pie recipe is made with a secret ingredient that you have in your kitchen right now — browned butter! There's always room in the fridge for a fresh homemade pie with pecans.
Ingredients
- 1 9-inch pie crust
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 4 eggs
- 1/2 cup salted butter, 1 stick
- 2 cups pecans, plus extras to line the top, if desired
Instructions
- Prepare your pie crust, and pop it in the fridge until you are ready. Use a deep 9-inch pie plate so that it doesn't bubble over while cooking.
- In a small bowl, combine the sugar, corn syrup, vanilla, salt, and ground cinnamon, and whisk to combine well. Add the eggs, and whisk until well combined.
- In a small saucepan, over medium heat, melt the butter, and then cook, stirring very often, until the butter starts to darken and smells fragrant, about 4 to 5 minutes (the butter will burn if you aren't careful, so keep an eye on it).
- Slowly pour the brown butter into the sugar mixture while whisking until well combined. Add the nuts (you can chop them up or not; I like mine chopped up a bit).
- Pour the pie filling into the prepared crust, and line with additional pecans if desired.
- Bake at 350℉ for 50 to 60 minutes. The middle can jiggle just a bit, but should not be sloshy.
- Remove from the oven. Allow the pie to cool before cutting and serving.
Notes
- Browning the butter on the stovetop makes the filling extra rich – don’t skip that step in this recipe.
- You can put extra on pecans on the top so they don’t sink to the bottom. Pour your filling into the pie crust and then put the additional pecan halves on top.
- Be sure to use a 9-inch piece crust so the filling won’t overflow the pie crust.
- To check if your pecan pie is done, gently shake the pie dish – the center should be a little jiggly and the outer edges more set.
- This recipe was inspired by Ali at Gimme Some Oven.
Nutrition
Serving: 1 of 8 slices, Calories: 620kcal, Carbohydrates: 72g, Protein: 6g, Fat: 37g, Saturated Fat: 11g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 16g, Trans Fat: 0.5g, Cholesterol: 112mg, Sodium: 527mg, Potassium: 158mg, Fiber: 3g, Sugar: 59g, Vitamin A: 488IU, Vitamin C: 0.3mg, Calcium: 44mg, Iron: 2mg
Like this recipe? Rate and comment below!
Homemade Chocolate Cream Pie
You'll fall right in love with this delicious Homemade Chocolate Cream Pie with dark chocolate, fresh cream, and an Oreo cookie crust.
Ingredients
- 2 cups cream
- 1/2 cup sugar, divided
- 1/4 cup cornstarch
- 2 egg yolks
- 1 whole egg
- 1/2 cup dark chocolate chips, 4 ounces of chopped chocolate
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1 chocolate cookie pie crust
- 2 cups heavy whipping cream
- Chocolate bar to make chocolate curls
Instructions
- In a large saucepan, bring the cream and 1/4 cup of sugar up to 180℉ over medium heat, stirring very often. The mixture should be hot and start to steam across the top but should not boil.
- While the cream is heating, mix the cornstarch and 1/4 cup of sugar together in a medium bowl.
- Add the egg yolks and whole egg to the cornstarch mixture and whisk to combine well.
- When the milk is hot, slowly whisk one cup of hot milk into the egg mixture and then whisk the egg mixture back into the pan of hot cream.
- Cook over medium heat until the mixture starts to bubble and thicken, stirring constantly, about 6 minutes.
- Remove from the heat and stir in the chocolate chips, butter, and vanilla.
- Cover the pan and refrigerate until cool (about 2 to 4 hours).
- When the chocolate pudding is cool and you are ready to assemble your pie, whip the heavy cream.
- Place half of the chocolate pudding in the bottom of the pie crust and spread it out evenly.
- Mix half of the whipped cream into the other half of the chocolate pudding and fold it together until the chocolate pudding is lighter in color and fluffy.
- Add this chocolate and cream mixture to your prepared crust over the plain chocolate pudding and spread it around.
- Add the remaining whipped cream to the top of the pie (you can spread it or pipe it out) and then top with chocolate curls.
Notes
- You can use either heavy cream or heavy whipping cream in this recipe but stay away from regular whipping cream (the fat content isn’t as high and results in a less stable whipped cream).
- When adding the filling to the pie crust, you can put all the pudding on the bottom of the pie and all of the cream on the top or make them into three layers like I did here.
- To make chocolate curls, use a vegetable peeler down the side of a chocolate bar.
- Recipe from my sister-in-law, Beth.
Nutrition
Serving: 1 of 8 slices, Calories: 668kcal, Carbohydrates: 40g, Protein: 7g, Fat: 54g, Saturated Fat: 33g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 2g, Cholesterol: 207mg, Sodium: 172mg, Potassium: 224mg, Fiber: 1g, Sugar: 26g, Vitamin A: 1889IU, Vitamin C: 1mg, Calcium: 122mg, Iron: 1mg
Like this recipe? Rate and comment below!
Homemade Coconut Cream Pie
Easy and delicious Homemade Coconut Cream Pie in a graham cracker crust topped with real whipped cream and toasted coconut. YUM!
Ingredients
- 1 can of full-fat coconut milk, 15-ounce can
- 1/2 cup sugar, divided
- 1/4 cup cornstarch
- 2 egg yolks
- 1 whole egg
- 1 cup toasted coconut, divided
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1 graham cracker pie crust
- 1 cup heavy whipping cream
Instructions
- In a large saucepan, bring the coconut milk and 1/4 cup of sugar up to 180℉ over medium heat, stirring very often. The mixture should be hot and start to steam across the top, but should not boil.
- While the coconut milk is heating, mix the cornstarch and 1/4 cup of sugar together in a medium bowl.
- Add the egg yolks and whole egg to the cornstarch mixture and whisk to combine well.
- When the coconut milk is hot, slowly whisk one cup of hot coconut milk into the egg mixture and then whisk the egg mixture back into the pan of hot cream.
- Cook over medium heat until the mixture starts to bubble and thicken, stirring constantly, about 6 minutes.
- Remove from the heat and stir in 1/2 cup toasted coconut, butter, and vanilla.
- Place the hot pie filling in a prepared graham cracker crust and refrigerate until cool. It can be covered and left for up to three days in the fridge.
- When you are ready to serve the pie, whip the heavy cream and place it on top of the pie and sprinkle with 1/2 cup of toasted coconut flakes.
Notes
- I recommend using heavy whipping cream or heavy cream (they are the same) in this recipe because the higher fat content creates a more stable whipped cream. Avoid regular whipping cream in this pie.
- If you don’t like the texture of the coconut in the pudding, you can leave it out and only put some on top.
- Make sure to use the full-fat canned coconut milk for this pie (the kind of coconut milk that comes in a refrigerated carton is more of a beverage and won’t work with this recipe).
- This is a great pie to make ahead and store in the fridge – it’s best served cold anyway.
- Recipe from my sister-in-law, Beth.
Nutrition
Serving: 1 of 8 slices, Calories: 401kcal, Carbohydrates: 32g, Protein: 4g, Fat: 29g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 106mg, Sodium: 136mg, Potassium: 171mg, Fiber: 0.4g, Sugar: 17g, Vitamin A: 576IU, Vitamin C: 1mg, Calcium: 44mg, Iron: 2mg
Like this recipe? Rate and comment below!
i finally tried the coconut cream pie but it turned into a thick custard with not much taste. 🙁 What did I do wrong?? I followed everything exactly and then when i came to Step #5, it thickened up in like 30 seconds and was like a glob. I had to add a little milk so i could stir in the vanilla and butter after i took it off the heat…
Did you use milk or coconut cream for the base? Do you use a good vanilla? I’m not sure but I’ll test the recipe another time to see if I have any issues. Also, did you toast your coconut before adding it?
I made your Dutch apple pie for Thanksgiving this year. It was going out on a limb for me, but it turned out perfectly! Thank you!
Thank you, i should have known……:) have a blessed Thanksgiving:)
hello, i want to make your pumpkin pie, but cannot find pumpkin puree, can i just use organie pumpkin in a can?
Yep, that’s the same thing!
I’ve been surfing for a Cherry Pie recipe for Thanksgiving Dinner…… lookie what I found here! You are the bomb!!!!
I’ll be over at noon!
Hi congratulations ?, you have done a great job! Really love your spirit! Bless you and your sis in law Beth! ?
These look amazing! I’ve been trying my hand at baking pies lately and I’ve just been blown away with how much better they are and how fun they are to make! My favourite so far is n date salted caramel apple pie, but yours looks extra pretty and yum.
I’d LOVE a recipe if you don’t mind sharing!