Yummy Pies for the Holidays!

by | Nov 21, 2012

I love pie!  I am more of a pie person than cake even though I absolutely love my carrot cake!  YUM  Here are a few pie recipes for starters for the Holidays!  I love to make lots and lots of pies for Thanksgiving and pie is great for breakfast too!  🙂  Ohhhhh don’t tell me it is just dessert, people eat donuts and sugar cereal for breakfast – I’m convinced that pie is better for you!  LOL

Baked Alaska Raspberry Pie


  • 1 cup graham cracker crumbs
  • 3 tablespoons brown sugar
  • 3 tablespoons butter, melted
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • 3 tablespoons lemon juice
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 2 teaspoons grated lemon peel
  • 4-1/2 cups reduced-fat vanilla ice cream, softened
  • 3 egg whites
  • 1/2 cup sugar


  • In a small bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a 9-in. pie plate; freeze until set.
  • Meanwhile, in a large saucepan, combine the cornstarch, water and lemon juice until smooth. Stir in raspberries and lemon peel. Cook, stirring occasionally, over medium heat until mixture just comes to a boil. Remove from the heat; transfer to a small bowl. Cool slightly; refrigerate until chilled.
  • Spread 1-1/2 cups ice cream into crust; cover and freeze for 1 hour. Drizzle with 1/2 cup raspberry sauce; freeze until set. Repeat layers, freezing after each layer. Top with remaining ice cream. Cover and freeze for 8 hours or overnight.
  • In a large heavy saucepan, combine egg whites and sugar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 6 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved.
  • Immediately spread meringue over ice cream, sealing to edges of pie. Heat with a creme brulee torch or broil 8 in. from the heat for 3-5 minutes or until meringue is lightly browned. Serve immediately with remaining sauce. Yield: 8 servings (1 cup sauce).

Cherry Pie


  • 1-1/4 cups sugar
  • 1/3 cup cornstarch
  • 1 cup cherry juice blend
  • 4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon almond extract

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 5 to 7 tablespoons cold water


  • In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.
  • In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.
  • On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
  • Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack. Yield: 8 servings.

Dutch Apple Pie


  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup quick-cooking oats
  • 3/4 cup butter, melted

  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1-1/4 cups cold water
  • 3 cups diced peeled tart apples
  • 1 teaspoon Spice Islands® pure vanilla extract


  • In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
  • For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.
  • Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.
I have to admit my favorite is Dutch Apple nice and hot with a scoop of vanilla ice cream on top!
God Bless,
Janet Scott


  1. Christina Webster

    God a recipe for broccoli cheese soup?

    • admin

      I will look for one for you Christina! 🙂 I hope you are doing well!