Perfect Your Holiday Pies With Recipes & Baking Tips From a Pro

When the air turns crisp and ovens start preheating, there’s no better way to celebrate the season than with a homemade pie. Whether you’re team pumpkin, apple, or chocolate, a freshly baked pie brings comfort to the table and joy to everyone who grabs a slice. 

We turned to our in-house baking expert Alex Roberts, aka @alexanderbakes, for his best easy, impactful holiday pie recipes. From his buttermilk pumpkin pie to his rustic caramel apple galette, these recipes are simple enough for weeknight baking but impressive enough for holiday gatherings. They’re also made with wholesome, pantry-friendly ingredients from Thrive Market, like organic maple syrup, regeneratively grown flour, and creamy butter alternatives. 

Feeling intimidated by baking a pie at home? Roberts also offered a few helpful tips to make sure your pie crusts are extra flaky and your fillings are perfectly set. So tie on your apron, preheat the oven, and get ready to fill your kitchen with the scent of something truly special.

Pie Baking 101 

“Experience is the best teacher,” Roberts says. “I promise you that after making a pie or two, you’ll be better informed for future bakes.” Whether you’re baking your first pumpkin pie or perfecting a family-favorite recipe, a few simple techniques can make all the difference.

Chill your dough.
Cold ingredients are key to a flaky crust. Always start with cold butter and shortening, and be sure to chill your dough before rolling or baking. This helps prevent shrinking and keeps the layers tender and crisp.

Don’t overwork it.
When mixing pie dough, stop as soon as it comes together. Overmixing develops too much gluten, which can make the crust tough instead of buttery and light.

Blind bake when needed.
If your recipe calls for a pre-baked crust (like in cream pies) line the dough with parchment paper and fill it with dried beans or pie weights. This keeps the crust from puffing up and ensures even baking.

Watch your bake time.
“Underbaking is more common than overbaking,” Roberts says. “With fruit pies and all-butter pie crusts, I encourage you to push the bake further and let things get a little browner.” A golden-brown crust and bubbling filling are good signs your pie is done.

Let it cool completely.
Cooling allows the filling to set and flavors to develop. “The single most important thing I’ve learned from making pies professionally: give the pie time to cool and set up,” Roberts says. Fruit pies typically need at least a few hours to rest, while cream or custard pies benefit from a full chill in the fridge. “I bake my pies the day before and cover them loosely with plastic wrap.” 

Add a finishing touch.
A sprinkle of flaky salt, a drizzle of caramel, or a dollop of whipped cream can turn a simple pie into something special. Seasonal toppings—like toasted nuts, pepitas, or fresh fruit—also add beautiful texture and flavor.

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Buttermilk & Maple Pumpkin Pie Recipe

Prep Time: 15 minutes
Total Time: 40 minutes, plus chill time
Yield: 8 slices

Ingredients:

For the crust:
1 ¼ cups crushed graham crackers
3 tbsp granulated sugar
6 tbsp melted butter or coconut oil

For the filling:
½ cup maple syrup
⅓ cup granulated sugar
1 (15-ounce) can pumpkin puree
2 tsp pumpkin pie spice
½ tsp sea salt
3 eggs
½ cup buttermilk

For serving:
Whipped cream
Toasted pepitas (optional)

Instructions:

Preheat the oven to 350ºF.

Add maple syrup to a small pot and simmer until reduced by half (about ¼ cup). Let cool slightly.

Prepare the graham cracker crust by mixing crushed graham crackers, granulated sugar, and melted butter in a bowl until combined. Press the mixture into a 9-inch pie or tart pan.

Place the pan on a baking sheet and bake for 10 minutes. Remove and let cool.

For the filling, whisk together reduced maple syrup, granulated sugar, and pumpkin puree. Stir in pumpkin pie spice, salt, eggs, and buttermilk until smooth.

Pour the filling into the baked crust and bake for 25 to 30 minutes, or until the center jiggles slightly.

Remove from the oven and let cool completely, then refrigerate for at least 4 hours or overnight.

Before serving, top with whipped cream and toasted pepitas. Slice and enjoy!

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Caramel Apple Galette Recipe

Yield: 8 to 10 slices
Active Time: 20 minutes
Total Time: 1 hour 20 minutes

Ingredients:

For the galette:
1 disk pie dough
3 large apples, peeled and thinly sliced (Honeycrisp or Granny Smith recommended)
½ cup granulated sugar, plus 2 tbsp for sprinkling
1 tsp ground cinnamon
¼ tsp sea salt
1 tbsp lemon juice
3 tbsp melted butter

For the caramel sauce:
1 tbsp butter
¼ cup heavy cream
⅓ cup brown sugar

Instructions:

Preheat the oven to 375ºF.

In a large bowl, toss together the apples, sugar, cinnamon, salt, and lemon juice.

Roll the pie dough into a 12-inch circle and place on a parchment-lined baking sheet.

Arrange the apple slices in a spiral pattern, overlapping slightly and leaving a 2-inch border. Fold the edges of the dough over the apples and press gently to seal.

Brush the apples and exposed crust with melted butter and sprinkle with extra sugar if desired.

Bake for 40 to 45 minutes, until the crust is golden and the apples are tender.

While the galette bakes, make the caramel sauce by combining butter, cream, and brown sugar in a small pot. Simmer for 5 to 7 minutes, until thickened.

Serve warm, drizzled with caramel sauce.

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Chocolate Cream Pie Recipe

Yield: 8 slices
Active Time: 30 minutes
Total Time: 45 minutes, plus chill time

Ingredients:

For the crust:
1 disk prepared pie dough

For the chocolate pudding:
2 cups milk
1 cup cream
3 eggs
2 yolks
1 ¼ cup sugar
¼ cup cornstarch
4 tbsp butter
Pinch of salt
1 tsp vanilla
1 ½ cups dark chocolate (chips, chunks, or chopped bar)
2 cups whipped cream, for serving
1 small chocolate bar, for shaving

Instructions:

Preheat the oven to 375º F.

Prepare the crust: roll the dough into a 12-inch circle. Place the dough in a 9-inch pie pan and crimp the edges. Chill for 10 minutes.

Blind bake the crust: place a piece of parchment paper inside the lined pie pan, making sure it covers all of the surface of the dough. Fill with 3 to 4 cups of dry beans or rice. Place into the preheated oven and bake for 35 to 40 minutes (less if using a pre-made crust). Carefully remove the beans and bake for 5 minutes further to finish baking the bottom of the crust. Let cool completely.

Add the milk, cream, eggs, yolks, sugar, salt, and cornstarch to a medium sized pot. Whisk together, then place over medium heat. Whisk constantly, scraping the bottom edges of the pot, until the mixture thickens into a pudding. This will take about 5 to 10 minutes. Strain the pudding through a fine mesh strainer into a bowl.

Add the butter, vanilla, and dark chocolate to the hot pudding mixture and whisk until melted.

Pour the pudding into the baked pie crust and cover the surface with plastic wrap. Chill for at least 4 to 5 hours, preferably overnight. (The longer the chill time, the more the pie will set).

To finish the pie, spread the whipped cream on top with the back of a spoon. Use a vegetable peeler to top the pie with chocolate shavings by running it down the side of the chocolate bar. Slice and enjoy!