I've followed a few Garten pie recipes before, and I remember liking her easy-to-make crust. That memory held true.

I needed to make four crusts: a bottom and top for the apple pie, and one crust each for the pumpkin and pecan pies. It only took me between 10 and 15 minutes.

Garten uses a food processor for her "perfect pie crust," which makes prep easy. I divided the dough into two batches, and I could already tell from the look and feel that the crusts would be buttery and delicious.

With all of the dough resting in the fridge, I was ready to start tackling the individual pies.

Garten's maple-pecan pie has just 10 ingredients, excluding the crust.

I was excited to taste the combination of maple syrup and bourbon with the pecans. And I liked that she included some fresh orange zest to cut through the richer ingredients, like corn syrup and honey.

To make the pie, all I had to do was whisk the filling ingredients — minus the pecans — together.

Then I simply added the nuts and gave it a final stir before pouring the filling into the prepared pie crust.

To ensure I got an evenly cooked crust, I turned the pie halfway through the bake.

The process was easy, and I loved the enticing smells coming from the oven as it baked.

The flavors of the pecan pie reminded me of an old-fashioned cocktail, thanks to the bourbon and orange.

But the pecans ended up a little chewier than I would've liked. If I make this pie again, I'd probably toast the nuts first for a better texture.

Despite letting the pecan pie fully cool before slicing into it, the pieces fell apart on me.

Next time, I think I'd let it chill in the fridge before serving so the filling can firm up more.

I moved on to making Garten's pumpkin pie.

I was intrigued by some of the ingredients in the filling, like orange zest and rum, but most were pretty standard, including pumpkin purée, brown sugar, cinnamon, ginger, and nutmeg.

I was most excited to make the accompanying rum whipped cream.

It sounded like a delicious, indulgent addition to the homemade pie, with ingredients such as crème fraîche or mascarpone and a dark rum.

First, I rolled out one of my crusts and placed it in a pie tin.

Unlike the other two recipes, this one required me to blind-bake the crust before adding the filling. I found some dried lentils and rice to use as pie weights to keep it from puffing up too much.

This first bake helped prep the crust for the liquid-y filling, but it also meant the edges got a little darker by the end than I'd hoped.

The pumpkin filling was easy to make as I just had to whisk all the ingredients together in a large bowl.

I made way more filling than I needed for the pie crust, so I set it aside in hopes I could find a way to use it later. (My partner had a fun idea to use the filling to make pumpkin-pie custards in ramekins.)

Despite the slightly overdone crust, Garten's pumpkin pie turned out great in terms of both taste and texture.

The filling was sweet but not too sweet, and the subtle hint of orange helped balance the custard's richness. The texture of it was smooth and creamy.

The crust was flaky and buttery, yet sturdy enough to hold the weight of the pumpkin filling. Each slice came out of the tin without crumbling.

The rum whipped cream was a unique companion to the pumpkin pie. I liked it much better than regular whipped cream.

I saved the most intimidating pie for last.

I've made apple pies many times before, but I was still worried about whether the top crust would turn out right and if the filling would soften enough by the time the crust was done baking.

Garten's recipe for deep-dish apple pie calls for Granny Smith apples, which tend to be more sour and tart than sweet. The filling also called for both lemon and orange juices and zest, plus plenty of spices.

With all of those ingredients and only a ½ cup of sugar in the filling, I was worried the pie might not be sweet enough.

The filling was easy to make after I finished peeling, coring, and chopping what felt like 100 apples. The recipe called for 4 pounds!

The dough for my crust was very easy to roll out and transfer to the tin, thanks to the butter and vegetable shortening. It made easy work of assembling the pie.

After adding my top crust, I cut slits for ventilation, brushed it with an egg wash, and sprinkled it with sugar, per Garten's instructions.

I let the pie bake for about an hour. Afterward, the top crust was golden and looked and smelled incredible.

Garten's apple pie was pretty tasty, but the crust was by far the best part.

The extra sugar sprinkling on top gave it a sweet flavor and crunchy texture. It was so delicious I could eat it on its own.

The filling was decent, but it had a little bit too much citrus for me.

I was glad the apples softened well without becoming mushy, but I think I'd precook them a little bit more next time. That would hopefully help concentrate the apple flavor and keep the filling from shrinking so far away from the top crust.

I also might sub some of the tart apples for a sweeter variety, as the combination of the Granny Smiths and citrus made for a pretty tart pie.

In the end, all of the pies I made using Garten's recipes turned out pretty good, and they were easy enough to make in one day without breaking a sweat.

I like that she adds citrus zest to each of these pies to really boost their flavors and give them a freshness. The rum whipped cream that went with the pumpkin pie was also delicious, and I think it would pair really well with the pecan pie, too.

However, my favorite part of all three recipes was the pie crust.

It was quick and easy to make, and it worked well with all the different fillings. I'll be using this crust for all my pies moving forward.

This story was originally published on November 19, 2023, and most recently updated on October 29, 2026.

• Butterball turkey
• Stove Top stuffing
• Ocean Spray cranberries
• White potatoes
• Great Value gravy
• Great Value canned green beans
• Campbell's cream of mushroom soup
• Great Value dinner rolls
• Sweet potatoes
• Great Value fried onions
• Jet-puffed mini marshmallows
• Great Value canned corn
• Jiffy corn muffin mix
• Great Value canned pumpkin
• Great Value evaporated milk
• Great Value pie crust
• Great Value whipped topping

Total cost: $35 for 10 people.

• Shady Brook Farms Frozen Whole Turkey — 14 lb.
• Lidl 100% Pure Pumpkin
• Fresh Yellow Onions — 3 lbs.
• Fresh Pure Harvest Russet Potatoes — 5 lbs.
• Fresh Celery
• Lidl Chicken Broth
• Lidl Cream of Mushroom Condensed Soup — 2 cans
• Lidl Cut Green Beans — 2 cans
• Lidl Evaporated Milk
• Fresh Sweet Potatoes — 3 lbs.
• French's French Fried Onions
• Lidl Original Whipped Topping
• Lidl Brown Gravy Mix — 2 packets
• Lidl Jellied Cranberry Sauce — 2 cans
• Lidl Mini Marshmallows
• Lidl Pie Crust Dough
• Lidl Hawaiian Sweet Rolls
• Lidl Poultry Seasoning
• Lidl Turkey Stuffing Mix — 2 boxes
• Fresh Peak Harvest Baby Carrots — 2 lbs.
• Lidl Macaroni & Cheese — 2 boxes

Total cost: $35.86 for 10 people.

• Whole Turkey
• Chef's Cupboard Stuffing Mix (x3)
• Baby Peeled Carrots
• Celery
• Cranberries (12 oz)
• Sweet Potatoes (3lbs)
• L'oven Fresh Hawaiian Sweet Rolls
• Season's Choice Steamable Frozen Peas (x2)
• Baker's Corner Pumpkin Pie Mix
• Bake House Creations Pie Crusts
• Friendly Farms Whole Milk
• Friendly Farms Heavy Whipping Cream

Total cost: $39 for 10 people.

• Butterball turkey, up to 10 lb.
• Russet potatoes, 3 lb. bag
• Ocean Spray Cranberry Sauce, 14 oz.
• Del Monte French Style Green Beans, two 14.5 oz cans
• Campbell's Condensed Cream of Mushroom Soup, 10.5 oz
• Good & Gather French Fried Onions, 6 oz
• Stove Top Stuffing Mix for Turkey, 6 oz.
• Heinz Homestyle Turkey Gravy, 12 oz.
• Favorite Day Take & Bake Baguette, two count

Total cost: $30 for 6 people.

• Boneless carver ham
• Hickory smoked turkey
• Yukon Gold mashed potatoes
• Turkey gravy
• Green beans with dried cranberries and almonds (x2)
• Macaroni and cheese (x2)
• Sweet corn with garlic butter
• Cranberry crunch salad
• Yeast dinner rolls
• Charcuterie entertainment tray
• 12" pumpkin pies (x2)

Total cost: $160 for 16 people.

• Fully cooked 10 to 12 lb turkey
• 32 oz mashed potatoes
• 28 oz homestyle stuffing
• 24 oz gravy
• 14 oz cranberry sauce
• 12-count package of King's Hawaiian Rolls.

Total cost: $90 for 8 people, only available online with pre-order.

• 5 lbs. Free Range Amish Turkey Breast
• 3 lbs. Tray of Mashed Potatoes
• 24 oz. Turkey Gravy
• 3 lbs. Tray of Mac and Cheese
• 3 lbs. Tray of Sweet Corn
• 3 lbs. Tray of Green Bean Casserole
• 2 lbs. Candied Yams
• 3 lbs. Tray of Cornbread Stuffing
• 20 oz. Pack of Cranberry Relish
• 12 Gourmet Dinner Rolls
• 2 lbs. Tray of Apple Cobbler
• 2 lbs. Whole Pumpkin Pie

Total cost: $200 for 8 people, only available online with pre-order.

Professional baker and winner of TLC's "Cake Boss: Next Great Baker" Dana Herbert, told Business Insider that he recommends adding an herbed caramel sauce to ready-made pies.

"Add some cinnamon, rosemary, thyme, ginger, or cardamom to warm caramel sauce and serve it with the pie," Herbert said. "Even traditionally savory herbs can complement sweet desserts." 

If you're not sure whether a particular herb would pair well with your pie, Herbert recommended closing your eyes and smelling the herb or spice — if you can detect something sweet in the scent, it's probably OK to use.

Carlo Lamagna, chef and owner of Magna PDX, said that a dose of salt can help tone down the sweetness in syrupy pies. 

"Salt helps accentuate flavors and balances out often overly sweet items," Lamagna said. 

If you don't want to sprinkle pure salt on your dessert, you can opt for crushed salted nuts, like peanuts or cashews, which will still do the trick and add extra texture.

Alexandra Lourdes, co-owner of Saint Honoré Doughnuts and Beignets, told BI that the easiest way to elevate a store-bought pie is to simply remove it from its original packaging. 

"Make sure you take it out of the box it came in," Lourdes said. "If you place it in a new box, add a ribbon, or arrange it on a beautiful cake stand, no one will ever know it's not homemade."

Lemon can elevate a premade pie, making its flavors feel more complex.

"Make a super tangy lemon curd with lemon juice and plenty of zest," Herbert said. "The sourness will cut through some of the excessive sweetness found in store-bought blueberry and cherry pies." 

If you don't have time to make your own lemon curd, you can buy it from the grocery store. Just stir in a bit of fresh lemon juice to make it taste more homemade.

Chef and sommelier Melissa Smith told BI that serving a premade pie with fresh whipped cream is a great way to make the dessert taste and look gourmet.

All you need to make it is a whisk, heavy cream, and powdered sugar. Consider using a piping bag to add the whipped cream to your pie for a more elegant look. 

Smith said doing so will make your pie look "modern and classy, like something straight out of a magazine."

For bonus points, she recommended garnishing the piped cream with a few flakes of edible gold or a smattering of citrus zest.

Instead of making your own fresh whipped cream, you could also just grab a spoonful of powdered sugar. 

"A simple dusting of powdered sugar can really make your pie look more appetizing than if you simply served it bare and straight out of the container," Smith said. 

For a flawless presentation, use a sieve to ensure an even coating of sugar, and a stencil if you want to use it to create clean, clear designs.

Try to add sugar right before serving so it doesn't dissolve.

Kevin Cabrera, corporate executive chef at The Save Mart Companies, told BI that melting a bit of butter on top of a ready-made pie can help give it a homemade richness.  

"Halfway through warming your pie, directly insert thin slices of butter into the venting slits of the pie," Cabrera said. "This will give it a nice, moist flavor."

Adding too much butter might oversaturate the pie and lead to a soggy crust, so start with a tablespoon or two, and add more if necessary.

If you feel like taking some culinary risks, Lamagna suggested mixing up a classic store-bought apple pie by adding some sliced or shredded cheese.

"I grew up in the Midwest, so we would always melt a slice of cheddar on the top of apple pies," Lamagna said. "Don't be afraid to experiment with unconventional pairings."

Moderation is key to pulling off cheesy apple pie — don't layer on too much cheese, or you'll end up with an oily, salty crust.

Just because your pie came straight from the grocery store doesn't mean it needs to look generic. 

"I'd add homemade lettering to the pie to make it your own," Lourdes said. "You can also add gold flakes or edible food glitter to make a statement." 

Add your chosen phrase with frosting, or make chocolate letters at home using silicone molds.

If you love marrying salty and sweet, adding a light dusting of bacon pieces to your pie might be a mouthwatering move. 

"The perfect way to improve an apple or peach pie is to grab your favorite bacon, cook it up, and toss it on the pie," Herbert told BI. 

For a more Southern-inspired dessert, Herbert suggested using bourbon-flavored bacon on a pecan pie. 

If you're serving a pie that's meant to be enjoyed warm, adding a scoop of high-quality ice cream can enhance the taste.

"Hot and cold foods are a dynamic pair," Cabrera said. "After warming it up, serve the pie with a generous scoop of slow-churned ice cream for a delectable dessert." 

Cabrera said that you can't go wrong with vanilla ice cream, but you can also pick a rich chocolate or a fruity sorbet.

Liven up drab cream pies by topping them with chopped fresh fruit for added texture and color. 

"Find a fruit that would complement the type of cream pie you purchased," Lamagna said. "Cherries tend to go well with chocolate cream, and coconut works with banana cream."

Other tasty combos include peaches with vanilla cream, raspberries with lime cream, and bananas with peanut-butter cream.

This story was originally published on November 3, 2020, and most recently updated on October 26, 2026.