Nothing says Christmas like the smell of spiced fruit pie baking in the oven! I wait all year for that magical moment when my kitchen fills with the warm scents of cinnamon, nutmeg, and buttery crust. This Christmas pie recipe has been my family’s holiday staple since my grandmother first taught me to roll out pastry dough on her flour-dusted countertop.
Every December, I recreate her famous dried fruit pie – packed with plump raisins, tart cranberries, and sweet apricots – just like she used to make for our Christmas Eve gatherings. The golden crust cracks perfectly under your fork, revealing that jewel-toned filling that tastes like pure holiday joy. Trust me, one bite of this festive dessert will have everyone asking for seconds!
Why You’ll Love These Christmas Pie Recipes
This Christmas pie recipe has everything you want in a holiday dessert:
- Festive flavors – The warm spices and mixed dried fruits taste like Christmas in every bite
- Easy to make – Simple ingredients come together quickly, even for beginner bakers
- Crowd-pleasing – Both kids and adults go crazy for that buttery crust and sweet filling
- Perfect for gatherings – Makes your house smell amazing while baking and looks gorgeous on the dessert table
I’ve been making this pie every December for 15 years, and it never fails to disappear fast at holiday parties!
Ingredients for Christmas Pie Recipes
Gather these simple ingredients – most are probably already in your pantry! The magic comes from combining them just right:
- For the crust: 2 cups all-purpose flour (I like to chill mine first), 1 cup unsalted butter (must be chilled – I keep mine in the freezer for 15 minutes before using), 1/4 cup ice-cold water, 1 tsp salt
- For the filling: 1 cup packed brown sugar (the darker the better for rich flavor), 1 tsp cinnamon (freshly ground if possible), 1/2 tsp nutmeg (I grate mine fresh), 4 cups mixed dried fruits (my combo: equal parts raisins, cranberries and chopped apricots), 1/2 cup chopped walnuts or pecans (optional but so good)
- For finishing: 1 beaten egg (for that perfect golden crust)
Pro tip: Measure your flour correctly by spooning it into the cup, not scooping – this makes all the difference in your crust’s texture!
Equipment Needed for Christmas Pie Recipes
You don’t need fancy gadgets to make this holiday pie – just a few basic tools from your kitchen:
- A good old-fashioned 9-inch pie dish (I prefer glass so I can see the bottom browning)
- A sturdy rolling pin (mine’s wooden and covered in flour stains – proof of many happy baking sessions!)
- Two mixing bowls (one for crust, one for filling)
- A pastry brush (for that perfect golden egg wash)
That’s it! See? Simple as Christmas morning.
How to Make Christmas Pie Recipes
Okay, let’s get baking! This Christmas pie comes together in three simple stages – and I promise, each step is easier than wrapping presents!
Step 1: Prepare the Dough
First, preheat your oven to 375°F (190°C) – trust me, you’ll want it nice and hot when your pie goes in later. Now for the crust: In a big bowl, whisk together your flour and salt. Then comes the fun part – cutting in that chilled butter! I use a pastry cutter (or two knives if I can’t find mine) until the mixture looks like coarse crumbs with some pea-sized butter bits remaining.
Here’s my secret: drizzle in the ice water tablespoon by tablespoon, mixing gently with a fork just until the dough comes together. Don’t overwork it! When it holds together when pinched, divide it in half, flatten into disks, wrap in plastic, and chill for at least 30 minutes. This rest time makes rolling SO much easier!
Step 2: Assemble the Filling
While the dough chills, let’s make that glorious filling. In another bowl, toss together all your dried fruits – I love how the colors look like little Christmas ornaments! Mix in the brown sugar, cinnamon, and nutmeg until every piece is coated. The smell alone will put you in the holiday spirit!
Now roll out one dough disk on a floured surface (I use my grandma’s trick – roll from the center outward, turning occasionally). Fit it gently into your pie dish, letting the edges hang over. Spoon in that beautiful fruit mixture, spreading it evenly. Dot with butter if you’re feeling extra indulgent!
Step 3: Bake to Perfection
Roll out your second dough disk and carefully place it over the filling. Trim and crimp the edges – I do a simple fork pattern, but get creative! Cut a few slits in the top (these are the pie’s “breathing holes”), then brush with that beaten egg for maximum golden shine.
Bake for 40-45 minutes until the crust is deeply golden and you can see the filling bubbling slightly through the vents. That heavenly spiced aroma filling your kitchen? That’s how you know it’s done! Let it cool at least an hour before slicing – I know it’s hard to wait, but this lets the filling set perfectly.
Tips for Perfect Christmas Pie Recipes
After years of making this pie, I’ve learned a few tricks that make all the difference:
- Chill everything! Cold butter and chilled dough prevent shrinking and give you that perfect flaky texture
- Taste your filling before baking – adjust spices to your liking (I often add an extra pinch of cinnamon)
- Let it cool completely before slicing – I know it’s tempting, but this keeps the filling from oozing out
- Store leftovers covered at room temperature – the flavors actually deepen overnight!
Follow these simple tips, and you’ll have pie perfection every time!
Variations for Christmas Pie Recipes
The beauty of this Christmas pie is how easily you can customize it! Try swapping in different dried fruits – figs and cherries make a lovely combo, or go tropical with mango and pineapple. Not a nut fan? Leave them out or try toasted coconut instead for a fun twist.
My cousin adds a splash of brandy to the filling for an adult version (just reduce the water slightly). And last year, I mixed in some minced candied ginger – wow, what a holiday flavor explosion! The possibilities are endless with this versatile Christmas pie recipe.
Serving Suggestions for Christmas Pie Recipes
Oh, let me tell you how I love to serve this Christmas pie! A big scoop of vanilla ice cream melting over the warm slice is pure magic – the cold creaminess against the spiced fruit filling is heavenly. For an extra festive touch, I dust the top with powdered sugar “snow” or arrange holly-shaped cookie cutouts around the plate.
At our holiday parties, I’ll sometimes pipe little whipped cream stars on each slice – the kids go wild for them! And don’t forget the coffee or hot cocoa – nothing beats this pie with a steaming mug by the Christmas tree lights.
Storage & Reheating Instructions
This Christmas pie keeps beautifully at room temperature for up to 3 days – just cover it loosely with foil or pop it in an airtight container. Want that fresh-from-the-oven taste? Warm individual slices in a 300°F oven for 10 minutes until the crust crisps back up. Pro tip: Never microwave it – you’ll lose that perfect flaky texture!
Nutritional Information
Here’s the scoop on what’s in each delicious slice (remember, these are estimates and will vary based on your exact ingredients):
- Calories: 320 per slice
- Fat: 14g (8g saturated)
- Carbs: 45g (3g fiber, 25g sugar)
- Protein: 4g
Not bad for a holiday treat that tastes like Christmas magic! The dried fruits pack vitamins and fiber too. For more information on the health benefits of dried fruit, you can check out resources on dietary fiber.
Frequently Asked Questions
Q1. Can I freeze this Christmas pie?
Absolutely! This pie freezes beautifully. Just wrap it tightly in plastic wrap and foil after it cools completely. It’ll keep for up to 3 months in the freezer. When you’re ready to enjoy it, thaw overnight in the fridge and warm it in a 300°F oven for about 15 minutes to crisp up the crust.
Q2. Can I use fresh fruit instead of dried?
I wouldn’t recommend it for this particular Christmas pie recipe. Fresh fruits release too much liquid during baking and can make your crust soggy. The dried fruits give that perfect chewy texture and concentrated flavor that makes this pie so special. If you’re craving fresh fruit, try making a summer berry pie instead!
Q3. My crust always shrinks – what am I doing wrong?
Oh, I’ve been there! The key is keeping everything cold – your butter, your water, even your flour if your kitchen is warm. Also, don’t stretch the dough when placing it in the pan (it’ll just shrink back). And always let your dough rest in the fridge for at least 30 minutes before rolling – this relaxes the gluten and prevents shrinkage.
Q4. Can I make this pie ahead of time?
You bet! In fact, the flavors develop even more if you bake it a day ahead. Just store it at room temperature covered with a clean towel or in an airtight container. The crust stays crisp, and the filling gets even more delicious as the spices meld together.
Q5. What’s the best way to prevent a soggy bottom crust?
My grandma taught me two tricks: First, make sure your oven is fully preheated before baking. Second, place your pie dish on a preheated baking sheet – the extra heat helps crisp up the bottom. Some bakers swear by brushing the bottom crust with beaten egg white before adding filling, but I find proper baking temperature does the job just fine! For more general baking science, you might look into resources on baking techniques.
Share Your Holiday Creations
I’d love to see your Christmas pies! Tag me in your photos or leave a comment below – nothing makes me happier than seeing your holiday baking triumphs!
Print
15-Minute Christmas Pie Recipe That’ll Wow Your Guests
- Total Time: 1 hr 5 mins
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious and festive Christmas pie recipe perfect for holiday gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, chilled
- 1/4 cup cold water
- 1 tsp salt
- 1 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 4 cups mixed dried fruits (raisins, cranberries, apricots)
- 1/2 cup chopped nuts (optional)
- 1 egg, beaten (for glazing)
Instructions
- Preheat oven to 375°F (190°C).
- Mix flour and salt in a bowl. Cut in butter until mixture resembles crumbs.
- Add cold water gradually, mixing until dough forms.
- Roll out half the dough and line a pie dish.
- In a separate bowl, mix dried fruits, brown sugar, cinnamon, nutmeg, and nuts.
- Fill the pie crust with the fruit mixture.
- Roll out the remaining dough and cover the pie. Seal edges and cut slits on top.
- Brush with beaten egg for a golden finish.
- Bake for 40-45 minutes or until golden brown.
- Let cool before serving.
Notes
- Chill the dough for 30 minutes before rolling for easier handling.
- Adjust spices to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Christmas pie, holiday dessert, festive baking, dried fruit pie