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Good News—These Classic Holiday Desserts Won’t Break the Bank

Updated: Nov 27, 2023

If you’re hosting this holiday season, you already know that every loved one has their own favorite holiday dish. But this year, making everyone happy does not have to break the bank.


Americans have seen a steady decrease in egg prices, making it more economical to indulge in baking all the sweet treats like pumpkin pie, ginger snap cookies, and apple pie. The decline in egg prices can be attributed to various factors, including increased production, improved supply chains, and market dynamics.


Here are some of our favorite holiday recipes:


Pumpkin Pie

Ingredients:

pumpkin pie

For the Pie Crust:

  • 1 1/4 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 cup (1 stick) unsalted butter, cold and cubed

  • 3-4 tablespoons ice water

For the Pumpkin Filling:

  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)

  • 3/4 cup granulated sugar

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • 1/2 teaspoon salt

  • 2 large eggs

  • 1 1/4 cups evaporated milk or half-and-half

  • 1 teaspoon vanilla extract

Instructions:

1. Prepare the Pie Crust:

a. In a large mixing bowl, combine the all-purpose flour and salt.

b. Add the cold, cubed butter to the flour mixture.

c. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.

d. Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together. Be careful not to overmix.

e. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven:

Preheat your oven to 425°F (220°C).

3. Roll Out the Pie Crust:

a. On a floured surface, roll out the chilled pie crust dough into a circle about 12 inches in diameter.

b. Carefully transfer the rolled-out dough to a 9-inch pie dish.

c. Trim any excess dough hanging over the edges and crimp the edges of the crust decoratively. You can use a fork to press the edges or create a fluted pattern.

4. Prepare the Pumpkin Filling:

In a mixing bowl, combine the canned pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground cloves, and salt. Mix well.

5. Add Eggs and Dairy:

a. Beat the two large eggs in a separate bowl and then add them to the pumpkin mixture. Mix until well combined.

b. Gradually add the evaporated milk (or half-and-half) and vanilla extract to the pumpkin mixture, stirring until smooth and well incorporated.

6. Fill the Pie Crust:

Pour the pumpkin filling into the prepared pie crust.

7. Bake the Pumpkin Pie:

Place the pie on the center rack of the preheated oven. Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the pie is set. You can check for doneness by inserting a knife into the center of the pie; it should come out clean when done.

8. Cool and Serve:

Allow the pumpkin pie to cool completely on a wire rack. Once cooled, you can refrigerate it until ready to serve. Pumpkin pie is traditionally served chilled with a dollop of whipped cream on top.


Ginger Snaps

Ingredients:

ginger snaps
  • 2 1/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 teaspoons ground ginger

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground cloves

  • 3/4 cup unsalted butter, at room temperature

  • 1 cup granulated sugar

  • 1/4 cup molasses

  • 1 large egg

  • 1/2 cup granulated sugar (for rolling)

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Combine Dry Ingredients:

In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, and ground cloves. Set this dry mixture aside.

3. Cream Butter and Sugar:

In a separate large mixing bowl, cream together the room-temperature butter and 1 cup of granulated sugar until the mixture becomes light and fluffy. You can use an electric mixer for this step.

4. Add Molasses and Egg:

Add the molasses and the large egg to the butter and sugar mixture. Beat until well combined.

5. Mix in Dry Ingredients:

Gradually add the dry ingredient mixture to the wet ingredients, mixing until the dough comes together. Be sure not to overmix.

6. Form Cookie Dough Balls:

Take small portions of the cookie dough (about 1 tablespoon each) and roll them into balls.

7. Roll in Sugar:

Roll each dough ball in the remaining 1/2 cup of granulated sugar until they are coated evenly.

8. Place on Baking Sheets:

Arrange the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.

9. Flatten Cookies:

Using the bottom of a glass or the palm of your hand, gently flatten each cookie dough ball. You can dip the glass in sugar to prevent sticking.

10. Bake:

Bake the cookies in the preheated oven for 10-12 minutes or until they are lightly golden brown and have a cracked surface. The cookies will continue to crisp up as they cool, so avoid overbaking.

11. Cool and Enjoy:

Allow the ginger snap cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, these cookies are ready to enjoy!


Apple Pie

Ingredients:

apple pie

For the Pie Crust:

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon granulated sugar

  • 1 cup unsalted butter, cold and cubed

  • 6-8 tablespoons ice water

For the Apple Filling:

  • 6-7 medium-sized apples (a mix of tart and sweet varieties like Granny Smith and Honeycrisp)

  • 3/4 cup granulated sugar

  • 2 tablespoons all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon salt

  • 1 tablespoon lemon juice

  • 2 tablespoons unsalted butter, cut into small pieces

Instructions:

1. Prepare the Pie Crust:

a. In a large mixing bowl, combine the all-purpose flour, salt, and sugar.

b. Add the cold, cubed butter to the flour mixture.

c. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.

d. Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together. Be careful not to overmix.

e. Divide the dough into two equal portions, shape them into discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven:

Preheat your oven to 425°F (220°C).

3. Prepare the Apple Filling:

a. Peel, core, and thinly slice the apples. Place them in a large mixing bowl.

b. Add granulated sugar, flour, ground cinnamon, ground nutmeg, salt, and lemon juice to the sliced apples. Toss to coat the apples evenly.

4. Roll Out the Pie Crust:

a. On a floured surface, roll out one of the chilled pie crust discs into a circle about 12 inches in diameter.

b. Carefully transfer the rolled-out dough to a 9-inch pie dish.

5. Fill the Pie Crust:

Add the prepared apple filling into the pie crust, mounding it slightly in the center.

6. Dot with Butter:

Scatter the small pieces of unsalted butter over the top of the apple filling.

7. Roll Out the Top Crust:

Roll out the second chilled pie crust disc into a similar-sized circle.

8. Create the Top Crust:

You can choose to create a lattice top by cutting the top crust into strips and weaving them over the filling, or simply place the whole crust over the apples, trimming any excess dough hanging over the edges. Crimp the edges of the crust decoratively.

9. Ventilation Holes:

If you're using a solid top crust, make a few small slits in the top to allow steam to escape during baking.

10. Bake the Apple Pie:

Place the pie on the center rack of the preheated oven and bake at 425°F (220°C) for 45-55 minutes, or until the crust is golden brown, and the filling is bubbling.

11. Cool and Serve:

Allow the apple pie to cool on a wire rack for at least a couple of hours before slicing and serving. This helps the filling set and ensures clean slices. Serve your homemade apple pie with a scoop of vanilla ice cream or a dollop of whipped cream.




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