You can put together any of these delicious holiday favorites in 15 minutes or less.

By Jackie Plant and Fraya Berg
October 05, 2005

Apple-Cranberry Galette

Cranberries add tangy flavor and a splash of color to traditional apple pie.

Prep time: 15 minutes

Bake time: 40 minutes

Yield: 8 servings

1 refrigerated piecrust

2 1/4 lbs. apples, peeled, cored, and sliced 1/4" thick

1/3 cup dried cranberries

1/3 cup sugar

2 Tbs. flour

1/4 tsp. cinnamon

Pinch each nutmeg, clove, and ginger

1 egg white, beaten

1 Tbs. sugar

1. Heat oven to 400°F. On lightly floured surface, unfold piecrust and roll into 15" circle. Gently transfer crust to baking sheet.

2. In large bowl, toss together apples, cranberries, sugar, flour, and spices. Place filling in center of piecrust, leaving 2 1/2" border. Fold border over filling. Brush piecrust with egg white, and sprinkle with 1 Tbs. sugar. Bake 40 minutes. Cool on wire rack. Pie can be stored at room temperature overnight. Warm in 350°F oven for 15 minutes before serving.

Maple-Pumpkin Pie

What's Thanksgiving without pumpkin pie? For a real treat, serve with whipped cream.

Prep time: 10 minutes

Bake time: 1 hour

Yield: 8 servings

1 refrigerated piecrust

1/3 cup sugar

1/2 tsp. salt

2 tsp. pumpkin-pie spice

2 large eggs

1 can (15 oz.) pure pumpkin

1 1/4 cups half-and-half

1/3 cup maple syrup

1. Heat oven to 425°F. On lightly floured surface, unfold piecrust and roll into 14" circle. Place crust in 9 1/2" deep-dish glass pie plate. Turn edge under and crimp with fingers to form decorative border.

2. In bowl, combine sugar, salt, and spice. Whisk in eggs, pumpkin, half-and-half, and maple syrup. Pour into unbaked pie shell, and bake 15 minutes. Turn oven down to 350°F, and bake pie 45 minutes more, or until knife inserted in center comes out clean. Cool on wire rack 2 hours. Refrigerate if serving the next day. Serve at room temperature.

Pecan Roll-Ups

Leftover piecrust? Use it to make these sweet Pecan Roll-Ups.

Prep time: 10 minutes

Bake time: 20 to 25 minutes

Yield: 16 crescents

1/2 cup chopped pecans

1/4 cup sugar

1/4 tsp. cinnamon

1 refrigerated piecrust

1 Tbs. water

1. Heat oven to 375°F. Coat baking sheet with vegetable cooking spray. In bowl, combine pecans, sugar, and cinnamon.

2. On lightly floured surface, unfold piecrust and roll into 12" circle. Brush piecrust with water. Spread nut mixture over circle. Using pizza cutter, divide circle into 16 wedge-shaped slices.

3. Starting at curved side of each slice, roll to form crescent. Place 1" apart on prepared baking sheet. Bake 20 to 25 minutes, or until golden brown.


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