A serving of four bite-sized apple pies cost $2.91, excluding tax and fees, at my local KFC in Manhattan, New York. When I tried these in August, the pies also came in a 10-count serving.

The apple pie poppers were only added to KFC's menu in April, so I was excited to try them. KFC's menu no longer lists the apple pies, but it did add a cherry pie version in October. The brand did not respond to a request for comment from Business Insider.

I placed an online order through DoorDash and received my pastries within 14 minutes. Despite the quick delivery, when I opened the packet, the pastries were barely lukewarm and already slightly soggy.

Three bites into the tiny pocket pie, I still hadn't gotten the gooey apple taste I love. Instead, I felt like I was eating fried flour.

While these weren't my favorite apple-pie dessert, I could see how they could be a good snack option because of their size. Given that they came in packs of four or 10, I thought groups might enjoy ordering them.

The pie roll cost $2, excluding tax and fees, at a Panda Express I visited in Chicago.

The chain's first-ever dessert option, introduced in 2023, was created to combine the flavors and textures of an American apple pie and a Chinese egg roll.

It's made using a wonton wrapper and apple filling, topped with cinnamon sugar.

I was impressed with the freshness of this roll and liked that it is always served hot. Before I even took a bite, I could tell the pastry had a nice crunchy exterior.

A dessert doesn't need to be doused in sugar, but this one was, putting it fifth in my ranking.

However, I loved the crunch of the pastry, and the serving had the fewest calories of all the pies I tried — 150 calories — so it may be a good sweet option for some diners looking for lower-calorie options.

The cinnamon-coated dessert cost $1.89, without taxes and fees, at the Popeyes I visited in Chicago.

Unlike the pies from KFC, this 240-calorie pie has no slits or holes on either side. It comes wrapped with a few fork-like impressions on its corners to prevent the filling from escaping.

I think spices like cinnamon are less for taste and more for their fragrance — if you add just the right amount, it can be a game changer, but overdo it, as in the case of this Popeyes pie, and it can really throw the whole recipe off-balance.

The one thing Popeyes got right was the flavor of its filling, which had just the right hint of lemon and some apple chunks. I'm obsessed with mixing tangy and sweet flavor profiles, and I think it helped this pie stand out from the rest.

It cost $2.40 at the Arby's I visited in Chicago, excluding tax and fees.

The turnover came in a regular, white-colored pastry packet with no branding. The basic packaging and the sugary drizzle didn't appeal to me at first, but when I did take a bite, I was pleasantly surprised.

The inside had the perfect layer of apple filling, which was molten but still a bit thick. It was encased in crisp pastry.

Despite having only one layer of apple filling, this 430-calorie pie did not taste doughy and was well-balanced.

Most importantly, the apple chunks were missing. The jam-like texture in the filling meant there was a hint of artificialness, which took away from the spirit of the season and the pie for me.

At $1.89 — excluding tax and fees— this apple pie from a Chicago McDonald's was priced similarly to the one at Popeyes.

First launched in 1968, the brand's apple pie was fried in its early days. Over the years, though, it has undergone several transformations. The most significant of these was the switch from frying to baking in 1992. It's now 243 calories.

Although the shape of the pie was pretty standard, I was happy to see McDonald's added patterns to the pastry.

This pie had the right ratio of apples to dough, and I enjoyed the warm and soft interior and its crispy biscuit-like exterior.

At $3.65 — excluding tax and fees— this apple pie from my local Taco Bell in New York, which I ordered via DoorDash, was the most expensive on the list.

Last month, Taco Bell unveiled a new "Decades" menu featuring old favorites. The menu included popular items that had been previously discontinued from each decade since the brand launched.

Four items have been available since Halloween, but the brand recently added its 2004 hit, the caramel apple empanada.

The empanada was first introduced as part of the brand's Big Bell Value Menu but was discontinued in 2019 until now.

As soon as I held the pastry's paper sleeve, I noticed how warm it felt. It had remained hot even though I was trying it about 15 minutes after I received it on a cold day.

As I took my first bite, I could immediately taste the warm and velvety filling alongside the crispy pastry. Its freshness stood out, and unlike the other pies I'd tried, this one got to the star of the dish — the filling — right from the start.

Even the apples had a nice tart and juicy crunch to them and paired nicely with the caramel.

As far as fast-food pies go, this was by far the best I'd tried.

The filling struck a perfect balance and was not overly sweet, and it paired beautifully with the crispy, lightly salted dough. I had every intention of sharing a few bites with a friend but ended up eating the entire pastry myself.

It also felt slightly larger and more satisfying than the other pies on this list, which perhaps explains why it's also the priciest option.

Overall, each pie I tried had a unique flavor profile and varied textures, ranging from crispy and toasted to soft and molten.

But Taco Bell's caramel apple empanada stood out for its well-balanced flavors: a warm, crispy pie with juicy whole chunks of apple complemented by creamy caramel, setting the perfect tone for the cozy days ahead.

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.

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."

Introducing some lemon flavor can add complexity to and elevate the taste of a premade berry pie. 

"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 some from the grocery store and stir in a bit of fresh lemon juice and rind.

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.

Carlo Lamagna, chef and owner of Magna PDX, told BI 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.

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.

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 is a whisk, heavy cream, and powdered sugar. Consider using a piping bag to add the whipped cream to your pie for an elevated 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 flawless presentation, use a sieve to ensure an even coating of sugar and a stencil if you want to use the sugar to create clean and clear designs.

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." 

You can simply add your chosen phrase using frosting or make chocolate letters at home with silicone molds.

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

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 said. 

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

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 banana with peanut-butter cream.

This story was originally published on November 3, 2020, and most recently updated on November 25, 2024.

I chose three similar crust products from the freezer section. Each came in an oven-safe disposable pan, and I used the same premade pie filling for all three.

The crusts had pretty similar prep instructions, so I thawed each for 20 minutes and baked my pies at 400 degrees Fahrenheit for 50 minutes.

None of the instructions called for blind baking (baking the crust before adding filling), so I didn't do so.

I bought the Pillsbury pie crust on sale for $3.50, although it usually costs $4.49 at my local grocery store.

The other two brands instructed me to remove one pie crust and let it thaw on wax paper before adding it over the base crust for fruit-filling pies — Pillsbury did not.

Instead, I had to cut the crimped edges off of one crust, immediately place it over the filled base crust, then let it thaw.

Even before thawing, this crust felt very pliable and easy to shape.

I didn't do anything fancy with my crust, but the dough was so soft I felt like I could've easily cut it and used strips to create a basket-weave design.

My pie looked almost perfect when I removed it from the oven with just a few super-small cracks.

The Pillsbury crust was noticeably thin, but it held its shape fairly well when I cut a slice and put it on my plate. It held together better than the other two crusts I tried.

This crust was slightly buttery, very flaky, and not dry at all.

The store-brand Giant Eagle pie crust was the least expensive at just $2.49.

I liked the edges of this crust, which looked neater than the ones on Pillsbury's. Unfortunately, I had to cover them because my pie needed a top.

It took a lot of work to get the second piece of dough to sit on top of my pie.

This crust felt so dry that, even after thawing, I couldn't get the top portion to lie flat and neatly over the base.

It kept ripping apart and I eventually used a rolling pin to get the pieces to stick back together.

My pie had a few cracks on top and this crust didn't quite hold together as well as the one from Pillsbury.

Of the three crusts I tried, I found this one to be the driest and least flavorful. Unfortunately, the berry filling also leaked through the bottom crust, leaving my pie fairly soggy underneath.

The Marie Callender's crust was the most expensive at $5.69, so I had high expectations.

The edges looked very neat, so I was once again sad I had to cover them with a top crust.

As with the Giant Eagle dough, the Marie Callender's crust was also difficult to work with.

The crust fell apart as I tried to secure it to my base. With my fingers, a fork, and patience, I was able to cobble it together before getting the pie into the oven.

Once this pie came out of the oven, the top had quite a few cracks.

When I grabbed a slice, the crust completely fell apart onto my plate. It hadn't held up nearly as well as the other two pies.

But what the pie lacked in presentation, it made up for in flavor. The nice, thick crust was buttery and flaky.

I'd buy Marie Callender's crust again, especially for a one-crust pie. Although it was the most expensive and the dough was tough to work with, I thought it had the best texture and flavor.

For future double-crust pies, I'd choose Pillsbury. The dough was so easy to maneuver, and the resulting crust had good flavor.

However, for all three brands, I'd ignore some of the package directions and blind bake the crusts to create a more stable base.

If I were serving these to a group, I'd also add egg wash and sugar to the top crust before baking so it could easily become sparkly and golden.

As a professional baker, I know how to make a solid pumpkin pie at home — but sometimes grabbing one from a local grocery store is the best option. 

To find the best store-bought pumpkin pie, I put four desserts — from Costco, Safeway, Kroger, and Walmart — to the test.

There are plenty of pies on display at most grocery stores in the fall, so I didn't call ahead at any of the places I went to and just walked in and grabbed the seasonal treat.

Because pumpkin pies are typically made with a custard filling, which contains milk and eggs, the USDA recommends keeping them refrigerated. At the Costco and Safeway, I went to, the pumpkin pies were kept in a refrigerated area.

At Walmart and Kroger, they were on display at room temperature, which means they likely contain preservatives or artificial ingredients to make them shelf-stable.

With all of these factors in mind, I judged each one for flavor and texture.

Walmart had a huge display of pumpkin pies sitting out at room temperature so I grabbed a 10-inch one.

The pie came in an aluminum pie pan for easy serving and was packaged in a cardboard box.

Walmart's pumpkin pie was easy to cut at room temperature so it was simple to get a clean slice that didn't fall apart. The crust was nice and light with a tasty flavor and the filling had good structure while still being smooth.

The balance of flavors was ideal, as the pie itself wasn't too sweet and the pumpkin-spice flavor wasn't overwhelming.

I found this pie on display at room temperature, which meant that Walmart's pumpkin treat likely had some added ingredients to make it shelf-stable.

Kroger sells pumpkin pies under the store's Bakery Fresh Goodness brand. According to the employees working at Kroger's bakery, the pies are baked and frozen prior to arriving at the store.

I bought an 8-inch pumpkin pie, which was packaged in an aluminum pan and a plastic container.

Kroger's pumpkin pie was the smallest of the four I tried, but it sliced beautifully at room temperature and looked appealing. However, I couldn't enjoy more than one bite.

In my opinion, the crust was lackluster without much flavor, and the taste of the filling was overpowering, with an odd combination of spices. I thought it had a slightly artificial taste to it as well.

Because this pie was shelf-stable, I'd guess that some of the preservative ingredients added to the mixture changed the classic pumpkin-pie taste I was looking for.

I used to work at Safeway's bakery, so I already knew the chain sells pumpkin pies that come prepared and frozen and are then baked in the store.

I had the option to grab pies with or without whipped cream, both of which were kept in a refrigerated case in the bakery section. According to the label on the pie, the whipped cream is made fresh on-site from real heavy whipping cream.

I bought an 11-inch pumpkin pie, which was packaged in an aluminum pan and placed in a plastic container.

By the appearance of Safeway's pumpkin pie, I definitely could tell it was baked fresh in the store. It had a great structure and was easy to slice at room temperature.

The crust was light and flavorful, with a hint of salt that paired well with the filling, which was absolutely delicious. The balance of the pumpkin filling with the cinnamon and other spices was spot on.

You'll need a Costco membership to grab one of the jumbo pumpkin pies, which can be found in a refrigerated case in the bakery section.

When I asked the employees at the bakery, they told me Costco's pumpkin pies are baked at the warehouse.

I bought the 12-inch pumpkin pie, packaged in an aluminum pan and plastic container.

The pumpkin pie I got at Costco was over 3 pounds, so I knew it would certainly dish out plenty of servings. Notably, I found it difficult to get a clean slice out of the Costco pumpkin pie at room temperature, but I had an easier time when it was chilled.

The crust was thin, without much flavor or texture, and the filling was incredibly fluffy, as opposed to other richer, denser pies.

It had a sweeter taste, with notes of vanilla, but it didn't have as much pumpkin-spice flavor as the other pies did. Though it tasted good, I also wanted a bit more cinnamon.

As a baker, a homemade pie will always be at the top of my list. Still, I think some of the store-bought versions I tried were pretty tasty.

The textures of both Costco's and Safeway's pumpkin pies were very good. However, I thought Safeway's was the best store-bought pumpkin pie. Its flavor gave it an edge over Costco's famed dessert.

Though Costco's pie was really good and a great deal, in comparison to Safeway's, it was just a bit dull.

Next time I'm in a rush and want to grab a pumpkin pie, I'll head to Safeway's bakery section.

This story was originally published on November 18, 2022, and most recently updated on November 25, 2024.

Apple pie is delicious any time of year, but it's especially tasty in the fall.

Baking a pie from scratch can require a lot of effort, and sometimes, you may need to take a shortcut.

So I tried options from Kroger, Whole Foods, and Safeway to find the best grocery-store apple pie you can pick up in a pinch.

Kroger's bakery offered a toffee apple pie, and the label said it was freshly baked in the store.

Surprisingly, I didn't see any typical lattice apple pies. The only other option was flavored like brown sugar and maple, so I went with the toffee one.

The golden apple pie from Kroger looked very good, but cutting into it was incredibly difficult. It was soft and mushy, and it started to fall apart as I removed a slice.

The bottom crust on this pie seemed underbaked, and the streusel topping was doughy. It certainly needed more time to cook. That said, it could've just been that someone took my particular pie out of the oven too soon. 

The outer crust was good, but the rest of the pie's flavor fell flat for me. I thought the apple filling had an odd artificial taste, and the soft texture was unappetizing.

When I arrived at Whole Foods, the only options were half pies. A bakery employee told me that the pies are baked in the morning, then are typically cut in half.

If you're looking for a whole pie, it's apparently best to call ahead in the morning and ask that one be set aside. I asked for two halves to be put in a box so I could take home an entire pie.

The flavor of Whole Foods' apple pie absolutely blew me away. It tasted homemade.

The crust was flaky and buttery. Even though the center wasn't quite fully baked, the filling still tasted fresh and flavorful with a slight crunch.

The apples tasted fresh and had just a touch of sugar and cinnamon to enhance their flavor.

Other than the middle of the crust being a bit soft, it was a very good pie. Maybe the one I got was just taken out of the oven too soon. 

Safeway sells much larger pies, and I found both lattice and Dutch options. The raw pies apparently come to the store frozen and are then baked on-site.

I bought an 11-inch lattice pie.

The apple pie from Safeway was beautiful, with a nice lattice topping. But it was tricky to cut — the slice fell apart as I removed it from the pie dish.

The crust was underbaked and quite soggy in the middle, even though the outer portions had a nice golden look and crispy texture. I wondered if my specific pie was just not left in the oven long enough or not baked at an ideal temperature.

I also thought it tasted fairly bland and was not very flaky. Plus the filling tasted incredibly sweet to me, with an overwhelming cinnamon flavor.

It was easy to head into each store and find an apple pie when I visited in September. It was a bit trickier to get a whole one at Whole Foods, but the bakery employee I spoke to was incredibly helpful.

For each store, it's also possible to call ahead of time and ask the bakery to put a pie aside for you.

But I was disappointed that all three seemed to have an underbaked crust. It takes a lot of patience to bake an apple pie — at home, it can take close to an hour — but it seemed like each grocery story didn't leave the dessert in the oven long enough. 

I thought Kroger and Safeway's pies tasted a bit too artificial, and their crusts did not impress me. 

If I needed to purchase a grocery-store apple pie again, I'd only consider Whole Foods' option because the flavor was so incredible. But in general, I'd probably just carve out the time to bake my own dessert at home. 

This story was originally published on October 5, 2022, and most recently updated on November 25, 2024.

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 about 10 to 15 minutes.

Garten uses a food processor for her "perfect pie crust," which makes it easy to prep. 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 while it was baking.

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

It sounded like a delicious and indulgent addition to the homemade pie, with ingredients like cream, crème fraîche, and rum.

I rolled out my crust and filled 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 ensure it didn't puff up too much.

The first bake helped prep the crust for the liquidy filling, but it also meant it got a little darker by the end than I'd hoped.

The pumpkin filling was easy to make just by whisking all the ingredients together in a large bowl.

But I had way more than I needed for the pie crust, so I put it aside to find another use for it. My partner had a fun idea to make pumpkin-pie custards in ramekins.

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

The filling was sweet but not too sweet, and the little hint of orange helped balance the richness of the custard filling.

The crust was buttery but still strong enough to support 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, and 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 called 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.

I was worried the pie may not be sweet enough.

The crust was so easy to roll out and transfer to the tin thanks to the butter and vegetable shortening in the dough. It made easy work of assembling the pie.

The filling was also easy to make — at least once I finished peeling and chopping what felt like 100 apples.

I let the pie bake for about an hour.

Afterward, the top crust was a deep, golden color, and it looked and smelled incredible.

Garten's apple pie was pretty good, 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 good I could eat it on its own.

The filling had just 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 sour apples for a sweeter variety, because the combination of the green apples and citrus made for a pretty tart pie.

Garten's pies all turned out pretty good, and they were easy enough to make in one day without breaking a sweat.

I like that she adds fresh flavors to each one of these pies. The rum whipped cream that went with the pumpkin pie was also delicious, and I think it would taste great with the maple pecan pie, too.

But my favorite part of all three recipes, by far, was the pie crust.

It was super 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 November 25, 2024.