To some, Thanksgiving is just one big excuse to eat pie. Lots of pie. We understand that. Here, we’re sharing our best Thanksgiving pie recipes, from spiced-up pumpkin to classic apple to chocolaty pecan, all with tender, buttery crusts.
It’s the brandied ginger cream that takes this pumpkin pie over the edge. Reviewers rave about the recipe’s pumpkin-y flavor and light, creamy texture.
Classic Apple Pie
A classic meal calls for a classic pie. The filling is a lovely blend of sweet Cortlands and tangy Granny Smiths, laced with just enough sugar and spice to make the apples’ flavors sing.
Chocolate Espresso Pecan Pie
Chocolate lovers, this is the pecan pie for you, but be quick. People who’ve baked this pie for Thanksgiving claim it’s the first to disappear.
Fresh Pear Pie with Dried Cherries & Brown Sugar Streusel
A hint of spice lets the delicate flavor of the pears shine through, while the dried cherries are a welcome alternative to traditional raisins.
Coffee-Toffee Pecan Pie
With notes of butterscotch, espresso, and bourbon, this is a pecan pie like no other.
Brown Sugar & Sour Cream Pumpkin Pie
The convenience of this classic pie is hard to beat: Prepare it up to six weeks before the holidays, freeze it, and then bake it on the big day. The crust will be tender and flaky, not soggy, and the filling will be full of flavor.
Autumn Fruit Pie
With subtle Anjou pears and sweet-tart fresh cranberries, this is apple pie dressed up for the holidays.
Classic Southern Pecan Pie
This is not one of those overly sugary, super-gooey pecan pies. Instead, this version strikes just the right balance—the filling is rich but not cloying, so the pecans take center stage, and the flaky, tender crust has enough salt in it to offset the sweetness of the filling.
Ginger-Spice Cranberry-Apple Streusel Pie
Tart apples and cranberries are tempered with a nutty, sweet streusel and a hint of cardamom in this elegant Thanksgiving dessert.
Pumpkin Pie with a Leafy Rim
There’s no doubt about it; the crust is the star of this classic pie. To dress up your pie with a leaves, all you need is a paring knife and a steady hand.
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