One of the most exciting times of the year aside from Christmas is Thanksgiving! There’s nothing more heartwarming than having family and friends gathered around to celebrate beautiful moments. With a great gathering comes good food and good desserts and PIE! We’ve gathered around the classic, traditional pies for thanksgiving and some of your favorite one’s for you to make!
Prep time: 10 min – Cook time: 60 min – Serves: 10
- 1 cup dark corn syrup
- 3 eggs
- 1 cup granulated sugar
- 2 tablespoons butter, melted
- 1 teaspoon pure vanilla extract
- 1-1/2 cups coarsely chopped pecans
- 1 unbaked or frozen deep-dish pie crust
- Preheat oven to 350°F
- Mix corn syrup, eggs, sugar, butter, and vanilla using a spoon or a rubber spatula
- Stir in pecans
- Pour the mixture into pie crust
- Bake on center rack of oven for 60 to 70 minutes.
- Cool for at least 2 hours on wire rack before serving.
- If you are using a prepared frozen pie crust, place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
- The pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. If pie crust is over-browning, cover edges with foil.
Total time: 1 hour 30 min – Makes one pie (9-inch)
- 1 packed pie dough crust (ex: Pillsbury)
- 1 ½ cups sugar
- 3 tablespoons unsweetened cocoa powder
- 4 tablespoons unsalted butter, melted
- 2 large eggs, beaten
- ¾ evaporated milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- Whipped cream, for serving
- Preheat the oven to 350°. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 min or until set. Remove the foil and weights and bake for about 5 min longer, just until the crust is dry but not browned.
- Meanwhile in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla, salt until smooth.
- Pour the filling into the pie shell and bake for about 45 min until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking. Transfer the pie to a rack and let completely before cutting into the wedges. Serve with whipped cream.
- The chocolate pie can be refrigerated overnight.
Prep time: 40 min – Cook time: 1hr 5 min – Serves: 8 slices
- Pie dough for top and bottom 9-inch pie, chilled
- 2/3 cup to ¾ cup (130 to 150 grams) granulated sugar, adjusted according to sweetness of berries
- ¼ cup (30 grams) cornstarch
- 2 teaspoons freshly grated lemon zest
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 2 pounds (900 grams) fresh blueberries (about 6 cups), see tips for using frozen
- 1 tablespoon butter, cut into small squares
- 1 egg yolk
- 1 tablespoon heavy cream
- 1 tablespoon coarse sugar, for garnish
- PREPARE BOTTOM CRUST
- Roll out half of the pie dough to fit an 8- or 9-inch pie dish. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting and turning the dough a quarter turn as you roll.
- Check for the correct size by inverting the pie dish over the dough. The dough should be about 2 inches larger than the dish.
- Being careful not to stretch the dough, fit into pie dish then trim dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling.
- MAKE PIE FILLING
- Stir sugar, corn-starch, lemon peel, allspice, cinnamon, and salt in a large bowl. Add blueberries and gently toss to combine.
- Transfer the blueberry filling to the prepared pie crust. Refrigerate while you prepare the lattice crust.
- ASSEMBLE AND ADD LATTICE CRUST
- Roll out the second half of dough to a similar size as before. Cut into 3/4-inch strips. Lay five strips over filled pie, parallel and equally spaced from one another.
- Carefully fold back the second and fourth strips then lay another strip of dough perpendicular to them. Unfold second and fourth strips over new strip. Fold back the first, third and fifth strips then lay another strip of dough perpendicular to them. Unfold the first, third and fifth strips over the new strip.
- Repeat until pie has been covered with a lattice crust.
- Trim dough strips to 3/4-inch of the edge of dish. Fold edges of strips and bottom dough underneath itself, creating a thicker border that rests on the lip of the dish. Crimp edges.
- Dot the butter over the open areas of the lattice. Make egg wash by whisking egg yolk and cream together then brush over pie dough. Sprinkle tablespoon of coarse sugar over crust. Refrigerate pie 20 minutes or freeze for 5 minutes before baking.
- TO FINISH
- Heat oven to 400 degrees Fahrenheit. Position an oven rack in the lower third of the oven then place a baking sheet on rack. (The baking sheet will catch any drips from the pie while baking).
- Bake chilled pie on hot baking sheet for 20 minutes, reduce heat to 350 degrees F then continue to bake for 35 to 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly.If, while baking, the crust begins to brown too much, cover with aluminium foil, and continue to bake until done.
- Cool 2 to 3 hours before cutting to allow filling to set
Total time: 1h 30min – Serves: one 9-inch pie
- 1 ½ cups canned sweet potatoes or 2-3 roasted, peeled, and pureed sweet potatoes
- ¾ cup sugar
- 2 large eggs
- 4 tablespoons (1/2 stick) butter, softened
- ¼ cup milk
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch salt
- 1 unbaked 9-inch pie shell, homemade or store-brought
- Preheat the oven to 300 degrees F
- In the bowl of an electric mixer, combine sweet potatoes and ½ cup of the sugar, as well as the eggs, butter, milk, vanilla, cinnamon, nutmeg, and salt. Beat until thoroughly blended and smooth
- Pour the mixture into the pie shell and sprinkle with the remaining ¼ cup sugar. Allow the pie to stand for 15 min before baking to allow the sugar to melt.
- Bake until toothpick inserted in the center comes out clean, about 1 hour.
- Cool before serving.
Prep time: 15 min – Cook: 55 min – Serves: 8
- 1 can pumpkin (15 ounce)
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 (9-inch) unbaked pie crust
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes
- Reduce oven temperature to 350 degrees F and continue baking foe 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.
- Cool, garnish as desired. Store leftovers covered in refrigerator.
Prep time: 30 min – Cook time: 1 hour – Serves: 8
- 1 recipe pastry for a 9-inch double crust pie
- ½ cup unsalted butter
- 3 tablespoons all-purpose flour
- ¼ cup water
- ½ cup white sugar
- ½ cup packed brown sugar
- 8 granny smith apples – peeled, cored, and sliced.
- Preheat oven to 425 degrees F (220 degrees C). Melt the butter in saucepan. Stir in flour to form a paste. Add water, white sugar, and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gentle pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Bake 15 min in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35-45 min, until apples are soft. Serve.