Advertisements

7 Perfect Pie Recipes For Thanksgiving Day Dessert! Big Announcement!

Hello All! Today Is A Very Special Post! I Have A Big Announcement! Read Down Below! 

                    Blogmas 2018

Yes, I Will Be Doing Blogmas! Blogmas Is When You Post Everyday Of December Until December 24! But On December 24th For My Blog I Will Be Hosting A $25 Gift Card Of Your Choice Giveaway! The Rules Are So Easy Too!

 Rules For The $25 Gift Card Of Your Choice Giveaway

1.  Like Every Post Of Blogmas From Day 1 To 24

2. Comment On Your Favorite Blogmas Post

3. Follow My Blog

Your Automantically Entered! I Will Be Entering The Giveaway Entires And Contact You On Christmas Eve If You Won!  

Also- Christmas Post’s Begin THANKSGIVING DAY!


Anyway! Don’t Forget To Enter The Giveaway! Currently As I Type This Post I AM Experiencing The First Snow Storm! I Don’t Know About You But I LOVE The Snow! The Snowy Season Is One Of The Best Times Of The Year! Anyway, Onto Todays Post! Today I Will Be Publishing 7 Perfect Pie Recipes! Enjoy!

 

gallery-1444761237-thanksgiving-pies-3-1115-1

 Cranberry-Cherry Cobble Pie

This dessert is two in one: cobbler and pie at the same time!

Recipe Credit- Country Living

Picture Credit- Link

Cranberry-Cherry Cobbler Pie

This dessert is two in one: cobbler and pie at the same time!
Course Dessert
Keyword Thanksgiving
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 8
Author countryliving.com

Ingredients

INGREDIENTS

  • 1/4 c. cornstarch
  • 1 tsp. finely grated lime zest
  • 1 tbsp. lime juice
  • 2/3 c. plus 2 tbsp. sugar divided, plus more for sprinkling
  • 1 tsp. kosher salt divided
  • 12 oz. cranberries
  • 12 oz. frozen sweet cherries
  • 1 1/2 c. all-purpose flour spooned and leveled
  • 2 tsp. baking powder
  • 1/2 c. cold unsalted butter cut up
  • 3/4 c. buttermilk or whole milk

Instructions

DIRECTIONS

  1. Preheat oven to 350 degrees F. Whisk together cornstarch, lime zest, lime juice, 2/3 cup sugar and 1/2 teaspoon salt. Add cranberries and cherries; toss to combine. Transfer to a 9-inch pie plate.
  2. Whisk together flour, baking powder, 2 tablespoons sugar, and remaining salt. Cut in butter until mixture resembles coarse meal. Add buttermilk and gently mix to form a wet, shaggy dough. Dollop mounds of dough on top of fruit; sprinkle with sugar. Bake, on baking sheet, until golden and bubbling, 50 to 55 minutes; cool slightly.

54f4a3282a41a_-_old-fashioned-pecan-pie-recipe-clx0914-s2

        Old-Fashioned Pecan Pie

Inspired by Louise Piper’s winning pie at the 2011 Iowa State Fair.

Recipe Credit- Country Living

Picture Credit- Link

Old-Fashioned Pecan Pie

Inspired by Louise Piper's winning pie at the 2011 Iowa State Fair.
Course Dessert
Keyword Thanksgiving
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 10

Ingredients

INGREDIENTS

  • 1 recipe unbaked Perfect Pie Crust
  • 1 c. maple syrup
  • 1 c. light brown sugar
  • 1/2 c. heavy whipping cream
  • 1 tbsp. molasses
  • 4 tbsp. butter
  • 1/2 tsp. salt
  • 6 large egg yolks
  • 2 c. pecan halves

Instructions

DIRECTIONS

  1. Roll out half the dough (one disk) on a lightly floured sheet of parchment paper to 1/4-inch thickness (about a 12-inch circle). Fit into a 9-inch pie plate, crimping edges as desired. Refrig­erate for 30 minutes to 1 hour.
  2. Preheat oven to 425 degrees F.
  3. Combine maple syrup and next 3 ingredients in a 3 1/2-quart sauce-pan. Cook over medium heat, stirring often, until sugar dissolves, about 3 minutes. Remove from heat; let cool 5 minutes. Whisk in butter and salt. Whisk in egg yolks.
  4. Spread pecans evenly in prepared crust. Carefully pour syrup mixture over pecans.
  5. Place in preheated oven and reduce heat to 325 degrees F. Bake for 45 to 50 minutes or just until filling is set and center jiggles slightly when gently shaken.
  6. Cool completely on a wire rack.

Recipe Notes

Perfect Pie Crust- Link

cranberry-pie1

       Traditional Cranberry Pie

This pie is seasonless: Bake it in fall with fresh cranberries and frozen raspberries and blueberries. Come summer, use the reverse.

 Recipe Credit- Bon Appetit

Picture Credit- Link

Cranberry Pie

This pie is seasonless: Bake it in fall with fresh cranberries and frozen raspberries and blueberries. Come summer, use the reverse.
Course Dessert
Keyword Thanksgiving
Servings 8
Author bonappetit.com

Ingredients

INGREDIENTS

  • Basic Pie Dough
  • 3 tablespoons granulated sugar
  • teaspoon kosher salt
  • 3 cups all-purpose flour plus more for dusting
  • 12 tablespoons 1½ sticks chilled unsalted butter, cut into pieces
  • ¼ cup chilled vegetable shortening cut into pieces
  • 2 large egg yolks
  • 1 teaspoon apple cider vinegar
  • filling and assembly
  • 12 ounces fresh or frozen, thawed cranberries, chopped
  • 8 ounces fresh or frozen, thawed blueberries
  • 8 ounces fresh or frozen, thawed raspberries
  • 1 cup granulated sugar
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated orange zest
  • ¼ cup fresh lemon juice
  • 3 tablespoons cornstarch
  • ¼ teaspoon kosher salt
  • 3 tablespoons all-purpose flour plus more for dusting
  • 1 large egg beaten to blend
  • 2 tablespoons raw sugar or granulated sugar

Instructions

Basic Pie Dough

  1. Pulse granulated sugar, salt, and 3 cups flour in a food processor to combine. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl.
  2. Whisk egg yolks, vinegar, and ½ cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).
  3. Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into two 1”-thick disks. Wrap in plastic; chill at least 1 hour.

Filling And Assembly

  1. Toss cranberries, blueberries, raspberries, and sugar in a large bowl. Let stand, tossing occasionally, until berries release their juices, 50–60 minutes.
  2. Drain berries in a fine-mesh sieve over a bowl, reserving liquid. Set berries aside. Transfer liquid to a blender, add lemon juice, cornstarch, salt, 3 Tbsp. flour, and ¼ cup berries, purée until smooth. Transfer to a small saucepan and cook over medium heat, stirring constantly, until thickened, about 2 minutes. Transfer purée to a large bowl, stir in lemon zest, orange zest, and reserved berries and toss to combine.
  3. Place a rack in lower third of oven and preheat to 375°. Roll out 1 disk of dough on a lightly floured surface into a 14” round. Transfer to a 9” pie dish. Lift up edges and allow dough to slump down into dish. Trim, leaving about 1” overhang. Pour filling into crust and chill in freezer 15 minutes.
  4. Meanwhile, roll out remaining disk of dough into a 14” round. Brush edge of dough in pie plate with beaten egg, then place dough round over filling. Trim overhang, fold edge of top crust underneath edge of bottom crust, and press together to seal; crimp edge.
  5. Brush top crust with beaten egg and sprinkle edge with raw sugar. Cut vents in top crust. Place pie dish on a rimmed baking sheet and bake 30 minutes. Reduce heat to 350°, rotate pie, and continue baking, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is golden brown, 45–60 minutes longer. Transfer to a wire rack and let cool at least 4 hours before slicing.
  6. DO AHEAD: Pie can be baked 2 days ahead. Cover and chill.

Recipe Notes

DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 3 months. filling and assembly DO AHEAD: Pie can be baked 2 days ahead. Cover and chill.

lemon-buttermilk-tart-1518025528

           Lemon Buttermilk Tart

This lemon tart is an excellent alternative to typical Thanksgiving desserts.

Recipe Credit- Country Living

Picture Credit- Link

 

Lemon-Buttermilk Tart

This lemon tart is an excellent alternative to typical Thanksgiving desserts.
Course Dessert
Keyword Thanksgiving
Prep Time 25 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours 10 minutes
Servings 8
Author countryliving.com

Ingredients

INGREDIENTS

  • 1 tbsp. all-purpose flour plus more for surface
  • 1/2 recipe Basic Pie Dough
  • 2/3 c. Buttermilk
  • 1/2 c. granulated sugar
  • 2 tbsp. light brown sugar
  • 2 large eggs
  • 2 tsp. finely grated lemon zest
  • 1/4 c. lemon juice
  • 2 tbsp. unsalted butter melted
  • 1/8 tsp. Kosher salt
  • Confectioners' sugar for dusting

Instructions

DIRECTIONS

  1. Preheat oven to 350 degrees F. On a floured surface, roll 1/2 Basic Pie Dough recipe to an 11-inch circle. Transfer dough to a 9-inch tart pan with a removable bottom. Press dough into corners; fold overhang into the pan and press firmly into the flutes. Freeze 15 minutes.
  2. Line tart pan with parchment paper, leaving an overhang, and fill with dried beans. Bake, on a rimmed baking sheet, until edges are golden brown, 30 to 35 minutes. Remove parchment and beans. Bake until bottom is light golden and dry, 5 to 10 minutes.
  3. Whisk together flour, buttermilk, granulated sugar, light brown sugar, eggs, lemon zest and juice, butter, and salt. Carefully pour into warm tart crust to within 1/4-inch of the top. Bake until filling is set, 50 to 60 minutes. Cool, on a rack, at least 2 hours. Remove tart ring and dust with confectioners' sugar.

54eb639d2a830_-_clx-thanksgiving-recipes-all-american-apple-pie-1112-lgn

         All American Apple Pie

The tart taste and firm texture of Granny Smith apples make this a robust, flavorful pie that isn’t overly sweet.

Recipe Credit- Country Living

Picture Credit- Link

All American Apple Pie

The tart taste and firm texture of Granny Smith apples make this a robust, flavorful pie that isn't overly sweet.
Course Dessert
Keyword Thanksgiving
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 8
Author countryliving.com

Ingredients

INGREDIENTS

  • 2 c. all-purpose flour
  • 3 tbsp. all-purpose flour
  • 1/2 tsp. baking powder
  • c. Vegetable shortening
  • 1 stick cold and cut into small pieces
  • 1 1/2 tbsp. unsalted butter
  • 8 large Granny Smith apples
  • 2 tbsp. fresh lemon juice
  • 3/4 c. sugar
  • 1/2 tbsp. sugar
  • 1 tsp. ground cinnamon

Instructions

DIRECTIONS

  1. In a medium bowl, combine 2 1/3 cups flour, 1/2 teaspoon salt, and baking powder. Using a pastry blender or 2 knives, cut in shortening and cold butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup boiling water, 1 tablespoon at a time, over mixture, stirring with a fork until well combined. (If dough is too dry, sprinkle in more boiling water by the teaspoon.) Divide dough into 2 pieces, 1 slightly larger than the other. Pat each into a disk, wrap tightly with plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days.
  2. Meanwhile, in a large bowl, toss apples with lemon juice, 3/4 cup sugar, 3 tablespoons flour, and cinnamon. Set aside.
  3. Preheat oven to 400 degrees F. Roll out the larger piece of dough between 2 sheets of lightly floured parchment paper to a 12-inch circle. Fit into a 9-inch deep-dish pie plate. Fill with apple mixture, arranging slices compactly. Dot apples with room temperature butter. Roll out remaining dough between 2 sheets of lightly floured parchment paper to a 10-inch circle. Moisten rim of bottom crust in pie plate with water. Drape smaller crust over apples; then trim to create a 1/2-inch overhang. Fold the top crust under the bottom crust to form a border around rim, gently pressing the 2 crusts together. Using your fingers, crimp around the edges. Using a sharp knife, cut several slits in center of top crust.
  4. Place pie on a baking pan and bake for 45 minutes. Remove pie from oven, brush top lightly with water, and sprinkle with remaining sugar. If needed, cover rim with aluminum foil to prevent over-browning. Return pie to oven and bake until crust is browned and juices are bubbling, about 10 minutes more. Transfer to a wire rack to cool. (The pie can be covered with plastic wrap and refrigerated up to 2 days.)

Recipe Notes

(The pie can be covered with plastic wrap and refrigerated up to 2 days.)

javascript:void(0);

very-berry-apple-pie-cranberry-recipes-1535491544-1

              Very Berry Apple Pie

A recipe for Bumbleberry Pie ran in 1990 with a jumble of berries (hence the name) and cherries in the filling. This time around, we used apple to balance the tart cranberries.

Recipe Credit- Good House Keeping

Picture Credit- Link

Very Berry Apple Pie

A recipe for Bumbleberry Pie ran in 1990 with a jumble of berries (hence the name) and cherries in the filling. This time around, we used apple to balance the tart cranberries.
Course Dessert
Keyword Thanksgiving
Prep Time 55 minutes
Servings 12
Author goodhousekeeping.com

Ingredients

Ingredients

  • 1 recipe 2-Pie Pastry
  • 2 Gala or Fuji apples peeled, cored and finely chopped
  • 3 c. 12-oz. cranberries
  • 1 1/4 c. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1 c. 5-oz. frozen blueberries
  • 1 c. 4-oz. frozen raspberries
  • 1/4 c. cornstarch
  • 1 tbsp. heavy cream
  • 1 large egg yolk
  • 3 tbsp. coarse sugar

Instructions

Directions

  1. Preheat oven to 400 degrees F. On floured surface, with lightly floured rolling pin, roll on disk of 2-Pie Pastry recipe into 12-inch circle. Transfer to 9-inch pie plate. Trim excess dough. Fold dough rim under; crimp as desired. Line crust with parchment paper; fill with pie weights or dried beans. Bake 15 minutes or until bottom is slightly dry. Remove parchment and weights. Bake 10 minutes or until golden; remove from oven. Reduce temperature to 375 degrees F.
  2. Roll remaining disk into 10-inch circle. With floured leaf-shaped cutters, cut out shapes from dough. Freeze cutouts on waxed-paper-lined plate or cookie sheet while making filling.
  3. Make filling: in 5-quart saucepot, combine apples, cranberries, sugar, cinnamon, ginger and pinch salt. Simmer on medium 10 to 15 minutes or until most cranberries burst, stirring occasionally. Remove from heat. To cranberry mixture, add blueberries, raspberries and cornstarch. Place pie shell on rimmed baking sheet. Add filling; spread evenly.
  4. In small bowl whisk cream and egg yolk. Arrange cutouts all over top of pie. Brush shapes with cream mixture; sprinkle with coarse sugar. Bake 1 hour to 1 hour and 15 minutes or until crust is deep golden brown and filling is bubbly.

Chai-Pumpkin-Pie-with-Maple-Whipped-Cream-1

Chai Pumpkin Pie With Maple Whipped Cream

Sweetened with mostly maple syrup, which pairs so nicely with pumpkin. I then added in a homemade chai spice mix, plenty of good vanilla extract, and a little heavy cream to keep the pie silky smooth. Still pretty traditional, but it’s that chai spice mix that makes this pie over the top good.

Recipe Credit- Half Baked Harvest

Picture Credit- Link

Chai pumpkin pie with maple whipped cream

Sweetened with mostly maple syrup, which pairs so nicely with pumpkin. I then added in a homemade chai spice mix, plenty of good vanilla extract, and a little heavy cream to keep the pie silky smooth. Still pretty traditional, but it's that chai spice mix that makes this pie over the top good.
Course Dessert
Keyword Thanksgiving
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Servings 8
Calories 335 kcal
Author halfbakedharvest.com

Ingredients

INGREDIENTS

  • 1 pie crust homemade or store-bought
  • 1 can 15 ounce pumpkin puree
  • 1/2 cup Land O Lakes® Heavy Whipping Cream
  • 3 eggs
  • 1/3 cup real maple syrup
  • 2 tablespoons dark brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • MAPLE WHIPPED CREAM
  • 1 cup Land O Lakes® Heavy Whipping Cream
  • 2 tablespoons real maple syrup
  • 1 vanilla bean seeds removed
  • chai sugar for sprinkling (optional)

Instructions

INSTRUCTIONS

  1. Preheat the oven to 375 degrees F. Grease an 8-inch pie plate with butter.
  2. Fit the pie crust into the prepared pie plate. Line the crust with parchment paper and fill with pie weights, beans or rice. Transfer to the oven and bake until crust is set, 30 to 35 minutes. Remove pie weights and continue to bake until the crust is golden, about 10 minutes. Remove from oven. Reduce the oven temp 325.
  3. To make the pumpkin filling, mix together the pumpkin, heavy cream, eggs, maple syrup, brown sugar, vanilla, cinnamon, ginger, nutmeg, cardamom, cloves, salt, and pepper in a mixing bowl until combined. Pour the mixture into the baked crust.
  4. Transfer the pie to the oven and bake for 50-55 minutes or until the center no longer jiggles. Remove from the oven and let cool, and then place in the fridge to cool completely.
  5. Using an electric mixer, whip the cream until soft peaks form. Add the maple syrup and vanilla bean. Whip once more until combined and fluffy.
  6. When ready to serve, top the tart with the maple cream and sprinkle with chai sugar, if desired. Slice and serve!

Thank You So Much For Reading Today’s Post! Be Sure To Chose Your Favorite Pie Recipe Below! Also, Don’t Forget To Read The First Christmas Post On Thanksgiving Day! Have An Amazing Day!

Coming Soon

 

 

 

Advertisements

3 Comments on “7 Perfect Pie Recipes For Thanksgiving Day Dessert! Big Announcement!

  1. Pingback: 5 Terrific Turkey Recipes

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: