12 Classic Holiday Pies for Your Thanksgiving Feast

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12 Classic Holiday Pies for Your Thanksgiving Feast



If you’re anything like me, you start planning desserts for the holidays as soon as October starts. Holidays and pies just go together. I remember all those years growing up and sharing the holidays at my Aunt’s house. Dessert always seemed to be the grandest affair. From the sweet cinnamon filling of the warm apple pie, the creamy center of the coconut custard pie, and the smallest crunch of the first bite of pecan pie, you will not go wrong with any of the recipes below.  (Thanks Grandma for the recipe box. )





Holiday Dessert Classics

PRALINE PUMPKIN PECAN PIE
GINGERBREAD-SPICED PUMPKIN PIE
SHOO-FLY PIE
GRANDMA'S LEMON MERINGUE PIE
BLUEBERRY CRUMB PIE
CARAMEL APPLE CRANBERRY PIE
COCONUT CUSTARD PIE
SWEET POTATO PIE
PEACH SLAB PIE
STRAWBERRY RHUBARB SLAB PIE
THANKSGIVING-INSPIRED CHOCOLATE BARK
PUMPKIN BREAD PUDDING




​Praline Pumpkin Pecan Pie
A richly spiced pumpkin pie topped with a sticky sweet pecan praline and baked to perfection. 




Praline Pumpkin Pecan Pie


​Ingredients
Pastry for single-crust pie
2 large eggs, lightly beaten
1-1/2 cups canned pumpkin
1 cup evaporated milk
2/3 cup sugar
1/3 cup water
1/4 cup dark molasses
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt​
Whipped cream, optional



​Directions
1. Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
2. In a large bowl, whisk filling ingredients. Pour into crust. Bake on a lower oven rack 15 minutes.
3. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cool on a wire rack; serve within 2 hours. Refrigerate leftovers.
4. If decorative cutouts are desired, roll additional dough to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts.
5. Place on an ungreased baking sheet. Bake at 400° until golden brown, 6-8 minutes. Remove to a wire rack to cool. Arrange leaves around edge of pie. If desired, garnish with whipped cream.


​Gingerbread-Spiced Pumpkin Pie

A twist on the much-loved American holiday dessert. The first time I made this was for Christmas a couple of years ago. 



Gingerbread-Spiced Pumpkin Pie



​Ingredients

1 cup crushed gingersnap cookies (about 20 cookies)
3/4 cup finely chopped pecans
1/3 cup packed light brown sugar
1/8 teaspoon salt
3 tablespoons unsalted butter, melted





FILLING:

2 large eggs, lightly beaten
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt


TOPPING:

1 cup packed light brown sugar
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
2 tablespoons unsalted butter
1 tablespoon white vinegar
1 cup coarsely chopped pecans
1 tablespoon vanilla extract



​Directions
1. Preheat oven to 325°. In a large bowl, mix crushed cookies, pecans, brown sugar and salt; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 5-7 minutes. Cool on a wire rack.
2. For filling, in a large bowl, beat eggs, pumpkin, milk, spices and salt. Pour into crust. Bake on a middle oven rack until center is set, 50-60 minutes. Cool on a wire rack 1 hour.
3. For topping, in a large heavy saucepan, combine brown sugar, cream, corn syrup, butter and vinegar. Bring to a boil over medium heat. Cook and stir until a candy thermometer reads 240° (firm-ball stage), stirring occasionally. Remove from heat; stir in pecans and vanilla. Pour over pie immediately. Refrigerate at least 4 hours or overnight.




SHOO-FLY Pie
My grandmother made the best shoo-fly pie in the tradition of the Pennsylvania Dutch.​ ​Shoo Fly Pie is a vintage molasses pie recipe that is absolutely delicious!


Shoo-fly Pie

Ingredients

1 pie crust
3/4 c. boiling water
3/4 c. dark molasses
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. baking soda
2 c. all-purpose flour
2/3 c. packed light brown sugar
1/2 tsp. kosher salt
1 1/2 sticks butter, cut into cubes



Directions
Preheat oven to 400°. Lightly grease a 9” pie dish with cooking spray.
On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and crimp the edges. Chill in the fridge for 30 minutes or freezer for 10 minutes.
Line crust with parchment paper and fill with dried beans or pie weights. Blind bake until edges are lightly golden, 18 to 20 minutes, then remove parchment and weights and bake 10 to 15 minutes more, until golden and fully baked. Reduce oven temperature to 350° and let pie crust cool completely.
In a large, heat-safe bowl, combine boiling water, molasses, cinnamon, ginger, cloves, and baking soda. Let cool 10 minutes.
Meanwhile, in a medium bowl or in the bowl of a food processor, whisk to combine flour, brown sugar, and salt. Add butter and process or cut in with a pastry cutter until mixture resembles coarse sand.
Fill cooled pie crust with molasses mixture. Add flour mixture to pie in an even layer and bake until completely set, 25 to 30 minutes. Let cool completely before slicing and serving




Grandma's Lemon Meringue Pie
​This lemon meringue pie is bursting with fresh lemon taste and a sweet, creamy real meringue topping.



Grandma's Lemon Meringue Pie

Ingredients

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar



​Directions
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.




Blueberry Crumb Pie
A crisp and crunchy crumb topping is the perfect match for a juicy berry pie filling.​


Blueberry Crumb Pie

Ingredients
1 (9 inch) unbaked pie crust
3/4 cup white sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
2/3 cup packed brown sugar
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 tablespoons butter



Directions
Preheat the oven to 375 degrees F (190 degrees C).
Press the pie crust into the bottom and up the sides of a 9-inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.




Caramel Apple Cranberry Pie
I wanted a pie that combined the best-loved flavors of the season: apples, cranberries, cinnamon, and nutmeg!​




Caramel Apple Cranberry Pie


​Ingredients
1 pastry for a 9-inch double crust pie
2 tablespoons lemon juice
4 Granny Smith apples
1/2 cup butter
1 tablespoon all-purpose flour
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg​
1 cup dried cranberries
1 tablespoon white sugar 
1/2 teaspoon ground cinnamon 



Directions
Preheat an oven to 425 degrees F (220 degrees C). Press one of the pie pastries into a 9-inch pie plate; reserve the remaining pastry.
Pour the lemon juice into a container that large enough for the apples and fill halfway with cold water. Peel and slice the apples into the lemon water; set aside.
Melt the butter in a large saucepan over medium heat. Stir in the flour and cornstarch to form a paste. Stir in 2 tablespoons of water along with the vanilla extract, 1/2 cup white sugar, brown sugar, 1 teaspoon cinnamon, and nutmeg; bring to a simmer. Drain the apples and add them to the sugar mixture along with the cranberries. Cook and stir 5 minutes; remove from the heat and allow to cool slightly.
Pour the fruit into the pie plate and press on the top crust. Stir together 1 tablespoon of white sugar and 1/2 teaspoon of cinnamon; sprinkle over the pie.
Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the top crust is golden brown, 35 to 40 minutes.






Coconut Custard Pie
Coconut custard pie brings old-time baking pleasure home and makes a simple, delicious dessert for friends and family.


Coconut Custard Pie

Ingredients

1 (9 inch) pie shell
4 eggs
3/4 cup white sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 1/2 cups milk
1 cup shredded coconut



Directions
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl beat eggs then stir in sugar, salt, nutmeg or cinnamon, and vanilla extract.
Heat milk in a small saucepan then pour milk slowly into egg mixture, whisking constantly. Stir in coconut, then pour mixture into pastry shell.
Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled. Store in refrigerator.




​Sweet Potato Pie
​Sweet Potato Pie is a rich and heavenly dessert that is incredibly easy to make, perfectly spiced and deliciously mild!


Sweet Potato Pie

Ingredients

1 box Pillsbury refrigerated pie crusts, softened as directed on box
1 15-oz. can sweet potato pie puree
1 14-oz. can sweetened condensed milk
3 large eggs, beaten
1 tbsp. vanilla extract
1 tsp. cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. fine sea salt
Mini marshmallows, for topping



Directions

Preheat oven to 425 degrees.
Line crust with parchment paper and fill with dried beans or pie weights. Blind bake 10 minutes, then remove parchment and weights. Reduce heat to 325 degrees F.
Meanwhile, in a large bowl, whisk together sweet potato puree, condensed milk, eggs, vanilla, spices, and salt until smooth.
Pour sweet potato mixture into par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 60-65 minutes. Cool in turned off oven with door propped open for 1 hour, then cool completely on a wire rack.
Top with mini marshmallows. Broil or torch until golden.




​Peach Slab Pie
​ Peach Slab Pie is a real crowd pleaser.


Peach Slab Pie

Ingredients

1 box Pillsbury refrigerated pie crusts, softened as directed on box 
3/4 cup packed brown sugar 
1/4 cup cornstarch
2 tablespoons lemon juice
9 cups frozen sliced peaches, thawed and drained (from four 10-oz bags)
1/2 roll Pillsbury refrigerated sugar cookies 




Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crimp edges.
In large bowl, mix brown sugar, cornstarch and lemon juice. Stir in peaches to coat. Spoon mixture into crust-lined pan. Break cookie dough half into coarse crumbs; sprinkle evenly over filling. (Wrap and refrigerate other half of cookie dough for another use.)
Bake 55 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut and serve.



​Strawberry rhubarb slab pie
A great recipe for strawberry rhubarb slab pie that is perfect for serving a crowd​.


Strawberry rhubarb slab pie

Ingredients

2 boxes Pillsbury refrigerated pie crusts, softened as directed on box
3 cups fresh or frozen (thawed and drained) cut rhubarb
3 cups fresh strawberries, quartered
1/2 cup & 1 tablespoon sugar
1/3 cup packed brown sugar
1/4 cup cornstarch
1 teaspoon grated orange peel



Directions
Heat oven to 400°F. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Do not trim pie crust edges.
In large bowl, mix rhubarb, strawberries, 1/2 cup of the granulated sugar, the brown sugar, cornstarch and orange peel until well mixed. Spoon into crust-lined pan.
Unroll and stack remaining 2 pie crusts on lightly floured surface. Roll to 17x12-inch rectangle. Place on top of rhubarb mixture. Pinch edges of crusts together to seal, tucking under extra pastry crust, if necessary. Flute or crimp edges. Cut several slits in top crust; sprinkle with remaining 1 tablespoon granulated sugar.
Bake 40 to 45 minutes or until golden brown. Cool 1 hour.




Thanksgiving-Inspired Chocolate Bark
​This Thanksgiving Bark is so cute and is perfect for the holidays!


Thanksgiving-Inspired Chocolate Bark




​Ingredients
24 oz. semi-sweet chocolate chips
1 c. popped popcorn
1 c. Crushed Pretzels
1/2 c. M&M's





Directions
Microwave chocolate in 30-second intervals, stirring in between, until melted. Pour onto parchment-lined baking sheet with edges (I use a jelly roll pan), spreading with a spatula until evenly coated.
Top with popcorn, pretzels and M&M's, pressing them down to secure them in the chocolate. Place the baking sheet in the refrigerator to set, 25 to 30 minutes




​Pumpkin Bread Pudding
​An easy bread pudding recipe made with pumpkin puree, brioche, and a few other simple ingredients


Pumpkin Bread Pudding



​​Ingredients
1 (14-oz.) loaf brioche
Butter, for pan
3/4 c. packed brown sugar
3 large egg yolks
2 large eggs
1 (15-oz.) can pumpkin puree ( I use Libby’s)
1 1/2 c. milk
1 1/2 c. heavy cream
1/4 c. bourbon, optional
1 tsp. pure vanilla extract
1 tsp. cinnamon
​1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
Caramel, for serving




Directions
The day before: Slice bread into 1" cubes and leave out overnight to dry out. (Alternately, place bread on baking sheet and bake at 200º for 20 minutes, then let cool.)
Preheat oven to 350°. Butter a large baking dish. In a large bowl, whisk together sugar, yolks, and whole eggs. Add pumpkin, milk, cream, bourbon (if using), vanilla, and spices. Add bread and toss. Let bread soak for 10 minutes.
Transfer mixture to prepared baking dish and bake until the custard is set, 40 to 45 minutes. Let cool 20 minutes before slicing.
Serve with caramel



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