holiday pie

This insane Upside-Down Cheesecake Apple from Delish.com takes all your favorite desserts and bakes them into one insanely delicious pie. Make it for your Thanksgiving table and watch the jaws hit the floor.

Upside Down Cheesecake Apple Pie

c. whole pecans

c. sugar

tbsp. butter

pie crusts

cream cheese

eggs

tbsp. all-purpose flour

pure vanilla extract

salt

apples

lemon

cornstarch

cinnamon

nutmeg (optional)

vanilla ice cream,

caramel sauce, for serving (optional)

https://streaming.hearstdigitalstudios.com/892d5724-f856-4bb1-8da7-216bc1c4f16a/video_rover_16x9_1080p_hd_1542404227_1354.mp4

This Upside-Down Cheesecake Apple Pie is made even better by an INSANE pecan pie topping. It's the perfect show-stopper for your Thanksgiving table.

This Upside-Down Cheesecake Apple Pie Is All Your Favorite Desserts In One

Every holiday gathering needs this fragrant sweet potato pie with fluffy whipped cream!&nbsp;

Sweet Potato Pie

all-purpose flour (300 grams, plus more for rolling)

sugar (50 grams)

tsp sea salt (3 grams)

unsalted butter (227 grams, chilled)

water (60 milliliters)

lb sweet potatoes

cinnamon (1 grams)

¼ tsp ground ginger

tsp nutmeg

brown sugar (150 grams)

heavy cream (120 milliliters)

tsp vanilla extract (10 milliliters)

heavy cream (15 milliliters)

Preheat the oven to 375 degrees F. Pierce sweet potatoes several times with a knife and place on a foil-lined baking sheet.  Bake at 375F for an hour or until softened through. While they bake you can make the pie crust.

To Prepare the Sweet Potatoes

Combine flour, sugar and salt in the bowl of your processor and pulse to combine.You can add in 1/2 tsp of cinnamon and a pinch of your favorite fall spices along with the dry ingredients if desired.

Add Cold cubed butter to the process or and pulse until you have small lentil-sized pieces then drizzle in the ice water until the mixture holds together when squeezed in your hand.

Dump crust onto a pastry mat or counter then press together and knead just a few times. Form into a disk then wrap with plastic and chill.

Once chilled heat oven to 425F and set dough on counter to soften slightly (about 5 minutes) then roll out to about 1/4 an inch and transfer to your pie dish. Press the edge in so the dough forms to the pan then trim allowing for about 1/2 inch of excess.

Fold the edge under and crimp the edge with either your fingers or the tines of a fork. Chill pie crust while the filling is prepared.

Cut out a round of parchment paper and press into the dough then gently press a layer or two of foil on top and fill with pie weights or dry peans. The foil helps the side keeps t&#039;s shape while baking.

Bake at 425F for 15 minutes then remove the weights, foil and paper and bake at 375FF for another 12 -15 minutes or until the bottom has dried out and is just changing color. Set aside until ready to fill.

For the Crust

Once sweet potatoes are baked, remove from oven and allow to cool until they are easy to handle.

Cut tops and bottoms of the potatoes and peel skins off. Transfer sweet potatoes to a food processor and process until completely smooth. This step eliminates those fibrous strings you find in some pies.

To the bowl of your food processor add spices, eggs, yolk, sugar, vanilla, and cream to the sweet potatoes. Pulse until well-incorporated. Then remove blade and mix with a spatula.

Pour filling into the prepared pie crust then mix and egg and cream together in a small bowl and brush over the exposed crust.

Fold a length of foil slightly longer than the diameter of your pie dish and fold in half. Wrap around the pie&#x27;s edge and carefully fold the top in a bit to protect the crust during baking

Bake for about 50 minutes or until the edge is set and the center is a bit wobbly. Allow to cool for at least and hour. I usually remove the tenting about 30 minutes into the bake.

Top with whipped cream and serve.

For the Pie Filling

Here's what you need: premade pie crust, unsweetened pumpkin puree, cloves, cinnamon, allspice, ginger, nutmeg, kosher salt, granulated sugar, dark brown sugar, vanilla extract, large eggs, large egg yolk, half & half, egg wash

Pumpkin Pie: Roasted Can Recipe by Tasty

oz unsweetened pumpkin puree

cloves

allspice

ginger

nutmeg

sugar

brown sugar

vanilla extract

½ cups half & half

egg wash

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Gently lay the rolled-out pie crust in a 10-inch (25-cm) pie dish. Trim the excess dough around the sides.

Tuck the dough under the edge, and crimp the edges using the index finger knuckle on one hand and the thumb and index finger on your other hand. Chill in the refrigerator for 14-20 minutes.

Make the filling: Add the pumpkin puree, cinnamon, allspice, cloves, ginger, nutmeg, and salt to a medium bowl and mix until combined.

Spread the pumpkin puree mixture onto a baking sheet in an even layer. Bake for 12-15 minutes, until it looks slightly dried out.

Increase the oven temperature to 400˚F (200˚C).

Scrape the puree into a large bowl and add the granulated sugar, dark brown sugar, vanilla, eggs, egg yolk, and half-and-half. Whisk until smooth and well combined.

After chilling the crust, crumple a piece of parchment paper, then spread it out in the center of the crust. Add dried chickpeas or baking beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls.

Bake the crust for 15-20 minutes, until slightly golden and there are no raw doughy spots.

Increase the oven temperature to 425˚F (220˚C).

Pour the filling into the prebaked crust. Brush the edges of the crust with egg wash.

Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and continue to bake for 30-35 minutes more, until the edges are set but the center still jiggles slightly when shaken.

Let cool at room temp for at least 2 hours, or in the fridge overnight.

Here's what you need: granny smith apple, brown sugar, fine salt, ground cinnamon, fresh lemon juice, cornstarch, water, unsalted butter, premade pie crusts, egg wash, sanding sugar

Apple Pie (Macerated) Recipe By Tasty

lb granny smith apple

lemon juice

cornstarch, divided

water

unsalted butter

premade pie crusts,

sugar,

Apple Pie (Macerated) Recipe by Tasty

Peel and thinly slice the apples (keep the apples in a bowl of lemon water as you go to keep them from browning).

In a large bowl, toss the apples with the brown sugar, salt, cinnamon, lemon juice, and half of the cornstarch. Once the apples are well coated, let sit and macerate for 30 minutes, stirring occasionally.

Transfer the apples to a colander set over a medium bowl and let drain for about 15 minutes, until all of the liquid is drawn out.

Transfer the liquid released from the apples to a small pot over low heat.

In a small bowl, mix the rest of the cornstarch and the water to make a slurry. Add the slurry to the apple liquid and quickly stir to incorporate. Bring to a boil, then add the butter and stir until melted. Immediately remove from the heat and pour over the apples, stirring to coat.

Gently lay 1 rolled-out pie crust in a 10-inch (25-cm) pie dish.

Lay the apples in the pie crust, making sure they are flat and facing the rounded edges out in order to fit as many apples as possible in the crust. Pour any leftover liquid from the bowl over the apples.

Top with the other rolled-out pie crust. Trim the excess dough from the edges.

Press the 2 crusts together to seal, then fold the edges under. Crimp the edges.

Then brush all over with egg wash and sprinkle the with sanding sugar.

Use a paring knife to cut a few vents in the top for steam to escape.

Bake for 40-45 minutes, until golden brown.

https://vid.tasty.co/output/114207/landscape_480/1541199334

Cranberry Orange Custard Pie is a festive and unique pie to enjoy during the holiday season. A flaky pie crust is filled with silky sweet custard laced with orange zest and tart cranberries for a special dessert.

Cranberry Orange Custard Pie

pie shell

bag fresh cranberries,

eggs beaten

c. heavy whipping cream

c. flour

Tbsp. orange zest

Preheat oven to 400°,

Place cranberries in the unbaked pie shell.

In a separate bowl, whisk the remaining ingredients...

In a separate bowl, whisk the remaining ingredients together and pour over the cranberries.

Bake for 10 minutes at 400°.

Reduce the heat to 350° and cover crust...

Reduce the heat to 350° and cover crust with pie crust shield or tin foil. Bake for an additional 40-45 minutes until the custard is set.

Let cool completely before serving. Store refrigerated.

https://mediavine-res.cloudinary.com/video/upload/h7s2gcjcpkxlhm1uzuvs.mp4

Cranberry Orange Custard Pie is a unique fall dessert recipe to add to your holiday menu. A flaky pie crust is filled with sweet custard laced with orange zest and tart cranberries for a special Cranberry Pie you will love!

This Frozen Peppermint Pie pairs a creamy peppermint filling with a crunchy Oreo crust and crushed peppermint candy for the ultimate holiday dessert.

Candy Cane Bliss: Frozen Peppermint Pie With Oreo Crust

chocolate wafer cookies (may also use a store-bought chocolate crust)

unsalted butter (melted)

kosher salt

marshmallow creme

peppermint extract

heavy whipping cream (chilled)

red food coloring

peppermint

Preheat oven to 350°F. (if you&#39;re making the crust from scratch otherwise skip to the filling instructions)

Place chocolate wafers in a food processor; process until finely ground, about 30 seconds.

Add butter, sugar, and salt; pulse until the mixture has a wet sand consistency, about 5 (1-second) pulses.

Press mixture firmly and evenly into the bottom and up sides of a 9-inch tart pan.

Place the tart pan on a rimmed baking sheet.

Bake in a preheated oven until the crust is firm and appears dry, for about 10 minutes.

Remove from oven; let cool completely, about 15 minutes.

Prepare the crust:

Beat cream cheese and marshmallow creme in a large bowl with an electric mixer on medium speed until smooth, about 1 minute, 30 seconds.

Add peppermint extract; beat on low speed until fully incorporated, about 15 seconds. Set aside.

In a large mixing bowl, beat the whipping cream, sugar, and food coloring with an electric mixer at medium-high speed. Mix until stiff peaks form, which takes about 1 minute and 30 seconds.

Gently fold the whipped cream mixture into the cream cheese mixture until just combined.

Prepare the filling:

Spread filling into prepared crust.

Freeze until filling firms up, about 2 hours.

Decorate with crushed peppermint candies. Serve.

Assemble pie:

This is a dessert we make every year during the holidays. It's so easy to make ahead and keep on hand. Whenever I serve it I always keep requests for the recipe.

Top 6 holiday pie recipes from across the web

The most viewed holiday pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Upside Down Cheesecake Apple Pie

Sweet Potato Pie

Pumpkin Pie: Roasted Can Recipe by ...

Apple Pie (Macerated) Recipe By Tas...

Cranberry Orange Custard Pie

Candy Cane Bliss: Frozen Peppermint...

Top 6 holiday pie recipes from across the web

The most viewed holiday pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Upside Down Cheesecake Apple Pie

Sweet Potato Pie

Pumpkin Pie: Roasted Can Recipe by ...

Apple Pie (Macerated) Recipe By Tas...

Cranberry Orange Custard Pie

Candy Cane Bliss: Frozen Peppermint...

The most viewed holiday pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine