thanksgiving desserts

A sprinkle of vodka and a good food processor are key to this foolproof pie dough.

Cook's Illustrated's Foolproof Pie Dough Recipe

(12 1/2 ounces) unbleached all-purpose flour

table salt

sugar

(1 1/2 sticks) cold unsalted butter,

vegetable shortening,

vodka

water

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. 

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

This luscious Pumpkin Custard Pie is a beautiful addition to any fall or holiday dessert table. Make it a day ahead for easy entertaining.

Pumpkin Custard Pie

recipe all-butter pie crust

pumpkin puree ((2 cups))

eggs

vanilla extract

light brown sugar (, lightly packed)

cinnamon

ginger

nutmeg

cloves

salt

milk

heavy cream

Follow the instructions in the all-butter pie dough recipe to make a blind baked, single crust pie, in a 9-inch deep dish pie plate. Reduce oven temperature from 375 to 350 degrees F and place a baking sheet on the rack.

In a blender or the bowl of a food processor, combine pumpkin puree, eggs, vanilla, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Blend until combined, about 5 seconds. Scrape the bowl or blender canister.&nbsp;Add milk and cream and blend (low speed, if using a blender) for an additional 5 seconds, until smooth.

Pour filling into the prepared crust. Place the pie plate on the heated baking sheet and bake for 45-50 minutes, until the edges are puffed and set and the center jiggles. The center of the pie should register 175 degrees F on an instant read thermometer.

Let pie cool on a wire rack to room temperature. Pie will continue cooking and firming up as it cools. Refrigerate until chilled. Slice, and serve with lightly-sweetened whipped cream.

https://embed.mediavine.com/videos/m3yqixhhezuiq42fggts

This luscious Pumpkin Custard Pie is one of my family's longtime holiday dessert traditions. It's creamy yet light, and gently-spiced for the prefect end to a Thanksgiving dinner.

Kabocha Squash Pie with Spiced Crust

kabocha

Olive oil

all-purpose flour, plus more for bench flour

allspice

kosher salt

butter,

ice cold water

sweetened condensed milk

brown sugar

bourbon, optional

Heavy cream,

cinnamon,

For the squash: Preheat the oven to 375 degrees F.

Put the squash on a sheet tray, toss lightly with olive oil and toss in the oven. Roast the squash until a fork slides in and out easily, about 45 minutes. Remove the squash from the oven and let cool. Remove the skin and puree until smooth. Place 3 cups squash puree in a large mixing bowl, reserve the rest for another purpose.

For the crust: In the bowl of a food processor combine all the flour, sugar, cinnamon, allspice, ginger, nutmeg and salt. Toss in the butter and pulse until the mixture looks like grated parmigiano. Add in the egg yolk and a few drops of the ice water. Pulse until the mixture starts to come together into a ball. Add a few more drops of water if the mixture still seems dry.

Turn the dough out onto a lightly floured work board. Using the heels of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process two more times. Form the dough into a disk, wrap in plastic and refrigerate for at least 1 hour.

Remove the dough from the fridge and let warm up for 5 minutes. Roll the dough out into a large circle and lay in a deep pie dish. Trim the dough all the way around so there is only 1/2-inch overhang. Fold the dough under and crimp the edges decoratively. Make sure the edges don't extend beyond the pie plate rim. Prick the dough all over with a fork. Lay aluminum foil over the dough to cover and fill the pie plate with baking beans.

Place the pie plate on a sheet tray and bake in the oven for 15 minutes. Remove the foil and baking beans and bake for 5 more minutes. Remove from the oven and let cool.

Reduce the heat in the oven to 350 degrees F.

For the filling: In a small bowl, beat the eggs until they are smooth. Beat in the cream. Add the cream/egg mixture to the squash puree and beat to combine. Beat in the condensed milk, brown sugar, bourbon if using and vanilla. Beat until the mixture is well combined, 1 to 2 minutes.

Pour the squash mixture into the prepared pie shell. Place on the sheet tray and place back into the oven for 25 minutes. Rotate the pie and bake until the mixture barely jiggles when shaken, another 20 to 25 minutes. If the crust starts to get too dark, place a pie shield ring on the pie to protect the edges from burning.

Remove the pie from the oven and let it cool for at least 1 hour before cutting.

Whip heavy cream with a pinch of cinnamon until stiff peaks, and top the pie as a garnish.

This was good, but a little rich. Will try again.

I used this recipe with a graham cracker crust because I had a lot of graham crackers around and the pie turned out amazing. My family said it was better than pumpkin pie. I did not add bourbon but added 1tsp cinnamon, 1/4 tsp each ground ginger and ground nutmeg and 1/8 tsp cloves to the squash mixture. 

Everyone loved the strong bourbon flavor. Probably a bit strong tasting for kids, but we all really enjoyed it. Even a few who don't like pumpkin pie came back for seconds. Crust made it a memorable dish too. It gave the pie extra spice to complement the bourbon.   Just loved it! 

PIE CRUST REVIEW: I just used the crust recipe &amp; filled it with a sweet potato filling (have the same flavor profile &amp; same cooking method/time). I also omitted the spices &amp; used the recipe for a lattice blueberry pie (no blind baking). WONDERFUL &amp; PERFECT for both! We have never been able to get my pies out of the plate....EVER.  I was so nervous.  BUT this recipe...OMG....cut perfectly, even the 1st slices came right out &amp; it was flakey &amp; good. I followed Chef Burrell's instructions to the "T", working fast, keeping everything cold etc... She had me looking like an expert pie maker!!!!

Almost-Famous Pumpkin Cheesecake

unsalted butter, melted

graham cracker crumbs

Salt

cream cheese,

sour cream

pure pumpkin

eggs,

whipped cream

pecans,

Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.

Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.

Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.

Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.

Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.

Delicious!  I followed some reviewers suggestions and only used 3 eggs, doubled the spices and added 1/4 C. bourbon.  All good suggestions.  My cheesecake came out without ANY cracks - first time ever.  This will be my go-to cheesecake recipe for here on.

Oh my 5 stars!  This is amazing - I'd add a picture if I could.  It is a perfect cheesecake!<div><br /><div><div>I followed another reviewers' suggestions, I changed &amp; added more spice:</div><div>3 TBSP cinnamon </div><div>1 tsp nutmeg</div><div>1 tsp allspice</div><div>1/2 tsp ginger </div><div><br /></div><div>In addition, I used ginger snaps for the crust.  I ground up ginger snaps, added 1/3 c. butter &amp; baked it for 10 min.</div><div><br /></div><div>Love this!  Highly recommend!</div><div><br /></div><div><br /></div></div></div>

I made this a few days ago as a test run before Thanksgiving and it turned out pretty good.   <div> I made the recipe as written except I used 1.5x the spices (seasoned to taste). <div>The recipe says to wrap the spring form pan AFTER you make the crust but I recommend doing it before to prevent butter leakage.  </div><div>I opened the oven for about 20-30 seconds to let out heat and then closed it for the remaining hour of cooling down process. I did not have any cracks!  <div><span>One reviewer's comment that this is a "pumpkin pie on steroids" is pretty accurate.</span> TO ME it tasted more like a pumpkin pie with a very slight cheesecake (cream cheese) flavor.  When I make it tonight, I'm going to only use a 2/3 of the can of pumpkin so I have more of the cream cheese flavor (this is merely my preference).   Does anyone know if this will mess up the ratios?  Should I subtract an egg?</div></div></div>

I made this for Thanksgiving and it was FANTASTIC!!!!! I am not a huge pumpkin pie fan, but this was seriously delicious. My husband said it was Cheesecake Factory worthy. I doubled the spices, as suggested by other reviewers and I’m glad I did. Other than that adjustment, I followed the recipe and it was SO good. 10 out of 10, two thumbs up!

Excellent! I used all the cinnamon plus about 3 tsps of pumpkin spice.<div><br /></div><div>My cheesecake did crack around the edges at the very end of the bake, but no big deal. After further investigation I believe that I beat the batter on too high a speed. Will make again and try taking down the beating amps!!!</div><div><br /></div><div>Tasted fabulous and the texture was perfect. I would recommend wrapping your springform pan prior to making your crust. I also like the suggestion of placing the water bath on the rack below the cheesecake. Will try that next time.</div><div><br /></div><div>I'm not much of a baker, so that speaks volumes to how good this recipe is!</div>

It is officially now famous ... at my house at least!!!  What a pumpkin pie wants to be when it grows up :)  I did a 50/50 mix of gingersnaps and graham crackers for my crust and also doubled the spices per other reviewers.  Do your friends and family (yourself too!!) a favor and make this recipe.  

Incredible.  I made 2 small changes based on the reviews.  I replaced ½ cup of grahams in the crust with ½ cup crushed ginger snaps and added ¼ cup bourbon to the batter.  Other than that, I followed the recipe to the letter.  The cake was perfectly beautiful  and I received rave reviews.  This recipe is a keeper.

After reading many of the reviews, this is how I tweaked.  I did not add any ginger - I doubled the spices and added nutmeg.  Then added 1-2 teaspoons Pumpkin Pie Spice.  Just keep tasting the batter while you increase the spices.  Then I added 1/4 cup BOURBON!!!  The taste immediately became smooth and dreamy!  I served this for 2013 Thanksgiving and the guests asked me where I BOUGHT the cheesecake!!!  I baked in a 9" spring form pan in a water bath and then turned off oven and let sit in oven to finish cooking.  Let cool for about 1/2 hour afterwards and pop in the fridge still in the pan with tin foil on top.  The next morning take out of the spring form pan and absolutely no cracks.  The leftover batter - used the next morning and baked in foil cupcake liners - sprinkled the extra graham cracker mixture on bottom and filled liners.  Cooked in a water bath and then turned off oven just like the cake.  Bringing to a party - well if my boys don't eat all of them!  MAKE EVERY YEAR!

Loved this! As others have commented I added a lot more spices and made the crust with graham crackers and ginger snaps. I agree with others that there’s too much butter in the crust. I did not get any cracks. I turned off the oven at 1 hour 35 minutes and left the door closed for an hour after opening it for a few seconds. The texture of the cheesecake is almost like pudding that is set. It’s extremely creamy, which my husband and I love. 

<span>I make this every year. I double the ginger and cloves, 1.5x the cinnamon, and add some nutmeg as well. After several years of having a soggy crust due to water leakage despite several layers of thick foil (water bath) - I learned that if you used a Reynolds turkey size (large) oven bag and put it around the foil wrapped pan, it works like a charm. Dry crust every time. This thing is perfection -  I get recipe requests every year. </span>

For best results, pair this recipe with our Easy Pie Dough recipe. See our article on the best apples for pies to select good apples.

Perfect Apple Pie Recipe

granulated sugar,

cinnamon (or more, to taste)

cornstarch (see note)

recipe Easy Pie Dough

egg white,

Adjust oven rack to lower middle position and place a heavy rimmed baking sheet on it. Preheat the oven to 425°F. Place apple slices in a large bowl or pot. Pour boiling water or cider directly over top. Cover and set aside at room temperature for ten minutes. Drain apples well and let sit in a colander in the sink, tossing occasionally until completely dry, about 10 minutes. Transfer to a large bowl and add 10 tablespoons sugar, cinnamon, salt, and cornstarch, and toss until apples are evenly coated. Set mixture aside.

Roll one disk of pie dough into a circle roughly 12-inches in diameter. Transfer to a 9-inch pie plate. Add filling, discarding any excessive juices in the bottom of the bowl. Roll remaining disk of pie dough into a circle roughly 12-inches in diameter. Transfer to top of pie. Using a pair of kitchen shears, trim the edges of both pie crusts until they overhang the edge of the pie plate by 1/2 an inch all the way around. Fold edges of both pie crusts down together, tucking them in between the bottom crust and the pie plate and working your way all the way around the pie plate until everything is well tucked. Use the forefinger on your left hand and the thumb and forefinger on your right hand to crimp the edges. Cut 5 slits in the top with a sharp knife for ventilation.

Use a pastry brush to brush an even coat of lightly beaten egg white all over the top surface of the pie. Sprinkle evenly with a tablespoon of sugar. Transfer pie to sheet tray in the oven and bake until light golden brown, about 20 minutes. Reduce heat to 375°F and continue baking until deep golden brown, about 25 minutes longer. Remove from oven and allow to cool at room temperature for at least 2 hours before serving.

Super Apple Pie

unsalted butter,

vegetable shortening, cut into 1/2-inch pieces

applejack

all-purpose flour,

apples

sugar, divided

tapioca flour

apple jelly

apple cider

lime juice

grains

Place the butter, shortening and applejack into the refrigerator for 1 hour.

In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.

Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.

Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.

Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise.

Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.

Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor** of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.

This was delicious! I also tried some ground grains of paradise with sea salt in olive oil and used it as a dip for freshly baked bread. it was addictive. got the idea from www.grainsofparadise.com

If you're not into hunting around and paying a bunch of extra money for an esoteric spice like "grains of paradise" you can use a similar spice common in most Indian kitchens: cardamom. In fact, cardamom might be the greatest spice of all time so you might as well use it.

Tasty, but Alton, really?  Tapioca flour?  Grains of paradise?   I wouldn't even know where to find ingredients like that.  I substituted things that I knew went into apple pie and it came out fine.  Give us a break out here with the strange ingredients!

This pie is "Super" because it has apple all throughout it. It will also change the way you make apple pie.

- Crust is awesome. Can taste apple in every bite. Will use this for all apple/pear pies. We used cider in place of the alcohol.

- Go all Braeburn or Golden Delicious [search Food Lab Best Apple Pie pt 1 on why]

- Glaze on top can burn, add it halfway.

- Grains of Paradise [Whole Foods] were interesting. If you can try them out for the gourmet crowd. But I made this pie with traditional cinnamon the second time. WOW.

- Tapioca flour has a nice natural mouth feel better than corn starch. Can be used for all fruit pies.

- Sugar level is low to appreciate apples. Increase to 1/3 cup if you like it sweet.

- Pie bird is nice and retro (: cheap online or at Bed Bath.

- Tart pan is brilliant, all our pies are made with it now. Clean pie slices every time. $25 at Williams-Sonoma or Amazon.

All in all, this has changed the way I will make Apple Pie for the better.

I saw this recipe late night about 4 years ago. Every person in our family said my sisters apple pie was the bomb. I actually thought it was made into a bomb. 3 years ago I brought (snuck)the AB pie into the mix at our Thanksgiving festival and my sisters pie was untouched and I retrieved my $ 4.00 tart pan that was clean before the 4th quarter of the big game. Don’t deviate from the master and order the grains of paradise before Halloween and hit the super liquor store for the AppleJack. Your labor will be rewarded!  Bob

We could not find any apple jelly but we had some guava jelly at our house. WE used a bit of a different crust recipe but the pie filling was so delicious! We have a pie contest every year and this one was first place! So happy we made it, this was definitely the BEST PIE EVER!

This was the first pie I have ever made, and it turned out amazing!! It was a lot of work, and finding grains of paradise was a challenge, but sooooooo worth it. I added extra grains of paradise, tasted great. will definitely make this again. The people leaving one star probably aren't following the directions properly. I watched the whole episode of "Good Eats" featuring this pie and mine turned out exactly like his. I even bought a pie bird! so cute. Worth all the trouble!<br />

The taste to this pie was absolutely phenomenal! I did have a problem with the crust, however--- the bottom didn't cook- even on the bottom of the oven! The top came out perfect! The bottom was as raw as could be! I will have to try it again to see where I messed up. Otherwise well worth the effort.

Excellent recipe, I’ve made it a couple dozen times at this point. unlike some others I do like the interplay of multiple apple types particularly what it does for the texture. The only change I make is a few grinds of fresh nutmeg.  I tried just the grains of paradise a couple times, but I really like the little extra from the nutmeg. 

I’ve had trial and error through fault of my own, but this recipe is so good that even with my hiccups my family has still loved it. Sourcing ingredients was trickier with this one but I would say worth the trouble, Alton is a genius!

https://www.foodnetwork.com/videos/apple-pie-0124960

ALton Brown shares his secrets for making the perfect apple pie.

Apple Pie

Master the art of the Pumpkin Roll with this recipe from Delish.com. 

Pumpkin Cheesecake Roll

Cooking spray

c. sugar

c. all-purpose flour

baking soda

pumpkin spice

pumpkin puree

Powdered sugar, for rolling

cream cheese, softened

tbsp. butter

pure vanilla extract

First time to make a rolled cake. Turned out great. Everyone pleased.  Watching recipe being made helped a lot. I realized what I did wrong spreading icing. I should have left an inch all around with no icing I think.  Will try that next time.

To my surprise the cake didn't taste like pumpkin too much. My filling turned out too salty. I did the 1/2 tsp. Over all its good

Good times in the kitchen! It came out lovely!

I made this, it was amazing! But I’m wondering in the video it seems to be just 1 box of cream cheese which is 8 oz., but recipe says 12 oz. I mean I have a lot of filling left, so maybe next time can I just use a box? Not sure if it will make the flavor changes.

I think the amount of cream cheese is wrong it should be one package 250 grams
(8.5 oz or 1 cup). This would be according to the video which I think is right.
i did it with the 12 oz (=1.5 cups a pack and a half) the cream cheese was bitter.

This recipe is so easy and tastes so good. Taking it to my Bible study fellowship in the morning. I’m sure it will be a hit!  Thank you!

Why kosher salt?i had a crunch at the end of my bite

https://streaming.hearstdigitalstudios.com/df12ad5f-a0a9-44c6-ab62-022a0035c779/video_rover_16x9_1080p_hd_1567108334_55553.mp4

Impress Your Friends With This Amazing Pumpkin Roll

This phenomenal Pumpkin Pie Cheesecake has a thick layer of cheesecake, topped with a layer of spiced pumpkin cheesecake, all wrapped in a graham cracker crust!

Easy Pumpkin Pie Cheesecake Recipe

(8 oz) packages cream cheese, room temperature

graham cracker crust (store bought or homemade)

cream,

Preheat oven to 325°F.

In a large bowl, combine cream cheese, granulated...

In a large bowl, combine cream cheese, granulated sugar and vanilla extract. Beat until well combined. Blend in eggs one at a time, until smooth.

Remove 1 1/3 cups of the cheesecake batter...

Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust; set aside.

Add the pumpkin puree and pumpkin spice to...

Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.

Bake in preheated oven for 35 to 40...

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool (about 1 hour), then refrigerate for a minimum of 3 hours or overnight.

Serve with whipped cream, if desired!

https://mediavine-res.cloudinary.com/video/upload/hebgizlcjh7qz7mxnrpk.mp4

Pumpkin Pie Cheesecake

Bake Ina Garten's French Apple Tart recipe from Barefoot Contessa on Food Network with Granny Smith apples atop buttery, homemade pastry dough.

French Apple Tart

all-purpose flour

(1 1/2 sticks) cold unsalted butter, diced

Granny Smith apples

(1/2 stick) cold unsalted butter, small diced

apricot jelly apricot jam

Calvados, rum, or water

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. 

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. 

Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples. 

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter. 

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

It was amazing taste even I add only a tbsp of sugar on top with the butter.

This was amazing. However, word of caution use a cookie sheet with sides so bitter does not cause a fire in your oven. My bad but had a moment of panic! That aside it was delicious.

Pretty straightforward recipe. I used damanara sugar to sprinkle on top instead of regular sugar, and halved the amount. Extra crispy and didn’t sacrifice any of the caramelly flavor. Also used amaretto or brandy instead of making a trip to the liquor store.

I have made this several times and it is so easy and delicious. You can have it for dessert or breakfast. I do usually cook it for less time. Just check on it.

My family loves it when I make this and it's very easy. It's great with just apples, butter, and sugar, but one time I tried rolling out a very thin layer of marzipan and putting it between the crust and the apples. I reduced the sugar a bit since the marzipan is quite sweet. It was amazing! I plan to try doing the same with almond paste instead of marzipan since it isn't as sweet. Thank you for posting this recipe for everyone to enjoy.

Anyone confused about the temperature discrepancy, they always put this below the recipe: “ This recipe has been updated and may differ from what was originally published or broadcast.”<div><br /></div><div>I had some puff pastry dough in the freezer, so just used that, pricking with a fork in a few spots, and halved the recipe since there’s only two of us.</div><div><br /></div><div>I did the little edge dam to create a sort of fence to keep the apples &amp; sugar from oozing out. And instead of plain sugar, used cinnamon spice sugar (sugar, cinnamon, nutmeg, baking/pie spice, and a touch of powdered ginger) and Amaretto.</div><div><br /></div><div>Baked at 400F as noted in the written recipe. It came out perfectly. </div>

https://www.foodnetwork.com/videos/french-apple-tart-0149354

Dessert a la francaise: apples in pastry with an apricot glaze. Magnifique!

Mini Sweet Potato Pies

pre-made mini pie shells

Oil,

can yams or sweet potatoes

caramel sauce

(8-ounce) block cream cheese (reserve 2 tablespoons for pies), softened

Put the pre-made mini shells inside a greased 24-count mini muffin pan.

In a large bowl add the yams, cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar and caramel sauce. Beat with a hand-held electric mixer until well combined. Dollop 2 to 3 tablespoons of the pie mixture into each shell. Bake until the custard sets, about 25 minutes. Remove from the oven and set aside to cool.

Add the cream cheese, cream, sugar and cinnamon to a large bowl. Using a hand-held electric mixer, beat the cream cheese mixture until you reach a frosting consistency. Transfer the mixture to a disposable pastry bag with a star tip. Pipe a small amount of whipped cream cheese on each mini sweet potato pie. Arrange on a serving platter and serve.

I made these for a work potluck today and everyone loved them! I make sweet potato pie for Thanksgiving each year, but never have I used caramel sauce...and the whipped cinnamon cream cheese topping....OMG! That will be my go to topping from now on!

These are SOOOOO good! Everyone loved them and asked for the recipe! They are so easy to make, and I actually used individual mini graham cracker crusts that come in the little tins. This recipe is a keeper!!

I could not keep these on the table! HUGE hit and so easy to make! This is for sure a keeper.

Absolutely loved these mini pies! The recipe was simple to follow, easy &amp; fun to make &amp; my whole family raved about them!! They have become a new family tradition &amp; will be served every Thanksgiving!!!! Thanks Aaron for a great recipe! :

My type of holiday pie. Easy and so goooooooood!

10/11/2012 - I made the mini sweet potato pies last night - turned out fantastic. I tweeked the recipe a little - used phyllo mini puff shells, a pinch of nutmeg and ginger. Will serve again for T-Day.

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