thanksgiving pies

[Photograph: B Calkins on Shutterstock] If candied yams are unavailable, regular canned yams can be substituted. The best way to judge doneness is with an instant-read thermometer. The center 2 inches of the pie should look firm but jiggle slightly....

Cook's Illustrated's Pumpkin Pie Recipe

For the crust:

(6 1/4 ounces) unbleached all-purpose flour

table salt

sugar

(3/4 stick) cold unsalted butter,

vegetable shortening,

vodka (see note)

water

For the filling:

heavy cream

milk

eggs

vanilla extract

pumpkin puree

yams

maple syrup

ginger

cinnamon

nutmeg

For the crust: Process 3/4 cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 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. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400°F. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.

Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.

Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.

For the filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.

Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300°F and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

Every Thanksgiving dessert table﻿ needs a pumpkin pie﻿, and this recipe is it. The best part: you can make it ahead of time.

Homemade Pumpkin Pie

c. all-purpose flour

butter,

kosher salt

apple cider vinegar

tbsp. ice water (or more, if needed)

brown sugar

eggs,

tbsp. all-purpose flour

pumpkin pie spice

pure vanilla extract

Whipped cream,

Best pumpkin pie ever!!! It has nice flavor and not too sweet, just right. I didn't make the pie dough, I just brought a pre made one from aldis, but the filling is too die for

Lena is a great baker!
  She knows how to explain things for us!  I just wish the real measurements for all ingredients would be included!  And it would be so lovely to have a printable recipe also!

https://streaming.hearstdigitalstudios.com/b485d307-5ee1-4329-aa36-4ea01a963a05/video_rover_16x9_1080p_hd_1573505441_50299.mp4

It's Thanksgiving and there are pies flying everywhere! Watch this to see how to make the best darn pie you possibly can!

Here's How To Make The Best Homemade Pumpkin Pie

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)

salt

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.

No Bake Peanut Butter pie is a rich and decadent masterpiece, especially when loaded up with peanut butter cups, chopped peanuts and mini chocolate chips. Absolutely sinful and hard to resist!

No Bake Peanut Butter Pie

9 inch prepared graham cracker crust

Magic Shell® Chocolate Flavored Topping

8 oz package cream cheese, softened

peanut butter

8 oz package frozen whipped topping, thawed

peanuts

mini chocolate chocolate chips

peanut butter cups (cut in half and quarters)

Using the back of a spoon, spread magic shell over bottom of graham cracker crust. Use enough to cover the bottom fully (or more if desired).

In large bowl, beat softened cream cheese and powdered sugar until well combined. Mix in peanut butter and milk. Fold in whipped topping. Pour into graham cracker crust and spread evenly.

Refrigerate several hours until firm or freeze for at least two hours. Top with salted peanuts, chopped miniature peanut butter cups and mini chocolate chips once firm or before serving.

Store covered in refrigerator.

A classic Southern Pecan Pie recipe with a rich, decadent filling and lots of sweet, buttery pecans. Made with dark Karo syrup, brown sugar, butter, and vanilla, this pie has a robust flavor with an irresistible gooey texture!

Classic Southern Pecan Pie Recipe

1, 9-inch pie crust (homemade, refrigerated,

dark brown sugar

corn syrup

butter (unsalted, melted)

larges eggs (beaten)

slat

pecans (roughly chopped, plus pecan halves for decoarting the top (optional))

Preheat your oven to 350°F.

If using frozen pie crust, set it on the counter or prepare your homemade or refrigerated pie crust by placing it in your pie dish and finishing the edges however you like. Set the crust aside while you prepare the filling.

Whisk together the brown sugar and granulated sugar in a medium mixing bowl until combined. Add the corn syrup, melted butter, eggs, vanilla, cinnamon, and salt to the bowl and whisk the ingredients together until well combined.

Pour the chopped pecans into the bowl with the filling and use a silicone spatula to mix the pecans into the filling until completely combined. Pour the filling into the prepared pie crust.

Line the outer edge of the pie with pecans halves for a decorative touch or leave the pie as is. Bake the pecan pie in the preheated oven for 50 to 60 minutes, or until the center is slightly puffed and jiggles slightly when rocked back and forth and the edges are set.

Allow the pie to cool completely before slicing. Enjoy pecan pie chilled or at room temperature.

A classic Southern Sweet Potato Pie recipe made with mashed sweet potatoes, sugar, butter, evaporated milk, eggs, vanilla, and spices. This beloved southern recipe is a must-have dessert for Thanksgiving!

Southern Sweet Potato Pie

orange fleshed sweet potatoes (about 2 medium sweet potatoes)

pie crust (homemade, refrigerated

unsalted butter (softened)

eggs (room temperature)

dark brown sugar (or light brown sugar)

evaporated milk (see note)

cloves

Scrub the sweet potatoes, pierce them all over with a fork, and bake the sweet potatoes on a baking sheet at 450°F for 50 to 60 minutes until very tender. Allow them to cool enough to handle, then remove the skins.

Preheat your oven to 350°F. Line a 9-inch pie plate with your homemade or refrigerated crust, or set your frozen crust out on the counter while you prepare the filling.

Place the sweet potatoes in a large mixing bowl and use the beaters of a handheld electric mixer (without the mixer turned on) to mash the sweet potatoes. Add the butter to the bowl and beat the sweet potatoes and butter until light and fluffy, about 2 to 3 minutes. Start at a lower speed then gradually increase the speed to high.

Add the eggs, granulated sugar, brown sugar, evaporated milk, vanilla, spices, and salt and beat on medium speed until well combined. Pour the filling into the prepared pie crust and smooth it out into an even layer.

Bake the pie in the preheated oven for 55 to 65 minutes until the center is set and a toothpick inserted into the center comes out clean.

Allow the pie to cool on a wire rack. Serve sweet potato pie warm or at room temperature with whipped cream.

An old-fashioned southern buttermilk pie recipe made with buttermilk, butter, eggs, sugar, and flour. This rich custard pie is surprisingly light in texture and tastes phenomenal!

Old Fashioned Buttermilk Pie Recipe

pie crust (homemade, refrigerated,

buttermilk (whole

unsalted butter (melted, one stick)

lemon juice (freshly squeezed)

all-purpose flour

Preheat your oven to 350°F. Prepare your homemade or refrigerated pie crust by rolling it out into a pie plate and finishing the edges or set your frozen pie crust on the counter while you make the filling.

In a medium mixing bowl, whisk together the buttermilk, eggs, melted butter, vanilla, and lemon juice.

In a separate large mixing bowl, whisk together the flour, sugar, salt, and nutmeg. Pour the buttermilk mixture into the bowl with the flour mixture and whisk until thoroughly combined.

Pour the filling into the prepared pie crust and bake uncovered for 55 to 65 minutes, or until the center is set and a golden brown crackly crust forms on top.

Allow the pie to cool completely, top with fresh whipped cream, and enjoy!

Buttermilk Pie is a traditional Southern pie that has a custard filling that tastes like crème brûlée. It's super easy to make.

Buttermilk Pie

premade crust

c. sugar

c. butter, melted and cooled

tbsp. flour

buttermilk

lemon juice

vanilla

Definitely buy—not dealing with that stuff.

Preheat oven to 400°. Place pie crust in a 9" baking dish. In a large bowl, whisk together eggs and sugar until fully combined. Add remaining ingredients and whisk until all are fully incorporated. Pour into pie crust.

Place in oven and bake 10 minutes, then reduce heat to 350° and bake until slightly golden and barely jiggly,&nbsp;40 minutes more.

I never  bake  but i followed the recipe  from  delish   and I had a great butter milk  pie for the  new year.and i will  continue  baking a buttermilk  pie

This is absolutely the best Buttermilk Pie!  My mama passed away almost  3 years ago and her unfortunately recipe was not written down.  This is the same ingredients she used, I just didn’t know the amounts of each ingredient.   The only thing different is we added a pinch of cinnamon.  Thank you so much for sharing this wonderful recipe. I don’t know how to take a picture and post it with my review and for that, I am so sorry as my pie turned out beautifully!

https://streaming.hearstdigitalstudios.com/manual_upload/5a0cba24e694aa2f3e728b10/mp4/Buttermlik_Pie_FRONT_FINAL2_1510783570_4000_hd_v3.mp4

Buttermilk Pie Is Sweet Southern Comfort

A collection of delicious Thanksgiving pies. From pumpkin pie to savory pies, there is sure to be a Thanksgiving pie for you.

Top 9 thanksgiving pies recipes from across the web

The most viewed thanksgiving pies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cook's Illustrated's Pumpkin Pie Re...

Homemade Pumpkin Pie

Perfect Apple Pie Recipe

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Classic Southern Pecan Pie Recipe

Southern Sweet Potato Pie

Old Fashioned Buttermilk Pie Recipe

Buttermilk Pie

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Top 9 thanksgiving pies recipes from across the web

The most viewed thanksgiving pies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cook's Illustrated's Pumpkin Pie Re...

Homemade Pumpkin Pie

Perfect Apple Pie Recipe

No Bake Peanut Butter Pie

Classic Southern Pecan Pie Recipe

Southern Sweet Potato Pie

Old Fashioned Buttermilk Pie Recipe

Buttermilk Pie

35 Thanksgiving Pies

The most viewed thanksgiving pies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine