Our Favorite Thanksgiving Pie Recipes
With Thanksgiving in just a few days, we thought we would share our favorite pie recipes. These two pie recipes will help to create the perfect ending to any holiday feast.
Try out these pie recipes at home!
Apple Crisp Recipe
Serving Size ~ 10 Small Cast Iron Skillets
10 cups sliced apples (Empire, Gala, McIntosh, or Brae-burn Apples work best)
¼ cup lemon juice
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
Apple Crisp Topping:
8 tablespoons butter, cut into large slices
1½ cups all-purpose flour
1½ cups brown sugar
2 cups quick-cooking oats, divided
1 tablespoon cinnamon
½ teaspoon nutmeg
¼ cup canola oil or 3 tablespoons melted coconut oil
- Preheat oven to 350º F.
- Spray 9×13 casserole dish with non-stick cooking spray.
- Combine apples, lemon juice, brown sugar, granulated sugar and ground cinnamon in a large bowl, tossing to make sure apples are well coated. Pour into prepared casserole dish.
- Apple Crisp Topping:
- Add butter and flour to a large bowl. Cut butter into flour with a pastry blender, two knives or quickly using your fingers. Mix in brown sugar, 1 cup of oats, cinnamon, and nutmeg. Add canola or coconut oil and spread on top of apple mixture.
- Spread remaining 1 cup of oats on top of oat and flour mixture, lightly pressing into the baking sheet.
- Bake until apples are tender and top of apple crisp has crisped and turned golden brown, about 45 minutes.
Servings Size~ 10
Single crust from your favorite recipe (we love this one)
½ cup granulated sugar
½ cup light brown sugar
1 tablespoon all-purpose flour
½ teaspoon coarse salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
Pinch of ground cloves
3 large eggs, beaten
One 15 oz can pumpkin
One 12 oz can evaporated milk
- Preheat oven to 400 degrees.
- In a large mixing bowl, whisk together the sugars, flour, salt, and spices.
- Combine eggs, pumpkin, and evaporated milk. Whisk into the dry ingredients.
(King Arthur Flour suggests letting the filling sit overnight before baking to enhance the flavor.)
- Lightly grease a 9” pie pan that it is 1 1/2” deep. Roll the pie dough out to 14” circle and transfer to the pan. Create a fluted edge to support the filling as it expands in the oven. Refrigerate crust for 15 minutes.
- Pour the filling into the unbaked pie shell.
- Bake for 45 to 50 minutes. The center should still be wobbly. It will finish cooking through completely as the pie cools. Once the pie has cooled, refrigerate overnight or until well chilled. Serve with whipped cream.
Recipe adapted from: http://www.kingarthurflour.com/recipes/pumpkin-pie-recipe