Thanksgiving Pies
Dutch Apple, Maple Pumpkin, and Pecan Pie are the three pies that will always be found at our Thanksgiving Day table. Printable recipe cards for all three can be found below.
Every once in a while my sister or I will get a bug in our bonnet and try a new fangled pie for Thanksgiving Day dessert, but inevitably we always say, “it’s good BUT I think I like.blah…blah.. and blah better!”. These three pies are our tradition they are what we look forward to on Thanksgiving Day.
What's your dessert tradition on Thanksgiving Day?
I wanted to start PIE WEEK by sharing all three of our Thanksgiving Day Pies. Here is where you can find my crust recipe. Every amazing pie starts with a really great crust!
This recipe can also be found on Tasty Kitchen.
Dutch Apple Pie
Ingredients
- 5 whole apples, peeled and sliced I prefer the apple variety of Norther Spy, if you cannot find them Granny Smith or Macintosh are great as well, you may have to add a few more apples if using another variety.
- 3/4 cup sugar
- 2 tbsp flour
- 1 tsp cinnamon
- 1/8 tsp nutmeg freshly ground nutmeg is preferred!
- 1 9" pie crust, unbaked
crumble top
- 1/3 cup cold butter
- 1/3 cup brown sugar
- 3/4 cup flour
Instructions
preheat oven to 350° degree
- Roll out pie crust, put rolled out crust in your pie pan, crimp edges.
- Core, peel and slice apples. toss apples with granulated sugar, flour, cinnamon, and dash of nutmeg. Set aside.
- Crumble Topping: combine butter, brown sugar, and flour until mixture is a crumbly consistency. I use my food processor but a fork works just as well.
- Place apples in prepared pie crust. Pour crumble topping over apples, make sure it gets in all the nooks and crannies of the apples.
- Bake pie in 350 degree oven for 60-70 minutes. Let pie set for 30 minutes before cutting.
Notes
Being from Michigan, I like to use maple syrup to sweeten up my recipes every chance I get. Maple add the prefect something special to Pumpkin Pie. I am not even sure people quite detect it, but they definitely can tell there’s something extra special in this pie when they eat it. Serve Maple Pumpkin Pie with a dollop of maple syrup sweetened whipping cream and you will think you are in pie heaven!
Printable recipe found at Tasty Kitchen
Maple Pumpkin Pie
Ingredients
- 1 9" unbaked pie crust
- 1 – 15 ounce can plain pumpkin puree
- 3/4 cup sugar
- 2 whole eggs
- 2 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/4 cup pure maple syrup * do not use pancake syrup
- 1 – 12 ounce can evaporated milk
Instructions
preheat oven to 425 degrees
- Roll out pie crust and place in 9" pie tin and crimp the edges. Set aside.
- Mix remaining ingredients in order given for 2-3 minutes, until smooth and creamy consistency. Pour into unbaked crust.
- Bake at 425 degrees for 15 minutes, then turn oven temperature down to 350 degrees and bake for an additional 40-50 minutes, until pie does not appear fluidy in the middle when given a gentle jiggle, and a cake tester comes out clean.
Notes
Oh my, my, my, MY! I do love me some Pecan Pie. I’ve done my pie homework and my studies have shown that people are very particular about their Pecan Pie. I too am particular about this pie. The filling has to be buttery and dark, with bits of chopped pecans mixed in, the crust needs to be substantial, don’t wimp out on the edges of the crust, just because there isn’t any fruit in this pie doesn’t mean it shouldn’t have a purdy crust, plus after a super buttery sweet piece-O-pie you need a nice crust cookie to bring your palate back down to earth.
If you’ve ordered Pecan Pie in a restaurant and the gelatinously sweet, gooey middle with a few stale crumbs of pecans turned you against Pecan Pie forever, I beg of you please, please give Pecan Pie one more chance. I’m on my knees people….
Printable recipe found at Tasty Kitchen
Pecan PIe
Ingredients
- 1 9" unbaked pie crust
- 3 whole eggs
- 2/3 cup sugar
- 1/3 cup brown sugar
- 1 cup butter, melted
- 1 cup dark karo syrup
- 1/2 tsp salt
- 1 1/2 cups toasted pecans place pecans on baking sheet and put in oven for no more than 5 minutes,
Instructions
Preheat oven to 375 degrees.
- Roll out pie crust and place in pie pan, crimp edges.
- Place pecans on a baking sheet and put in preheat oven for 3-5 minutes. Chop 1/2 cup of the pecans, pour them in the bottom of the crust, lay the remaining 1 cup of whole or partially chopped pecans on top.
- Combine all of the above ingredients (except pecans) in order in your mixer, mix until creamy, 3-5 minutes on medium speed. Pour filling into pie crust over toasted pecans.
- Bake at 375 degrees for 50-60 minutes. Let pie cool completely before serving.
Notes
Enjoy!
Sheila
Girl..you KNOW fresh peach pie is my fav..we have eaten peach pie together making lot’s of mmmm’s and ooohhh’s type noises. Fresh peach isn’t really very Thanksgivingish…so I am going to try your pecan pie! Yumski! Can’t wait!
I actually was thinkin’ I might have to put peach pie on here this week..honest to goodnes! Not I’ve got to just for you Cind.
Hey friend,
I’m making the pies for my family this year and I’m going to give your crust a try! I don’t have a great pie crust; hoping yours will be it! I am making traditional apple pie and a new one called, upside down preline pecan pumpkin pie. I’ll let you know how it turns out!
ooh my mouth is watering just thinking about the praline pecan! Cant wait to hear how it turns out.