Find Us


Thanksgiving part 3. Pies




This is a traditional pie holiday so it should be the focus of dessert.


Since pies can and should be made in advance to free up oven space on the day of Thanksgiving, we will go over them now.


Traditionally pumpkin pie is the most popular for Thanksgiving. Close behind are Apple pie, sweet potato pie and Pecan pie.


Some other pies which are popular include: cherry, blueberry, strawberry, chocolate, coconut cream, banana cream and lemon meringue.


When baking pies, 2 of the most popular crusts are a traditional pie crust which is used mostly for the fruit pies and a short crust which is often used for pecan pie and pies which do not get baked to finish.


Pie crust


I like this one because it uses part butter for delicious flavor. Makes 1 9”pie top and bottom.


2 ½ cups of all purpose flour

8 tablespoons butter (cold cut in pieces)

½ cup shortening (cold)

1 teaspoon salt

½ cup water


In a food processor add flour, salt, butter and shortening. Pulse it until it mixes well into coarse granular mix. Add the cold water a little at a time so a dough ball forms. Flatten it , wrap in plastic wrap and refrigerate 30 minutes or overnight.

(you can do this by hand using a pastry blender)

It is important to work the dough as little as possible to ensure it is flaky and tender.


When you are ready to use, roll it out thin o a lightly floured surface and cut a circle to fit the pie plate plus a lid.

Short crust pastry


This is a little sweeter and crumbly, It is god to use for nonbake pies.

1 2/3 cups pastry flour

1 Tablespoon sugar

¼ teaspoon salt

10 Tablespoons butter (cut in small pieces)

5 Tablespoons of cold water.


Same as the pie dough, put all the dry ingredients in a food processor and pulse until granular. Add water to form a dough ball and refrigerate at least 30 minutes before use.


With the pasty crust you roll it out and shape into the pie plate or tart plate. Place aluminum foil on top and fill with dry beans so it will keep its shape when baking.

Bake at 425 degrees for 10 minutes, remove foil and beans and bake further 8 minutes for pecan pie or any pie which will bake more. If using for nonbake pie, bake further 5-10 minutes until crust is done.



Pumpkin pie 9”

2 cups pumpkin. 2 small or 1 medium pumpkin. Or use unsweetened canned.

1X 12oz jar sweetened condensed milk

3 eggs

2 Tablespoons molasses

2 Tablespoons brown sugar

1 teaspoon vanilla

¼ cup cream

1 Tablespoon corn starch

½ teaspoon cinnamon and nutmeg

¼ teaspoon cloves and ginger

Cut in half, seed and roast at 350 degrees for 1 hour. Cool and scrape out flesh, puree for smooth texture in a food processor.

Add all the rest of the ingredients and mix well.

Pour into the pie shell and bake at 375 until set, about 1 hour.


Apple pie 9”

6 ½ cups of apples. Use Honeycrisp or Granny smith

½ cup brown sugar

½ cup maple syrup

3 Tablespoons flour

1 Tablespoon corn starch

6 Tablespoons melted butter

Zest and juice from ¼ lemon

1 ½ teaspoon cinnamon

1 teaspoon nutmeg

½ teaspoon ginger

1 Tablespoon bourbon


For top of the crust:

1 egg

1 teaspoon cinnamon sugar


Peel and core the apples, slice them thin and break them up a bit. You should have 6 ½ cups sliced apples. In a large bowl, toss the apples with the rest of the ingredients and let them sit for a few minutes to macerate.

Pile the apples into a pie plate lined with crust, pile them pretty high as they will cook down and pour all the goodness on top. Cover with a second layer of crust and seal all around.

Brush with a beaten egg and sprinkle with one teaspoon cinnamon sugar.

Bake in 375 degree oven 50 minutes until nicely browned.



Maple bourbon pecan pie 9”


2 cups pecans (toast lightly at 350 degrees 10 minutes)

3 eggs

4 tablespoons butter

1 cup brown sugar

1 cup maple sugar

3 Tablespoons Bourbon

2 Tablespoons heavy cream

1 teaspoon vanilla

½ teaspoon salt


This recipe is a slight change from a traditional pecan pie. I thought of it as I came across some local Maple bourbon which the maker has aged in casks from maple syrup and interestingly there is a local bourbon barrel maple syrup as well which I used.


Start by preparing and par baking the short crust pie crust.

Toast the pecans and set aside.

Combine the sugar, syrup, cream, vanilla, salt and butter in a sauce pot over low heat and cook while stirring until well mixed, sugar melted and it starts resembling toffee. Remove from heat and cool for 5 minutes. Mix in the eggs, pecans and stir over low heat for 2-3 more minutes. Remove from the heat and stir in the bourbon. Pour into the pie crust and bake in a 275 degree oven for 30-35 minutes until the custard is firm.


Enjoy all the pies with some whipped cream and/or ice-cream.


Leave a Comment

Your email address will not be published. Required fields are marked *


About This Site