Unique Pies You Can Make For This Thanksgiving
I LOVE PIE. I don’t think I always knew that about myself, because pie crust is something I’m actually quite picky about, but I realized- I just really love pie. So it makes sense that Thanksgiving would be a favorite holiday of mine ; ).
One of the “problems” we often have at our Thanksgivings is too many pies- but I honestly love it! I love all the classics, and I love trying all the new flavors! Sometimes you want a staple flavor, of which there are so many- pumpkin, apple, pecan, chocolate, lemon, coconut- I mean really, we could go on for a long time.
But sometimes I also love branching out and trying “weird” pies- those pies that are a completely new flavor or a different take on a classic. It’s just fun to try something new!
Here are a few pie recipes you might be interested in if you’re either tired of the basic pie flavors or you’re just wanting to add a new, non-traditional pie flavor to your pie smorgasbord this year!
Maple Cream Pie- maple is definitely a staple fall flavor, but it’s not one I usually see at a Thanksgiving spread! This pie sounds amazing.
Maple Cream Pie
Prep time:
Yield: Yield one 9" pie
Serving size: 9
Calories per serving: 456
Ingredients:
Yield: Yield one 9" pie
Serving size: 9
Calories per serving: 456
Crust
6 tablespoons (85g) unsalted butter, softened
3 ounces (85g) cream cheese, softened
1 1/4 cups (150g) King Arthur Unbleached All-Purpose flour
2 teaspoons granulated sugar or maple sugar
1/8 teaspoon salt
Filling
2 cups (454g) whole milk, divided
1 cup (227g) heavy cream
1 cup (213g) light brown sugar or dark brown sugar, packed
1/2 cup (156g) maple syrup
4 large eggs yolks
1/3 cup (38g) cornstarch, sifted
1/4 teaspoon salt
1 teaspoon King Arthur Pure vanilla extract
1/4 teaspoon natural maple flavor, optional
Brûlée topping, optional
3 to 4 tablespoons (37g to 50g) granulated sugar
Directions:
To make the crust: In a large mixing bowl or the bowl of a stand mixer, stir together the butter and cream cheese until well blended.
Add the flour, sugar, and salt; mix until just blended. Pat into a disk, wrap in your favorite reusable wrapping and refrigerate for at least 30 minutes.
On a floured surface, roll the dough into a 13" circle. Transfer the dough to a 9" pan, trim and crimp the edges, and place the pan in the refrigerator for 30 minutes to chill.
To prebake the crust: Preheat the oven to 375°F and position a rack in the lower third of the oven. Perfect your technique Blog Prebaking pie crust By PJ Hamel
Remove the chilled crust from the refrigerator, line it with parchment or foil, and place pie weights (or dried beans, uncooked rice, or granulated sugar) inside.
Place the pie pan on a baking sheet and bake the crust on the lower oven rack for 15 to 20 minutes, until the top edges begin to take on some color. Remove from the oven and carefully lift the parchment and weights from the pan.
Return the crust to the oven and bake until the bottom inside surface is light brown, about 10 to 15 minutes.
Remove the crust from the oven and allow it to cool completely while you make the filling.
To make the filling: In a medium-sized saucepan, stir together 1 3/4 cups (397g) of the milk with the cream, brown sugar, and maple syrup. Bring to a simmer over medium heat, stirring to dissolve the sugar.
Meanwhile, whisk together the remaining 1/4 cup (57g) milk with the egg yolks, cornstarch, and salt. Whisking constantly, slowly pour some of the hot milk mixture into the egg yolk mixture. This process, called tempering, prevents the yolks from turning into scrambled eggs when you add them to the simmering milk.
Pour the egg yolk mixture back into the remaining simmering milk. Doing this through a strainer will help prevent lumps later. Bring to a boil, stirring constantly with a whisk, until the mixture thickens and you see the boiling bubbles reach the center of the saucepan.
Boil the filling for 1 minute, then remove from the heat and add the vanilla extract and maple flavoring.
Pour the filling into the cooled pie crust and use the back of a spoon or small offset spatula to smooth the top. Refrigerate the pie for at least 6 hours, preferably overnight, before serving.
To brûlée the pie: Once the filling has completely chilled, sprinkle the sugar evenly over the top of the pie. Use a baker’s torch to evenly cook the sugar on top of the pie until it's a deep, golden brown. (Note: Using your oven’s broiler for this step is not recommended. If you don’t have a baker’s torch, skip the topping and finish with whipped cream instead; see “tips,” below.)
Storage information: Store any leftover maple cream pie, covered, in the refrigerator for several days.
Source: kingarthurbaking.com
Add the flour, sugar, and salt; mix until just blended. Pat into a disk, wrap in your favorite reusable wrapping and refrigerate for at least 30 minutes.
On a floured surface, roll the dough into a 13" circle. Transfer the dough to a 9" pan, trim and crimp the edges, and place the pan in the refrigerator for 30 minutes to chill.
To prebake the crust: Preheat the oven to 375°F and position a rack in the lower third of the oven. Perfect your technique Blog Prebaking pie crust By PJ Hamel
Remove the chilled crust from the refrigerator, line it with parchment or foil, and place pie weights (or dried beans, uncooked rice, or granulated sugar) inside.
Place the pie pan on a baking sheet and bake the crust on the lower oven rack for 15 to 20 minutes, until the top edges begin to take on some color. Remove from the oven and carefully lift the parchment and weights from the pan.
Return the crust to the oven and bake until the bottom inside surface is light brown, about 10 to 15 minutes.
Remove the crust from the oven and allow it to cool completely while you make the filling.
To make the filling: In a medium-sized saucepan, stir together 1 3/4 cups (397g) of the milk with the cream, brown sugar, and maple syrup. Bring to a simmer over medium heat, stirring to dissolve the sugar.
Meanwhile, whisk together the remaining 1/4 cup (57g) milk with the egg yolks, cornstarch, and salt. Whisking constantly, slowly pour some of the hot milk mixture into the egg yolk mixture. This process, called tempering, prevents the yolks from turning into scrambled eggs when you add them to the simmering milk.
Pour the egg yolk mixture back into the remaining simmering milk. Doing this through a strainer will help prevent lumps later. Bring to a boil, stirring constantly with a whisk, until the mixture thickens and you see the boiling bubbles reach the center of the saucepan.
Boil the filling for 1 minute, then remove from the heat and add the vanilla extract and maple flavoring.
Pour the filling into the cooled pie crust and use the back of a spoon or small offset spatula to smooth the top. Refrigerate the pie for at least 6 hours, preferably overnight, before serving.
To brûlée the pie: Once the filling has completely chilled, sprinkle the sugar evenly over the top of the pie. Use a baker’s torch to evenly cook the sugar on top of the pie until it's a deep, golden brown. (Note: Using your oven’s broiler for this step is not recommended. If you don’t have a baker’s torch, skip the topping and finish with whipped cream instead; see “tips,” below.)
Storage information: Store any leftover maple cream pie, covered, in the refrigerator for several days.
Source: kingarthurbaking.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Butterscotch Meringue Pie- I love butterscotch flavors, and the fact that the butterscotch flavor comes from all the brown sugar in this pie makes me think this pie will surely be a winner!
Butterscotch Meringue Pie
Prep time:
Cook time:
Yield: ["8","8 servings"]
Serving size: 8
Calories per serving: 239
Ingredients:
Cook time:
Yield: ["8","8 servings"]
Serving size: 8
Calories per serving: 239
4 tablespoons cornstarch
3/4 teaspoon kosher salt (I used Morton’s)
20 ounces whole milk (2 1/2 cups)
3 large eggs yolks
2 ounces unsalted butter (1/2 stick)
6 ounces dark brown sugar 3/4 cup, tightly packed
8 ounces heavy cream (1 cup)
2 teaspoons vanilla extract
1 9 inch pie shell baked, NOT deep-dish
3 large egg whites
1/4 teaspoon kosher salt (I used Morton’s)
6 ounces brown sugar dark or light, (3/4 cup, tightly packed)
1/4 teaspoon vanilla extract
Directions:
For the Filling
Whisk together the cornstarch, salt, whole milk, and egg yolks until smooth. Set aside convenient to the stove.
In a heavy saucepan, melt the butter.
Add the brown sugar and stir together until all the sugar is moistened.
Cook over medium heat until the butter/sugar mixture is boiling, stirring frequently with a long-handled wooden spoon or heat-resistant spatula.
As soon as the butter/sugar mixture barely starts to smoke, carefully pour in the heavy cream. It will bubble up and spatter. The sugar will seize up into a hard mass. Worry not. Continue to cook and stir, switching to a whisk to make things a bit easier, until the sugar melts back into the cream.
Once the mixture is smooth again, pour about half of it into the egg mixture, whisking all the while. Then pour the egg mixture back into the pan.
Cook over medium to medium-high heat until the mixture comes to a boil. Boil, stirring constantly, for 2 minutes. Do not slack on this part, or the pudding will not set up correctly. 2 full minutes. Set a timer.
Strain the pudding through a fine-mesh strainer into a bowl. Stir in the vanilla. Fill the prepared pie shell so it is full up to the crimped edge. Set aside for a few minutes while you make the meringue.
To Make the Meringue
In a metal bowl set over a pot of simmering water, whisk the whites, salt, and brown sugar together until all the sugar has dissolved and the mixture is very hot–about 165F.
Remove the bowl from the heat and beat on medium speed with a hand mixer until the mixture thickens somewhat and lightens in color.
Add the vanilla and beat on high speed until the tips of the meringue just curl over a bit at the ends when you hold the beaters upright.
Dollop the finished meringue onto the pie filling and carefully spread it out so it completely covers the filling and meets the crust all the way around.
Using an offset spatula, press it onto the meringue and then lift straight up to make swoops and peaks if you’d like.
Place under the broiler, watching it carefully, or use a torch to brown your meringue. Chill overnight before serving. Share. Or don’t. Enjoy!
Notes:
If you are not feeling pie today, just pour the filling mixture into little (or not so little) bowls and serve individually, topped with some of the meringue or just with some lightly sweetened brown sugar whipped cream
Source: pastrychefonline.com
Whisk together the cornstarch, salt, whole milk, and egg yolks until smooth. Set aside convenient to the stove.
In a heavy saucepan, melt the butter.
Add the brown sugar and stir together until all the sugar is moistened.
Cook over medium heat until the butter/sugar mixture is boiling, stirring frequently with a long-handled wooden spoon or heat-resistant spatula.
As soon as the butter/sugar mixture barely starts to smoke, carefully pour in the heavy cream. It will bubble up and spatter. The sugar will seize up into a hard mass. Worry not. Continue to cook and stir, switching to a whisk to make things a bit easier, until the sugar melts back into the cream.
Once the mixture is smooth again, pour about half of it into the egg mixture, whisking all the while. Then pour the egg mixture back into the pan.
Cook over medium to medium-high heat until the mixture comes to a boil. Boil, stirring constantly, for 2 minutes. Do not slack on this part, or the pudding will not set up correctly. 2 full minutes. Set a timer.
Strain the pudding through a fine-mesh strainer into a bowl. Stir in the vanilla. Fill the prepared pie shell so it is full up to the crimped edge. Set aside for a few minutes while you make the meringue.
To Make the Meringue
In a metal bowl set over a pot of simmering water, whisk the whites, salt, and brown sugar together until all the sugar has dissolved and the mixture is very hot–about 165F.
Remove the bowl from the heat and beat on medium speed with a hand mixer until the mixture thickens somewhat and lightens in color.
Add the vanilla and beat on high speed until the tips of the meringue just curl over a bit at the ends when you hold the beaters upright.
Dollop the finished meringue onto the pie filling and carefully spread it out so it completely covers the filling and meets the crust all the way around.
Using an offset spatula, press it onto the meringue and then lift straight up to make swoops and peaks if you’d like.
Place under the broiler, watching it carefully, or use a torch to brown your meringue. Chill overnight before serving. Share. Or don’t. Enjoy!
Notes:
If you are not feeling pie today, just pour the filling mixture into little (or not so little) bowls and serve individually, topped with some of the meringue or just with some lightly sweetened brown sugar whipped cream
Source: pastrychefonline.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Pomegranate Meringue Bars- Granted, this is a recipe for bars, but it came up in my search for pies and I think you could easily adapt it to fit in a 9 inch pie pan. This would be such a refreshing change from all the heavier pies that usually grace the Thanksgiving table! And a beautiful addition, too!
Pomegranate Meringue Bars
Pomegranate curd made from fresh pomegranate juice, atop a crumbly lime shortbread and covered in a lush pomegranate meringue.
Prep time:
Cook time:
Ingredients:
Cook time:
1 cup flour
1/4 cup powdered sugar
Zest of 1 lime
1/2 teaspoon salt
8 tablespoons butter softened
3 eggs plus 3 yolks
1 cup sugar
Zest of 1 lime
1/2 teaspoon salt
1 cup pom juice
4 tablespoons butter
1 1/2 tablespoons tapioca starch
1 tablespoon lime juice
4 egg whites
1 cup granulated sugar
1/2 cup pom juice
Directions:
Make the shortbread: Preheat the oven to 350 F. Line a square 8×8” pan with parchment paper. Using a hand mixer, beat together the butter, zest and salt. Beat in the powdered sugar. Fold in the flour. Press the cookie mixture into the bottom of the pan. Bake for 20 minutes, until golden on the edges.
While the crust bakes, make the curd: add 3/4 cup pomegranate juice and all the ingredients for the curd , except the tapioca starch, to a pot and cook on medium. Once the butter and sugar have melted, mix the tapioca starch and remaining 1/4 cup pomegranate juice and add it to the pot. Continue cooking until the curd becomes thick and registers 170 F degrees. If the shortbread isn’t done yet, leave the curd on very low heat. As soon as the shortbread is done, pour the curd over it through a fine mesh sieve. Return to the oven for 10 minutes, until the curd is just set.
Let the pie cool at room temperature and then set in the fridge. It needs a few hours to be completely cool and set.
The day you plan to serve the pie, make the meringue: set the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Attach a candy thermometer to a pot and boil the sugar and pomegranate juice until the candy stage (250 F). When the sugar is close, begin whipping the egg whites on low until frothy. With the mixture on pour the hot sugar syrup into the egg whites slowly. Let the machine continue whipping until you have a fluffy, white meringue that holds peaks.
Spoon the meringue over the curd and let it set in the fridge for an hour (or more) until it’s time to serve. Slice with a sharp knife (run the knife under hot water and dry it before slicing for cleaner cuts).
Source: buttermilkbysam.com
While the crust bakes, make the curd: add 3/4 cup pomegranate juice and all the ingredients for the curd , except the tapioca starch, to a pot and cook on medium. Once the butter and sugar have melted, mix the tapioca starch and remaining 1/4 cup pomegranate juice and add it to the pot. Continue cooking until the curd becomes thick and registers 170 F degrees. If the shortbread isn’t done yet, leave the curd on very low heat. As soon as the shortbread is done, pour the curd over it through a fine mesh sieve. Return to the oven for 10 minutes, until the curd is just set.
Let the pie cool at room temperature and then set in the fridge. It needs a few hours to be completely cool and set.
The day you plan to serve the pie, make the meringue: set the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Attach a candy thermometer to a pot and boil the sugar and pomegranate juice until the candy stage (250 F). When the sugar is close, begin whipping the egg whites on low until frothy. With the mixture on pour the hot sugar syrup into the egg whites slowly. Let the machine continue whipping until you have a fluffy, white meringue that holds peaks.
Spoon the meringue over the curd and let it set in the fridge for an hour (or more) until it’s time to serve. Slice with a sharp knife (run the knife under hot water and dry it before slicing for cleaner cuts).
Source: buttermilkbysam.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Milk Bar Crack Pie- This one sounds so intriguing to me! Basically an oatmeal cookie crust with a gooey filling- I mean, that just can’t be bad. And definitely a fun twist on your typical pies!
Milk Bar Crack Pie
Milk Bar Crack Pie is seriously addicting. A combination of salty and sweet, the pie has a crispy oat cookie crust and an ooey gooey butter filling. Author: Haley D Williams
Prep time:
Cook time:
Yield: ["10","10 slices"]
Serving size: 10
Calories per serving: 405
Ingredients:
Cook time:
Yield: ["10","10 slices"]
Serving size: 10
Calories per serving: 405
Nonstick vegetable oil spray
9 tablespoons (1 stick plus 1 tablespoon or 127 g) unsalted butter, room temperature, divided
5 1/2 tablespoons (70 g) packed light brown sugar, divided
2 tablespoons (25 g) granulated sugar
1 large egg, room temperature
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all-purpose, (62 g) flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon (generous) salt
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1 tablespoon nonfat dry milk powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 g) unsalted butter, melted, cooled slightly
6 1/2 tablespoons heavy whipping cream
4 large eggs yolks
1 teaspoon vanilla extract
Powdered sugar, for dusting
Directions:
Oat Cookie Crust
Preheat oven to 350°F. Line a 13×9 cookie sheet (rimmed) with parchment paper and coat with nonstick spray. Set aside.
In the bowl of a stand mixer (or using a hand mixer), combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar. Beat mixture until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as necessary. Add egg and beat until pale and fluffy, about 2 more minutes. Add oats, flour, baking powder, baking soda, and salt and beat on medium speed until well blended, about 1 minute.
Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. If the dough is sticking to your fingers, wet them with water and continue pressing oat mixture out evenly. Cookie layer should be about 3/8-inch thick.
Bake until light golden on top, 12 to 14 minutes. Transfer baking pan to rack and cool cookie completely.
Using hands (or a food processor), crush oat cookie into small crumbles and place in a large bowl. Add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
Filling
Position rack in center of oven and preheat to 350° F.
In the bowl of a stand mixer fitted with the whisk attachment (or you can whisk vigorously by hand), combine both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla, and whisk until well combined and mixture is pale in color.
Pour filling into crust. Bake pie at 350° F for 30 minutes (filling may begin to bubble). Reduce oven temperature to 325° F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight.
Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.
Notes:
· DO AHEAD: Can be made 2 days ahead. Cover; keep chilled.
Store crack pie covered in the refrigerator.
Freeze crack pie covered in plastic wrap or aluminum foil and in a freezer safe bag for up to 3 months.
Suggested Tools:
13×9 cookie sheet (rimmed) to bake oatmeal cookie dough on
Stand mixer to beat ingredients together
Food processor to break oatmeal cookie into fine crumbs
9-inch diameter pie dish to bake pie in
Sifter to dust powdered sugar on top
Source: ifyougiveablondeakitchen.com
Preheat oven to 350°F. Line a 13×9 cookie sheet (rimmed) with parchment paper and coat with nonstick spray. Set aside.
In the bowl of a stand mixer (or using a hand mixer), combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar. Beat mixture until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as necessary. Add egg and beat until pale and fluffy, about 2 more minutes. Add oats, flour, baking powder, baking soda, and salt and beat on medium speed until well blended, about 1 minute.
Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. If the dough is sticking to your fingers, wet them with water and continue pressing oat mixture out evenly. Cookie layer should be about 3/8-inch thick.
Bake until light golden on top, 12 to 14 minutes. Transfer baking pan to rack and cool cookie completely.
Using hands (or a food processor), crush oat cookie into small crumbles and place in a large bowl. Add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
Filling
Position rack in center of oven and preheat to 350° F.
In the bowl of a stand mixer fitted with the whisk attachment (or you can whisk vigorously by hand), combine both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla, and whisk until well combined and mixture is pale in color.
Pour filling into crust. Bake pie at 350° F for 30 minutes (filling may begin to bubble). Reduce oven temperature to 325° F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight.
Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.
Notes:
· DO AHEAD: Can be made 2 days ahead. Cover; keep chilled.
Store crack pie covered in the refrigerator.
Freeze crack pie covered in plastic wrap or aluminum foil and in a freezer safe bag for up to 3 months.
Suggested Tools:
13×9 cookie sheet (rimmed) to bake oatmeal cookie dough on
Stand mixer to beat ingredients together
Food processor to break oatmeal cookie into fine crumbs
9-inch diameter pie dish to bake pie in
Sifter to dust powdered sugar on top
Source: ifyougiveablondeakitchen.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Orange Pie- This is one of my favorite pies. It sounds so weird, but it’s amazing! It doesn’t have orange slices in it or anything- just a delicious, zesty orange citrus flavor and a delectable texture!
Orange Pie
The texture is like a buttermilk pie, but with a delicious orange zest!
Yield: 1 10 inch pie
Ingredients:
1 pie crust (unbaked)
2 cups sugar
1 tablespoon flour
1 tablespoon cornmeal (or corn muffin mix)
1/4 cup thawed orange juice concentrate
1/4 cup milk
1/4 cup melted butter
1/8 teaspoon salt
4 eggs
whipped cream (optional)
Directions:
Beat eggs; add sugar, flour, cornmeal, and salt. Add milk, juice concentrate and butter. Mix well; pour into pie crust and bake at 400 degrees for 1 hour. Makes 1 (10 inch) deep dish pie. You'll want to put foil around crust to keep it from burning. It sometimes takes longer to cook. It will brown slightly on top. It's done when it doesn't jiggle in the middle.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Have fun making pies this month!
Camille Hoffmann
Monthly Newsletter Contributor since 2014
Email the author! camille@dvo.com
Sources:
- https://www.kingarthurbaking.com/recipes/maple-cream-pie-recipe
- https://pastrychefonline.com/butterscotch-pie/
- https://buttermilkbysam.com/pomegranate-meringue-pie/
- https://www.ifyougiveablondeakitchen.com/momofuku-crack-pie-recipe/#recipe
- https://www.flickr.com/photos/benimoto/2109973292
