No Thanksgiving is complete without a pie—or three. Whether you crave the nutty richness of a bourbon-kissed pecan, the spiced decadence of pumpkin praline, or the cozy charm of apples with caramel sauce, these pies are designed to impress. Beautiful to serve and even better to share, each slice is a celebration of the season’s sweetest traditions.
Bourbon-Orange Pecan Pie with Bourbon Cream
serves eight
Ingredients
For the Butter Pie Crust Dough:
1 1/4 cups flour
1/2 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) butter, cut into 1/2-inch cubes
3 tablespoons ice water, plus more if needed
For the Pie:
1 butter pie crust
1 cup golden brown sugar
1 cup light corn syrup
1/4 cup (1/2 stick) butter, melted
3 large eggs
3 tablespoons candied orange peel
4 tablespoons bourbon, divided
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecan halves (about 9 1/2 ounces), toasted
For the Bourbon Cream:
1 cup chilled whipping cream
2 tablespoons sugar
1 tablespoon bourbon
Directions for the Butter Pie Crust Dough:
In a food processor, combine the flour, sugar, and salt. Add butter and pulse until the mixture resembles coarse meal. Add 3 tablespoons of water and pulse until moist clumps form, adding more water by 1/2 tablespoon if necessary. Gather the dough into a ball, flatten into a disk, and wrap in plastic. Refrigerate for 1 hour. Soften lightly at room temperature before rolling.
Directions for the Pie:
On a lightly floured surface, roll out the dough to a 13-inch round. Transfer to a 9-inch deep-dish glass pie dish. Trim the overhang to 1/2 inch, fold it under, and crimp the edges decoratively. Refrigerate for 1 hour.
Preheat oven to 375°F. Line the crust with foil and fill with dried beans or pie weights. Bake until the edges are lightly browned and the crust is set, about 17 minutes. Remove foil and weights, then bake until golden brown, about 5 minutes longer, pressing with the back of a fork if the crust bubbles. Leave the oven on.
In a large bowl, whisk together the corn syrup, brown sugar, and melted butter. Whisk in the eggs, one at a time. Stir in the candied orange peel, 3 tablespoons bourbon, grated orange peel, vanilla, salt, and pecans. Pour the filling into the crust and bake until the edges puff and the center is just set, about 50 minutes. Cool on a rack for at least 1 hour.
Meanwhile, beat the cream, sugar, and remaining tablespoon of bourbon with an electric mixer until soft peaks form. Serve the pie warm or at room temperature with a dollop of bourbon cream.
Spiced Pumpkin Pie with Hazelnut Praline
serves eight
Ingredients
For the Praline:
1/3 cup water
1/8 teaspoon cream of tartar
1 1/4 cups sugar
1 1/4 cups hazelnuts (about 5 1/2 ounces), toasted, husked, coarsely chopped
For the Crust:
1 1/4 cups flour
2 teaspoons sugar
1/4 teaspoon salt
1/3 cup vegetable shortening, cut into 1/2-inch cubes
3 tablespoons butter, cut into 1/2-inch cubes
2 tablespoons ice water, plus more as needed
1 teaspoon apple cider vinegar
For the Filling:
1 (15-ounce) can pure pumpkin
3/4 cup heavy cream
1/2 cup golden brown sugar
2 large eggs
1 1/2 teaspoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
For the Topping:
2/3 cup chilled whipping cream
2 tablespoons powdered sugar
Directions
To make the praline, line a rimmed baking sheet with foil. In a small saucepan, combine the water and cream of tartar. Add sugar and stir over low heat until dissolved. Increase heat and boil without stirring until golden, about 11 minutes, occasionally brushing the sides of the pan with a wet pastry brush. Stir in hazelnuts and pour onto the prepared sheet, spreading with a spatula. Cool completely, then break into chunks. Finely grind half of the praline in a food processor to use in the filling; reserve the rest for garnish.
For the crust, combine flour, sugar, and salt in a food processor. Add shortening and butter; pulse until the mixture resembles coarse meal. Transfer to a bowl. Mix the water and vinegar in a small bowl, then stir into the flour mixture until moist clumps form, adding more water if needed. Gather into a ball, flatten into a disk, wrap, and chill for 45 minutes.
Roll out the dough on a floured surface to a 14-inch circle. Transfer to a 9-inch pie dish. Trim the overhang to 3/4 inch, fold under, and crimp edges. Freeze for 45 minutes.
Preheat oven to 400°F. Bake the crust until edges begin to brown, about 12 minutes, pressing with a fork if bubbles form. Remove and reduce oven to 350°F.
For the filling, whisk the praline powder, pumpkin, and remaining ingredients together. Pour into the warm crust and bake until puffed at the edges and set in the center, about 45 minutes. Cool completely on a rack.
For the topping, whip cream and powdered sugar until soft peaks form. Serve alongside the pie with praline chunks for garnish.
Apple Pie with Spiced Apple-Caramel Sauce
serves eight
Ingredients
For the Crust:
3 cups flour
2 teaspoons sugar
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) chilled butter, cut into small pieces
For the Filling and Assembly:
1/4 cup flour, plus more for dusting
3 pounds sweet-tart apples (such as Pink Lady), sliced 1/4 inch thick
3/4 cup sugar
1/4 cup light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons butter, cut into small pieces
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon ground allspice
1 egg
2 tablespoons sugar
For the Spiced Apple-Caramel Sauce:
1 cup sugar
6 tablespoons (3/4 stick) butter, cut into pieces
1/2 cup cream
2 tablespoons Calvados
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Directions
For the crust, combine flour, sugar, baking powder, and salt in a food processor. Add butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and drizzle with 1/3 cup ice water, mixing with a fork until clumps form. Add more water as needed. Divide into two disks, wrap in plastic, and chill for at least 1 hour.
Preheat oven to 375°F. Roll out one disk of dough on a floured surface to a 13-inch round and transfer to a pie dish, letting excess dough hang over. Chill until firm, about 20 minutes.
For the filling, toss apples with flour, sugars, vinegar, butter, and spices. Pour into the crust. Roll out the second disk into a 12-inch round and lay over the filling. Seal, trim, and crimp edges, then cut 5 slits in the top crust. Beat the egg with 1 tablespoon water and brush over the crust; sprinkle with sugar. Freeze for 15 minutes. Place on a foil-lined baking sheet and bake for 30 minutes. Reduce oven to 350°F, rotate the pie, and continue baking 50–60 minutes, until juices bubble and crust is golden. Cool for at least 4 hours before slicing.
For the caramel sauce, bring the sugar and 1/4 cup water to a boil in a saucepan. Cook without stirring until deep amber, 8–10 minutes, swirling the pan and brushing down sides with a wet brush. Reduce heat, add butter, and stir until smooth. Stir in cream, Calvados, and spices. Let cool for 10 minutes before serving.