In Spain, it’s thought that eating one grape with every strike of the clock at midnight brings good luck for the New Year. This grape tart lets you eat all 12 grapes in just a few sweet bites. See the recipe for Grape Tart »
This Thanksgiving, indulge in a two-for-one pie that combines our two favorites, pumpkin and pecan (sorry, mincemeat), into one delicious combo.
Buttermilk pie, an American classic, is a forerunner of cheesecake.
Make Guy Savoy’s fresh pumpkin pie the day you plan to eat it. With hints of granny smith apples, vanilla, and pecans, we’re sure you won’t have a problem finishing it. Get the recipe for French Pumpkin Pie »See the RecipeJames BaigrieRaisin Pie
Author Apple serves several types of pies at Thanksgiving dinner. This is one of his favorites–at least partially, he says, because the raisins have an intense flavor that reminds him of fresh fruit. See the Raisin Pie recipeRussell Kaye
Adapted from the “Libby’s Famous Pumpkin Pie” recipe printed on the back of Libby’s cans of pure pumpkin purée, this recipe is a testament to the enduring power of classic desserts.
Crackers, tossed with a lemony apple pie-spiced syrup take on a remarkable cooked apples-like texture in this recipe, perhaps a forebear of modern molecular gastronomy.
See the RecipeAndré Baranowski
Simple and delicious, this recipe brings out the sweet flavor of the apples. Three days before the feast, start prepping by making the pie dough for both pies, the cranberry sauce, and the mashed potatoes. Bring your bird home at least two days before Thanksgiving so you have ample time to presalt, a simple step that keeps the turkey juicy and intensifies its natural flavors.
Get the recipe for Classic Apple Pie »
When making this recipe for tarte au sucre d’erable, home cook Nathalie Decaigny folds any extra dough over the side of the pan for an extra-thick crust and serves the tart warm with whipped cream. See the recipe for Maple Sugar Pie »
The dessert’s delicate texture is achieved by cooking the cheesecake in a bain-marie, a water bath made by surrounding the springform pan with boiling water. Both the desserts need to be made at least a day before serving, and the ice cream can be made up to a week before serving.To save yourself more time on Thanksgiving day, you can also make the soup and the chutney up to two days ahead. Get the recipe for Pumpkin Cheesecake with Gingersnap and Hazelnut Crust »
Layers of spiced sweet potato cake alternate with marshmallowy meringue icing in a rich dessert that’s a riff on the classic Thanksgiving side.
See the RecipeAnna Stockwell
This sweet, tart fruit pie is a beautiful showcase for the flavors of fall and winter. It’s great on a holiday table, and is at its best when served alongside a plate of cheese: the rich quince flavor balances beautifully with a wedge of funky, crumbly blue beside it on the plate.
By carefully layering the apples you can create a beautiful rose pattern in this elegant fruit tart.
SAVEUR consulting editor Marion Cunningham has spent years tinkering with her pumpkin pie recipe. This is her latest version. See the recipe for Pumpkin Pie »
Classic apple pie gets an upgrade at Las Vegas’ Bouchon Bakery, where pastry chef Scott Wheatfill tops a flaky sweet crust with housemade apple butter and almond cream. The result is a delicate, refined tart with a creamy interior and a concentrated spicy flavor. Get the recipe for Bouchon’s Apple Pie »
