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 ». Eilon Paz
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Decadent sweets, from chocolate pecan pie to pumpkin mousse trifle.
Sugar Pie This recipe uses brown sugar for this pie; maple sugar is traditional but costly. See the recipe for Sugar Pie »André Baranowski
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 »
Chilled chiffon pie is a lighter and more refined version of plain old pumpkin pie, thanks to egg whites folded into the filling. See the recipe for Pumpkin Chiffon Pie »
Sweet potato pie is a longstanding Southern tradition–in many families, the holidays simply aren’t complete without one. See the recipe for Sweet Potato Pie »
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 »
Raisin 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.
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 »
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.
This clever dessert fills a spicy gingersnap pie crust with an apple pie-inspired ice cream. The dish works just as well made with pears, quince, or even sweet potatoes in place of the apples. Get the recipe for Apple Pie Ice Cream Pie »
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 »
