Pie is the greatest reward after enduring the savory side of Thanksgiving. And while you’ll find pie crusts that use any assortment of shortening and lard, we say butter is pie’s best friend. Nothing beats it on flavor or flaky texture, so take this recipe to heart. It’s a mere four ingredients, and all it takes is a food processor, flour, frozen butter, and a slow, steady stream of ice-cold water to make the queen of all doughs.
Once you have it, go use it in one of the 13 pies above. Or two. Or three.
Browned butter accentuates the flavor of earthy walnuts and a sour cream topping offsets the richness of the filling for a balanced, delectable dessert.
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 »
My mom, Ellendean, would occasionally surprise me with this creamy chocolate pie when I came home from school, then watch as I devoured a quarter of it while watching “M*A*S*H” reruns. —Keith PandolfiGet the recipe for Chocolate Pudding Pie »
The silky, custardlike base of this autumnal pie is made from sweetened navy bean purée spiced with nutmeg, vanilla, and cinnamon. Get the recipe for Navy Bean Pie »
The toffee-like interior and beautiful bronze top layer of halved pecans won Rubyane Surritte first place in the pie contest at Oklahoma’s Drummond Ranch. Get the recipe for Blue Ribbon Pecan Pie »
Maple syrup is folded into the filling of this take on a classic. Just before serving, the chilled pie is brûléed, yielding a caramelized top with a dramatic crunch. Get the recipe for Maple Pumpkin Brûlée Pie »
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 »
As Indiana’s state pie, this rich, nutmeg-dusted custard pie also goes by the name “Hoosier Pie.”
Rosemary adds a subtle, herbal undertone to a gooey caramel sauce that gets stirred into tart apples in this sophisticated yet all-American dessert. Get the recipe for Rosemary-Caramel Apple Pie »
