Why Not Try These 3 Delicious Thanksgiving Pies

Pies are so good to make for Thanksgiving as everyone gets a nice slice of pie whatever you choose to make, so here for you are 3 different pie recipe that I think you will love, you can of course make all 3 if you have a large gathering of people or just choose your favourite

The wonderful pie recipes are Pumpkin pie,Cherry berry lattice pie and a Apple Galette.. all so good so why not check out the recipes below


This great recipe is brought to you by Fifteen Spatulas on YouTube , thanks for sharing these recipes with us

 Here below is  the recipes or each pie and the video tutorial  all from the YouTube channel

Yield: one 9 or 10″ pie, serves 6-8

For the graham cracker crust:
1.5 cups graham cracker crumbs (if grinding your own, it’s a little less than 2 sleeves of graham crackers)
¼ cup granulated sugar
6 tbsp unsalted butter, melted

For the pumpkin pie filling:
2 cups pumpkin puree
1 cup heavy cream
1 cup sugar
2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 eggs
2 egg yolks

Preheat the oven to 350 F.

To make the crust, stir to combine the graham cracker crumbs and sugar. Add the butter and mix until the crumbs are moistened and it looks like wet sand.

Press the graham crackers into a 9 or 10” pie plate using your fingers or a measuring cup, pushing the crumbs up the side of the plate. Bake for 10 minutes until golden and dry to the touch, then let cool while you make the filling.

To make the filling, whisk to combine all the filling ingredients until smooth.

Pour the filling into the graham cracker crust*, and bake for 45-50 minutes, until the pie is set. If you move the pie, it should jiggle but not have a liquidy center. Let the pie cool for at least 2 hours, and I think it’s even better refrigerated. Serve and enjoy!

*Depending on how deep or shallow your pie plate is, you may not use all of the filling. Do not fill higher than the sides of the crust.

Yield: one standard pie, serves 6-8

2 (10-ounce) bags frozen cherries (4 cups)
1.5 cups frozen blueberries
1 cup frozen raspberries
6 tbsp cornstarch
1 cup granulated sugar
1 tbsp fresh lemon juice
1 beaten egg for egg wash, optional
Two 9” pie crusts

In a bowl combine the cherries, blueberries, raspberries, cornstarch, granulated sugar, and lemon juice, until fully mixed and the cornstarch has moistened.

Fit a 9” pie plate with a pie crust on the bottom, then pour in the fruit filling. Top the pie with a lattice crust (see video for visual instructions) and cut off any excess pie strips overhanging the edge. Refrigerate the pie for 30 minutes to re-chill the dough.

Preheat oven to 400F. Brush the crust with beaten egg, if desired.

Bake the pie for about 1 hour until the crust is golden brown and the filling is bubbling. Serve and enjoy!

Yield: One standard tart, serves 6-8

4 Golden Delicious apples (about 2 lbs)
1/3 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp grated fresh nutmeg
2 tsp cornstarch
One standard pie crust, homemade or store bought
2 tablespoons unsalted butter, cut into small pieces
1 beaten egg for egg wash, optional

Peel the apples, core them, and cut into thin slices about ¼” thick. Place in a bowl and toss with the brown sugar, cinnamon, nutmeg, and cornstarch.

Roll the pie crust into an 11” diameter circle, then arrange the apple slices on the crust, leaving an inch and a half border at the edge. Fold the crust edge over the apples, then refrigerate for 30 minutes to re-chill the dough.

Preheat the oven to 400F. Brush the crust with the egg wash, if desired.

Bake the tart on a sheet pan for 30-35 minutes until the crust is golden and the apples are tender. Serve and enjoy!

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