Earl Grey Sugar Pie


 
Earl Grey Sugar Pie - Fragrant Earl grey custard is spiked with vanilla bean, and finished with a hefty dusting of powdered sugar. An egg free version of a custard favourite that bakes perfectly flat and will never crack on you.
Earl Grey Sugar Pie - Fragrant Earl grey custard is spiked with vanilla bean, and finished with a hefty dusting of powdered sugar. An egg free version of a custard favourite that bakes perfectly flat and will never crack on you.
Earl Grey Sugar Pie - Fragrant Earl grey custard is spiked with vanilla bean, and finished with a hefty dusting of powdered sugar. An egg free version of a custard favourite that bakes perfectly flat and will never crack on you.
Earl Grey Sugar Pie - Fragrant Earl grey custard is spiked with vanilla bean, and finished with a hefty dusting of powdered sugar. An egg free version of a custard favourite that bakes perfectly flat and will never crack on you.
Earl Grey Sugar Pie - Fragrant Earl grey custard is spiked with vanilla bean, and finished with a hefty dusting of powdered sugar. An egg free version of a custard favourite that bakes perfectly flat and will never crack on you.
Earl Grey Sugar Pie - Fragrant Earl grey custard is spiked with vanilla bean, and finished with a hefty dusting of powdered sugar. An egg free version of a custard favourite that bakes perfectly flat and will never crack on you.

You probably haven’t noticed, but I used to be a bit of a one trick pony when it came to pie. They were almost always double crusted, and always had some sort of fancy border made from a braid or pie stamps. Now I’ve blown my own cover I can explain why - I was scared of crimping. The crimp is the fancy pattern you make around the border of a pie - either to seal the top and bottom crust, or to provide a pretty pattern for a single crusted pie. And until recently, I was pretty scared of it. So if you go back and look, there are hardly any single crust pies around here, which is 1. a huge shame because they are delicious and I love them, but also 2. going to change because I’m not scared of crimping dough anymore. And I promise to tell you everything I learnt, so we can be not scared together!

To overcome my fear, I did the same thing I usually do when I want to teach myself something new - just do it a whole heap of times until I’m happy with it. So I made 10 batches of pie dough, and crimped and crimped and crimped until I was happy with my efforts. I strategically timed it with the testing of this pie, which took a zillion tests anyway, so the crusts were getting used.

The other thing I usually do is ask my friend Erin 12,000 questions. I’ve written about Erin on here before, but she is an amazing, amazing baker food stylist, and all around wizard, and an even more amazing friend. She gave me a crash course in crimping when I went to stay with her for our Pie extravaganza, and I managed to video most of it, and saved it to my highlights so it is always accessible. She drops way more pie tips in her amazing book, which coincidentally where this recipe for Earl Grey Sugar pie is adapted from.

If you haven’t had a sugar pie before, now is the time for that to change. They are a custard pie, but, instead of being egg set like a pumpkin pie (and therefore very susceptible to cracking), a sugar pie is flour set, meaning that it bakes up silky smooth and flat every time, and you don’t have to worry about overbaking and running the risk of cracking. It’s super easy to make - you literally just whisk everything up and pour it into your parbaked pie shell. Erin’s version in her book is delicately spiced with nutmeg, but I had to test out my Earl Grey theory (if you can infuse it, you can add earl grey) on the recipe, and it turned out amazingly. Fragrant Earl grey custard is spiked with vanilla bean, and finished with a hefty dusting of powdered sugar. To me, it is perfect.

I finished the pie off with a new obsession of mine - a stencil. I got Richard to cut these ones out on the laser cutter for me out of some thin plastic, but you can definitely make your own shapes out of card or plastic, or use a material such as lace to add a pattern. You can also just give it a quick dust of powdered sugar without a stencil. You do you here.

A few wee tips:

  • The Earl grey in this is on the strong ish side, so feel free to drop the amount by 5g if you like. I used Harney and Sons Earl Grey Supreme, which is my very very fave to both drink and bake with.

  • A new pie dough trick I learnt from Erin that is now firmly in my repertoire : After you mix the dough and shape it into discs, rest it in the fridge for about an hour, and then roll it out on a floured surface into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Then you shape it into a disc by folding the edges under, rewrap tightly in plastic, and rest for at least two hours before using. What this step does is make the dough homogenous and therefore easy to work with, but also adds layers through the rolling and folding - the same way puff pastry is laminated. It is definitely an optional step but from my experience it makes the world of difference when it comes to rolling out the dough and getting a nice even crimp or lattice work.

  • You want to make sure that this pie is completely cool before you dust it with powdered sugar and slice, in order to get the cleanest slice possible.

  • I like to infuse the tea while the crust is par baking or cooling, so it is ready to go.

  • This is amazing served with a little whipped cream!

  • When you are par baking your pie crust, chill your crust in the fridge rather than the freezer if you can - according to Erin, a longer chill in the fridge is preferable to a short chill in the freezer.

  • The pie dough recipe makes a double crust - so enough for two pies. You might as well make the extra while you are at it in my opinion - pie dough freezes well, tightly wrapped, for at least a few months, or lasts a few days in the fridge. Defrost overnight if using from frozen.

 

 

Earl Grey Sugar Pie

- Makes one 9” pie -

Recipe adapted from ‘The Fearless Baker’

Pie Dough
2 1/2 cups (310g) Flour
Pinch of Salt
2 tsp (8g) sugar
225g (2 sticks) cold unsalted butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar

Filling
240g whole milk
300g heavy cream
25g loose leaf earl grey tea
1 tsp vanilla bean paste
150g sugar
50g brown sugar
60g all-purpose flour
1/4 tsp salt

Egg wash - 1 egg whisked with 1 Tbsp water

 

- PROCESS -

PIE DOUGH

Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only large pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two discs, one slightly larger than the other, and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight.  (See notes for rolling out dough during resting period)

Once the dough has rested, unwrap and place on a lightly floured surface. Roll out to 1/4” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.

Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes, or freeze for 20 minutes or until solid.

While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Brush the crimped edge with egg wash, then line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.

Place the pie tin on a baking sheet, and place in the oven. Bake for 20 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans, and bake for a further 4-6 minutes or until the crust looks set and is beginning to turn golden.

Remove from the oven and allow to cool completely. Reduce oven temperature to 375˚f / 190˚c.

FILLING

Place the milk and cream in a small pot. Heat over medium heat until just shy of a simmer - you want to see bubbles around the edge of the milk. Remove from the heat, and add the tea. Cover, and allow to steep for 15 minutes.

Strain the tea from the milk mixture through a fine mesh sieve into a small bowl, pressing down to extract as much as possible. Weigh the infused milk mixture, and top up to 540g using equal parts cream and milk. Add vanilla and mix to combine. Set aside to cool slightly.

In a medium bowl, whisk together the sugar, brown sugar, flour and salt. Add the milk mixture and mix to combine - do not over whisk as you want the mixture as bubble free as possible. Tap the bowl a few times on the work surface to remove any bubbles in the mix.

Place the pie tin on a baking sheet, then pour the filling into the cooled pie crust, popping any large bubbles with a toothpick, or very very briefly running the flame of a blow torch over the surface.

Bake the pie at 375˚f /190˚c for 30 to 35 minutes until the edges of the filling are set, but the pie is ever so slightly wobbly still in the centre. Remove from the oven and allow to cool completely.

Dust with powdered sugar before serving.

Earl Grey Sugar Pie - Fragrant Earl grey custard is spiked with vanilla bean, and finished with a hefty dusting of powdered sugar. An egg free version of a custard favourite that bakes perfectly flat and will never crack on you.

Sage Salted Caramel Apple Pie with Fresh Sage Crust


 
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.

I know I am definitely late to the thanksgiving planning party with this one - I am currently par-baking pie crusts as I speak, but if I didn’t stop fluffing around I was never going to get the recipe up here, so here it is! This is a Sage salted caramel apple pie. I wanted to go with a wee twist on the old fave salted caramel apple pie, so I hit it with a sage infused caramel, and added some fresh sage to the pie crust. The toasty caramel balanced out the sage enough (if you go too overboard it can taste a lot like you’re eating a candle), but still allowed the flavour to come through and compliment the apple perfectly.

I first had a sage salted caramel when I made the ice cream pops from Lily’s book, and I have been looking for an excuse to make something similar ever since. The thing I love about caramel is that it can easily be infused with flavour - chai, sage, miso etc. The best. I hope you give this pie a try, even though I’m super late to the party. Thanksgiving aside, this would make a great any time pie.

A few wee tips:

  • The pie dough I have included here is 1 1/2 times by regular crust recipe. The reason I have done this is to ensure that you have enough to do the detailed top if you prefer. If you are doing a more plain top crust, you can make the recipe with 2 1/2 cups flour, 2 Tbsp chopped sage, a pinch of salt, 2 tsp sugar, and 2 sticks (225g) of butter, then water to mix (8-10 Tbsp is usually enough). Or you can make the full amount and then make hand pies with the excess. Damn I love hand pies.

  • Ideally if you can make the pie dough ahead of time, it can do with an overnight rest. It takes a while for the caramel to cool too, so ensure you allow time for this.

  • I used pie stamps to decorate the border - It is a quick way to look fancy, and extra pie crust is always a bonus. I have this set and this set from Williams Sonoma, and this set from Amazon.

 

 

Sage Salted Caramel Apple Pie with Fresh Sage Crust

- Makes one 9” Pie -

Pie dough
3 3/4 cups (540g) Flour
Pinch of Salt
3 tsp (8g) sugar
3 Tbsp fresh sage, finely chopped
3 sticks (345g) cold unsalted butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar

Sage Salted Caramel
1 ½ cups (250g) Sugar
9 Tbsp (135g) unsalted butter, at room temperature
¾ cup (180ml) heavy cream
2 Tbsp ground sage
1 tsp flaky sea salt

Filling
1.5kg (3.3lbs) apples, peeled and finely sliced
Juice of 2 lemons
¼ cup (38g) flour
½ cup (50g) raw sugar

Egg wash - 1 egg whisked with 1 Tbsp water

 

- PROCESS -

PIE DOUGH

Place flour, salt, sugar and fresh sage into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 1/2 to 3/4 cup, but add slowly) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two discs, one slightly larger than the other, and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight. 

 

SAGE SALTED CARAMEL

Place the sugar in a medium sized heavy bottom saucepan. Place the cream and the ground sage in a small pan, and whisk together well. Heat until warmed, then keep on a very low heat until needed. Heat the sugar on medium, stirring constantly. The sugar will start to form clumps, then begin to melt. Cook until is it amber in colour, then remove from the heat and immediately add all of the butter. Be careful as the caramel will bubble rapidly. Once the butter is incorporated, add the cream and stir well. Stir in the salt, and pour into a glass jar. Allow to cool completely.

PIE ASSEMBLY AND FILLING

On a lightly floured surface, roll the smaller disc into a circle slightly larger than your pie dish. You want it to be approximately 1/8 inch (3mm) in thickness. Line a 9" pie dish, leaving the extra dough overhanging. Trim the dough so there is about 1 inch overlapping the edge of your dish. Place in the fridge while you prepare the filling and lattice.

Roll out the second, larger disc of dough into a rough rectangle approximately 1/8 inch thick. Use a pastry cutter to cut strips for your lattice. If you would like to make a braid, roll a piece of pie dough into a long thin rectangle, cut thin strips, and braid. Place your strips and braids onto a parchment paper lined baking sheet and store in the fridge until ready to use. Press together the scraps and re-roll - these are good for extra lattice strips or for using pie stamps to cut out for the border. I like to roll it out and freeze for 5-10 minutes before stamping to help them hold their shape.

In a large bowl, toss together the apple and lemon juice. Leave to sit for 5 minutes, then drain any excess liquid. Add the flour and the sugar, and toss well to combine. Transfer the filling to the lined pie dish, packing the slices of apple in tightly, and mounding in the middle. Pour over most of the miso caramel, reserving about 1/4 cup for serving.

Arrange the strips of pie dough on the top of the pie, weaving into your desired lattice. If you are adding stamps, trim any overlapping pie dough and lattice strips so that they are flush with the edge of the pie dish, then glue on the stamps with a little egg wash. If you are crimping, trim the crust with a little overhang and then crimp as desired.

Rest the pie in the fridge for at least 30 minutes. While the pie is resting in the fridge, preheat the oven to 425˚f/ 220˚c. Place a baking tray on the bottom rack of the oven. 

Brush the pie with egg wash, and sprinkle liberally with raw sugar. Bake at 425˚f / 220˚c for 20 minutes, or until the pastry is set and beginning to go golden. Reduce the temperature 375˚f / 190˚c, and bake until the pastry is deeply golden and the filling is bubbling. 

Remove from the oven and cool on a wire rack. Serve warm or at room temperature, with the extra sage caramel.

Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post!


 
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

A couple of weeks ago I packed an overnight bag and headed to Jersey for the night for something I’ve never done before, but will hopefully be doing again - a pie sleepover! I went to stay with my good friend Erin, and we put together a one-stop Thanksgiving Pie (or any time pie) post for you! We chose nine of our favourite recipes - some traditional, and some less traditional (I think? I know nothing about Thanksgiving lol), and I think that we managed to come up with something for everyone. Erin is the queen of the pie (She just did an incredible feature in the NEW YORK TIMES!), and we had the best time spending two days together to have a proper catch up rather than just a quick dinner or drink every now and then like we usually manage. I learnt LOADS, ate loads, and if I may say so myself, we put together a fairly epic pie roundup for you - in our opinions, nine of the best pies to make for Thanksgiving!

We have used existing recipes here - either from Erin’s book (which you should get right now if you don’t already own), one of the many recipes she has developed, or recipes from here on my blog, so underneath each photo you will find a link to the recipe, along with any notes we have or changes that we have made. The pies are perfect as singles, but we also wanted to give you recipes that compliment each other, so if you’re hoping to make a pie spread for Thanksgiving, we got you.

Here’s what we ended up with (in the order listed):

  • Pumpkin Sugar Pie

  • Nutella French Silk Pie

  • Chocolate Pecan Pie

  • Bourbon Apple Galette

  • Chocolate Cream pie with Peanut Butter Cream

  • Blood Orange Meringue Pie

  • Miso Caramel Apple Pie

  • Concord Grape Pie

  • Apple Butterscotch Pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

A few wee notes on pie making:

  • Erin taught me an amazing way to make your pie dough smooth and easy to work with, while still being flaky AF: Make the dough as usual (you can keep the butter chunks quite big), wrap it up, rest in the fridge for 30 minutes to an hour, then roll it out into a rectangle, fold it like a letter, then repeat the process. You then fold all four corners inward to form the rectangle into a disc, then re-wrap and rest in the fridge until you are ready to roll out! This process is similar to how rough puff is made, and really helps develop layers in the dough, while keeping it smooth and pretty! This technique was an absolute game changer for me, and I’m going to be using it every time I make dough now!

  • An overnight rest is best if possible for the dough, but if not, a couple of hours will work if you are in a pinch.

  • If you have a fave dough recipe, go ahead and use that! Otherwise ours are in the recipes!

  • Take things slow, and keep things cold. The best pies are the ones made where you aren’t in a rush! If you find your dough is warming up, pop it back into the fridge for a bit so that it firms up again slightly. Give your pie a good amount of time to rest in the fridge before you bake it to allow the crust to chill properly.

  • Some of the pies require a par-bake. We did this the night before, then filled and baked off the day of. This is an easy way to get some of the prep work done ahead of time.

  • Fruit pies can be made ahead of time - I like to make the filled pie, then freeze it unbaked until it is pie time! I usually freeze it until the crust is solid, then wrap tightly in foil to store in the freezer. It may need a little longer in the oven to account for the freezing.

  • Some of these pies need time to set - like the Nutella French Silk and Chocolate Cream Pie, so make sure you account for this!

  • If you want a clean cut on your pie, make sure that it is totally cool before cutting into it.

  • Erin has about 12 zillion more amazing pie tips in her book, including different ways to crimp your crust! (I also saved all the videos to my highlights on IG if you want a little relaxing video watching session)

  • The recipe for the apple butterscotch pie is in an ebook alllll about pie which Erin is releasing very soon! As soon as it is online, I will add the link!

  • If you have any questions, please leave them down below, and I will do my very best to answer everything!


Pumpkin Sugar Pie: The Pumpkin Pie for people who don’t like Pumpkin Pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

Both Erin and I aren’t giant fans of Pumpkin Pie - for me, I would just rather eat something else. I grew up eating savoury pumpkin dishes (we don’t have pumpkin pie / thanksgiving in New Zealand), so I’ve never been super into it. I also find it a little stressful to make, as I worry about it overcooking and cracking, which is caused by the protein in the eggs tightening up too much, causing cracks. This Pumpkin Sugar Pie, however is a bit of a game changer. It is set with flour as opposed to eggs, so you don’t have to worry about it cracking, and has a beautiful silky texture. It’s the best, and I will definitely be making it this year! Plus, drowning things in icing sugar is far too much fun. If you are looking for other sugar pie recipes, Erin just posted two in her NYT feature, and there’s the OG in her book!

 

 

Nutella French Silk Pie: A twist on the classic French Silk Pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

I developed this one not too long ago, and it might possibly be a top contender for best pie ever in my books. I know Chocolate pie isn’t a traditional thanksgiving staple, but can we make it one? Haha. I think having a chocolate pie to balance out all the fruit pies is essential. This one, unlike most french silk pies, doesn’t use any raw eggs, and it is silky smooth with a good Nutella hit. It’s finished with swirls of whipped cream and chopped hazelnuts. You can’t really go wrong.

 

 

Chocolate Pecan Pie: A classic Thanksgiving Staple

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

I don’t know a whole lot about pecan pie, but I do know that 1. It is a Thanksgiving classic, and 2. Erin’s version is epic. She doubled the filling for the recipe linked below, then baked it in a par baked crust, the same way you would do a sugar pie. Erin doubled the recipe for this chocolate pecan galette, and baked it in a par-baked crust (with a fork crimp! So cute!), until the pecans were toasty and the filling was set.

 

 

Bourbon apple galette: The apple pie that doesn’t require a lattice

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

Galettes are the perfect option for those who still want pie, but find making a double crust or crimping dough intimidating. You basically roll out the dough, dump the filling in, and then fold up the sides however you like. This Bourbon Apple Galette is super easy and crazy delicious - you make a lightly spiced bourbon sugar mixture, which is drizzled over the apples before baking, and turns the filling into this amazing caramelised apple situation. We used this recipe, but made it round rather than square.

 

 

Chocolate cream pie with peanut butter cream: For the peanut butter lover

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

This pie was the very first thing I made from Erin’s book, and I quickly got hooked on the peanut butter whipped cream on top, and proceeded to put it on everything I made. To make this pie, you fully blind bake a crust, then pour pudding into it and allow it to set, before finishing with peanut butter whipped cream. The cream really finishes it off, so don’t skip it!

 

 

Blood Orange Meringue Pie: The Perfect citrus meringue pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

I love a good lemon meringue pie (I mainly just love burning things with my blow torch), so was super excited when Erin suggested a rework of the grapefruit meringue pie from her book! I love how this one turned out so much - the best part about meringue pies is not having to worry about what the surface of the pie looks like, because you know you’re just going to load it up with meringue anyway. The curd was a beautiful pink colour, and it was an epic twist on the traditional. The recipe for this is the grapefruit meringue pie in Erin’s book - we just subbed blood orange juice for the grapefruit.

  • Get the recipe: You can buy Erin’s book here

 

 

Miso Caramel Apple pie: a variation on the traditional caramel apple pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

This pie has been a very firm favourite in our house for a while now - I love caramel apple pie, but there is something about the umami, savoury flavour that the miso caramel gives to this pie that I just can’t go past. The miso caramel recipe makes a little more than you need, which means some very epic ice cream sundaes are going to be in your future. It’s perfect if you are looking for a wee twist on apple pie!

 

 

Concord grape pie: for a wee taste of summer

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

I had Concord Grape pie for the first time a couple of weeks ago at Gramercy Tavern, and was instantly obsessed. Concord grapes are a variety of grape grown here in the USA - if you’re from New Zealand, I would describe them as the same kind of grapes people grow on vines in their garden - the dark purple ones with the kind of waxy finish and the skins that pull away super easily. You know the ones? Good. Erin’s filling is perfect - she had some frozen grapes she used for the filling. I’ve seen them still in season here in NYC, so if you see some, grab them and stash them and make this pie! This recipe is also from Erin’s book, and she did a simple ‘fattice’ on the top (using fat strips), which is a great lattice to use if you’re unsure about weaving pie dough, because it’s super simple, but still so, so pretty!

  • Get the recipe: You can buy Erin’s book here

 

 

Apple butterscotch pie: for when you can’t decide between a cream pie and a fruit pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

This pie was my very very favourite of them all. It’s a cooked apple filling, which is baked in a par baked crust, and then covered with a butterscotch pudding, then set in the fridge and topped with a layer of whipped cream. There’s so many flavours going on - the spiced fruit, the sweet pudding and the whipped cream. It’s like all the best parts about different types of pies had a baby, and this is it. The recipe for this one is in an ebook that Erin is releasing super super soon, so as soon as the link is live I will pop it here for you and update the post!

  • Get the recipe: Link to Erin’s ebook is here!

Happy Happy Thanksgiving, or if you don’t celebrate, happy pie making!

 

 
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup