Apple and Cardamom Pie with Cardamom and Vanilla Bean Crust


 
Apple and Cardamom Pie with Cardamom and Vanilla Bean Crust - a pie dough spiked with warming cardamom and fragrant vanilla bean encloses a spiced apple cardamom brown sugar filling. This variation on an apple pie is simple but delicious - it makes the perfect dessert or anytime treat. #cardamom #applepie
Apple and Cardamom Pie with Cardamom and Vanilla Bean Crust - a pie dough spiked with warming cardamom and fragrant vanilla bean encloses a spiced apple cardamom brown sugar filling. This variation on an apple pie is simple but delicious - it makes the perfect dessert or anytime treat. #cardamom #applepie
Apple and Cardamom Pie with Cardamom and Vanilla Bean Crust - a pie dough spiked with warming cardamom and fragrant vanilla bean encloses a spiced apple cardamom brown sugar filling. This variation on an apple pie is simple but delicious - it makes the perfect dessert or anytime treat. #cardamom #applepie
Apple and Cardamom Pie with Cardamom and Vanilla Bean Crust - a pie dough spiked with warming cardamom and fragrant vanilla bean encloses a spiced apple cardamom brown sugar filling. This variation on an apple pie is simple but delicious - it makes the perfect dessert or anytime treat. #cardamom #applepie
Apple and Cardamom Pie with Cardamom and Vanilla Bean Crust - a pie dough spiked with warming cardamom and fragrant vanilla bean encloses a spiced apple cardamom brown sugar filling. This variation on an apple pie is simple but delicious - it makes the perfect dessert or anytime treat. #cardamom #applepie
Apple and Cardamom Pie with Cardamom and Vanilla Bean Crust - a pie dough spiked with warming cardamom and fragrant vanilla bean encloses a spiced apple cardamom brown sugar filling. This variation on an apple pie is simple but delicious - it makes the perfect dessert or anytime treat. #cardamom #applepie
Apple and Cardamom Pie with Cardamom and Vanilla Bean Crust - a pie dough spiked with warming cardamom and fragrant vanilla bean encloses a spiced apple cardamom brown sugar filling. This variation on an apple pie is simple but delicious - it makes the perfect dessert or anytime treat. #cardamom #applepie

I’ve never really been one to do things by halves - Mum instilled a ‘go hard or go home’ mentality in us from a very young age, which rears its wee head quite often! I have had a couple of pie ideas lurking in my brain for a while now, so figured that the week of pie day would be the best time to just dump them here all at once! I used to find making pie really really stressful, but as I have made more and more throughout the years, it’s come to be something that I find super relaxing - there’s just something about rolling out pie dough and cutting lattice strips that I find so chill.

I’ve done a few flavoured crusts before - this fresh sage one, and an earl grey one a forever ago, but haven’t played round too much with spicing the dough before. I added cardamom and vanilla bean to this dough, then filled the pie with a super simple but delicious sliced apple filling, thickened with a bit of flour and spiced with cardamom and cinnamon. I traded the regular raw sugar for dark brown - the result is a super warming, spiced apple pie. The great thing about adding powdered spices to pie dough is that it doesn’t take any extra work or fancy techniques, but adds a huge dimension to the pie flavour wise. I’m definitely going to be spicing up my pie doughs from now on!

I went a wee bit fancy with the lattice on this guy, but not in a complicated weaving way - I just went with single vertical strips, then added two strips per ‘weave’ horizontally. This worked out super super well - I love how it came out, and looks different to a regular lattice, but really takes the same amount of effort as a lattice that has one strip vertically and one horizontally. It’s always good to remember that when you do a tight lattice like this, you are essentially covering the surface of the pie twice, so you need to make sure you account for this when making your dough. I’ve included the amount of dough I used in the recipe below, along with some changes if you need to scale it back. I love using a pasta cutter to cut my lattice strips because they come out super, super even, so are great for a really tidy lattice. I then finished the pie with a wee braided border, which held up beautifully in the oven - the key to this, I have found, is a long chill in the fridge before you bake the pie off, giving it a good amount of time to set up nicely.

A few wee tips:

  • The recipe for the pie dough I have listed here makes quite a lot - I needed almost all of it for this lattice. If you are making a less complicated top for your pie and just want a standard double crust recipe, reduce the quantities by 1/3 - so you will use 2 1/2 cups flour, and 225g butter, 1 tsp cardamom etc.

  • I like using a wee tip that my friend Erin taught me to make the pie dough nice and smooth and easy to work with. I make the dough, shape it into two rectangles, rest it in the fridge wrapped for about an hour, then remove it and roll it out into a rectangle on a lightly floured surface. I then give it a letter fold (as you would a letter), roll out to a rectangle, letter fold again, then roll out slightly, and shape into a disc. I then re-wrap it, and leave it to rest overnight. This makes the dough more homogenous without compromising the flaky texture that you want in the pie dough, and it makes it a total dream to work with. For me, it’s a game changer.

  • When I am making a lattice pie I know I will need more dough for the top crust than the bottom, so I usually make one portion of dough bigger than the other when I initially divide it after mixing to account for this. For this dough I split it 1/3 to 2/3. I usually shape the dough for the bottom crust into a disc, and the dough for the top crust into a rectangle which makes for an easy roll-out for cutting strips for lattice.

  • The cardamom in this is subtle enough to provide some warmth, but still definitely there, so feel free to dial it back a little in the filling if you want. I thought it was the perfect balance! It’s epic with vanilla bean ice cream.

  • I popped this pie out of the tin on my IG stories and had loads of questions about how to avoid a soggy bottom - I have found the key to this is a good, solid bottom crust, and baking the pie at a higher temp for the first 20 minutes near the bottom of the oven, which starts to cook the bottom of the pie and also sets the pastry - a tip I borrowed from the four and twenty blackbirds pie book.

 

 

Apple and Cardamom Pie with Cardamom and Vanilla Bean Crust

- Makes one 9 inch pie-

Pie dough
3 3/4 cups (540g) Flour
Pinch of Salt
1 Tbsp (13g) sugar
1 1/2 tsp ground cardamom
1 Tsp vanilla bean paste
3 sticks (345g) cold unsalted butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar

Filling
1.5kg (3.3lbs) apples, peeled and finely sliced
Juice of 1 lemon
45g flour
3/4 cup (150g) dark brown sugar
1 tsp ground cardamom
1/2 tsp cinnamon
1/2 tsp salt
1 tsp vanilla bean paste


Egg wash - 1 egg whisked with 1 Tbsp water

 

- PROCESS -

PIE DOUGH

Place flour, salt, sugar, and ground cardamom into a large bowl. Add the vanilla bean paste and rub through with your fingers. Mix to combine. 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. Divide the dough into two - I like to do a 1/3 to 2/3 split. Shape the smaller portion into a disc and the larger into a rectangle. If desired, roll out and perform letter folds (see notes) Rest in the fridge for at least two hours, or preferably overnight. 

 

FILLING AND ASSEMBLY

On a lightly floured surface, roll the 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 piece of dough (the rectangle) 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.

In a large bowl, toss together the apple and lemon juice. Leave to sit for 5 minutes, then drain any excess liquid. Combine the flour, sugar, cardamom, cinnamon, and salt in a small bowl, then add to the apples along with the vanilla bean 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. Remember that it will bake down a little, so it is ok for the pie to seem a bit full.

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.

Apple and Cardamom Pie with Cardamom and Vanilla Bean Crust - a pie dough spiked with warming cardamom and fragrant vanilla bean encloses a spiced apple cardamom brown sugar filling. This variation on an apple pie is simple but delicious - it makes the perfect dessert or anytime treat. #cardamom #applepie

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 (300g) 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 (100g) 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 sage 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