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PERFECTION! 10 Thanksgiving Pies to Impress
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Hi Reader, Because nobody remembers who brought the green beans last Thanksgiving... Perfect Thanksgiving PiesThe real Thanksgiving power move? Pumpkin Meringue Pie
Pumpkin meringue pie. At long last, a slice of pumpkin pie can be considered stunningly sophisticated as well as complete in and of itself—no dollop of whipped cream required.☞ Try this recipeCaramel Apple Pie
This caramel apple pie takes classic apple pie to the next level. For this beloved autumn dessert, warmly spiced apples are embraced in a nutty whole wheat pie crust and baked until golden. A lacquer of sweet caramel to finish takes this pie over the top.☞ Try this recipeMaple Pumpkin Pie
This maple pumpkin pie is just about as traditional as tradition can get. The crust is a flaky pâte brisée, and the filling is pumpkin purée, flavored with ginger, cinnamon, nutmeg, cloves, and the twist of maple syrup.☞ Try this recipeEggnog Pie
Eggnog pie is as easy to make as eggnog and bears much likeness to its rich namesake custard spiked with rum. It's just in a graham cracker crust. Think of it as a slightly tipsy-inducing cheesecake—and the most quintessential holiday dessert we can imagine when it comes to Christmas.☞ Try this recipePumpkin Pecan Pie
This pumpkin pecan pie means no longer must you confront the eternal Thanksgiving dilemma of pumpkin pie or pecan pie. Thanks to its pecan topping, it's two, two, two pies in one!☞ Try this recipeMaple Pecan Pie
This maple pecan pie takes classic pecan pie up a notch by using maple syrup in the filling and ground oats for a slight nuttiness in the crust.☞ Try this recipeChocolate Cream Pie with Oreo Crust
This chocolate cream pie with Oreo crust is a classic American dessert. Layers of rich chocolate pudding and sweet whipped cream are nestled in the Oreo crust. It's a quick, easy, back-pocket dessert.☞ Try this recipeSour Cream Apple Pie
This sour cream apple pie is filled with layers of thinly sliced apples and a sour cream filling and then the whole shebang is smothered with a buttery streusel topping. What's not to love?!☞ Try this recipeSpiced Maple Pecan Pie with Star Anise
This pie is warm and licorice-y from the anise, toasty from the roasted pecans, and as syrupy, sugary, and toothachingly sweet as a proper pecan pie should be. I wouldn’t have it any other way, though a dollop of crème fraîche tempers the gooey filling without compromising its integrity.☞ Try this recipeS’mores Pie
This s'mores pie is as easy and authentic as can be with its graham cracker crust, chocolate fudge brownie filling, and marshmallow fluff topping. You may not ever go back to plain old s'mores.☞ Try this recipe |
Leite's Culinaria
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join 40,000 food lovers and subscribe.
Hi Reader, You brought home the berries.A pint of raspberries. A basket of blackberries. Strawberries that smelled almost too good in the store to leave.Now they're sitting on the counter, and Tuesday is coming.You know how this goes. By Tuesday, you'll be standing in front of the refrigerator eating raspberries straight from the carton, "checking for quality control." Not one has become the French tart you pictured.That's not failure.Berries don't need much. A few months of sun and rain do...
Hi Reader, I have cooked roast chickens enough to know one uncomfortable truth.There is no perfect roast chicken.I know. Practically kitchen blasphemy.For years I chased The One. I'd read another cookbook, tweak the oven temperature, salt earlier, salt later, flip the bird, don't flip the bird, baste religiously, never baste at all. Every famous chef seemed convinced they'd finally cracked the code, and there I was, dutifully buying yet another chicken in the name of research. It's a tough...
Hi Reader, There is one step between good corn and forgettable corn, and it happens before you turn on the stove.Everything else is negotiable. The butter. The Chile. The grill or the pot. The salad or the chowder.But the first choice, the one that decides whether the corn on the plate tastes like August or like a memory of it, is how you handle it in the ten minutes after you bring it home.I did not always know this. For years, I bought corn like a person buying flowers: enthusiastically, in...