Your Thanksgiving meal can be whatever you want it to be, whether you go classic with a turkey and the requisite sides or spring for takeout to make it super easy. But of all the Thanksgiving courses and recipes, dessert—and by “dessert” we mean pie—is non negotiable. Our collection of pie and pie-adjacent recipes offers options for beginner bakers to advanced.
Claire Saffitz’ Classic Apple Crumble Pie
Baking queen and dessert person Claire Saffitz shows you how easy it can be to make an apple pie. Rather than a double crust or tricky lattice, she opts for an oat crumble topping that is both quick to make and moves with the filling during baking (so you don’t have to worry about top crust shrinkage). You’ll use your favorite pie crust for the bottom crust, which bakes up beautifully—no soggy bottom here!—in our French Porcelain Pie Dish.
Pumpkin Pie Cheesecake with Cold Brew Whipped Cream
If you’re not the biggest fan of pumpkin pie (same), turn it into a way more exciting cheesecake. First you’ll melt butter (our fan-favorite Stainless Clad Butter Warmer is perfect for this) to pour over graham cracker crumbs for a simple, press-in crust.
Then you’ll make a pumpkin filling enriched with cream cheese, créme fraîche, and spices. Rather than baking in a springform pan, pastry chef Sarah Seghi developed this recipe for our French Porcelain Pie Dish nestled inside a roasting pan to create a water bath for the ideal creamy cheesecake texture.
Double Crust Apple Pie
If it’s a classic pie you want, look no further than the double crust apple pie. In this recipe developed by Austin pastry chef Hannah Smith, you’ll make a Butter Pie Crust to envelop a filling of baking apples lightly seasoned with sugar, lemon, cinnamon, and nutmeg. (A Paring Knife makes it easy to trim the crust to perfectly fit in its Pie Dish.) The filling gets another big nutty boost of flavor from butter browned in a Stainless Clad Frying Pan.
Yes, it’s a bit of a production, but since you make it ahead of time (it needs to cool at least 2 hours but preferably 24 hours), you can make this your Thanksgiving contribution and spend the rest of the day hovering around the snacks.
Chocolate Rye Pecan Pie
Pecan pie is good. Pecan pie zhuzhed up with chocolate and rye (as in the whiskey) is better. Rather than the typical pie crust, Chef Amanda Rockman of Austin’s Rockman Coffee + Bakeshop developed a chocolate pie dough that’s more like a chocolate shortbread cookie. Use a Rolling Pin to get it ¼-inch thick before pressing it into a Pie Dish. There are a few specialty ingredients required, so plan ahead and order those now for this fun project.
Bourbon Pecan Slab Pie
Our Culinary Creative Director Rhoda Boone took the pecan pie and turned into a slab pie, perfect for feeding a crowd. This is a great time to use our Baking Slab, designed to the exacting specifications of Chef Nancy Silverton.
Made from the same professional-grade porcelain as the rest of our Bakeware Collection, it ensures even heating, crisp corners, and no underbaked spots. For the filling, rather than cloying corn syrup, Rhoda opts for cane syrup and a hit of bourbon and cocoa powder for balance.
Ready to Cook?
If these dessert recipes make you want to skip the rest of the meal, we get it. But be sure to browse through our other Thanksgiving recipes for sides and turkey, each made even better with our high quality cookware. Our Thanksgiving Collection is your one stop shop for all the cookware you need to make the holiday extra tasty.
