Four Unusual Thanksgiving Pie Recipes

The same type of pies are seen year in and year out at Thanksgiving. Below are four unusual pie recipes for those who want to explore different options or interesting flavor combinations. Blackberry Pear Pie is sweet and fruity with two different textures and a handsome look. Manhattan Pumpkin Pie combines the elements of the classic cocktail and pumpkin pie. Ginger Apple Cranberry is a homey remix of the New England staple with the added tang of cranberry. Spicy Chocolate Sweet Potato Pie is decadent and complex. Each is delicious with flavor profiles to break the repetition of the usual Thanksgiving desserts.  

Blackberry Pear Pie

Dough – See dough recipe at bottom of article.

(Make 1.5x recipe)

 

Filling:

3 pears

1 1/2 container of blackberries

2 tablespoons of cornstarch

 

Baking Instructions:

1. Preheat oven to 350 degrees. Make 1.5x Dough Recipe. Roll 1/2 to thickness of 1/4 inch over floured surface. Place in pie pan or bowl and trim edges. Put in oven at 350 degree for 12 minutes. Place in nine inch cast-iron skillet and put in oven for 12 minutes. Save 1/2 of dough to thickness of 1/4 inch over floured surface for pie top.

2. Mash blackberries in large bowl. Add diced pears and cornstarch.

3. Pour filling into semi-cooked pie shell and place in oven for 40 minutes.

4. Cut pie top dough into 1//2 inch strips and weave into lattice work. Place on top of pie, which can then be put in the oven for 45 minutes.

5. Let cool and enjoy!

 

Manhattan Pumpkin Pie

Dough – See dough recipe at bottom of article.

+three tablespoons of brown sugar

 

Whipped Cream

2 cups of heavy cream

1 teaspoon of whipped cream

3/4 cup of confectioner’s sugar

1 teaspoon of Angostura Bitters

 

Filling

2 cups of pumpkin puree

12oz of condensed milk

2 teaspoon of Angostura Bitters

3 tablespoons of rye whiskey or bourbon

2 tablespoons of sweet vermouth

1/4 teaspoon of cinnamon

 

Baking Instructions:

1. Preheat oven to 350 degrees. Make Dough Recipe. Roll to thickness of 1/4 inch over floured surface. Place in pie pan or bowl and trim edges. Put in the oven for 12 minutes.

2. Whisk eggs in large bowl until fluffy.

3. Add pumpkin puree, whiskey, sweet vermouth, and cinnamon. Mix with hand mixer until smooth consistency.

4. Pour filling into semi-cooked pie shell and place in oven for 40 minutes.

5. Pour two cups of heavy cream in large cold metal bowl. Add confectioners sugar, vanilla, and bitters. Whip with hand mixer. Put in fridge to chill.

6. When pie is cooked, let cool, then put a large dollop of whip cream on each cut slice.

7. Enjoy!

 

Ginger Apple Cranberry Pie

Dough – See dough recipe at bottom of article.

(Make 2x recipe)

 

Filling:

5 apples

2 cups of fresh cranberries

1 tablespoon of cornstarch

1/2 cup of brown sugar

1 teaspoon of cinnamon

3 tablespoons of fresh ginger

2 tablespoons of butter

 

Baking Instructions:

1. Preheat oven to 350 degrees. Make 2x Dough Recipe. Roll 1/2 to thickness of 1/4 inch over floured surface. Place in pie pan or bowl and trim edges. Put in oven for 12 minutes. Save 1/2 of dough to thickness of 1/4 inch over floured surface for pie top.

2. Peel and chop apples and put in pan, along with fresh cranberries, brown sugar, and butter. Peel and mince fresh ginger and add. Cook filling mixture on stovetop until cranberries are soft.

3. Stir cornstarch into filling mixture, put into semi-cooked pie shell.

4. Affix the top crust and trim edges. Put in oven for 45 minutes.

5. Let cool and then enjoy!

 

Spicy Chocolate Sweet Potato Pie

Dough – See dough ingredients at bottom of article.

3 tablespoons of brown sugar

1/4 cup of cocoa

 

Filling:

3 sweet potatoes

1/3 cup of unsalted butter

2 tablespoon of cocoa powder

1/3 tablespoon or cinnamon

1/4 nutmeg

3 tablespoons of brown sugar

2 cups of heavy cream

1 1/2 Thai chile pepper

2 eggs

 

Topping:

2 cups of heavy cream

1 teaspoon of whipped cream

3/4 cup of brown sugar

 

Baking Directions:

1. Preheat oven to 350 degrees. Make Dough Recipe, but add brown sugar, and cocoa powder. Roll to thickness of 1/4 inch over floured surface. Place in pie pan or bowl and trim edges. Put in oven 12 minutes.

2. Peel, cube, and cook sweet potatoes in boiling water until soft, then puree with fork and electric hand mixer.

3. To puree add salted butter, cocoa powder, cocoa powder, cinnamon, ground nutmeg, vanilla, eggs, and finely chopped thai chile pepper. Mix with hand mixer until uniform consistency.

4. Pour filling into semi-cooked pie shell and place in oven for 40 minutes.

5. Pour two cups of heavy cream in large cold metal bowl. Add brown sugar and vanilla. Whip with hand mixer. Put in fridge to chill.

5. When pie is cooked, let cool, then spread a desired layer of whip cream on top.

6. Drizzle a design with Hershey’s Chocolate Sauce

7.Enjoy!

 

Dough Recipe:

Ingredients:

2 1/2 cups of flour

1 cup of unsalted butter

1 teaspoon of salt

1 teaspoon of brown sugar

1/2 cup of cold water

 

Directions:

1. Put flour in bowl. Add salt and sugar.

2. Dice butter into tiny pieces and put in bowl. Blend butter into flour with a pastry blender or two strong forks until consistency of crumbs. (This is tedious, but will yield flakier crust than if the butter is melted and poured in)

3. Stir cold water in, until doughy consistency. Roll into ball and let chill in fridge until use.

 

Special thanks goes out to my roommate, Eddy Martinez, who was instrumental in designing and executing these recipes.