Apple Ginger Pie. Photo by Alicia Cahill

These desserts are a sweet finale to a Thanksgiving feast

The bird may be the main attraction, but Thanksgiving pies get the last word. These classic concoctions, filled with fruit and nuts, sweetened with sugar and infused with spice, are the highly anticipated end to America’s holiday meal. These foolproof recipes would be welcome at any table and garner you an invitation back to next year’s gathering.

Apple Ginger Pie

INGREDIENTS
2 basic pie crusts, 1 prepared (blind baked) and 1 (unbaked) for top crust
½ cup granulated sugar
4 Honeycrisp apples, peeled and thinly sliced
1 tablespoon grated fresh ginger
1 tablespoon butter
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt

DIRECTIONS
Set an oven rack in the lowest position and preheat the oven to 375 F.

In a large bowl, toss the apples, ginger, cinnamon, salt and ½ cup of sugar and tablespoon of flour.

Transfer the apple mixture to the prepared crust. Add small pats of butter and top with second crust (unbaked). Bake pie until the top crust is golden and the apples are tender, 55 to 60 minutes. Serve warm or at room temperature.

Buttermilk Pie. Photo by Alicia Cahill

Buttermilk Pie

INGREDIENTS
1 basic pie crust, prepared
1½ cups sugar
3 tablespoons all-purpose flour
3 large eggs
1 cup buttermilk
½ cup butter, melted
1 tablespoon loosely packed lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 F.

Whisk together sugar and flour in a large bowl. Whisk eggs and next 5 ingredients into flour mixture until smooth. Pour into prepared pie crust.

Bake for 35 to 45 minutes or until almost set. Transfer to a wire rack and cool completely.

Chocolate Caramel Pecan Pie. Photo by Alicia Cahill

Chocolate Caramel Pecan Pie

INGREDIENTS
1 basic pie crust, prepared
1½ cups pecan halves and pieces
1 cup semisweet chocolate morsels
½ cup whipping cream, divided
1 (8-ounce) package cream cheese, softened
1 cup sugar, divided
1 large egg
1 (11-ounce) bag
Kraft Caramel Bits
¼ cup butter
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon salt

DIRECTIONS

Preheat oven to 350 F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through. Cool on a wire rack.

Combine chocolate morsels and ¼ cup cream in a microwave-safe bowl and cook on high for 30 seconds. Remove and stir. Continue cooking in 30-second intervals until the mixture is melted and smooth.

Using an electric mixer, beat cream cheese and ¼ cup sugar at medium speed until smooth. Reduce speed to low and add 1 egg. Continue beating just until blended. Add chocolate mixture, beating just until blended. Spoon batter into prepared crust.

Microwave caramels, butter and remaining ¼ cup cream in a large microwave-safe bowl on high for 30 seconds. Remove and stir. Continue cooking in 30-second intervals until the mixture is melted and smooth.

In a separate bowl whisk together 2 eggs, vanilla, salt and remaining ¾ cup sugar and slowly whisk into caramel mixture until blended. Stir in pecans; spoon over chocolate mixture in prepared crust.

Bake at 350 F for 55 minutes to 1 hour and 5 minutes or until center is almost set. Cool completely on a wire rack.

The Best Pumpkin Pie. Photo by Alicia Cahill

The Best Pumpkin Pie

INGREDIENTS
1 basic pie crust, prepared
1¼ cups canned pumpkin
2⁄3 cup brown sugar, packed
1¼ teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon salt
1⁄8 teaspoon ground cloves
¼ teaspoon salt
2 large eggs, slightly beaten
2⁄3 cup milk
½ cup whipping cream
½ teaspoon vanilla

DIRECTIONS

Preheat oven to 350 F.

In a saucepan combine pumpkin, brown sugar, ginger, cinnamon, salt and cloves; cook and stir over medium heat for 4 to 5 minutes to meld flavors. Remove from heat and let cool 10 minutes.

Combine eggs, milk, cream and vanilla in a small bowl. Slowly pour mixture into pumpkin mixture and whisk to combine. Pour into prepared crust.

Bake for 50 minutes or until a knife inserted near center comes out clean. Cool on wire rack 1 hour.

Basic pie crust. Photo by Alicia Cahill

Basic Pie Crust

Makes one pie crust

INGREDIENTS
1½ cups all-purpose flour
1 tablespoon sugar
½ teaspoon table salt
6 tablespoons cold butter, cubed
3 tablespoons cold shortening, cubed
4 to 5 tablespoons ice water
Parchment paper

DIRECTIONS

In the canister of a food processor, combine first 3 ingredients and pulse 3 to 4 times. Add butter and shortening, and pulse 8 to 10 times or until mixture resembles coarse meal. Pour in 4 tablespoons of ice water. Continue pulsing until dough clumps together and sweeps the bowl, adding up to 1 additional tablespoon of ice water, 1 teaspoon at a time, if necessary.

Remove dough and shape into a flat disk. Wrap in plastic wrap and chill 30 minutes to 1 hour or overnight.

Preheat oven to 400 F. On a lightly floured surface, roll dough into a circle roughly 12 inches in diameter and 1/8-inch thick. Place in a 9-inch pie plate; trim and crimp edges. Prick bottom and side pastry with a fork. Chill for 10 minutes in the refrigerator.

Line pastry with parchment paper and fill with pie weights or dried beans. Bake at 400 F for 10 minutes. Remove weights and parchment paper, and bake 8-10 more minutes or until lightly browned. Transfer to a wire rack, and cool completely.