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The Ultimate Pie Round Up
The caramel drizzled and lattice-topped pies of your dreams + everything you need to know to make them.
This ex-California girl is coming to you from where the sea meets the mountains in North Vancouver to wish everyone a very Happy Thanksgiving!
You see, I’ve celebrated both Thanksgivings for about half of the nine years I’ve lived in Canada. Like fully dressed turkey and mashed potatoes on what would be a regular Thursday up here.
I’m still not used to Thanksgiving in October, and I’ve had a hard time giving up old traditions (parade, national dog show, eating until comatose, etc). But while there are no plans to cook another bird this year, I still must have a slice of pie to toast with all my American friends and family.
Whether you are celebrating this week or not, I hope there is freshly baked pie in your future. If you aren’t caught up with Pie Camp, then have no fear - I’ve still got you covered. Here is everything you need to know about pie and my favorite recipes to make for the holidays:
Caramel Pecan Pie - This twist on the traditional pecan pie is made with caramel sauce instead of corn syrup. It's nutty, chewy, deeply caramelized, and full of brown sugar and vanilla flavors cradled in an all-butter, flaky crust.
Pumpkin Pie - This smooth and spiced pumpkin pie is made in a flaky crust. Using a whole can of pumpkin, cinnamon and warming spices, brown sugar, and heavy cream (instead of evaporated milk), this pumpkin pie is a Thanksgiving classic to be made year after year.
Butternut Squash Hand Pies - Butter, garlic, and sage roasted squash gets tucked into flaky pastry with goat cheese to make these Butternut Squash Hand Pies. Serve these as appetizers!
Apple Butter Apple Pie - A scoop of apple butter adds so much extra concentrated apple flavor and spice worthy of any celebration.
No-Bake Peanut Butter Pie - This No-Bake Peanut Butter Pie comes together effortlessly with mousse-like peanut butter filling and honey whipped cream. Perfect for a non-traditional Thanksgiving that doesn’t take up oven space.
Apple Rose Tart - Baked in a snappy pâte sucrée short crust, this French Apple Rose Tart is made of thin apple slices nestled in an almond frangipane filling.
Apple Blueberry Pie - While summer berries are likely long gone, frozen blueberries work wonderfully in this blushing Apple Blueberry Pie.
Caramel Apple Cheesecake - The graham cracker crust supports a no-bake, creamy cheesecake filling. Pile it high with sautéed apples, a drizzle of caramel sauce, and a pinch of flaky salt.
That’s a wrap! I hope you enjoyed our first ever PIE CAMP.
Next month, get ready for our second annual COOKIE WEEK! I’ve been finalizing recipes and let me tell you - they are all so good! Buttery, crisp, festive, and fun. You are going to love them!