One Flaky Pie Crust, Three Traditional Thanksgiving Pies

There’s something about sitting down wih a big slice of homemade pie, after you’ve feasted on stuffing and turkey, that makes Thanksgiving feel complete. I know in my family, pie has been the staple to a traditional, homecooked Thanksgiving meal. We always make sure to save a little room for it, no matter how stuffed we feel. 

Today we are sharing three of our favorite Thanksgiving pies all made using the same pie crust recipe, known as Pate Brisee. For the pies we have a Classic Apple Pie, a Brandied Pumpkin Pie and last but not least a Chocolate Bourbon Pecan Pie. The Pate Brisee is a basic and versatile shortcrust pastry, often used for tarts, galette, quiche and pies. Simple ingredients of flour, butter, salt, sugar and ice water and a recipe that will open up a whole new world for you.  If you can conjur up a fun filling, then Pate Brisee can be your base.  It’s pretty easy once you get the hang of it.

With love from my kitchen to yours!

It's almost Thanksgiving and what would the holiday be without a few traditional Thanksgiving to help celebrate the season! One flaky pie crust recipe and three different pie options to give you a show-stopping sweet ending. Make one or make all three, it’s up to you! / Recipes found at designsofanykind.com

It's almost Thanksgiving and what would the holiday be without a few traditional Thanksgiving to help celebrate the season! One flaky pie crust recipe and three different pie options to give you a show-stopping sweet ending. Make one or make all three, it’s up to you! / Recipes found at designsofanykind.com

Classic Apple Pie
Serves 8
This apple pie is a classic, from the scrumptious filling to the flaky pastry crust. It is homemade goodness at its very best.
Write a review
Print
Ingredients
  1. 4 pounds apples (Granny Smith, Honeycrisp or Braeburn, Crispin or Pink Lady are my favorite)
  2. ¼ cup granulated sugar
  3. ¼ cup brown sugar
  4. ¼ cup flour
  5. Pinch of salt
  6. 1 tsp ground cinnamon
  7. ¼ tsp ground cloves
  8. ¼ tsp ground ginger
  9. ¼ tsp ground nutmeg (freshly ground if possible)
  10. 2 to 3 tbsp melted butter
  11. 1 egg yolk
  12. 1 recipe of Pate Brisee
Instructions
  1. Preheat oven to 400 degrees F.
  2. Roll 1 portion of Pate Brisee dough out on a lightly floured surface with a floured rolling pin into a 12-inch round, then fit into a 10-inch glass pie plate. Trim edge, leaving a ¾-inch overhang. Turn overhang under. Refrigerate for 1 hour while preparing filling.
  3. Peel, core, and slice apples. Into a large bowl add both apples and all remaining filling ingredients (not including egg and Pate Brisee) and mix well. Place mixture into chilled pie shell. Roll out second Pate Brisee dough into a 12-inch round. Place on top of apple mixture and trim edges. Crimp both top and bottom edges together decoratively. Slash 3-5 long vents into top of crust. In a small bowl, mix egg yolk and a splash of cold water together. Using a pastry brush, paint crust with a light, even coat of egg wash.
  4. Place on the middle shelf and bake 10 minutes. Turn temperature down to 350 degrees F and back 35 to 40 minutes longer. If crust starts to brown too quickly, carefully lay a piece of tin foil loosely over top of pie.
  5. To test for doneness, pierce apples through a steam vent. Apples should be easily pierced. The top should be evenly browned. Remove from oven.
  6. Serve with cinnamon whipped cream or ice cream and caramel sauce.
Notes
  1. Pate Brisee dough can be made 1-2 days in advance and stored, tightly wrapped in the fridge or up to 1 month in the freezer.
Designs of Any Kind https://www.designsofanykind.com/

It's almost Thanksgiving and what would the holiday be without a few traditional Thanksgiving to help celebrate the season! One flaky pie crust recipe and three different pie options to give you a show-stopping sweet ending. Make one or make all three, it’s up to you! / Recipes found at designsofanykind.com

It's almost Thanksgiving and what would the holiday be without a few traditional Thanksgiving to help celebrate the season! One flaky pie crust recipe and three different pie options to give you a show-stopping sweet ending. Make one or make all three, it’s up to you! / Recipes found at designsofanykind.com

Brandied Pumpkin Pie
Serves 8
This rich, decadent pumpkin pie is given a boost of flavor from a splash of brandy. Not only is it delicious, it's easy to make
Write a review
Print
Ingredients
  1. 1 recipe Pate Brisee, or ½ of recipe if not decorating with pie crust leaves or cutouts
  2. 1 egg yolk
  3. 1 (29- to 30-oz) can solid-packed pumpkin
  4. ¾ cup plus 2 tablespoons golden brown sugar
  5. ¾ cup heavy cream
  6. ¼ cup brandy
  7. 5 large eggs, lightly beaten
  8. ½ tsp salt
  9. 1 tsp cinnamon
  10. 1 tsp ginger
  11. ¼ tsp freshly grated nutmeg
  12. 1/8 tsp freshly ground pepper
  13. 1/8 tsp ground cloves
Instructions
  1. Preheat oven to 375 degrees F.
  2. Roll 1 portion of Pate Brisee dough out on a lightly floured surface with a floured rolling pin into a 12-inch round, then fit into a 10-inch glass pie plate. Trim edge, leaving a ¾-inch overhang (the overhang compensates for shrinkage). Turn overhang under. Cover and refrigerate. Press the scraps together and roll them out again. Cut out at least 32 small leaves using leaf pie crust cutters. If you don’t have crust cutters, you can use a paring knife to cut the dough, use the dull edge of a paring knife to indent them with thin lines like leaf veins. If you need more dough, borrow a large pinch from the second disk of dough (save the rest of the second dough disk for another pie). Press leaves onto rim of pie shell. In a small bowl, mix egg yolk and a splash of cold water together. Using a pastry brush, paint crust with a light, even coat of egg wash. Cover pie crust and chill until firm, about 30 minutes.
  3. Line pie shell with foil, gently folding the foil completely over the decorative edge. Cover the bottom with a generous amount of pie weights (I use dried beans, but raw rice or pennies are fine). Bake in middle of oven until edges are pale golden and no longer wet looking, about 20-25 minutes. Remove pie weights and foil. Lightly prick sides and bottom of pie shell with a fork (don’t pierce through.) Bake 10 minutes more. Cool pie shell on rack about 30 minutes.
  4. While shell cools, make a foil ring for the rim. In a large bowl, whisk together all remaining ingredients until smooth. Pour into chilled pie shell. Cover crust with foil ring to prevent from over browning. Bake for 30 minutes. Remove foil ring and bake for another 10-20 minutes until filling is set 2 inches from edge but center is still jiggly (no longer wavy.) Filling continues to set as it cools. Let the pie cool to room temperature and then chill for at least 2 hours. To serve, refresh the pie in a 375°F oven for a few minutes to take the chill off the crust.
  5. Serve with cinnamon whipped cream or ice cream and caramel sauce.
Notes
  1. *To make a foil ring, fold a 12-inch foil square into quarters. Using scissors cut out the center and round off edges to leave a 2-inch-wide ring. Unfold the ring and place over your pie. Remove the foil ring for the final 20 minutes of baking time.
  2. Pate Brisee dough can be made 1-2 days in advance and stored, tightly wrapped in the fridge or up to 1 month in the freezer.
Designs of Any Kind https://www.designsofanykind.com/
It's almost Thanksgiving and what would the holiday be without a few traditional Thanksgiving to help celebrate the season! One flaky pie crust recipe and three different pie options to give you a show-stopping sweet ending. Make one or make all three, it’s up to you! / Recipes found at designsofanykind.com

It's almost Thanksgiving and what would the holiday be without a few traditional Thanksgiving to help celebrate the season! One flaky pie crust recipe and three different pie options to give you a show-stopping sweet ending. Make one or make all three, it’s up to you! / Recipes found at designsofanykind.com

Chocolate Bourbon Pecan Pie
Serves 8
Chocolate bourbon pecan pie is a sweet and nutty pie with a touch of bourbon and chocolate. An easy recipe to use for anyone learning to cook.
Write a review
Print
Ingredients
  1. 1 recipe Pate Brisee, or ½ of recipe if not decorating with pie crust leaves or cutouts
  2. 1 egg yolk
  3. 3 large eggs
  4. 1/2 cup (packed) white sugar
  5. 1/2 cup (packed) golden brown sugar
  6. 1/2 cup light corn syrup
  7. 4 tablespoons unsalted butter, melted
  8. 2 tablespoons bourbon (my favorite is Bullet Bourbon)
  9. 1/2 teaspoon kosher salt
  10. 1 tsp vanilla extract
  11. 1/2 teaspoon finely grated lemon peel
  12. 2 cups (16 ounces) pecan halves, toasted, finely chopped
  13. 1/3 cup semisweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F.
  2. Roll 1 portion of Pate Brisee dough out on a lightly floured surface with a floured rolling pin into a 12-inch round, then fit into a 10-inch glass pie plate. Trim edge, leaving a ¾-inch overhang (the overhang compensates for shrinkage). Turn overhang under. Cover and refrigerate. Press the scraps together and roll them out again. Decorate rim of pie crust with any desired pattern or out out at least 32 small leaves using leaf pie crust cutters. If you don’t have crust cutters, you can use a paring knife to cut the dough, use the dull edge of a paring knife to indent them with thin lines like leaf veins. If you need more dough, borrow a large pinch from the second disk of dough (save the rest of the second dough disk for another pie). Press leaves onto rim of pie shell. In a small bowl, mix egg yolk and a splash of cold water together. Using a pastry brush, paint crust with a light, even coat of egg wash. Cover pie crust and chill until firm, about 30 minutes.
  3. Line pie shell with foil, gently folding the foil completely over the decorative edge. Cover the bottom with a generous amount of pie weights (I use dried beans, but raw rice or pennies are fine). Bake in middle of oven until edges are pale golden and no longer wet looking, about 20-25 minutes. Remove pie weights and foil. Lightly prick sides and bottom of pie shell with a fork (don’t pierce through.) Bake 10 minutes more. Cool pie shell on rack about 30 minutes.
  4. While shell cools, make a foil ring for the rim. Whisk eggs in a large bowl. Whisk in both sugars, then the next 6 ingredients. Fold in pecans. Sprinkle chocolate chips around the bottom of the pie crust. Pour pecan mixture over chocolate chips. Cover crust with foil ring to prevent from over browning. Bake for 40 minutes. Remove foil ring and bake for another 10-20 minutes until filling is puffed and just set in center (filling may begin to crack.)
  5. Cool pie. Serve with ice cream or cinnamon whipped cream.
Notes
  1. *To make a foil ring, fold a 12-inch foil square into quarters. Using scissors cut out the center and round off edges to leave a 2-inch-wide ring. Unfold the ring and place over your pie. Remove the foil ring for the final 20 minutes of baking time.
  2. Pate Brisee dough can be made 1-2 days in advance and stored, tightly wrapped in the fridge or up to 1 month in the freezer.
Designs of Any Kind https://www.designsofanykind.com/

2 Discussions on
“One Flaky Pie Crust, Three Traditional Thanksgiving Pies”

Leave A Comment

Your email address will not be published.