Time of Pie

Lizzy Lamm, Reporter

With Thanksgiving approaching, I think we can all be excited about the same things: traveling out of town, seeing relatives, and finally getting a break from school. But, what we’re most excited about is the pie.

Even if you don’t like pie (but why wouldn’t you?), the savory, sweet dessert has made its way into becoming a Thanksgiving tradition.

Although pumpkin is the most notorious flavor for pie on Thanksgiving, other popular flavors of pie include pecan, apple and cherry. Here are a few pie recipes to make your Thanksgiving dinner even better.

Pumpkin Pie


For Pie:

  • 4 ounces cream cheese, at room temperature
  • 1 (15-ounce) can pumpkin puree
  • 1/3 cup heavy whipping cream
  • 1/2 cup light brown sugar
  • 1 teaspoon pumpkin pie spice
  • 3 large eggs
  • 1 (9-inch) frozen pie crust shell, removed from foil tin and placed in glass pie pan

For Brown Sugar Whipped Cream:

  • 1 cup heavy whipping cream
  • 3 tablespoons brown sugar
  • 1/2 teaspoon pumpkin pie spice



  • Preheat the oven to 375 degrees ferinheight and arrange a rack in the bottom third of the oven.
  • In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice.
  • Using electric hand mixer, add the eggs, one at a time incorporating completely between each addition.
  • Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose.
  • Remove from the oven and cool to room temperature.

For Whipped Cream:

  • In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken.
  • Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form.
  • Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to two hours before serving.

Time: 1 hours 10 min

Serves: 8 servings



Pecan Pie


  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 cup chopped pecans
  • 1/2 cup (1 stick butter), melted
  • 2 tablespoons milk
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons vanilla extract
  • One 9-inch deep dish pie shell, unbaked, or homemade pastry
  • 1 cup pecan halves
  • Vanilla ice cream or whipped cream, for serving



  • Preheat the oven to 325 degrees ferinheight.
  • In a large mixing bowl, mix the brown sugar, granulated sugar and eggs until creamy.
  • Add the chopped pecans, melted butter, milk, flour and vanilla extract and stir to combine.
  • Pour the mixture into the pie shell.
  • Arrange the pecan halves on top of the pie in a circular pattern.
  • Bake the pie for 55 minutes.
  • Check for doneness by shaking the pan slightly.
  • The pie should be firm with only a slight jiggle in the center. It will set more as it cools.
  • Serve topped with vanilla ice cream or with a dollop of whipped cream.

Time: 1 hr 15 min

Serves: 8 servings



Apple Pie


Dough and Filling:

  • Dough for a double crust 9-inch pie (homemade, frozen, or refrigerated)
  • 3/4 cup sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • Dash salt
  • 3 1/2 cups peeled, chopped cooking apples
  • 1 (16-ounce) jar applesauce
  • 1 tablespoon lemon juice
  • 2 tablespoons butter, chopped into small pieces

Crunch Topping:

  • 3 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • Dash salt
  • 1 tablespoon butter, at room temperature



  • Preheat oven to 425 degrees ferinheight.
  • Line a 9-inch pie pan with half of dough.
  • Combine sugar, flour, cinnamon, and salt in a bowl.
  • Stir in apples, applesauce, and lemon juice.
  • Spoon apple mixture into pie pan and dot with butter.
  • Cut remaining crust into strips; arrange in a lattice design over top of pie.
  • For crunch topping, combine flour, sugar, and salt in a bowl.
  • Using a fork, cut in butter until mixture is crumbly.
  • Sprinkle over top of crust.
  • Bake for 10 minutes, then reduce heat to 350 degrees F and continue to bake for about 45 minutes, or until crust and topping are golden brown.

Time: 1 hr 10 min

Serves: 6-8 servings



Cherry Pie



  • 1/2 cup butter flavored shortening
  • 2 cups all-purpose flour
  • 3 teaspoons powdered sugar
  • 1/4 cup butter
  • 1/2 teaspoon salt
  • 1 egg
  • 2 teaspoons vinegar
  • 1/4 cup ice water


  • 4 cups drained cherries, juice reserved
  • 1 1/4 cups sugar
  • 3 tablespoons tapioca
  • Pinch salt
  • 1 1/3 cups juice (reserved from cherries)



  • Preheat oven to 425 degrees ferinheight.

For the crust:

  • Blend shortening, flour, powdered sugar, butter and salt.
  • Cut flour until it resembles cornmeal.
  • Beat egg, blend in vinegar and water, and sprinkle over flour mixture.
  • Toss with fork.
  • Chill before rolling, about one hour.
  • Makes two (9-inch pie crusts).

For the filling:

  • In a large size bowl, mix together all ingredients and pour into the pie shell.
  • Cover with top crust and bake for 15 minutes.
  • Reduce temperature to 350 degrees ferinheight and bake for 45 minutes or until golden.
  • Serve warm.


Time: 1hr 15 min

Serves: 8 servings