Perfect Thanksgiving Pies
Everyone saves room for pie, and it's usually the same pie every year, so we took the classics and jazzed them up without reimagining them in any way that would alarm traditionalists at the table.
"Shouldn't say this, but it's better than Aunt Mae's."
Touched with maple and a little bourbon, our pecan pie will wow the pecanophiles. Unless, of course, they're the pumpkin-or-nothing types. Either way, bake a ringer, too: maybe something completely different. Quince, anyone?
A double crust seals in the apples' natural juices as the pie bakes for full-on apple flavor. Tossing the apples with apple juice keeps them from browning as you peel and slice them, and it adds a boost of apple flavor.
This juicy double-crusted beauty combines two favorite fall season flavors. We suggest using Grade B maple syrup in the pie filling because it is less refined and has stronger maple taste, though grade A will work just fine in this recipe.
Ginger and coconut add warm, flavorful accents to this Thanksgiving classic. If you'd like a dollop of something creamy, top with fat-free whipped topping.
For that elegant dinner, consider a pine nut-studded quince tart—an exotic Old World sweet to give thanks for. Quince is a hard fall fruit with sweet-tangy flavor. You'll find quince paste in specialty stores and most supermarkets.