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Recipe Roundup: Thanksgiving Pies

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It’s the grand finale for our favorite meal of the year: the Thanksgiving pie! Whether you swear by the classics or are looking for a sweet new spin, these autumnal recipes have you covered. Keep reading, and get inspired to start baking.

 

Classic Pecan Pumpkin Butter PieClassic Pecan Pumpkin Butter Pie
This pie’s filling is a snap to prepare with Muirhead pecan pumpkin butter. With flavors of ripe pumpkin, premium pecans and classic spices, it’s a customer (and employee!) favorite every year.

Salted Caramel Apple Pie with Lattice CrustSalted Caramel Apple Pie with Lattice Crust
Capture the flavor of fall with a delicious apple pie, a traditional autumn favorite that gets a modern twist here with the addition of salted caramel.

Deep-Dish Apple Bourbon Streusel PieDeep-Dish Apple Bourbon Streusel Pie
Baked in a rectangular baking dish, this pie is perfect for serving a crowd. It’s packed with apples and spiked with a splash of bourbon, then topped with a crispy, buttery streusel.
Pear-Almond Pies with Toasted Almond-Spice Ice CreamPear-Almond Pies with Toasted Almond-Spice Ice Cream
Sized for individual servings and prepared with ourBreville pie maker, these little pies will be a hit at any gathering. Puff pastry makes a wonderfully flaky crust for the ripe pear filling.
Apple-Ginger-Cranberry Pie with Vanilla Ice CreamApple-Ginger-Cranberry Pie with Vanilla Ice Cream
Here, autumn flavors of apple and cranberry get an extra hit of warmth from crystallized ginger. This pie is easy to make ahead, which makes it great for entertaining.

Classic Pumpkin PieClassic Pumpkin Pie
This traditional pie is easy to make, so get the whole family involved! The creamy, spiced pumpkin filling is wonderfully comforting and a little nostalgic. To add a fanciful finish, use decorative piecrust cutters to create shapes from rolled-out pie dough. Then bake the cutouts and place them on the baked and cooled pie.

Apple PieApple Pie
There is nothing more homey, autumnal and American than a warm apple pie cooling on the kitchen counter. Top each slice with a scoop of vanilla ice cream or slices of sharp Cheddar cheese.
Spiced Apple-Cranberry PieSpiced Apple-Cranberry Pie
A medley of spices gives a flavor boost to this pie, which makes a festive addition to a winter gathering. Apples complement the flavor of tart cranberries, creating a bright, colorful filling.

Pecan PiePecan Pie
This Thanksgiving dessert is easy as pie, thanks to our jarred pecan pie filling. For even faster prep, use our piecrust mix instead of making the dough from scratch.
Pumpkin Ice Cream PiePumpkin Ice Cream Pie
Put a new spin on your holiday pie by filling it with pumpkin ice cream. A crispy crust and whipped cream topping completes this gorgeous dessert.
Sweet Potato Pie with Pecan StreuselSweet Potato Pie with Pecan Streusel
Sweet potatoes make a delicious and unexpected substitute for pumpkin in pies. This Southern-inspired treat is a great way to showcase yams in a new way.
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Cinnamon Streusel Coffee Cake

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Crumbly cinnamon streusel ribbons the center and crowns the top of this tender cake. Ideal for serving to friends invited over for coffee or at a weekend brunch, it can be made in a tube pan, or, for a more decorative look, in your prettiest Bundt pan.

Cinnamon Streusel Coffee Cake

For the streusel filling

2 Tbs. unsalted butter, at room temperature

3 Tbs. all-purpose flour

1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar

3/4 cup (3 oz./90 g) chopped pecans or walnuts, toasted

1 1/2 tsp. ground cinnamon

For the batter

2 1/2 cups (12 1/2 oz./390 g) all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup (6 oz./185 g) unsalted butter, at room temperature

1 1/4 cups (10 oz./315 g) granulated sugar

4 eggs

1 tsp. vanilla extract

1 1/2 cups (12 oz./375 g) sour cream

Preheat an oven to 350°F (180°C). Butter and flour a 10-inch (25-cm) tube pan or Bundt pan.

To make the streusel filling, in a small bowl, combine the butter, flour, brown sugar, nuts and cinnamon. Using a pastry blender or fork, mix until crumbly. Set the streusel aside.

 

To make the batter, in a bowl, stir together the flour, baking powder, baking soda and salt. Set aside.

To make the batter by hand, in a large bowl, using a wooden spoon, beat together the butter and granulated sugar until light and creamy. Mix in the eggs and vanilla, beating until smooth. Add the dry ingredients in 3 batches alternately with the sour cream and stir with a rubber spatula just until the batter is almost smooth.

 

To make the batter using an electric mixer, in a large bowl, beat together the butter and granulated sugar on medium-low speed until creamy. Beat in the eggs one at a time. Stir in the vanilla. Add the dry ingredients in 3 batches alternately with the sour cream and mix on low speed just until the batter is blended and almost smooth.

 

Pour half of the batter into the prepared pan and smooth the surface with the rubber spatula. Sprinkle evenly with half of the streusel filling. Cover evenly with the remaining batter and sprinkle with the
remaining streusel.

 

Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer to a wire rack and let cool in the pan for 10 minutes, then turn out of the pan and let cool completely. Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month. Serves 12.