Similar Recipes
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Easy, Old-Fashioned Apple Pie
A classic apple pie with a golden and crisp crust and a thick and saucy filling that requires no precooking of apples.
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Apple-Pecan Bourbon-Caramel Pie
Two pie classics—apple and pecan—come together in this mash-up recipe for the holiday ages.
Bouchon Apple Pie: an easy to make caramel apple pie-tart!
This Bouchon Apple Pie features apples sautéed in cider caramel, a layer of almond cream, and a streusel topping. An elegant addition to any holiday table.
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Silky Sweet Potato Pie
Simmer sweet potatoes with whole spices in milk and cream for the richest, most aromatic sweet potato pie you'll ever make.
Pear Ginger Oatmeal Crumb Pie
Swap your traditional apple pie for this delicious Pear Ginger Pie. It's great all fall and winter long, and a welcome addition to holiday menus.
My Perfect Apple Pie
My perfect apple pie has a crispy base, not too-sweet filling, perfectly cooked tender apple and no giant empty cavity under the pie lid.
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Gooey Apple Pie
This is the pie for all you gooey-pie-lovers out there (and you know who you are). This apple pie slices cleanly and holds its shape as you lift it out of the pie plate. And it has chunks of apple that are tender yet intact, lightly bound in a thickened sauce that's just sweet enough, with a hint of spice.
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Apple Crème Fraîche Pie
This is a great alternative to regular apple pie, filled with a rich tangy custard and tender, tart baked apples.
Flaky Apple Pie: Plus Our Pie Crust Secrets! - The Woks of Life
This apple pie has a buttery, flaky crust (less water in the crust is key!) and a tender, not-too-sweet, and perfectly balanced filling.
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Perfect Apple Pie
Our Perfect Apple Pie is an American classic. Perfect absolutely every single time.
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This show-stopping pie marries savory sweet potatoes and tart apples underneath a punchy almond-thyme crumble—satisfying both apple pie lovers and sweet potato pie lovers everywhere.
Serve With
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Roasted Brussels Sprouts With Bacon
Brussels sprouts roasted in the oven with bacon and pecans are a perfect holiday side.
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
Roasted Brussels Sprouts with Pomegranate Glaze
These easy Roasted Brussels Sprouts with Pomegranate Glaze are a delicious combination of fall flavors and textures. One of our favorite sides for Thanksgiving!
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
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Roasted Brussels Sprouts and Shallots With Balsamic Vinegar
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.
Butternut Squash and Wild Rice Salad
Savoring the flavors of fall, this vegan Butternut Squash and Wild Rice Salad is hearty and satisfying enough to serve as a main course.
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Warm Winter Vegetable Salad With Ricotta and Herbs
A hearty salad of lightly sautéed vegetables, kale, and fresh ricotta cheese.
CRISPY Parmesan Roasted Brussels Sprouts (addictive!)
Parmesan Garlic CRISPY Roasted Brussels Sprouts are ridiculously easy and so mouthwateringly good, it's sure to become your "go-to" brussels sprouts recipe!
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Fall Harvest Salad With Roasted Brassicas, Fingerlings, and Radishes
A fancy Thanksgiving salad that won't add to your holiday stress. Made with roasted brassicas, potatoes, radishes, and sunchokes plus frisee and radicchio, this dish can be prepped ahead with no loss in quality. Plus, it hardly wilts once dressed!
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Warm Brussels Sprout Salad With Bacon and Hazelnut Vinaigrette
This simple seven-ingredient salad is packed with flavor thanks to a vinaigrette made from warm bacon fat, shallots, hazelnuts, honey, and sherry vinegar, with just a touch of extra-virgin olive oil. The Brussels sprouts leaves are cooked just long enough to give them some sweet, nutty char, but still retain a fresh green bite.