Tag: thanksgiving desserts

The Inspiration Behind Food Network Kitchens’ Thanksgiving Pies

by in Holidays, November 21st, 2012

Upside-Down Pear Cranberry TartAlthough it’s the last course of the meal, pie is first on the list of non-negotiable Thanksgiving musts. This Thanksgiving, we enlisted the help of some pie experts — straight from Food Network Kitchens — to develop and share some of their best-loved pies. Whether you’re a purist or feeling adventuresome, we have a pie for everyone — including something gooey, something savory (and cheesy!), an easy version of a French favorite and a deep-fried take on a classic.

Even though everyone settled on a different pie, all of our developers were inspired by personal food memories they wanted to recreate on their Thanksgiving tables.

With her Upside-Down Pear Cranberry Tart, Director of Culinary Editorial Heather Ramsdell sought to simplify the apple tarte tatin she struggled with as a culinary student in Burgundy, France. “I messed up a lot of them!” she admits, “but each one was an invitation to try again.” Her efforts were well worth it and her streamlined pear tart is decidedly “not fussy. It’s a great pie for people who don’t like baking — and it’s got hot sugar in it for the caramel so there is a moderate thrill factor.” Heather added a few more touches with cranberries and ginger, for spice. Her best tip? “It’s really good for breakfast.”

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Best 5 Thanksgiving Desserts

by in Holidays, Recipes, November 17th, 2011

pumpkin cheesecake
After multiple helpings of savory stuffing, juicy turkey and veggie casseroles, a sugary plate is practically necessary. This Thanksgiving, look no further than our top five Thanksgiving desserts for classic recipes to serve as the perfect ending to your meal.

5. Pecan Pie — A welcomed combination of creamy and crunchy textures, this pie is baked on a rich butter crust and filled with a brown sugar-egg mixture dotted with toasted pecans.

4. Traditional Apple Pie — Cinnamon-laced apples are baked in a flaky shortening-based crust to create a timeless dessert that is ready in just over an hour.

Get the top three recipes »

Don’t Forget the Chocolate — Thanksgiving Tip of the Day

by in Holidays, November 15th, 2011

dark chocolate cheesecake
Thanksgiving is all about pumpkin, apple and pecan pies, but make sure there’s something for chocolate lovers, too.

Try making: Deepest, Darkest Chocolate Cheesecake

Browse more of Food Network’s Thanksgiving recipes and tips.

Make and Freeze Pie Dough — Thanksgiving Tip of the Day

by in Holidays, November 11th, 2011

rolling out pie crust
If you’re using homemade pie crusts, make the dough now and freeze it in freezer bags. Defrost the dough and bake your pies the day before Thanksgiving.

Start making your Thanksgiving desserts with the help of these video tutorials.

Browse more of Food Network’s Thanksgiving recipes and tips.

Make-Ahead Pumpkin Puree — Thanksgiving Tip of the Day

by in Holidays, How-to, November 8th, 2011

pumpkin pie
Try roasting a few pumpkins, then freezing the puree — that’s what Alton does. You can thaw it to make pie just before Thanksgiving, and the rest will store up to 6 months in the freezer.

Try making: Michele Albano’s Maple Pumpkin Pie With Pecan Streusel

Browse more of Food Network’s Thanksgiving recipes and tips.

How to Make the Perfect Pie Crust, Plus Pie Recipes

by in Holidays, Recipes, November 4th, 2011


When it comes to Thanksgiving desserts, pies take the cake. But making the perfect pie crust can be daunting, right? Should you use butter, lard or oil — or all three? At what temperature should you keep these ingredients? How should you handle the dough? No need to stress, because we have an easy guide on How to Make Pie Crust and also traditional pie recipes that turn out sweet and flavorful desserts every time.

Fat Talk: Dough built with butter will yield the most flavorful crust, but it’s important to work with very cold butter so as to avoid a gummy finished product. Using shortening is the ultimate way to ensure a flaky consistency, but it is not as naturally tasty as butter, so most recipes that feature lard or shortening will often call for butter as well.

Don’t overwork the dough »