This recipe came from Pioneer Woman and I made it this year for Thanksgiving. It got rave reviews from the members of my family, so of course it has to go on this website. One note I would make is to make sure you have a good thick pie crust on the bottom. I used a pre-made Pillsbury and I feel like it didn’t hold up with the filling very well.

• 1 cup white sugar
• 3 tablespoons brown sugar
• 1/2 teaspoon salt
• 1 cup corn syrup
• 3/4 teaspoons vanilla
• 1/3 cup melted butter (salted)
• 3 whole eggs, beaten
• 1 cup (heaping) chopped pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
Allow to cool for several hours or overnight. Serve in thin slivers.

This apple pie is so, so good. I made it more traditionally with a lattice crust using this recipe: Homemade Pie Crust. The caramel-like filling was delicious, and it came together really quickly. It easily stole the show this Thanksgiving. The hardest thing was letting it cool sufficiently, but it’s well worth the wait. Recipe and photo courtesy of audreysapron.wordpress.com.

• 2 batches of Homemade Pie Crust (or 1 if you roll it out very thinly!)
• 7-8 small granny smith apples, peeled, sliced, and cored
• 1 stick butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 heaping tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp vanilla

Place the peeled, cored and sliced apples in a large bowl. Set aside. Preheat oven to 425. In a medium sauce pan, melt butter over medium heat. Add the 3 tablespoons of flour and mix well, forming a paste. Add the water, sugars, cinnamon, nutmeg, and vanilla and mix well. Bring to a boil for 1 minute, then reduce heat to a simmer for an additional minute. Remove from heat and reserve about 1/3 cup of filling for pie crust. Add remaining filling to apples. Toss well. Pour apples into prepared pie crust, mounding slightly. Top with second pie crust (lattice design, etc). Brush the remaining 1/3 cup caramel filling over the crust. Cover the pie loosely with aluminum foil. I lightly spray the foil so it does not stick to the pie. Place the pie on top of a cookie sheet (to catch any drips) and bake at 425 for 10-12 minutes. Reduce the heat to 350 and bake for another 50 minutes (remove the foil the last 10 minutes to let the crust brown), or until done.  The pie is done when the crust is golden-brown and the apples are soft when pierced with a fork. Allow the pie to cool before serving. Enjoy!

This recipe came from the Cooking on a Budget blog via Pinterest.  The title to her post was “the BEST Pumpkin Pie Filling”, and after making it, I would have to agree.  It is light and fluffy, but still has the pumpkin pie flavors we all love. Sorry Eagle Brand, but I will be making this filling as my go-to from now on.

• 1 refrigerated pie crust
• 15 oz can pumpkin puree
• 3 eggs, beaten
• 1 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 3/4 cup light brown sugar, packed
• 1 cup half and half
• 1/4 cup heavy cream

In a small bowl, beat your eggs.  In a larger bowl add your pumpkin puree, eggs, and the rest of ingredients.  Mix until fully incorporated. Pour into your pie crust and bake at 350 for approximately and hour, or until the filling is slightly risen and firm in the middle.

This recipe came from the Food Network magazine.  I have never been a big one for pecan pie, but the addition of the toffee pieces really made this recipe go a notch above.

• 1 refrigerated pie crust (or if you feeling adventurous you can make it from scratch
• 3 large eggs
• 1 cup light brown sugar, packed
• 3/4 cup light corn syrup
• 6 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 teaspoon butter extract (optional)
• juice of 1/2 lemon
• 1/2 teaspoon salt (leave out if you use salted butter)
• 1 1/2 cups pecans, roughly chopped
• 1/2 cup toffee bits

Prepare your crust in a greased pie plate and scallop the edges or decorate as you want. Whisk eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans, and toffee bits in a large bowl until combined. Pour filling into prepared crust.  Bake at 350 until the crust is deep golden brown and the filling is set around the edges but still jiggly in the center, about 55 mins.  (Tent crust with foil if it browns too quickly.)  Transfer to a rack and let cool completely.

I found this recipe on Pinterest. It comes from a blog, cookinupnorth.blogspot.com and was really nice, because you only have to make as many as you want to eat right then. I also used crescent rolls instead of refrigerated pie crust.

• 1⁄2 cup sugar
• 2 teaspoon cinnamon
• 1 pkg. crescent rolls, or refrigerated pie crust
• 3 tablespoon melted butter, divided
• 1-2 medium tart apples, cut into 8 wedges

In a small bowl, combine the sugar and cinnamon, set aside 1 tablespoon. n a lightly floured surface, unroll the pastry. Brush with 2 tablespoons melted butter, sprinkle with remaining sugar mixture. Cut each sheet into 8 one inch strips, about 8 inches long. Wrap one strip around each apple wedge, sugar side against the apple. Place on parchment paper lined baking sheet. Brush tops with melted butter and sprinkle with sugar mixture. Bake at 425° for 13-15 minutes, or until golden brown. Serve warm, preferably with ice cream.