It’s that time of year again — time to start planning your Thanksgiving menu. We recommend you do as we do and plot out your pie baking schedule first. They are, after all the best part of the meal. (Don’t tell the turkey).
To help give you a head-start, we’ve rounded up our three of our favorite fall pie recipes that also happen to be drop-dead gorgeous.
Sweet Potato Pie with Marshmallows and Pecan Streusel
This pie captures the essence of sweet potato casserole topped with marshmallows, but it is rightfully presented in a dessert format. The filling itself isn’t terribly sweet, so you can feel great about piling on the homemade marshmallow topping. (Or use pre-made marshmallow fluff — we won’t tell!) The pecan streusel is just the icing on the cake on this show-stopping pie.
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Upside-Down Apple Pecan Pie
Have you ever flipped a pie upside down to serve it? We hadn’t either, until we tried this pie from Southern Kitchen reader Joann Conway, who won our holiday pie recipe contest. It may sound (and look) intimidating, but all you need to create this spectacular pie is confidence in your butter usage and a good recipe for sturdy double-crust pie dough. (We recommend this one.) Be sure to flip out the pie and serve it while it’s still warm, so that the caramel sauce has plenty of opportunity to drizzle and drip all over your plate.
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Made with a sugary quartet of brown sugar, maple syrup, corn syrup and molasses, this classic pecan pie recipe is perfect for your holiday table. Pecan pie is also one of the easiest pie recipes we know of — simply whisk together the sugary filling, mix it with pecan pieces and bake it relatively low and slow in a par-baked crust. That’s it!
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Want more? Here are 6 other great pie recipes
Cream Cheese Pie Dough
Fried Apple Hand Pies
Chocolate Pecan Pie
Chocolate Peanut Butter Pie
Caramel Pie
Chocolate Meringue Tarts
Kate Williams is the former editor-in-chief of Southern Kitchen. She was also the on-air personality on our podcast, Sunday Supper. She’s worked in food since 2009, including a two-year stint at America’s Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook’s Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.
