Thanksgiving is just a few days away, and maybe you’re a little like me- still debating over the pie offerings. I’ve shared about our Pie Hour festivities already, so you know I need to have a decent variety to dazzle the guests. But what to make!? That is the question that I keep pondering.
For sure, I will be making this Fresh Blueberry Pie, only I will be using berries that I have tucked away into the freezer.
A slight twist on the blueberry pie, this Three-Berry Pie will also be gracing the table. Though I use an extra tablespoon of cornstarch, leave out the tapioca, and again, frozen berries fill in just fine for fresh.
Apparently we cannot have a pie holiday anymore without a round of Coconut Creme Pie. My daughter would never forgive me if I omitted it!
I’m seriously debating this Chocolate Cream Pie. I don’t know that we need another cream pie, but they really are easy to make, and as long as I’ve got one going, I may as well make a second.
For something completely different, a Buttermilk Raisin Pie is on the radar.
I had been thinking about a Lemon Meringue Pie, but I don’t think I’ve ever made one before, and now that I’ve really spent time thinking about it, I think I’m going to pass on it. But I’m already having thoughts about a spring pie hour with Lemon Meringue Pie, Peach Pie, Chess Pie and Strawberry-Rhubarb Pie.
I’m pretty sure I’ll be making a nut pie of some kind. I’ve found a recipe for Pecan Pie that does not use corn syrup at all, so I’m really eager to give that a shot and see how it turns out. However, pecans have really gone up in price as of late, so I’m also thinking about a Maple-Walnut variation. Basically, the nut pie will come down to whether the maple syrup and walnuts or pecans is more pricey. We’ll let the price tag decide.
The Apple, Cherry, and Pumpkin pies are all being provided by others, so I don’t need to give those another thought. But I best decide quickly here and get rolling on my Thanksgiving to-do list!