Thanksgiving Menu–Apple, Pumpkin & Pecan Pies

Apple Pie with Basket Weave Crust.

One of the reasons I love Thanksgiving holiday food so much is that I love pie, especially if it’s pumpkin, apple or pecan! Want the recipes to some of my favorite desserts? Click on the links to find out my tried and true recipes for Pumpkin Pie and Apple Pie. I’ve posted recipes for Pecan Pie in the past, but pecans burn easily making getting the recipe right a bit finicky. I’m ready to try a new one. The link below connects to a recipe from Sally’s Baking Addiction.

Happy baking, hon!

Apple Pie Tarts

Apple Tarts ready to go I the oven.

What do you do with leftover Apple Pie ingredients?

Make Apple Tarts, of course!

I had just baked two Apple Pies and had leftover ingredients. What to do? Then, it came to me…Apple Tarts! I cobbled together these individual desserts with the intention of storing them for another time. Once they cooled down, I wrapped them in tin foil and popped them in the freezer. I forgot to take a picture of the baked Tarts but, trust me, they looked yummy (and the house smelled like cinnamon).

Leftover Apple Pie Ingredients:

  • liquid cinnamon/mixture (apples give off a lot of liquid and when they’re scooped into an unbaked pie crust, there’s always cinnamony/sugary liquid at the bottom of the mixing bowl)
  • dough (I don’t usually have extra dough, but I did this time!)
  • egg wash

Directions:

  1. Preheat oven to 350 degrees F.
  2. Chop apples into small chunks. (Number of apples depends on how much dough you have leftover and how many tarts can be formed with it.) Pour cinnamon/sugar mixture on top. Stir.
  3. Roll dough and portion to mold into baking cups set inside a muffin tin.
  4. Spoon apple mixture into dough-lined baking cups.
  5. Fold dough into center.
  6. Brush egg wash on dough. Sprinkle with cinnamon.
  7. Bake approximately 25- 30 minutes, or until dough is turning slightly brown.