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Saratoga Spring Water Blog

Best Thanksgiving Pie Recipes

Kelly McCombs - Friday, November 10, 2017

We all know that dessert is the best part of any Thanksgiving meal...well, that and leftovers! Here are a few of our very favorite Thanksgiving pie recipes, good enough to serve to the whole family! 


1 c. regular oats

.13 tsp. ground cinnamon

6 tbsp. melted butter

1 c. grade B maple syrup

2 tbsp. grade B maple syrup

1½ c. pecan halves and pieces

½ c. sweetened flaked coconut

½ package refrigerated piecrusts

½ c. firmly packed brown sugar

2 tsp. all-purpose flour

¼ tsp. salt

3 large eggs

2 tsp. vanilla extract


  1. Heat oven to 350 degrees F. In a small bowl, stir together oats, cinnamon, 2 tablespoons melted butter, and 2 tablespoons maple syrup until blended. Spread oat mixture on a lightly greased baking sheet. Bake 20 minutes or until oats begin to turn golden; remove from oven and stir in pecans and coconut. Bake 10 to 12 more minutes or until pecans and coconut are lightly toasted. Remove from oven and cool completely on a wire rack (about 15 minutes).
  2. Fit refrigerated piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp as desired.
  3. Whisk together brown sugar and next 2 ingredients until blended. Add eggs, vanilla, remaining 4 tablespoons melted butter, and remaining 1 cup maple syrup, whisking until blended. Spoon pecan mixture into prepared piecrust; carefully pour maple syrup mixture over pecan mixture.
  4. Bake at 350 degrees F on lower oven rack for 35 to 40 minutes or until set. Remove from oven and cool completely on a wire rack (about 1 hour).

Apple Butter Pie


8 ounces gingersnaps

3 tablespoons butter, melted

1 (14-oz.) can sweetened condensed milk

1 cup spiced apple butter

3 large egg yolks

1 1/2 teaspoons apple cider vinegar


  1. Preheat oven to 350°. Pulse gingersnaps in a food processor 20 times or until finely ground. With processor running, pour butter through food chute, processing until blended. Press mixture into a 9-inch pie plate.
  2. Bake at 350° for 15 minutes. Cool on a wire rack 5 minutes.
  3. Whisk together sweetened condensed milk and next 3 ingredients. Pour into prepared crust. Bake at 350° for 15 minutes. Chill 2 to 24 hours.

Pumpkin Pie



1 1/2 c. all-purpose flour

1/2 c. unsalted butter, cut into 1/2" pieces

1 tbsp. granulated sugar

1/4 tsp. kosher salt

1/2 tbsp. apple cider vinegar

4 tbsp. ice water (or more, if needed


1 (15-oz.) can pumpkin puree

1 1/4 c. heavy cream

3/4 c. packed light brown sugar

3 large eggs, beaten

1 tbsp. all-purpose flour

2 tsp. pumpkin pie spice

1/4 tsp. kosher salt

1 tsp. pure vanilla extract

Whipped cream, for serving (optional)


  1. Make the crust: Place flour and butter into freezer for 30 minutes before starting crust process.
  2. In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky. Mixture will be crumbly.
  3. Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).
  4. Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
  5. Make the filling: Preheat oven to 425º and lightly grease a 9”-x-1.5” pie dish with cooking spray.
  6. On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and crimp. Refrigerate 30 minutes or freeze 10 minutes.
  7. Line crust with parchment and fill with dried beans or pie weights. Bake 10 minutes, then remove parchment and weights. Reduce heat to 350º.
  8. In a large bowl, whisk together pumpkin, cream, brown sugar, beaten eggs, flour, pumpkin pie spice, salt, and vanilla until smooth.
  9. Pour pumpkin mixture into par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 55 to 60 minutes. Cool in turned off oven with door propped open for 1 hour, then cool completely on a wire rack before slicing and serving.

Easy Homemade Cherry Pie


4 cups cherries, pitted

1 cup sugar (1 1/4 cups for sour cherries)

1⁄4 cup flour

1⁄2 teaspoon cinnamon

pastry for a double-crust 9-inch pie


  1. Mix ingredients for filling.
  2. Place in pastry-lined pie pan.
  3. Put top crust on. Cut vent slits in top crust, and flute edges.
  4. Brush with milk and sprinkle with sugar.
  5. Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more.

      TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats       them more even than doing it in a bowl and the filling is firmer.

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