No Thanksgiving feast is complete without dessert. Stephanie Krizman shares her three favorite recipes guaranteed to satisfy anyone’s sweet tooth.

Don’t forget to fast before the feast! Check out these tips for how to enjoy Thanksgiving without feeling uncomfortably stuffed.

 

Blackberry Blueberry pie 

For the Crust:

Yield: 4-10 oz pie shells

4 cups All-purpose flour

1.5 tsp salt

1 lb unsalted butter

4 tbsp heavy cream

6 tbsp cold water

  1. In a mixing bowl combine flour and salt.
  2. Cut in cold butter into cubes and add to the flour mixture. Mix until pea-sized pieces are formed.
  3. Combine cream and water and add slowly to dry ingredients. Mix until dough comes together.
  4. Turn out onto floured work surface and knead dough gently until it forms a ball.
  5. Divide dough into four pieces, wrap and chill

For the Filling:

Yield: 1-9 “ Pie

2 cups of blackberries

2 cups  of blueberries

1 cup sugar

4 tbsp of Cornstach

Juice of 1 lemon

1⁄2 Lemon zest

  1. Toss berries with sugar, lemon juice and zest. Place in a heavy bottomed saucepot and bring to boil.
  2. Dissolve cornstarch in a small amount of cold water and add to filling. Cook on low heat, stirring occasionally until mixture is thick and clear.
  3. Cool filling and pour into pie crust. Add top crust or streusel, egg wash and sprinkle with sugar.
  4. Place pie in preheated 350°F oven and bake for about 1 hour until juices bubble.

slice of blackberry/blueberry pie

 

Apple pie

Follow the recipe above to make the crust

For the filling:

Yield: 1-9’ Apple Pie

5 Tart Green Apples

1⁄2 cup all-purpose flour

1⁄2 tbsp ground cinnamon

1 cup brown sugar

1⁄2 Lemon juiced

1 tsp unsalted butter

  1. Peel, core and slice apples into 1⁄4“ slices.
  2. Toss apple slices with flour, cinnamon, brown sugar and lemon juice.
  3. Mound apples into pie shell and dot with butter.
  4. Egg wash rim and place top crust on. trim excess dough and crimp.
  5. Pierce crust to allow steam to escape, egg wash and sprinkle with sugar.
  6. Place pie into preheated 350°F oven and bake for 1 hour or until juices caramelize on pan.

Pie Crust Egg Wash:

1 tbsp heavy cream

1 egg yolk

Whisk until smooth.

Streusel Topping

Yield: covers 4 pies

3.25 cups all-purpose flour

1 cup brown sugar

2.5  tsp cinnamon

1 tsp salt

9 oz unsalted butter

1. Combine dry ingredients in a bowl.

2. Cube cold butter and mix until pea- sized pieces form.

3. Sprinkle on filled pie shell and bake until golden.

 

apple pie with lattice crust

 

Double Chocolate Cookies

For about 86 – 90 cookies:

63.5 g Chocolate powder

340 g Butter

1 tsp baking powder

333 g all-purpose flour

96 g sugar

226.5 g brown sugar

226.5 g semi-sweet chocolate chips

113.5 g milk chocolate chips

2 tsp vanilla extract

3⁄8 tsp Salt

a stack of chocolate chip cookiesPreheat oven at 325°F.

  1. Mix butter, brown sugar, and white sugar until creamy. Add vanilla and salt.
  2. In a separate bowl, mix and sift cocoa, flour, baking soda.
  3. Add the dry mix to the creamy mix.
  4. Add chocolate chips(milk/semi-sweet)
  5. Make small balls, flatten them a little on the top.
  6. Put in the oven for about 13-15min.
blackberry pie blueberry pie chocolate cookies classic desserts Thanksgiving thanksgiving menu thanksgiving recipes