A Pie for Every Seat at the Table SAVORY AND SWEET PIES FOR THE THANKSGIVING TABLE
This month we are baking four pies for the Thanksgiving table: two savory pies sturdy enough to stand in as a main course, and two desserts to close the meal. Every recipe starts with a pre-made crust, which keeps the workload manageable on a morning when the oven is already busy with the turkey. The savory spinach and feta pie gives the vegetarian at your table a real main dish, and it can be assembled the night before, refrigerated, and baked while the turkey rests.
Classic chicken pot pie is the make-ahead workhorse of the group; the filling holds in the refrigerator for up to two days, so it also covers dinner on a houseguest weekend. For dessert, the gluten-free apple crumble tart takes care of guests who avoid wheat, with an oat and brown sugar topping that bakes up crisp over tender apples. Classic pumpkin pie rounds out the table, and both desserts can be baked the morning of and served at room temperature with softly whipped cream on the side.
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