I never know what to post during Thanksgiving week. I assume your menus are set and that you’ve already shopped and everything—I mean, mine is and I have. Still, I always like to leave you with one last recipe before the holiday.
In years past, it’s been cheese-related, but this year, I’m going straight for dessert. I know I will be making a pie (or two) in the upcoming days, and maybe you are planning to as well, but also…? You might be a little burnt out and not particularly feeling like going through the trouble of making a whole pie for a very small Thanksgiving gathering, even though you’ve already made a bunch of pie dough.
Well, my friends, that’s where Pie Crust Cinnamon Twists come in. Where you’d normally roll out your pie crust, fit it in a pie plate, fill it, chill it several times and finally bake, this recipe takes super buttery pie dough and transforms it into a flaky cinnamon-scented dessert that you can make with minimal ingredients and tuck into in under an hour. It’s the dream.
Start by rolling out your disk of pie dough (this is my All-Butter Pie Dough) into a 12-inch square(-ish shape). Brush the whole thing with melted butter, then scatter cinnamon-sugar on the center 4×12-inch section.
Fold one of the outer thirds over the cinnamon-sugar, then brush on more butter and sprinkle on more cinnamon-sugar. Fold the last blank third of dough over (like a letter) and then refrigerate for 20 or so minutes while the oven preheats. 
Once the oven hits 375F, slice your dough into strips, brush with more melted butter, and twist them do that you can see the two layers of cinnamon swirling all the way down the length of the twists. Yum!
After that, bake for 22 minutes or so until your kitchen smells like butter and cinnamon and everything else that’s good in this universe. Then wait just long enough so that you don’t burn your mouth before digging in, with ice cream if you are better-prepared than I am.
I know I am not the first person to write a recipe for Pie Crust Cinnamon Twists, and I won’t be the last either. Some people just spread the cinnamon-sugar right on and skip all the folding and whatnot, but in my experience, this extra care results in a triple-layer twist that is favorably compared to churros. Churros! I don’t know about you, but the one thing my Thanksgiving menu is missing is a flaky, churro-esque finish.
Pie Crust Cinnamon Twists
makes about 1.5 dozen twists
3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/2 recipe All-Butter Pie Dough, or other good single crust pie dough recipe
1 tablespoon unsalted butter, melted
In a small bowl, use a fork to whisk together sugar and cinnamon.
Flour a surface and a rolling pin. Roll pie dough out to a 12-inch square. Paint a thin layer of melted butter onto the dough.
Mentally divide the dough into thirds (perhaps with the help of a ruler), 4×12 inches each. Scatter half the cinnamon-sugar over the central third. Fold one of the outer thirds over the center to cover the cinnamon-sugar, then paint melted butter on top. Fold the remaining third so that it covers the cinnamon-sugar. Use your rolling pin to tamp down the ends so you don’t lose filling, then roll the whole thing so it’s about 6-inches wide. Wrap in plastic and refrigerate for 20 minutes.
Preheat oven to 375F. Line 2 rimmed sheet pans with parchment.
Flour a surface and a large, sharp chef’s knife. Unwrap the folded dough and brush the top with butter. Slice it into 3/4-inch strips. Twist each one a few times and place 2 inches apart on prepared sheet pans (I like about 10 per pan). Bake 21-23 minutes, until puffed and golden.
Let cool a few minutes before serving. Leftovers will keep covered at room temperature for a few days.
I questioned my sanity while making these Little Pumpkin Pie Jars earlier this week—do we need a 
That said, we might need eight pies, but little ones in mason jars that require no baking—perfect for a Thanksgiving with all the trimmings and all the COVID precautions. Little Pumpkin Pie Jars are just the ticket.
This recipe is nearly a carbon copy of the 
Little Pumpkin Pie Jars get their autumnal flavor from the 
I’ve wanted to make Thanksgiving for years and years, but my family usually travels for this holiday. That said, I guess next Thursday is my lucky day…or something. Yes, since traveling is inadvisable at the moment, I am staying put and taking this excuse to make the whole turkey dinner in my apartment. This is obviously not how I imagined my first time making Thanksgiving dinner, but it’s what’s happening. And it might be a little messed up to say this, but I’m kind of excited about it. I mean, I’ll be bummed not to be with my parents, older sister and sister-in-law (and the dogs), and I would definitely like for this period of world history to get over and done, but I am really excited to make Thanksgiving.
I can’t believe I’ve made it this many years without posting this recipe.
My mom got the original recipe from her friend, Amy, and then passed it on to me. I’ve twisted the it a little since then, but only a little, because they were already pretty dang perfect. The secret? An entire brick of cream cheese and an entire stick of butter. Yes, I know that’s a lot of dairy and a lot of dense calories, but this recipe also makes a lot of sweet potatoes. Please resist the urge to cut back or use low-fat ingredients—it’s just not worth the effort without the real deals. This is holiday food, not everyday food (although I would never judge you for eating them with every meal for four days straight…ahem).
As you might imagine, these Mashed Sweet Potatoes are…beyond. Beyond creamy. Beyond delicious. So beyond that it’s simply beyond me why anyone wouldn’t throw these on next week’s menu right now.
I don’t know why I’ve never thought to make a 
Galettes are pie’s more chilled out cousins. They’re free-form, don’t require a pie plate or crimping, never need blind-baking, and you can put pretty much anything but custard inside. Easy easy easy, and positively perfect for a busy day like Thanksgiving. I’m mystified as to how I didn’t realize that until now–it’s so obvious!
Today’s galette is filled to the brim with sliced tart apples and sweet ripe pears, and it’s seasoned with cinnamon, cardamom, ginger and nutmeg. I like to think of those spices as somewhere between regular 
Assembling an Apple & Pear Galette is as simple as mounding your dough in the center of a piece of 
Another thing galettes have over pies? They cool really quickly. I will pretty much never tell you to slice a pie before it has hit room temperature, which can take hours. Galettes though? They’re thin enough that they can be sliced at warm room temperature without any consequence. This beaut was sliced an hour after it came out of the oven, and the worst thing that happened was that it melted my ice cream slightly more quickly than it would have otherwise. And by worst thing, I mean a very good thing. Very good.
e2 bakes brooklyn 