Ask A Pittsburgh Expert: Your Best Thanksgiving Pie Recipe

Photo Credit: FREDERIC J. BROWN/AFP/Getty Images

You may look forward to a beautifully stuffed turkey, mashed potatoes and other Thanksgiving essentials, but let's face it: what your guests are really looking forward to is dessert. After all, a sweet treat always seems to be the one dish that everyone can make room for. Instead of picking up a store-bought pie this holiday, try your hand at making your own homemade pie that will leave your family and friends raving long after the table has been cleared. This Thanksgiving, impress your guests with these homemade pie recipes from Samantha Eyth of Samantha's Sweets, which even features her special pie crust and whipped cream.

Samantha Eyth is the creative force behind her home-based business Samantha's Sweets. Born into a long line of bakers, artists and confectionery creators, including the Reymers of Reymer Brothers Candy, Eyth transformed her cake-making hobby into an official business that now specializes in wedding and special occasion cakes, custom cake cart, cupcakes, sweets and party favors. "I love what I do and my customers are super important to me," adds Eyth. "I have made so many wonderful friends, as I get the honor of being a part of their weddings, babies' first birthdays, anniversaries and more." Eyth is licensed and inspected by the Pennsylvania Department of Agriculture.

Shoo-fly pie is a traditional Pennsylvania Dutch dessert. The molasses gives this pie its sweet taste while the season's best spices like cinnamon, brown sugar, nutmeg and cloves lend a seasonal flavor.

Liquid ingredients:

• 1/2 cup molasses
• 1/2 teaspoon baking soda
• 1/2 cup hot water

Crumb ingredients:

• 1/4 cup shortening
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1 cup brown sugar
• 1 teaspoon cinnamon
• A tiny dash of nutmeg, ginger and cloves

Directions:

1. Combine crumb ingredients and blend in shortening, making crumbs.
2. In alternating layers, add crumbs and liquid, starting and ending with crumbs, into an unbaked pie shell.
3. Bake at 450 degrees F for 15 minutes, reducing heat to 350 degrees F for 20 minutes. 

This pumpkin pie with an eggnog twist is perfect for Thanksgiving and can be made for the Christmas season as well. Eyth suggests serving this pie with her best homemade whipped cream.

Ingredients:

• 1 can pure pumpkin or 15 oz pumpkin mash
• 1 1/4 cups eggnog
• 2/3 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon salt
• 3 large eggs, beaten

Directions:

1. Preheat oven to 375 degrees F.
2. Whisk ingredients together until well-blended.
3. Pour into unbaked pie shell to top.
4. Bake 60-65 minutes until set.
5. Cool and refrigerate.

Related: Best Pumpkin Dishes In Pittsburgh

A homemade pie filling deserves an amazing homemade pie crust.

Ingredients (makes two crusts):

• 1/2 cup shortening
• 6 tablespoons butter
• 2 tablespoons cream cheese
• 2 teaspoons pure vanilla extract
• 1 teaspoon salt
• 2 2/3 cup flour
• 2 tablespoons cold water
• 1 tablespoon milk
• 1 tablespoon vinegar

Directions:

1. Combine milk and vinegar; set aside.
2. Cut shortening, butter and cream cheese into flour.
3. Add water, milk and vinegar mixture.
4. Mix and mold into a dough ball.
5. Chill dough about 30 minutes to an hour.
6. Roll out on floured surface.

"I always make homemade whipped cream," says Eyth, who likes hers to be very stiff. "It is so much better than canned!" Eyth recommends using it on the first day it's made, but says that it can be stored in the refrigerator for a few days.

Ingredients:

• 2 cups heavy whipping cream
• 1/2 cup sugar
• Dash of vanilla

Directions:

1. Whip with mixer (using whip attachment) until desired consistency.
2. Use a grease-free, chilled bowl for better results.

Related: Crab-Stuffed Roasted Lobster Recipe For The Holidays