Ask A St. Louis Expert: Your Top Thanksgiving Pie Recipe

Ask A St. Louis Expert: Your Top Thanksgiving Pie Recipe
sherrie giddens Ask A St. Louis Expert: Your Top Thanksgiving Pie Recipe

Sherrie Giddens (Courtesy of Sherrie Giddens)

Thanksgiving is a time to gather with friends and family and think about all of the good in life that generates thankfulness. The holiday is about more than pumpkin or the best apple pie. There are options for additional delicious desserts and pies. Local cookbook author Sherrie Giddens knows how to put together a tasty Thanksgiving pie and wants to share her favorites with you.

sherrie book cover Ask A St. Louis Expert: Your Top Thanksgiving Pie Recipe

“Sherrie’s Favorite Pantry Mixes 1: Breads and Desserts” (Courtesy of Sherrie Giddens)

Sherrie Giddens
Author of “Sherrie’s Favorite Pantry Mixes 1: Breads and Desserts” Giddens

Sherrie Giddens is a local favorite, family-friendly author creating titles for the whole family while writing children’s, young adult, teen, business, Christian life, home and family books, notebooks, diaries and journals that offer a moral compass as well as a Christian view on topics of interest for her readers. She also loves Thanksgiving, but knows there is more than the typical pie options to bake, so she enjoys creating her own recipes in the kitchen which she shares with guests. She wanted to share her favorite recipes with an even wider audience, so she wrote a book, “Sherrie’s Favorite Pantry Mixes 1: Breads and Desserts,” which is available on Amazon in Kindle and print versions. Enjoy her favorite pie recipes that all start with the finest pie shell recipe, which can then be used to create unique cranberry apple or raisin pies.

Pie Shell Recipe


  • 7 cups of flour
  • 1 tablespoon salt
  • 2 cups of shortening


  1. Thoroughly combine all ingredients; until the mixture resembles coarse meal.
  2. Store in a sealed container, keep in refrigerator or freezer. It thaws quickly for easy use.

To Make Your Pie Shell

  • 1 cup of Pie Shell Mix
  • 2 to 3 tablespoons of water


  1. Stir together thoroughly one cup of pie shell mix with two to three tablespoons of water.
  2. Make a ball.
  3. Roll the ball out with a rolling pin.
  4. Press the shell into your pie plate.
  5. Place the pie plate on a cookie sheet, and slide it into the oven at 425 degrees F for approximately 7 minutes. This will eliminate soggy pie crusts.
  6. Remove the pie plate and add your favorite pie filling before returning it to the oven and baking as desired.

If your pie filling does not need to be baked, you can leave the crust in the oven for 10 to 20 minutes or until done. Remember to let it cool before adding a pie filling that needs to remain chilled or cool.

If you need to make a top crust for your pie, just double the recipe. If a beautiful top crust is difficult for you, roll out the dough and use cookie cutters, cutting shapes that can then be added to the top of your pie as decoration and baked as if it had the upper crust.

Related: Top Pumpkin Dishes in the St. Louis Area

Cranberry Apple Pie

This recipe adds the perfect combination of sweet and sour for any dessert.


  • 1 cup sugar
  • 1 cup water
  • 2 cups whole cranberries
  • 2 cups peeled and chopped apples
  • Pulp and juice from 1/2 lemon with seeds removed
  • 2 tablespoons flour
  • 1/2 tablespoons cinnamon
  • 1/4 teaspoon salt
  • 1 baked pie shell


  1. Place all ingredients into a medium saucepan and bring to a boil.
  2. Reduce heat to medium and continue at a low boil for 10 minutes, stirring constantly.
  3. Pour into pie shell and allow for cooling before placing in refrigerator.

Related: Top Spots for Apple Picking Near St. Louis

Raisin Pie

This recipe brings back childhood memories. Thanksgiving was never complete without my grandmother’s raisin pie.


  • 2 cups raisins
  • 2 cups water
  • 2 tablespoons flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla


  1. In a large saucepan, combine all ingredients.
  2. Simmer on low for 8 to 10 minutes.
  3. Remove from heat and pour into unbaked pie shell.
  4. Bake at 375 degrees F for approximately 45 minutes.
Tere Scott is a freelance writer and author of e-books and two educational blogs. She loves to research information to share. She currently resides in St. Louis. Her work can be found at