Other holiday pies

Want to try something besides traditional pumpkin pie for Thanksgiving this year? Here are three alternatives.

EGGNOG CREAM PIE

Start to finish: 1 hour (30 minutes active), plus coolingServings: 8

1 1/4 cups all-purpose flour, plus more for dusting, divided

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, cut into cubes, chilled

1 tablespoon cold water

1 cup whole milk

1 cup eggnog

1/2 cup sugar

6 egg yolks

1 teaspoon cinnamon, plus additional for garnish

1/4 teaspoon nutmeg, plus additional for garnish

1 teaspoon vanilla extract

1 1/2 cups heavy whipping cream

2 tablespoons rum, brandy or whiskey (optional)

To make the crust: In a large bowl, stir together 1 cup of the flour and the salt. Add the chilled cubed butter. Use your hands or a pastry cutter to cut the butter into the flour until the butter pieces are slightly smaller than a pea and the mixture resembles cornmeal. Add the water and gently stir the mixture together with your hands or a fork just until the mixture is moist but not sticky. If the mixture is too dry, add cold water 1 tablespoon at a time until it reaches the desired consistency.

Alternatively, in a food processor combine 1 cup of the flour and the salt. Pulse to mix. Add the chilled cubed butter and pulse until the butter pieces are slightly smaller than a pea and the mixture resembles cornmeal. Add the water and pulse until the mixture is moist but not sticky. If the mixture is too dry, add cold water 1 tablespoon at a time until it reaches the desired consistency.

Lay a sheet of plastic wrap on the counter and turn the dough onto it. Push the dough together to form a ball and wrap well in the plastic. Refrigerate until chilled, at least 30 minutes and up to 2 days.

Heat the oven to 400 F.

Lightly dust the counter with flour. Remove the dough from the refrigerator and roll it out to about 1/8-inch thickness. Transfer the dough to an 9-inch pie plate and press it gently into the plate.

Trim the overhanging dough to about 1-inch all around the edge. Fold the overhang under itself so that it rests on the lip of the pie plate and decorate the edges as desired.

Use a fork to prick the bottom of the pie crust several times. Line the crust with a piece of foil large enough to hang over the edges. Fill the shell with enough baking weights or dried beans to cover the bottom and go halfway up the sides.

Bake the crust until pale golden brown, about 15 minutes, then remove the foil and baking weights and continue baking until deep golden brown, about 10 minutes more. Transfer the pie shell to a cooling rack and cool to room temperature.

To make the filling: In a medium saucepan over medium-high heat, combine the milk, eggnog and 1/4 cup of the sugar. Bring to a gentle simmer.

Meanwhile, in a medium bowl whisk together the egg yolks, remaining 1/4 cup of flour, cinnamon, nutmeg and remaining 1/4 cup of sugar. When the milk and eggnog mixture is at a simmer, remove the pan from the heat.

While whisking, slowly pour about 1 cup of the warm milk mixture into the egg mixture. Then pour the egg mixture into the pan with the remaining milk and eggnog.

Return the pan to a medium heat. Stirring constantly with a wooden spoon, cook the mixture until it thickens to the consistency of a heavy pudding, about 3 to 4 minutes.

Remove the pan from the heat and stir in the vanilla extract. Pour the mixture into the cooled pie shell and place a sheet of plastic wrap over the top, gently pressing so it touches the surface of the cream. Refrigerate until set, at least 2 hours and up to 2 days.

Before serving the pie, whip the cream and liquor (if using) together until the cream holds stiff peaks. Remove the plastic wrap from the surface of the pie and evenly spread the whipped cream over the surface. If desired, lightly dust the top of the pie with cinnamon and nutmeg. Refrigerate until ready to serve.

PEAR AND POMEGRANATE CARAMEL PIE

Start to finish: 1 1/2 hours (40 minutes active), plus cooling. Servings: 8

2 cups all-purpose flour, plus more for dusting

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into cubes, chilled, divided

6 tablespoons cold water, divided

2 cups pomegranate juice

1 cup dark brown sugar

3 strips lemon zest (optional)

6 tablespoons cornstarch

4 pounds firm pears, such as d'anjou or Bartlett, slightly underripe, peeled and cored, sliced about 1/4-inch thick

1 tablespoon cinnamon

1 teaspoon ground nutmeg

1 egg, lightly beaten

To make the crust: In a large bowl, stir together the flour and salt. Add the chilled cubed butter. Use your hands or a pastry cutter to cut the butter into the flour until the butter pieces are slightly smaller than a pea and the mixture resembles cornmeal. Add 2 tablespoons of the water and gently stir the mixture together with your hands or a fork just until the mixture is evenly moist but not sticky. If the mixture is too dry, add more cold water 1 tablespoon at a time until it reaches the desired consistency.

Alternatively, in a food processor combine the flour and salt. Pulse to mix. Add the chilled cubed butter and pulse until the butter pieces are slightly smaller than a pea and the mixture resembles cornmeal. Add 2 tablespoons of the water and pulse until the mixture is evenly moist but not sticky. If the mixture is too dry, add more cold water 1 tablespoon at a time.

Lay a sheet of plastic wrap on the counter and turn the dough onto it. Push the dough together to form a ball and wrap well in the plastic. Refrigerate until chilled, at least 30 minutes and up to 2 days.

To make the filling: In a medium saucepan over medium-high, combine the pomegranate juice, brown sugar and lemon zest. Bring to a boil, then reduce heat to medium. Cook, stirring occasionally, until the liquid is reduced by half and is very thick, about 20 to 30 minutes.

In a small glass whisk together the corn starch with the remaining 4 tablespoons of water. While whisking the pomegranate syrup, slowly pour in the cornstarch mixture. Bring the mixture to a boil and cook for 1 minute. Remove the syrup from the heat, discard the lemon zest, and cool to room temperature.

Heat the oven to 400 F.

Lightly dust the counter with flour. Remove the dough from the refrigerator and cut in half. Roll out one dough half to about 1/8-inch thickness. Transfer the dough to an 9-inch deep dish pie plate and press it gently into the plate. Set aside.

In a large bowl, combine the pears, cooled pomegranate mixture, cinnamon and nutmeg. Toss well to combine. Transfer the mixture to the dough-lined pie plate, pressing the fruit down or mounding it as needed to fit.

With a pastry brush, brush the overhanging pie dough lightly with the whisked egg.

If needed, lightly dust the counter with flour. Roll the other dough half out to a thickness of about 1/8-inch. Use cookie cutters or a paring knife to cut 2 or 3 small holes at the center.

Carefully place the rolled crust over the pie, centering the holes over the top center of the pie. Press together the overhanging dough at the sides to seal with the egg.

Trim the overhanging dough to about 1-inch all around the pie and fold the overhang under itself so that it rests on the lip of the pie plate. Decorate the pie edges as desired and lightly brush the entire top and edges with the remaining beaten egg.

Transfer the pie to a rimmed baking sheet and bake until the crust is deep golden brown and the filling is bubbling, about 50 to 55 minutes. Transfer the pie to a cooling rack and cool to room temperature before serving.

STREUSEL SPICED BERRY PIE

Start to finish: 1 hour 10 minutes (20 minutes active), plus coolingServings: 8

1 3/4 cups all-purpose flour, plus more for dusting, divided

1/2 teaspoon salt

1 cup (2 sticks) plus 2 tablespoons unsalted butter, cut into cubes, chilled, divided

2 tablespoons cold water

1/2 cup packed brown sugar

1/2 cup rolled oats

3 cups frozen mixed berries

2 tablespoons cornstarch

Zest and juice of 1 lemon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1 tablespoon cinnamon

1 teaspoon ginger

To make the crust: In a large bowl, stir together 1 cup of the flour and the salt. Add 1/2 cup of the chilled cubed butter. Use your hands or a pastry cutter to cut the butter into the flour until the butter pieces are slightly smaller than a pea and the mixture resembles cornmeal. Add the water and gently stir the mixture together with your hands or a fork just until the mixture is moist but not sticky. If the mixture is too dry, add cold water 1 tablespoon at a time until it reaches the desired consistency.

Alternatively, in a food processor combine 1 cup of the flour and the salt. Pulse to mix. Add 1/2 cup of the chilled cubed butter and pulse until the butter pieces are slightly smaller than a pea and the mixture resembles cornmeal. Add the water and pulse until the mixture is moist but not sticky. If the mixture is too dry, add cold water 1 tablespoon at a time until it reaches the desired consistency.

Lay a sheet of plastic wrap on the counter and turn the dough onto it. Push the dough together to form a ball and wrap well in the plastic. Refrigerate until chilled, at least 30 minutes and up to 2 days.

Heat the oven to 400 F.

Lightly dust the counter with flour. Remove the dough from the refrigerator and roll it out to about 1/8-inch thickness. Transfer the dough to an 9-inch pie plate and press it gently into the plate.

Trim the overhanging dough to about 1-inch all around the edge. Fold the overhang under itself so that it rests on the lip of the pie plate and decorate the edges as desired. Set aside.

To make the streusel, in a medium bowl, rub together the remaining 3/4 cup flour and 1/2 cup of the remaining butter until the mixture resembles cornmeal. Stir in the brown sugar and oats, then set aside.

To make the filling: In a large bowl, combine the berries, cornstarch, lemon zest and juice, allspice, nutmeg, cinnamon and ginger. Transfer the mixture to the prepared pie plate. Cut the remaining 2 tablespoons of chilled butter into small pieces and sprinkle them over the fruit mixture.

Sprinkle the streusel evenly over surface of pie.

Transfer the pie to a rimmed baking sheet and bake until the crust and streusel are a deep golden brown and the filling is bubbling, about 45 to 50 minutes. Transfer the pie to a cooling rack and cool to room temperature before serving.