I have always believed that Thanksgiving dessert is pie, including pumpkin, but it doesn’t have to be. My daughter and grandson (the culinary school student) bake pies for dinner at my house, but sometimes I make something too.

When my mother was with us for Thanksgiving, we had to have Jello with banana slices. Her reasoning was that everyone was too full after dinner to have pie, but there was enough room for Jello. She prepared it in some really pretty amber-colored sherbet glasses, and topped them with whipped cream. I still have the amber-colored sherbet glasses, but I’m afraid that the Jello has gone by the wayside in my house!

I think that this year, lemon/cranberry bars would be a good addition.

INGREDIENTS
Yield: 2 dozen bars

FOR THE CRANBERRY LAYER
1 (12-ounce/340-gram) bag fresh or frozen cranberries
¾ cup/150 grams granulated sugar
3 TB water
zest of 2 large lemons

FOR THE CRUST
Nonstick cooking spray
1½ cups/190 grams AP flour
⅓ cup/65 grams granulated sugar
1 teaspoon fine sea salt
1 teaspoon vanilla extract
¾ cup/170 grams unsalted butter (1½ sticks), melted and cooled

FOR THE LEMON LAYER
1 cup/200 grams granulated sugar
¼ cup/30 grams all-purpose flour
⅛ teaspoon fine sea salt
3 large eggs, at room temperature
½ cup freshly squeezed lemon juice

Powdered sugar (optional)

PREPARATION

Step 1
Start preparing the cranberry layer: Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest 2 of the lemons directly into the saucepan; reserve the lemons.

Step 2
Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve.

Step 3
Make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of heavy aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray.

Step 4
Whisk the flour, sugar and salt in a medium bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and
dry and golden on top, 17 to 20 minutes.

Step 5
While the crust bakes, begin preparing the lemon layer: Squeeze the juice from the 2 reserved zested lemons. You should have ½ cup. Squeeze the juice from another lemon, if needed.

Step 6
Whisk the sugar, flour and salt in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth.

Step 7
Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over the crust. Carefully and slowly pour the lemon mixture on top to create two distinct layers.

Step 8
Return the pan to the oven and bake until the filling is set, 18 to 22 minutes. Cool completely in the pan on a wire rack, then refrigerate until cold and firm, at least 2 hours. Using the foil, slide the bars out of the pan and onto a cutting board. Cut into 24
squares, wiping your knife between cuts for clean slices. If desired, sift powdered sugar over the tops just before serving.

Apple cake might be a good choice. This one is delicious!

This is Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze.

Follow the link to the Food Network post (it’s an Emeril recipe) for the ingredients list and directions. Personally, I think it is so delicious because it uses brown sugar in all of its elements; cake, crumble, and glaze. I wouldn’t call it a coffee cake, either. It’s a cake for any time or occasion.

I have been making this pie for years. I first tasted it at a restaurant where my boss and some of our employees would go for lunch for a special occasion, or when we were entertaining customers. That was in the 1970’s/1980’s. The restaurant was called The Farm House, and they had the BEST homemade food, especially desserts! I’ll never forget their beef short ribs with noodles. Sadly, they went out of business some years ago.

Sour Cream Apple Pie

Ingredients

1 cup sour cream
1 egg
3⁄4 cup sugar
2 tablespoons flour
1⁄4 teaspoon salt
1 teaspoon vanilla
2 1⁄2 cups apples, peeled and thinly sliced or finely chopped
1 unbaked 9-inch pie crust

Crumb Topping

1/2 cup brown sugar
1⁄4 cup butter
1⁄3 cup flour
1 teaspoon cinnamon

Preparation

Beat sour cream and egg together.
Add flour, sugar, salt and vanilla.
Mix until smooth.
Stir in apples.

Pour into the pie shell, and bake at 400 degrees for 25 minutes.

Mix the crumb topping ingredients until crumbly.
Remove pie from oven and spread with crumb topping.

Bake 20 more minutes.

In case you missed it, here is a link to this year’s Thanksgiving recipe thread:

Planning for Thanksgiving 2025

What do you plan to serve for Thanksgiving dessert? Do you have something new that you want to try?