Pie

Washington pears and California raisins complement each other deliciously. This is perfect with vanilla ice cream.

More pastry chefs are using spices typically associated with savories in their sweets. Here, Chinese five-spice powder, a blend of warm spices and aromatic flavorings, adds allure to a fruit filling.

This dessert, long favored by the British at holiday time, originally contained minced meat along with the fruits and spices. This version, more suited to the nineties table, is meatless and brimming with apples, dried fruit and lots of spices.

Cranberries originally grew wild in Wisconsin; now they are the state's leading commercial fruit crop. They're also a must on the Thanksgiving table. In this take on a holiday staple, the mincemeat filling is packed with dried cranberries, which lend a tart balance to the sweetness of the raisins.

It is said that bourbon was first distilled in 1789 by a Virginia minister, and by the nineteenth century it had become an important regional industry. It makes a great cocktail, of course, but we also like it in this rich sauce.

The secret to the light and flaky crust is cream cheese. For an extra-special presentation, cut out decorative shapes from the dough scraps, and arrange them on the pie after glazing it; brush cutouts with glaze and bake.

This old-fashioned dessert is a refreshing conclusion to the grand feast.

Layers of chocolate crust, chocolate ganache and banana cream filling make a stunning black-and-white combination for this comforting no-bake pie. Mixing melted chocolate with the cookie crumbs produces a crust that becomes crisp when chilled.

Two new flavors enhance a classic.

Papaya, mango and banana slices would also work nicely on this pie.

Begin making this one day ahead. To soften the ice cream uniformly, place the container (lid removed) in the microwave and heat for ten-second intervals on medium power.