Flaky Apple Galette with Oat Streusel

This free-form pastry tastes just as delicious as apple pie—but with no upper crust or fluting to worry about, it's forgiving to make. The crispy oatmeal streusel helps insulate the filling while baking, keeping the apples juicy. Serve at room temperature or warm with a scoop of vanilla ice cream.

Apple Cinnamon Turnovers

Brown butter adds rich, nutty flavour to these flaky apple-stuffed pastries. We love the combination of apple and Cheddar, but if you'd prefer strictly sweet turnovers, simply omit the cheese.

Spiced Pumpkin Layer Cake with Chocolate Icing

This stunning layer cake will make an extraordinary ending to any Thanksgiving meal. Your guests will love the unique combination of spiced pumpkin cake and rich, buttery chocolate icing.

Classic Pumpkin Pie With Yogurt Whipped Cream

Draining pumpkin purée maximizes its flavour, eliminates excess water and makes a thick, luxurious filling. 

Pumpkin Praline Tiramisu

This twist on an Italian classic combines lightly spiced layers of creamy mascarpone cheese and citrus-flavoured ladyfinger cookies in an everyday baking dish. Top with praline dust just before serving so that it keeps its crunch.

Classic Apple Pie

When leaves begin to change colour in the fall, it's a reminder that freshly picked apples are in abundance. Serve a slice of this classic treat topped with a scoop of vanilla ice cream.

Grandma Thompson's Prize-Winning Apple Pie

Thanksgiving weekend last year and The Village at Blue Mountain, Ont., was filled with the fragrance of freshly baked apple pies. For the first-ever Quintessential Apple Pie contest, bakers from this apple-growing region that rings Georgian Bay carried their pies – double crust, single crust, lattice top, streusel, Cheddar crust, even a chocolate apple combo – to the judging tables. Collingwood baking enthusiast Brenda Hall took first prize with a classic double-crust pie – a family recipe that's not too sweet but full and juicy with freshly harvested local McIntosh apples.

Chocolate Hazelnut Baklava

This twist on the honey-nut pastry version has the added appeal of milk chocolate in the filling. An offset spatula makes removal from the pan flawless.

Brined Turkey With Potato & Parmesan Stuffing

Tasty Tourtière Turnovers