Good pie recipe for Thanksgiving?

i have a really good recipe for an Apple Pie that i have been making for about 4 years for thanksgiving, but this year i wanna try something new. My family loves fruit, and i'm pretty sure they would be open to anything. Any good recipes any one has tried and really liked?Good pie recipe for Thanksgiving?
Key Lime Pie


Buy a bottle of Nellie and Joe's Key Lime Juice at your grocer and follow the recipe on the bottle. It is excellent.


You will also need two cans of evaporated milk and of course the pie crust and whipped cream on top if you like.


Easy and delicious!


Good pie recipe for Thanksgiving?
I love pies, too.





You could try a peach pie or blueberry. Both are easy to make. For a peach pie, just substitute peaches for apples or you can use canned peaches, but you have to adjust the sugar. Frozen blueberries are fine.





OR you could make an apple crisp instead of pie. Very similar but doesn't have a bottom crust.
How bout something chocolately and peanut butter.... I made this one year for a holiday and it was a hit





Chocolate Peanut Butter Cream Pie





3/4 cup hot fudge ice cream topping, divided


1 HONEY MAID Graham Pie Crust (6 oz.)


1/2 cup creamy peanut butter


1-1/4 cups cold milk


2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding


1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided





SPOON 1/2 cup of the fudge topping onto bottom of crust. Place in freezer 10 min.





MIX peanut butter and milk with wire whisk in large bowl until well blended. Add dry pudding mixes; beat 2 min. or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping. Gently spoon over chocolate layer. Top with remaining whipped topping.





REFRIGERATE 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving. Store leftover pie in refrigerator.








http://www.kraftfoods.com/kf/recipes/cho鈥?/a>



Sweet potatoe pie.
How about a strawberry/rhubarb? or sweet potato?
Cranberry/apple crisp:





i saw and I made . Thus I love it:





PBS


http://www.cookscountrytv.com/episode/


From the episode: Autumn Supper





If you can't find Braeburn apples, Golden Delicious will work. Serve with vanilla ice cream or whipped cream.





Serves 8 to 10.


Ingredients


Topping


3/4 cup all-purpose flour


1/2 cup packed light brown sugar


1/2 cup granulated sugar


1 teaspoon ground cinnamon


12 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled


3/4 cup old-fashioned oats


Filling


1 pound cranberries , fresh or frozen


1 1/4 cups granulated sugar


1/4 cup water


2 1/2 pounds Granny Smith apple (6 to 8 apples), peeled, cored, and cut into 1/2-inch pieces


2 1/2 pounds Braeburn apples (6 to 8 apples), peeled, cored, and cut into 1/2-inch pieces


1 cup sweetened dried cranberries


3 tablespoons Minute Tapioca





Instructions





1. For the topping: Adjust oven rack to middle position and heat oven to 400 degrees. Pulse flour, sugars, cinnamon, and butter in food processor until mixture has texture of coarse crumbs (some pea-sized pieces of butter will remain), about 12 one-second pulses. Transfer to medium bowl, stir in oats, and use fingers to pinch topping into peanut-sized clumps. Refrigerate while preparing filling.





2. For the filling: Bring fresh cranberries, 3/4 cup sugar, and water to simmer in Dutch oven over medium-high heat and cook until cranberries are completely softened and mixture is jam-like, about 10 minutes. Scrape mixture into bowl. Add apples, remaining 1/2 cup sugar, and dried cranberries to Dutch oven and cook over medium-high heat until apples begin to release their juices, about 5 minutes.





3. Off heat, stir cranberry mixture and tapioca into apple mixture. Pour into 13 by 9-inch baking dish set over rimmed baking sheet and smooth surface evenly with spatula.





4. To assemble: Scatter topping evenly over filling and bake until juices are bubbling and topping is deep golden brown, about 30 minutes. (If topping is browning too quickly, loosely cover with piece of aluminum foil.) Transfer to wire rack to cool. Serve warm.





5. To bake, sprinkle the chilled topping evenly over the chilled filling, loosely cover with foil, and bake for 20 minutes. Uncover and bake until the juices are bubbling and the topping is deep golden brown, 15 to 20 minutes longer.


.





Make Ahead: While this crisp is best eaten the day it is cooked, the topping and filling can be made ahead. After pinching the topping into small clumps in step 1, transfer the mixture to a zipper-lock bag and refrigerate for up to 5 days or freeze for up to 1 month. The cooked filling can be refrigerated for up to 2 days.


===================================