Buzz
As a baker, Thanksgiving is my chance to test out all the pie recipes I've been dreaming of trying. But every year, I end up making way too many pies. I enjoy offering a variety because, while some people crave sweet potato pie, others swear by pecan, and it feels like a sin not to include apple or pumpkin. Then, there's always that one guest who insists on 'bringing' pie, and somehow, a 12-inch cheesecake appears. By the end of the evening, you’re left with eight half-eaten pies. You're in a pie predicament. Without enough space to store them properly, they often go to waste. To prevent throwing away pies after the holiday, I suggest making smaller 6-inch versions instead.
At first, I too resisted the thought of making smaller pies. Thanksgiving is all about going big, with a massive turkey, a wide array of side dishes, and a stunning dessert spread – so why scale down? But as much as I love watching people indulge in food, it bothers me just as much to see it go to waste. I realized something had to change, but I wasn’t willing to sacrifice variety. So, last year, I decided to find a middle ground by downsizing the pies.
By the time dessert rolls around, most guests are so stuffed from turkey and mashed potatoes that even the sweet-toothed ones tend to opt for only a small slice of pie. I thought about the most popular pie flavors among my guests. Those remained at the classic 9-inch size. But the other pies, the ones that only a few people enjoy, became smaller, more manageable versions. Just to clarify, small pies are not the same as 'mini' pies. Mini pies are the bite-sized ones baked in cupcake pans. They’re cute, but I find them a hassle to shape, and the filling can get messy. Small pies, on the other hand, are the 5 1/2- or 6-inch pies you’d find at a farmer’s market — they may be smaller, but they still pack a serious filling-to-crust ratio.
I ended up baking two large pies and two smaller ones, and honestly, I could have made all four pies 6 inches. I still had leftovers from the larger pies, even after a few friends took some home. Had they been 6-inch pies, those plates would have been wiped clean. (On the bright side, I got to enjoy pie in my sweatpants on Saturday.)
I always overcook (and I probably always will), but downsizing the dessert portion is definitely a strategy I see myself sticking with. I picked up 5 1/2-inch ceramic pie dishes from my local Shoprite, though you can find similar sizes in stores in glass, ceramic, aluminum, or even go for disposable foil dishes.
How to modify your recipes for smaller pies
With smaller pie dishes, your usual pie crust and filling recipes will likely stretch further. During the busiest meal of the year, this means less prep work and fewer ingredients needed. I was able to line two small pie dishes with the amount of dough I normally use for a single 9-inch pie. The math might seem off, but most recipes are designed with extra portions in mind. I always end up with a pile of pie crust scraps and an excess of pumpkin pie filling. By switching to smaller pies, I had just the right amount. If you’re planning to make four small pies, use one double-crust recipe, and that should be enough to form four shells. If you're making pies with tops, adjust accordingly. Since many recipes usually yield extra filling for a full pie, adjusting the amount needed for a 5- or 6-inch pie is as simple as halving the original recipe. If you're concerned about not having enough, measure the volume of your pie dish by filling it with water and then pouring that into a measuring cup. Whatever the result, subtract around ¼ to ½ cup to account for the thickness of your crust. That will be about the amount of filling you'll need. After measuring the ingredients, if half the filling still seems adequate, you’re good to go. My pumpkin pie recipe worked perfectly halved; I just added a few extra nuts to my pecan pie. When baking, check on your pies 10 to 15 minutes earlier than the full-size bake time.
Small pies still provide a great filling-to-crust ratio with fewer ingredients and a slightly quicker baking time. Whether you're hosting a small gathering or a large family Thanksgiving, if you find yourself throwing away leftover pie every year, try making small pies to maintain variety while cutting down on waste at the end of the evening.
