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Perfect Friendsgiving Grazing Table Ideas with Mini Pies and Charcuterie for Easy Entertaining

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A colorful and easy-to-assemble Friendsgiving grazing table featuring flaky mini pies with seasonal fillings and a sophisticated charcuterie spread, perfect for casual gatherings and mingling.

Ingredients

  • All-purpose flour (2 ½ cups / 312 g)
  • Unsalted butter, cold and cubed (1 cup / 226 g)
  • Granulated sugar (1 tablespoon for dough + ½ cup / 100 g for apple filling)
  • Cold water (6-8 tablespoons / 90-120 ml)
  • Apple pie filling with cinnamon and nutmeg (fresh or store-bought)
  • Pumpkin puree (1 cup / 245 g)
  • Brown sugar (¼ cup / 50 g)
  • Pumpkin pie spice (1 teaspoon)
  • Cherry preserves or fresh cherry compote
  • Egg wash (1 egg beaten with 1 tablespoon water)
  • Assorted cured meats: prosciutto, soppressata, chorizo
  • Cheeses: sharp cheddar, creamy brie, tangy goat cheese
  • Marinated olives (green and black)
  • Mixed nuts: toasted almonds and pecans
  • Fresh fruit: grapes, sliced pears, figs
  • Crackers and sliced baguette
  • Fresh rosemary and thyme sprigs
  • Honey or fig jam
  • Grainy Dijon mustard

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together 2 ½ cups (312 g) of all-purpose flour and 1 tablespoon sugar. Add 1 cup (226 g) cold, cubed unsalted butter. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs with some pea-sized pieces. Slowly add 6-8 tablespoons (90-120 ml) cold water, mixing just until dough comes together. Wrap in plastic and chill for 30 minutes.
  2. Prepare Mini Pie Filling: While dough chills, prepare your fillings. For apple, toss peeled and diced apples with ½ cup (100 g) sugar, 1 teaspoon cinnamon, and a pinch of nutmeg. For pumpkin, mix 1 cup (245 g) pumpkin puree with ¼ cup (50 g) brown sugar and 1 teaspoon pumpkin pie spice. Set aside.
  3. Roll Out Dough: On a floured surface, roll out chilled dough to about ⅛ inch (3 mm) thickness. Use a round cutter slightly larger than your mini pie tins or muffin cups (about 3 inches / 7.5 cm diameter). Gently place dough rounds into tins, pressing to fit. Trim excess dough.
  4. Fill and Seal Mini Pies: Spoon about 1 tablespoon (15 ml) of filling into each dough cup. For fruit pies, top with a smaller dough circle and crimp edges to seal. For pumpkin pies, leave open or add a decorative dough cutout. Brush tops with egg wash.
  5. Bake Mini Pies: Preheat oven to 375°F (190°C). Bake pies for 20-25 minutes until golden brown and filling bubbles lightly. Remove and cool on wire racks.
  6. Arrange Charcuterie: While pies bake, slice cured meats into bite-sized pieces and cheeses into wedges or cubes. Arrange on your serving boards with bowls of nuts, olives, fresh fruit, and crackers. Scatter fresh herb sprigs for color.
  7. Set Up Grazing Table: Place cooled mini pies on platters amidst the charcuterie spread. Add small bowls of honey, mustard, and fig jam for guests to mix and match flavors. Light candles or add festive touches for atmosphere.

Notes

Pie dough can be made a day ahead and refrigerated. Keep charcuterie chilled until just before serving. Use gluten-free flour and dairy-free cheeses for dietary adaptations. Avoid overfilling pies to prevent sogginess. Use odd numbers of cheeses and scatter herbs and nuts for a natural look. Warm mini pies slightly before serving if made ahead.

Nutrition

Keywords: Friendsgiving, grazing table, mini pies, charcuterie, easy entertaining, party platter, holiday appetizer, seasonal fillings

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