When it comes to planning my holiday menus, I adhere fairly closely to that old wedding adage: something old, something new, something borrowed … well, the something blue part usually falls by the wayside. Still, there’s something special about blending tradition with trends.

One of my favorite meal plan mash-ups involves Mom’s classic roast turkey and homemade cranberry sauce, the green bean casserole recipe from the Campbell’s cream of mushroom soup label, a few creative side dishes and one (or a few) pies that remind me of my grandmas. Whether your grandmas are still baking up buffet tables full of desserts or their memories join you at the family table instead, the pie recipes ahead offer a reminder of simpler times and true taste of home.

Although a silky, crack-free custard pie like this might seem like a daunting place for a new baker to begin, pumpkin pie is actually an amazing “on ramp” recipe since you need not worry about blind baking, picking and slicing any fruit or fussing over finicky toppings. Simply mix a can of pumpkin and some sweetened condensed milk with a few warm baking spices, then pour that filling into a graham cracker or pastry crust. One Food Network fan confirms that simple can be spectacular: “We loved this recipe! It was my first year making the pumpkin pies, and in a taste test against two other pie recipes, this one was the clear winner. It’s going to be our new family tradition. ”

Coming in just behind pumpkin, pecan ranks as the second most popular Thanksgiving pie in America. It’s especially popular in the South, however, if the stains and splatters on the recipe card that my grandma passed down to my mom are any proof, it’s a fixture in the Midwest, too. This traditional Pecan Pie recipe looks almost exactly like their foolproof formula, right down to the mix of butter and shortening or lard in the crust. (Many bakers swear by this blend to deliver rich flavor and flakiness.)

Buttery, sweet and incredibly rich, this dessert reminds me of the countless sugar cookies grandma and I baked and decorated together over the years. (The gooey center of the pie makes me wistful for the bites of raw cookie dough I’d steal from the bowl when she wasn’t looking!) Featuring eggs, sugar, butter, milk, cornmeal, vanilla and a splash of vinegar for balance, this treat will transport your taste buds to a Southern Thanksgiving table, no matter where you’re celebrating. One avid baker wholeheartedly approves: “So glad to see this fabulous underappreciated Southern classic represented! It always means the holidays for me. This is very close to my grandmother's recipe. Pure heaven.”

It’s tough to believe we made it this far without the quintessential double-crusted apple pie. But if you ask Food Network fans, this is one rendition that would make any grandma proud … and might just become something you pass down to your grandkids. “This is absolutely the best apple pie I have ever made,” they swear, pointing to the easy made-by-hand pastry crust and the never-soupy filling. “The idea of cooking the apples down before adding them to the pie shell is a complete game-changer. Just follow the directions, and you’ll be so happy that you came across this recipe. You will save it as a family go-to apple pie recipe, and will hand it down to the next generation!”

Iowa is situated in the center of pumpkin pie territory. So on Turkey Day, sweet potatoes usually only made an appearance in a casserole dish, topped with marshmallows. Still, if my grandma had roots in the South, I bet she would have served a buttery, sweet and earthy pie like this one by Carla Hall. Just like a patient matriarch, she coaches us through how to bake the sweet potatoes until caramelized, how to blind bake the all-butter pie crust, then how to dial-in the filling so it’s just sweet enough. The result is sure to “turn out great,” one home baker swears. “I made it for Thanksgiving, and it was light but rich.”

True, fresh cherry season generally runs from June through August. But grandma was the one who taught me the power of preservation, and spent many summer days pitting and freezing or canning cherries. This ultra-easy pie recipe tastes just as amazing with frozen tart cherries as it does fresh, so you can bring a taste of summer to your Thanksgiving spread. (I bet grandma would adore the fact that this can be made with homemade or store-bought pie crust, too!) A splash of almond extract in the filling amplifies the cherry flavor, resulting in a dessert that “tastes exactly like the cherry pie my old French grandmother used to bake,” according to one reviewer. “Perfection!”

One of the most iconic lines of the 1994 film Forrest Gump reminded us, "My momma always said, 'Life was like a box of chocolates. You never know what you're gonna get.'" That’s very true, but you do know what you’re going to get when you slice and share this Michael Symon treat: rave reviews. It’s basically a classic pumpkin pie with a luscious dark chocolate boost, and it made me wonder, “why didn’t I think of this pairing before?” Try it in a pastry crust, or follow the lead of one reviewer who “served the filling in a pretzel crust for a sweet and salty combo that will make your knees weak!”

One of my favorite memories with grandma is picking apples from the tree in her front yard, washing them, adding a stick, and dunking them into a big pot of homemade caramel. As a tip of my cap to that sweet recollection — and to one of the quintessential Thanksgiving pies — I can’t wait to bring this Ree Drummond to my family’s holiday table this year. (One home baker deems it a “showstopper,” and I agree!) To allow the apples to really shine, the Pioneer Woman calls for adding spices to the pastry crust rather than the fruit filling. Then on top, in lieu of another full layer or lattice of pastry, this formula features a brown sugar, oat and pecan streusel along with a generous drizzle of caramel sauce for good measure.

From the way she executed a holiday menu with ease to her ability to her healing powers when I had a tummy ache, grandma seemed to have some special magical powers during the entirety of my childhood. As I grew up, I became privy to some of the behind-the-scenes sorcery that made it all possible — and very real. One trick I steal to this day? Whipping up a make-ahead frozen pie when time may be tight and oven real estate could be tough to come by. One Food Network fan swears that this “quick, easy and delicious” peanut butter dessert is such a cinch, in fact, that kids could even make it as their contribution to the feast. Prep time takes a mere 10 minutes. “If you are on the fence about making this, go for it,” they add. “You won't be disappointed.”