I’ve done sugar pie which is too sweet for me, but sugar cream sounds delicious.
The first time that my sister made this for my Mexican BIL, his response was “This is like dulce leche. Why didn’t we know about this?”
I remember my next door neighbor grew rhubarb and my mom made strawberry rhubarb pie. Haven’t had one in decades, but it was delicious from what I remember.
My favorite is apple pie, but no added sugar in the recipe, then it becomes too sweet for me. The apples have enough sweetness on their own. Flaky upper crust with slightly soggy drowned in apple syrup bottom crust.
I’ve never had a grape pie. Never heard of it actually. Sounds extremely yum or really bad… I must try or research recipe.
Hard choice. Being Thanksgiving, I think there might be a law saying you have to have pumpkin pie. But if you don’t, shoo-fly, all the way. There is no wrong occasion for shoo-fly pie.
Pumpkin, with a big dollop of whipped cream, please. Although my wife also makes quite yummy pecan and apple pies.
Key lime.
And… I found a bag of real key limes at Harris Teeter which I plan to transform into key lime pie and (for my sister) I’m using gluten free ginger snaps for the crust. There will be pumpkin and key lime on the dessert table this Thanksgiving!
I love Key Lime Pie, but usually they’re too bland. I like a KLP with a real kick. I don’t think of it as a Thanksgiving pie, though.
Cherry. Cherry pie is so perfect that when I read threads like this I can’t help thinking that none of you have ever had cherry pie, or you just aren’t bothering to mention it because it’s so obvious. Seriously, I opened this thread with a ‘of course everyone is going to say cherry but it might be interesting to see what everyone’s second fav would be.’ Live and learn.
I’ve fed it to a lot of people, with lots of ensuing rave reviews.
I think this is our recipe. It definitely came from an old BH&G cookbook.
While Aunt Stell did make the best Pecan Pie ever, it was her Mincemeat Pie that caused us to put such a large memorial at the cemetery.
Crush the pralines and sprinkle them on top.
. . . Adds apples and pecans to shopping list . . .
French Silk Pie with homemade whipped cream.
Never was a fan of pumpkin pie. So, one year my mom made me a chocolate macaroon pie, and she’s made me one every year since. A darn good pie, and pretty darn easy to make, too.
Pecan.
Is that you, Agent Cooper?
I adore cherry pie, but we were talking about Thanksgiving and my mind immediately to the wonderful, and in season, pumpkin. Great-grandma’s recipe only, of course. 
One pie at Thanksgiving? Blasphemy! One pie per person, maybe. If you don’t have half a leftover pie of your choosing, then you’re doing it wrong. XD
This year’s dessert menu: Apple pie, lattice crust with sugar-sanded crust, pumpkin pie (extra ginger and cinnamon, hold the nutmeg) and pecan pie with salted, candied pecans on top, and a pumpkin-swirl cheesecake.
And some lemon-scented sugar cookies, all artfully decorated by my small children, who think smiley faces rendered in blue frosting is just right for Thanksgiving.
Blueberry. Which made today rather frustrating-the two Publixes that I visited didn’t have any full-size ones, including no Mrs. Smith’s anymore, which I found to be utterly bizarre. None in their bakery either (well, a 5 inch one, and 2 full size ones-which were sugar free)…
Interesting. I had a similar problem looking for a Mrs. Smith’s deep-dish apple. They’ve been a staple for over ten years, where have they gone?
How could I forget about Key Lime Pie!? It’s only the best pie I make, and I make a mean KLP!
My only real variation is that I use a pastry crust as I get more consistent results, although I have played with using ground almonds and pralines as part of the graham crust in the past.