6 New Thanksgiving Pies That Will Impress Everyone You Know | Vaughn Vreeland | NYT Cooking
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Recipes in this Video
6 recipes
Cranberry Citrus Meringue Pie is a delightful American dessert that showcases the tartness of cranberries balanced with the sweetness of meringue. Traditionally enjoyed during the fall and winter holidays, it has become a staple at Thanksgiving and Christmas gatherings. The bright flavors and airy texture make it a refreshing end to festive meals, and its popularity has led to various adaptations, including different fruit fillings and flavorings.
Ingredients
- ●pie crust
- ●fresh cranberries
- ●sugar
- ●orange juice
- ●lemon juice
- ●cornstarch
- ●water
- ●egg yolks
- ●butter
- ●vanilla extract
- ●salt
- ●egg whites
- ●cream of tartar
- ●powdered sugar
Instructions
- 1Preheat oven to 350°F.
- 2Prepare the pie crust according to package instructions and blind bake until golden, about 10-12 minutes.
- 3In a saucepan, combine fresh cranberries, sugar, orange juice, lemon juice, and water over medium heat.
- 4Cook until cranberries burst and mixture thickens, about 10 minutes.
- 5In a separate bowl, whisk together cornstarch and a little water to create a slurry.
- 6Add the cornstarch slurry to the cranberry mixture and stir until thickened, about 2-3 minutes.
- 7Remove from heat and stir in egg yolks, butter, and vanilla extract until smooth.
- 8Pour the cranberry filling into the baked pie crust and spread evenly.
- 9In a clean bowl, whip egg whites and cream of tartar until soft peaks form.
- 10Gradually add powdered sugar while continuing to whip until stiff peaks form.
- 11Spread the meringue over the cranberry filling, sealing the edges to prevent shrinking.
- 12Bake in the oven for 10-15 minutes until meringue is golden brown.
- 13Remove from oven and let cool at room temperature for at least 1 hour before serving.
Ingredient Alternatives
sugar
Healthier: stevia
Cheaper: brown sugar
Stevia reduces calories, while brown sugar adds a deeper flavor.
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil is dairy-free, and margarine is often less expensive.
fresh cranberries
Healthier: frozen cranberries
Cheaper: dried cranberries
Frozen cranberries are often more accessible, and dried cranberries are cheaper.
egg whites
Healthier: aquafaba
Cheaper: egg substitute
Aquafaba is a vegan option, while egg substitutes can be less expensive.
Techniques
whippingbakingmixing
Equipment
ovenmixing bowlsaucepanwhiskpie dish
milkeggs
Also Known As
Cranberry Meringue PieCitrus Meringue Pie
This pie combines traditional apple pie elements with the unique flavors of pomegranate and cardamom, reflecting a fusion of culinary influences.
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1 cup unsalted butter, chilled and diced
- ●6 to 8 tbsp ice water
- ●4 cups apples, peeled, cored, and sliced
- ●1 cup pomegranate seeds
- ●3/4 cup sugar
- ●1 tsp ground cardamom
- ●1 tsp cinnamon
- ●2 tbsp lemon juice
- ●1 tbsp cornstarch
- ●1 egg (for egg wash)
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
- 3Stir in the ice water, a tablespoon at a time, until the mixture forms a ball. Wrap in plastic and refrigerate for at least 4 hours or overnight.
- 4In another bowl, mix the sliced apples, pomegranate seeds, sugar, cardamom, cinnamon, lemon juice, and cornstarch until well combined.
- 5Roll out half of the dough on a floured surface to fit a 9-inch pie pan. Place the crust in the pan and fill with the apple mixture.
- 6Roll out the remaining dough and place it over the filling. Seal and flute the edges. Cut slits in the top crust to allow steam to escape.
- 7Brush the top crust with beaten egg for a golden finish.
- 8Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 35 to 45 minutes, or until the apples are soft and the crust is golden brown.
- 9Let the pie cool before serving.
Equipment
9-inch pie panmixing bowlsrolling pinpastry brushknife
🌶️🌶️🌶️Low
This dish combines traditional pumpkin pie flavors with a unique twist of sesame, reflecting a fusion of culinary influences.
Ingredients
- ●1 1/2 cups pumpkin puree
- ●1 cup heavy cream
- ●3/4 cup brown sugar
- ●1/2 cup granulated sugar
- ●3 large eggs
- ●1 tsp vanilla extract
- ●1 tsp ground cinnamon
- ●1/2 tsp ground nutmeg
- ●1/4 tsp ground ginger
- ●1/4 tsp salt
- ●1/2 cup tahini
- ●1 pre-made pie crust
- ●1/4 cup sesame seeds
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a large mixing bowl, combine the pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
- 3Pour the pumpkin mixture into the prepared pie crust, spreading it evenly.
- 4In a separate bowl, mix the tahini with a little water to thin it out, if necessary.
- 5Drop spoonfuls of the tahini mixture onto the pumpkin filling, then use a knife or skewer to swirl it into the pumpkin mixture.
- 6Sprinkle sesame seeds over the top of the pie.
- 7Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the filling is set.
- 8Remove the pie from the oven and let it cool completely before serving.
Equipment
mixing bowlwhiskpie dishknifeskewer
Ingredients
- ●1 1/2 cups granulated sugar
- ●1/2 cup unsalted butter, melted
- ●1/4 cup brewed coffee, cooled
- ●1/4 cup pure maple syrup
- ●3 large eggs
- ●1 tsp vanilla extract
- ●1/4 tsp salt
- ●1 cup cornmeal
- ●1 unbaked pie crust
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the melted butter and sugar, whisking until smooth.
- 3Add the cooled brewed coffee, maple syrup, eggs, vanilla extract, and salt to the mixture, whisking until well combined.
- 4Gradually stir in the cornmeal until the mixture is smooth and free of lumps.
- 5Pour the filling into the unbaked pie crust, spreading it evenly.
- 6Bake in the preheated oven for 40-45 minutes, or until the filling is set and the top is golden brown.
- 7Remove from the oven and let it cool on a wire rack for at least 1 hour before serving.
- 8Slice and serve at room temperature or chilled.
Equipment
mixing bowlwhiskpie dishoven
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1/2 cup powdered sugar
- ●1/2 cup unsalted butter, softened
- ●1 large egg yolk
- ●1/4 cup cold water
- ●1 cup shredded coconut
- ●1 cup granulated sugar
- ●1/2 cup heavy cream
- ●1/4 cup light corn syrup
- ●1/4 tsp salt
- ●1 tsp vanilla extract
- ●1/4 cup unsweetened coconut milk
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine the flour and powdered sugar. Add the softened butter and mix until crumbly.
- 3Stir in the egg yolk and cold water until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- 4Roll out the dough on a floured surface and fit it into a tart pan. Prick the bottom with a fork and bake for 15 minutes until lightly golden.
- 5In a saucepan, combine granulated sugar, heavy cream, corn syrup, and salt. Cook over medium heat, stirring until the sugar dissolves.
- 6Bring the mixture to a boil and let it cook without stirring for about 5 minutes until it turns a golden caramel color.
- 7Remove from heat and stir in the vanilla extract and coconut milk. Let it cool slightly.
- 8Spread the shredded coconut evenly over the baked tart shell.
- 9Pour the caramel mixture over the coconut, ensuring it is evenly distributed.
- 10Bake the tart for an additional 10-15 minutes until the caramel is set.
- 11Allow the tart to cool completely before slicing and serving.
Equipment
mixing bowltart pansaucepanrolling pinwhisk
Ingredients
- ●1 1/2 cups graham cracker crumbs
- ●1/2 cup unsalted butter, melted
- ●1/4 cup granulated sugar
- ●1 (3.4 oz) package instant butterscotch pudding mix
- ●2 cups milk
- ●2 ripe bananas, sliced
- ●1 cup heavy whipping cream
- ●1/4 cup powdered sugar
- ●1 tsp vanilla extract
- ●1/4 cup butterscotch sauce
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- 3Press the mixture into the bottom and up the sides of a 9-inch pie pan to form the crust.
- 4Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let it cool completely.
- 5In another bowl, whisk together the instant butterscotch pudding mix and milk until smooth. Let it sit for 5 minutes to thicken.
- 6Once the crust is cool, layer the sliced bananas evenly over the bottom of the crust.
- 7Pour the butterscotch pudding mixture over the bananas, spreading it evenly.
- 8In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- 9Spread the whipped cream over the butterscotch pudding layer.
- 10Drizzle butterscotch sauce on top of the whipped cream for garnish.
- 11Refrigerate the pie for at least 2 hours before serving to allow it to set.
Equipment
9-inch pie panmixing bowlswhiskspatula
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