By Vaughn Vreeland, The New York Times
Is there anything more joyful to feed people than pie? Custardy, creamy, jammy, nutty, tart — whatever its flavor and texture, pie is celebratory, often nostalgic and deeply delicious. It makes everyone happy. That’s why I believe having a slice of pie with the people in your life who make you feel whole is the perfect way to end Thanksgiving.
It wasn’t always this way. I always liked eating pie, but it didn’t excite me, and I didn’t enjoy baking it. No matter the recipe or approach I used, I was never as confident in my skills as I was in making other sweets. So when my editors asked me to come up with six new pie recipes in honor of the holiday, I made it my mission to fall in love.
I wanted flavors that were chic and cozy in equal measure, enticing enough to inspire you to try something new, but not too intimidating for bakers who break out the rolling pins only once a year. I wanted to both embrace and update the pies we’ve come to associate with Thanksgiving, and for there to be at least one option for everyone, regardless of how much effort you want to put in or what flavors speak to you and your crew.
I baked about five dozen pies to create the six recipes below — and yes, I fell head over heels in the process. I reveled in how soothing and tactile it is to make pie, and how wonderful it was to share it with others and see them sink into bliss at first bite.
Cranberry citrus meringue pie. This delightfully tart pie is an autumnal twist on a classic lemon meringue as bright, tangy citrus curd is topped with cranberry Swiss meringue. Props styled by Paige Hicks. Food styled by Samantha Seneviratne. (Linda Xiao, The New York Times)
Cranberry Citrus Meringue Pie
By Vaughn Vreeland
This delightfully tart pie is an autumnal twist on a classic lemon meringue. Bright, tangy citrus curd is topped with cranberry Swiss meringue. The egg white mixture can take a while to temper, slowly warming up over simmering water, then cooling as it’s whisked. But patience will pay off as it results in a luxurious marshmallow consistency that holds its shape even after days in the refrigerator. Chilling the fully assembled pie will make it easier to cut, and wiping off your knife between slices will result in cleaner edges. Don’t feel limited to lemon and orange for the curd filling: A mix of any tart and sweet citrus — grapefruit and blood orange, for example — will work nicely.
Yield: 8 servings
Total time: 3 hours, plus 3 hours’ chilling and cooling
Ingredients
For the Crust:
1 round Laminated Pie Dough
All-purpose flour, for dusting
For the Citrus Curd:
2 large eggs, at room temperature (see Tip below)
5 large egg yolks, at room temperature
3/4 cup/150 grams sugar
1 tablespoon lemon zest (see Tip below)
1 tablespoon orange zest
1/2 cup/125 grams fresh lemon juice
1/2 cup/125 grams fresh orange juice
1/2 teaspoon kosher salt (such as Diamond Crystal) or 1/4 teaspoon fine salt
6 tablespoons unsalted butter, cut into pieces, at room temperature
For the Cranberry Sauce:
2 cups/225 grams fresh or thawed frozen cranberries
3/4 cup/150 grams sugar
1/2 cup/125 grams fresh orange juice
1 tablespoon orange zest
For the Meringue:
4 large egg whites
3/4 cup/150 grams sugar
1/2 teaspoon kosher salt (such as Diamond Crystal) or 1/4 teaspoon fine salt
1 teaspoon vanilla extract
Preparation
1. Parbake the crust: Rap the dough lightly if it’s stiff from the refrigerator. Using a lightly floured rolling pin, roll the dough on a floured surface into a 12-inch round. Fit the dough into a 9-inch pie plate, letting it slump into the center, taking care not to stretch it. If needed, trim the overhang so it extends 1/2 inch past the rim. Fold the overhang under itself to form a thick ridge flush with the rim. Crimp the ridge.
2. Use a fork to poke holes on the bottom of the crust, and freeze for 20 to 25 minutes, until firm.
3. Heat oven to 425 degrees. Line the firm dough with foil and fill with pie weights or dried beans. Place on a rimmed baking sheet and bake until the edges are golden and puffed, about 20 minutes, then remove the foil and weights and lower the temperature to 350 degrees. Bake for an additional 20 to 30 minutes, until the edges are golden brown and the bottom is light golden brown. Let cool completely.
4. Make the curd: In a heavy saucepan, whisk together the eggs, yolks, sugar and both zests. Stir in the citrus juices and salt and set over medium heat. Add the butter and cook, stirring often, until it begins to thicken and nicely coats the back of a wooden spoon, 6 to 7 minutes.
5. Strain the curd into a bowl. Pour into the pie shell. Place pie on a rimmed baking sheet and bake at 350 degrees for 20 to 25 minutes, until the edges begin to set but the center still jiggles. Let cool to room temperature, then refrigerate for at least 2 hours.
6. Meanwhile, make the cranberry sauce: In a heavy saucepan over medium-high heat, stir together the cranberries, sugar, orange juice and zest. Bring to a boil, then lower the heat to medium-low to rapidly simmer, stirring occasionally, for another 10 minutes, until the sauce thickens. Immediately strain into a medium bowl, pressing on the solids to extract liquid. (You should have a scant cup; discard the solids.) Cool completely, then refrigerate until it’s the consistency of a thick jam.
7. Make the meringue: In a large bowl set over a pot of simmering water, whisk together the egg whites, sugar and salt. Continue whisking constantly until the sugar is completely dissolved and the mixture thickens. If using an instant-read thermometer, it should register 155 degrees, and if you rub the mixture between your fingertips, you shouldn’t feel any grittiness, and it should be quite warm.
8. Transfer to the bowl of a stand mixer fitted with a whisk attachment, or use a hand mixer and the same large bowl. Beat on high for 7 to 9 minutes, until the mixture holds very stiff, glossy peaks. Add the vanilla extract and continue to whisk until incorporated.
9. Stir the congealed cranberry sauce until loose. Add about three-quarters of the sauce to the meringue and beat on high for 30 seconds to incorporate it. Carefully fold the rest of the cranberry sauce into the meringue to leave ruby red streaks.
10. Dollop the meringue on top of the chilled pie. If you’d like to brown the top, run a kitchen torch over it. Refrigerate until ready to serve if not serving right away, and serve cold. The pie will keep, refrigerated, up to 4 days (though the meringue may deflate a little).
Tip: Citrus and eggs repeat throughout this recipe: You need 7 eggs total (and will end up with 1 extra white) and 3 lemons and 5 oranges.
Sesame-swirled pumpkin pie. The addition of sesame in two forms — as oil and in tahini — results in a sumptuous spin on a Thanksgiving staple. Props styled by Paige Hicks. Food styled by Samantha Seneviratne. (Linda Xiao, The New York Times)
Sesame-Swirled Pumpkin Pie
By Vaughn Vreeland
The addition of sesame in two forms — as oil and in tahini — results in a sumptuous spin on this Thanksgiving staple. Just a couple of teaspoons of toasted sesame oil lends a nutty savoriness that makes this longtime holiday favorite feel new and exciting, and a slightly sweetened tahini mixture, swirled into the pumpkin custard, creates a striking marbled surface. Gently cooling the pie in the oven will help prevent cracking, though depending on your tahini’s fat content, it may end up splitting slightly along the swirl lines. It will still be beautiful and delicious.
Yield: 8 servings
Total time: 2 hours 55 minutes, plus 3 hours’ cooling and chilling
Ingredients
For the Crust:
1 round Laminated Pie Dough
All-purpose flour, for rolling
For the Pumpkin Sesame Filling:
2 large eggs
2 large egg yolks
3/4 cup plus 1 tablespoon/163 grams sugar
1/2 cup/120 grams heavy cream
2 teaspoons toasted sesame oil, plus more if needed
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin purée
1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon finely ground black pepper
1/4 cup/75 grams tahini (see Tip below)
Preparation
1. Parbake the crust: Rap the dough lightly if it’s stiff from the refrigerator. Using a lightly floured rolling pin, roll the dough on a floured surface into a 12-inch round. Fit the dough into a 9-inch pie plate, letting it slump into the center, taking care not to stretch it. If needed, trim the overhang so it extends 1/2 inch past the rim. Fold the overhang under itself to form a thick ridge flush with the rim. Crimp the ridge.
2. Use a fork to poke holes on the bottom of the crust, and freeze for 20 to 25 minutes, until firm.
3. Heat oven to 425 degrees with racks in the center and bottom of the oven. Line the firm dough with foil and fill with pie weights or dried beans. Place on a rimmed baking sheet and bake on the center rack for 20 minutes, then remove the foil and weights, lower the temperature to 350 degrees and bake for an additional 20 to 25 minutes, until golden brown all over. Let cool completely.
4. Make the pumpkin filling: In a large bowl, whisk the eggs, yolks and 3/4 cup/150 grams sugar for about a minute, until smooth. Add the cream, sesame oil and vanilla. Whisk thoroughly until homogenous. Whisk in the pumpkin, salt and spices.
5. In a small bowl, whisk together the tahini and remaining 1 tablespoon sugar. If it’s too thick to drizzle, stir in a teaspoon of sesame oil.
6. Fill the cooled pie shell with about three-quarters of the pumpkin mixture. Drizzle half of the tahini mixture over the top, then swirl with a toothpick or paring knife. Dollop the remaining pumpkin filling on top of that and drizzle with the remaining tahini. Swirl again to create your desired marbled effect and lightly tap the pie plate to settle the filling.
7. Place the pie on a rimmed baking sheet and bake (at 350 degrees) on the bottom rack for 35 to 40 minutes, until the edges are set but the center is still wobbly. Turn the oven off, prop the door open with a wooden spoon and leave the pie in the oven for 45 minutes to cool gently to prevent cracking.
8. Let cool completely at room temperature, then refrigerate for at least an hour and up to 3 days before serving, covered if chilling for more than an hour.
Tip
Any tahini will work here, but a thinner one makes it easier to swirl in. If you have a thicker tahini, thin it as directed in Step 5.
Butterscotch banana cream pie. Props styled by Paige Hicks. Food styled by Samantha Seneviratne. (Linda Xiao, The New York Times)
Butterscotch Banana Cream Pie
By Vaughn Vreeland
This is grown-up banana pudding in pie form. One bite, and you may never want banana pudding any other way. Salted butterscotch pudding pairs with ripe, sweet bananas for a balanced (and slightly boozy, if using rum) filling. A crunchy pistachio and vanilla wafer crust nestles the thick custard, while a not-too-sweet crème fraîche topping lightens the whole thing. Be sure to slice and serve this pie directly from the refrigerator — if it doesn’t stay cold, it may be messy.
Yield: 8 servings
Total time: 1 hours 35 minutes, plus 5 hours’ cooling and chilling
Ingredients
For the Crust:
1 1/2 cups/175 grams vanilla wafer crumbs (from about 50 wafers)
1/4 cup/50 grams granulated sugar
6 tablespoons/85 grams melted butter
1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt
1/4 cup/30 grams shelled unsalted pistachios, very finely chopped
For the Banana Pudding:
4 large egg yolks
3 tablespoons/27 grams cornstarch
3/4 packed cup/165 grams dark brown sugar
1 cup/240 grams heavy cream
1 cup/240 grams whole milk
2 tablespoons unsalted butter, at room temperature
1 tablespoon dark rum or vanilla extract
1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt, or more to taste
3 to 4 ripe medium bananas, cut into 1/4-inch-thick slices
For the Whipped Cream:
1/4 cup/60 grams crème fraîche or sour cream
1 cup/240 grams cold heavy cream
2 tablespoons powdered sugar
2 teaspoons rum or vanilla extract
1/4 cup/30 grams shelled unsalted pistachios, finely chopped, for garnishing
Preparation
1. Make the crust: In a medium bowl, mix together the wafer crumbs, granulated sugar, butter, salt and pistachios. Pour the crust mixture into a 9-inch pie plate and use the bottom of a lowball glass or measuring cup to press evenly along the bottom and sides. Freeze for 10 minutes. Meanwhile, heat oven to 350 degrees.
2. Bake the crust for 15 minutes, until it begins to turn a slightly deeper golden brown. Cool completely.
3. Make the pudding: In a small bowl, whisk together the egg yolks and cornstarch until thickened. Set aside close to the stove. In a heavy saucepan, heat the brown sugar and 2 tablespoons of water over medium until the sugar dissolves, stirring occasionally. Bring to a boil and continue to cook for 4 to 6 minutes, until the bubbling slows. (It should reach about 240 degrees on an instant-read thermometer; be careful not to burn it). Turn off the heat, and add the cream and milk carefully as they will bubble vigorously at first. Whisk thoroughly. You may have some bits of undissolved sugar, but they will continue to melt.
4. Return to medium heat and cook the cream mixture until it begins to simmer, an additional 3 to 5 minutes. Carefully and slowly pour about 1/4 cup of the hot cream into the yolk mixture, whisking constantly. Pour the yolk mixture into the saucepan while whisking, then continue to cook, whisking continuously, until large bubbles form on the surface. Remove from the heat, then whisk in the butter, rum and salt. Taste the pudding and stir in more salt if you’d like.
5. Layer half of the banana slices over the bottom of the cooled crust. Pour the warm pudding over the bananas and smooth out the top. Place the remaining bananas on top, cover loosely with plastic wrap so a skin doesn’t form and let cool at room temperature for about 30 minutes. Chill the pie completely, for at least 4 hours or overnight.
6. Make the whipped cream: Use a hand mixer and a large bowl or a stand mixer fitted with a whisk attachment to beat the crème fraîche and heavy cream on high speed until medium-stiff peaks form, 2 to 3 minutes. Add the powdered sugar and rum and beat until just incorporated. Dollop the whipped cream on top of the chilled pie, top with chopped pistachios and slice and serve immediately. The pie will keep, refrigerated, for up to 4 days.
Coconut caramel tart. Eating this tart is like biting into a grown-up Girl Scout cookie. Props styled by Paige Hicks. Food styled by Samantha Seneviratne. (Linda Xiao, The New York Times)
Coconut Caramel Tart
By Vaughn Vreeland
Eating this tart is like biting into a grown-up Girl Scout cookie. A crisp chocolate shortbread shell is filled with a creamy, slightly nutty frangipane, and topped with coconut caramel, drizzled chocolate and flaky sea salt. This recipe is formatted for a 9-inch pie plate but can easily be amended to fit a 10-inch tart pan with a removable bottom without any difference in bake times. While making your own caramel may seem like a daunting task, the “wet” method of dissolving sugar in a little water before caramelizing it is approachable and foolproof. Take care to keep an eye on its color to ensure it doesn’t burn and end up bitter. Add the cream when the caramel is amber and you’ll be in for a real treat.
Yield: 8 servings
Total time: 2 hours 15 minutes, plus 1 1/2 hours’ cooling
Ingredients
For the Chocolate Crust:
1 cup/128 grams all-purpose flour, plus more for rolling
1/2 cup/56 grams powdered sugar
1/4 cup/20 grams Dutch-processed cocoa powder
1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt
6 tablespoons/85 grams cold unsalted butter, cut into cubes
1 large egg, beaten, at room temperature
1 teaspoon vanilla extract
For the Coconut Filling:
8 tablespoons/114 grams unsalted butter, at room temperature
1/2 cup/100 grams granulated sugar
2 large eggs, at room temperature
1/2 cup/60 grams almond flour
1/2 cup/52 grams unsweetened shredded coconut, toasted (see Tip below)
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon kosher salt (such as Diamond Crystal) or 1/4 teaspoon fine salt
For the Caramel Topping:
3/4 cup/150 grams granulated sugar
1/2 cup/120 grams full-fat coconut milk or heavy cream
1 cup/104 grams unsweetened coconut, toasted (see Tip below)
4 tablespoons/56 grams unsalted butter
1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt
1 teaspoon vanilla extract
2 ounces/58 grams semisweet chocolate, chopped (1/3 cup)
Flaky sea salt, for sprinkling
Preparation
1. Make the crust: In a food processor, pulse together the flour, powdered sugar, cocoa and salt until fully combined. Add the cold cubed butter and pulse about 10 times, until the mixture resembles wet sand. Add the beaten egg and vanilla and continue to pulse until a ball begins to form around the blade. (See Tip below to prepare by hand.)
2. Form the dough into a disk about an inch thick, wrap in plastic wrap and refrigerate for at least 30 minutes or up to overnight.
3. On a lightly floured surface, use a lightly floured rolling pin to roll the dough into a 12-inch round. Press the dough evenly into a 9-inch pie plate (or 10-inch tart pan) and freeze until very firm, about 20 minutes. Trim the edges flush with the rim of the pan and use a fork to dock the dough by poking holes all over the bottom.
4. Heat oven to 375 degrees. Bake the crust for 15 minutes, until fragrant and slightly dried out. Cool completely to room temperature, and lower the oven to 350 degrees.
5. Make the coconut filling: In a large bowl with a hand mixer or with a stand mixer, beat the butter and sugar on medium speed until smooth, about 2 minutes. Add the eggs and continue to beat another minute until the mixture is light and fluffy. Add the almond flour, coconut, all-purpose flour, vanilla and salt and beat for another minute, until fully incorporated. Spread the mixture evenly into the cooled crust and bake for 20 to 25 minutes, until slightly puffed and a toothpick inserted into the center comes out clean. Let cool at room temperature while you prepare the coconut caramel.
6. Make the caramel: In a heavy saucepan over medium heat, stir the sugar and 2 tablespoons of water and cook until the sugar dissolves. Increase the heat to medium-high and boil, without stirring, but swirling the pan occasionally. Carefully brush the sides of the pan with water to dissolve any sugar crystals that may be sticking. Continue cooking for 10 to 12 minutes, until the bubbles begin to slow down and the sugar gradually turns an amber color, registering about 320 degrees on a candy thermometer.
7. Slowly add the coconut milk and stir carefully, as it will bubble rapidly when added. Continue to cook the caramel another 7 to 10 minutes, until visibly thickened and glossy. It should register 250 degrees on a candy thermometer. Remove from the heat, add the coconut, butter, salt and vanilla, and stir to combine. Let cool for about 10 minutes before spreading the caramel over the top of the baked tart, then let cool completely.
8. Melt the chocolate by stirring in a bowl set over a saucepan of simmering water. Alternatively, place the chocolate in a microwave-safe bowl and microwave for about 30 seconds. Stir, then microwave in 15-second bursts, stirring after each interval, until completely melted. Drizzle the melted chocolate over the cooled tart, top with flaky salt, slice and serve. The tart will keep, covered, at room temperature for 2 to 3 days, and up to 4 days in the refrigerator. If it’s been refrigerated, let it stand at room temperature for 15 minutes before slicing.
Tips
To toast coconut, bake on a sheet pan in a 350 degree oven until golden brown, 4 to 7 minutes, stirring halfway through.
To make the crust by hand, whisk the dry ingredients, then cut the butter into it using a pastry cutter or your fingers until fine crumbs form. Mix in the egg and vanilla until a ball of dough forms.
Coffee and maple chess pie. This pie is like enjoying maple-soaked pancakes with a cup of coffee, but it’s great any time of day. Props styled by Paige Hicks. Food styled by Samantha Seneviratne. (Linda Xiao, The New York Times)
Coffee and Maple Chess Pie
By Vaughn Vreeland
This pie is like enjoying maple-soaked pancakes with a cup of coffee, but it’s great any time of day. A hint of bourbon, or vanilla if you please, enhances a custardy chess pie base that’s then topped with a slightly sweetened espresso-infused whipped cream. Candied orange, while optional, makes for an especially festive, sparkly finish. You can make the chess pie up to a day ahead of time and store it tightly wrapped at room temperature if it’s not topped with the whipped cream.
Yield: 8 servings
Total time: 2 hours 15 minutes, plus 1 1/2 hours’ cooling
Ingredients
For the Crust:
1 round Laminated Pie Dough
All-purpose flour, for dusting
For the Buttermilk Filling:
4 large eggs, at room temperature
1/3 cup/67 grams granulated sugar
2/3 cup/210 grams maple syrup
8 tablespoons/113 grams unsalted butter, melted and cooled
1/3 cup/78 grams buttermilk
1 tablespoon bourbon or vanilla extract
1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt
1/4 cup/40 grams fine cornmeal
For the Espresso Whipped Cream:
1 cup/240 grams heavy cream
2 tablespoons powdered sugar
2 teaspoons instant espresso
1/4 teaspoon kosher salt (such as Diamond Crystal) or 1/8 teaspoon fine salt
Candied orange strips, cut into thin slivers, for garnishing (optional)
Preparation
1. Parbake the crust: Rap the dough lightly if it’s stiff from the refrigerator. Using a lightly floured rolling pin, roll the dough on a floured surface into a 12-inch round. Fit the dough into a 9-inch pie plate, letting it slump into the center, taking care not to stretch it. If needed, trim the overhang so it extends 1/2 inch past the rim. Fold the overhang under itself to form a thick ridge flush with the rim. Crimp the ridge.
2. Use a fork to poke holes on the bottom of the crust, and freeze for about 20 minutes, until firm.
3. Heat oven to 425 degrees with racks in the center and lowest position. Line the firm dough with foil and fill with pie weights or dried beans. Place on a rimmed baking sheet and bake on the center rack for 20 minutes, then remove the foil and weights, lower the temperature to 350 degrees and bake for 20 minutes, until golden brown all over. Let cool completely.
4. Make the filing: In a large bowl, whisk together the eggs and granulated sugar until smooth. Add the syrup, butter, buttermilk, bourbon and salt and whisk until incorporated. Whisk in the cornmeal and immediately pour the mixture into the cooled crust.
5. Bake on the bottom rack at 350 degrees for 35 to 40 minutes, until the top is light golden brown and the edges are set but the center is still slightly jiggly. Cool completely at room temperature. You can store the untopped pie tightly wrapped at room temperature for up to a day.
6. Make the cream: Using a hand mixer and large bowl or stand mixer fitted with a whisk attachment, beat the heavy cream, powdered sugar, instant espresso and salt until medium-stiff to stiff peaks form, 3 to 4 minutes. Spread the cream over the top of the cooled pie, decoratively spiral if desired, and top with candied orange peel. Or instead of spreading the cream on top, you can serve it alongside the pie. Serve immediately. The topped pie will keep refrigerated for up to 4 days.
Pomegranate cardamom apple pie. Like most good things, terrific apple pie takes a little bit of time, but it’s worth the anticipation. Props styled by Paige Hicks. Food styled by Samantha Seneviratne. (Linda Xiao, The New York Times)
Pomegranate Cardamom Apple Pie
By Vaughn Vreeland
Like most good things, terrific apple pie takes a little bit of time, but it’s worth the anticipation. In this variation, sweet and tart apples are cooked first in a fragrant, jewel-toned pomegranate reduction so they all bake more evenly. Placing the pie on the bottom rack ensures that the bottom crust cooks through before the top crust gets too dark. You may be tempted to cut into it warm, but the pie needs to cool for at least four hours to be sliceable.
Yield: 8 servings
Total time: 2 hours 40 minutes, plus 4 hours’ cooling
Ingredients
For the Filling:
1/2 cup/100 grams granulated sugar
2 tablespoons cornstarch
1 cup/294 grams pomegranate juice
1 tablespoon lemon zest (from 2 lemons)
2 tablespoons lemon juice
1 teaspoon freshly grated ginger
3/4 teaspoon ground cardamom
1/2 teaspoon kosher salt (such as Diamond Crystal) or 1/4 teaspoon fine salt
6 apples, such as Honeycrisp and Granny Smith (about 2 3/4 pounds; see Tip below), peeled, cored and sliced 1/2-inch thick
For the Topping:
2 tablespoons coarse sugar (such as turbinado)
1/4 teaspoon ground cardamom
1 tablespoon heavy cream, for brushing the dough
For the Crust:
2 rounds Laminated Pie Dough
All-purpose flour, for dusting
Preparation
1. Make the filling: In a large heavy-bottomed saucepan, whisk together the granulated sugar and cornstarch. Add the pomegranate juice, lemon zest and juice, ginger, cardamom and salt, and bring to a boil over medium-high heat, whisking often. Lower the heat to medium and continue to cook for about 6 minutes, stirring occasionally, until the sauce has thickened to the consistency of molasses.
2. Add the apples and stir to coat all the slices evenly in the sauce. Cook for 5 to 7 minutes, stirring often, until the apples start to soften. Remove from the heat and let cool completely. To cool the mixture more quickly, spread it evenly on a rimmed baking sheet.
3. Prepare the topping: In a small bowl, mix together the coarse sugar and cardamom and set aside. Heat oven to 400 degrees with a rack in the lowest position.
4. Prepare the crust: Remove dough rounds from the refrigerator and allow to sit at room temperature for 5 minutes. Using a lightly floured rolling pin, roll one round of dough on a floured surface into a 12-inch circle. Fit the dough into a 9-inch deep-dish pie plate, letting it slump into the center, taking care not to stretch it. Refrigerate the dough in the plate. Repeat the rolling process with the remaining round of dough, rolling it into a 16-inch circle. Using a knife or a pizza wheel, cut the round into 2-inch-wide strips of dough.
5. Assemble the pie: Fill the pie shell with the cooled filling and spread evenly. To create a lattice, lay half of the dough strips vertically over the top of the filling, leaving a scant 1/2 inch between each strip. Carefully fold every other strip upward away from you so that most of the filling it covered is now exposed. Lay one strip horizontally across the vertical strips and bring the folded strips back down the length of the pie, so that the horizontal strip weaves under and over every other vertical strip of dough. Repeat this process with the other vertical strips you did not fold, and alternate this process until the lattice is complete.
6. Trim any excess dough so a half inch hangs over the lip of the plate. Fold the overhang inward and crimp. At this point, if your dough is too soft, freeze the pie for about 10 minutes. Lightly brush the edges and the lattice with heavy cream and sprinkle with the cardamom sugar.
7. Place on a rimmed baking sheet lined with foil and bake on the lowest rack for 15 minutes. Lower the temperature to 350 degrees and bake for an additional hour to 1 hour 15 minutes, until the top is deep golden brown and the filling is bubbling. Cool completely to room temperature, at least 4 hours, before slicing and serving. The pie will keep at room temperature for up to 3 days, but is freshest day-of.
Tip
A mixture of firm apples that are both tart and sweet work best for baking: Granny Smith, Honeycrisp, Braeburn, Pink Lady and Golden Delicious are preferred.
Laminated Pie Dough
By Vaughn Vreeland
Wonderful pie crust requires only a couple of ingredients and tricks to ensure it’s extra flaky and tender. This dough is hydrated with ice water and apple cider vinegar, which helps prevent a tough, chewy crust. Quartering the dough and stacking it before rolling yields many flaky layers, giving you a shortcut version of laminated pastry. This recipe makes enough dough for two crusts: freeze the extra round of dough, if you’re not using it, for up to 4 months. When you’re ready to use it, thaw it, wrapped, overnight in the refrigerator.
Yield: 2 rounds of dough for 9-inch crusts
Total time: 30 minutes, plus 2 hours’ chilling
Ingredients
1 tablespoon apple cider vinegar
2/3 cup/115 grams ice water
3 cups/385 grams all-purpose flour
2 tablespoons/28 grams sugar
2 teaspoons kosher salt (such as Diamond Crystal) or 1 teaspoon fine salt
1 1/4 cups/285 grams cold unsalted butter, cut into cubes
Preparation
1. In a liquid measuring cup, add the vinegar to the ice water. In a large bowl, whisk together the flour, sugar and salt. Add the butter and gently flatten some of the larger pieces with your hands as you massage them into the flour. You want some pieces about the size of a marble, and some small and flat. Larger pieces create flakes in the crust while smaller pieces make it tender.
2. Make a well in the center of the mixture and pour in about 1/2 cup of the icy vinegar water. Using a fork, gently work the flour into the water until it is mostly hydrated, adding more liquid if needed. Turn the dough out onto a clean surface and gently knead it together a few times until the unincorporated bits of flour begin to disappear. Some floury bits are OK.
3. Press the dough into a square, about 1 1/2 inches thick, and cut into quarters. Stack 2 of the quarters on top of one another (place the others to the side) and gently press into another square about 1 1/2 inches thick. Slice that into quarters again, and stack those 4 quarters on top of one another. Form that stack into a round and cover loosely with plastic wrap. Use a rolling pin to gently roll over the covered dough round to flatten it out into a round about 1 1/2 inches thick. Repeat this process with the remaining two quarters. Refrigerate for at least 2 hours and up to 2 days until ready to use.
This article originally appeared in The New York Times.