Vaughn has really become NYT's holiday dessert man, so there is no exaggerating how delighted I was to see this video pop up on my screen this morning. I'm so excited for Thanksgiving now!
Turned the pomegranate cardamom apple pie into some pretty delicious handpies (or homemade pop tarts), and finished with a pomegranate glaze and a bit of the cardamom sugar - SO GOOD! The pomegranate brings a great and complex tartness to the apples, and the pink glaze looks lovely!
I just had my umpteenth pie crust failure making a tart earlier this week, and within the first 10 minutes of this video I discovered 4 things I could do differently to improve! Love the simple tips from Vaughn, like noting that pie weights typically aren't enough to fill a shell! Can't wait to try again. TY Vaughn and NYT!
Yes! I had a terrible time with slumping, until I read somewhere to freeze before baking. Also, the beans/pie weights do need to fill the shell. If you freeze a glass or ceramic pie plate, set it on a room temp baking sheet when putting it in the oven. The metal helps prevent glass breakage.
@@danbev8542 I make a Lot of pies. Pate Sucré and other French doughs that don’t contain water, don’t slump. Sometimes you want to make pie without fussing about with dough. I personally prefer rice as a pie weight when making American crust, I have a Tupperware with parchment pie paper(get a box of them, it will change your life) filled with rice, pop it into my frozen dough, blind bake and put the rice filled pie paper back in the Tupperware for reuse.
Vaughn is just the best. Excited for holiday baking now. He is the gift I look forward to this time of year. Thanks Vaughn for these beautiful recipes and your wonderful nature!
YES I have always had a conspiracy theory with pie weights!!! One package of ceramic pie weights is nowhere near enough for a single shell pie! Big pie weights is out to get us!!!
Love, love, love these pie riffs and the unexpected flavor combinations! I'll be working these pie recipes into my repertoire for sure! But don't diss the humble apple pie...apples are an incredibly versatile and inexpensive ingredient to carry a lot of flavors and textures, and also stretch pricier fruit ingredients when the holiday budget is tight.
Oh MY! What a delightful video & demo! I LOVE NYT Cooking & Vaughn is definitely a favorite! I’m very excited about the Chess Pie and the Choc Coconut Frangipane Pie. They ALL look fabulous!
Vaughn, I never would have thought to use black pepper and tahini in the pumpkin pie. That looks and sounds great! I could eat the coconut caramel right out of the pan with a spoon.
Last month, I made a black sesame swirl pumpkin pie similar to this one. For the swirl, I just used a prepared packet of black sesame tong sui. It was pretty good. But dang. That's a good idea to add toasted sesame oil to the pumpkin. I'll have to try that next time.
That coconut caramel tart is CALLING MY NAME, but I will have to determine if I can sub for (or omit) the almond meal due to food allergies in the family. I wonder if a little coconut flour would do the trick...?
Gurl... Just buy 2 sets of ceramic balls and ur good to go. They're not just good because of the weight but also they easily reach higher temperature than beans or rice. Therefore you get a crispy crust. That's all.
I like Vaughn. Every pie sounds delicious and I will definitely make several. BUT, it drives me crazy when bowls and cups are not scraped thoroughly - so wasteful.
So if you freeze the finished pie crust before par baking, do you put the frozen pie dish in a pre warmed oven? If it's stoneware or glass, won't the pie plate shatter going from freezer to hot oven? Newbie here. Thanks.
Get all six recipes: nyti.ms/4fGIBGS
Is there a Vaughn playlist please?
Vaughn has really become NYT's holiday dessert man, so there is no exaggerating how delighted I was to see this video pop up on my screen this morning. I'm so excited for Thanksgiving now!
A 46 minute Vaughn video about pies? Yes ma'am!
a 46 minute Vaugh video about **anything**!
Turned the pomegranate cardamom apple pie into some pretty delicious handpies (or homemade pop tarts), and finished with a pomegranate glaze and a bit of the cardamom sugar - SO GOOD! The pomegranate brings a great and complex tartness to the apples, and the pink glaze looks lovely!
45 whole minutes of Vaughn? I am SAT. Let's go!
I just had my umpteenth pie crust failure making a tart earlier this week, and within the first 10 minutes of this video I discovered 4 things I could do differently to improve! Love the simple tips from Vaughn, like noting that pie weights typically aren't enough to fill a shell! Can't wait to try again. TY Vaughn and NYT!
Yes! I had a terrible time with slumping, until I read somewhere to freeze before baking. Also, the beans/pie weights do need to fill the shell. If you freeze a glass or ceramic pie plate, set it on a room temp baking sheet when putting it in the oven. The metal helps prevent glass breakage.
@@danbev8542 I make a Lot of pies. Pate Sucré and other French doughs that don’t contain water, don’t slump. Sometimes you want to make pie without fussing about with dough. I personally prefer rice as a pie weight when making American crust, I have a Tupperware with parchment pie paper(get a box of them, it will change your life) filled with rice, pop it into my frozen dough, blind bake and put the rice filled pie paper back in the Tupperware for reuse.
I can't imagine the work that had to go into making this 1 video. Thank you so much!
Vaughn is just the best. Excited for holiday baking now. He is the gift I look forward to this time of year. Thanks Vaughn for these beautiful recipes and your wonderful nature!
God bless Vaughn 🙏🥧
God bless President Trump 🙏🇺🇸
YES I have always had a conspiracy theory with pie weights!!! One package of ceramic pie weights is nowhere near enough for a single shell pie! Big pie weights is out to get us!!!
I just use rice. I had my rice pie weights for like 2 years. 🤷♂️
OMG yes! My mother has a massive jar of mixed lentils and pulses that she uses as pie weights, she says much cheaper to replace as she needs to.
vaughn! My favorite straight person on NYT cooking!
Watching Vaughn cook is therapy. Yay!
Love, love, love these pie riffs and the unexpected flavor combinations! I'll be working these pie recipes into my repertoire for sure! But don't diss the humble apple pie...apples are an incredibly versatile and inexpensive ingredient to carry a lot of flavors and textures, and also stretch pricier fruit ingredients when the holiday budget is tight.
Vaughn is the sweetest host 😍 he's so in his element. Love it 😆🥳
Vaughn makes me so happy!
Thank you Vaughn, for your creative pie confections and your stellar technique ! And mostly, for giving us 46 minutes of fun in these dark days ...
26:43- "I feel like I'm in pilates class." As a sofa spectator, can I count this PIE-lates class for my excercise for the day? LOL!
I see a Vaughn Vreeland NYT Cooking video, of course I click on it!
Vaughn is like a pie himself, delicious and golden one the outside, and warm and delicious on the inside. Yes, I said delicious inside.
🤨😳
Vaughn is the best, needs his own channel. You are the reason I stay at this channel.
Vaughn videos are the biggest comfort watches 🫶🏻
Yes ma'am! Also, how is Vaughn more stunning every time he's on camera?
Oh MY! What a delightful video & demo! I LOVE NYT Cooking & Vaughn is definitely a favorite! I’m very excited about the Chess Pie and the Choc Coconut Frangipane Pie. They ALL look fabulous!
He is SUCH a delight.
Vaughn, I never would have thought to use black pepper and tahini in the pumpkin pie. That looks and sounds great! I could eat the coconut caramel right out of the pan with a spoon.
Vaughn is the relaxed holiday vibe we need 💯 🥧
What a fun video, plus it is so full of gentle teaching of baking techniques!
They all look amazing!! Thank you Vaughn - this video truly brought me joy!
I bet a charity fundraiser to eat pie with Vaughn would make a killing ❤
Last month, I made a black sesame swirl pumpkin pie similar to this one. For the swirl, I just used a prepared packet of black sesame tong sui. It was pretty good. But dang. That's a good idea to add toasted sesame oil to the pumpkin. I'll have to try that next time.
LIVING for the annual Vaughnsgiving extravaganza video
Vaughn’s dilemma over whether to dirty a fresh spatula or let the dregs of the curd go to waste is a scene out my life every day 😂
The pies and the man...just magical!
Always happy to see a Vaugn video
these recipes look incredible
Great pie ideas!!
I’m definitely going to try the lattice top..
These recipes are stunning. Wow
I would swing to Vaughn’s side if it meant I could get all of these pies every thanksgiving. No hate, you’re my king ❤
Loving seeing you Vaughn. I’m inspired!
LOVE and Love Vaughan!!!
These are a brilliant mix of flavors!
Love Vaughn and his recipes are always delicious! Looking forward to baking the coconut pie for our Thanksgiving!
Can we acknowledge how Vaughn is the only person wearing color in the last scene 😂 He really is the life of the party
Title has Vaughn in it……enough said. I’m clicking and watching.
Love Vaughn, woof
Had to come see the coconut pie, after hearing so much about how delicious it was on Jeff Lewis Live
They all look sooo good!! What was the staff favorite?!
The culinary superbowl is ON, baby!
I'll definitely be trying the apple pomegranate and the pumpkin tahini pies!
That coconut caramel tart is CALLING MY NAME, but I will have to determine if I can sub for (or omit) the almond meal due to food allergies in the family. I wonder if a little coconut flour would do the trick...?
Get yourself an apple peeler/corer/slicer! Pop on the apple, turn the crank, voila! Peeled evenly sliced apples for pie.
We're doing Piesgiving this year, so this is great
Love Vaughn 😍😍😍
love the pop references for the chronically online ppl hahaha
Oh this just made me smile
love Vaughn!!!!
So many delicious looking pies.
Vaughn is looking FIIIIIINE, as are those PIES!
I was so excited to see Vaughn, again. And a holiday pie episode to boot. They all look terrific
Vaughn! YEAH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Vaughn was thirsting after that guy; so cute; they should get together!
I appreciate you fine details
First! Vaughn super cute as always.
Subtitles!!?!!! At last, thank you!!
I love Vaughn
Vaughn 😍 pies 😋
okay but when's Vaughn's Netflix cooking show coming out?? (Bc he needs one!)
Good to see Vaughn and the team ! Thanks for the great ideas!
Some good ideas here.
The cold opening finally made me realize how big Vaughn is O.o. I guess I never really noticed that until now. Wow!
I'm thirsty now
Gurl... Just buy 2 sets of ceramic balls and ur good to go. They're not just good because of the weight but also they easily reach higher temperature than beans or rice. Therefore you get a crispy crust. That's all.
A Vaughn video!
Can we please make pie parties a thing?! 😆
Can any of these pies be made ahead and frozen for travel? Thinking pumpkin or coconut?
His wife will be so happy !
Lol
furry dad bod! i’m ALLLL for it. looking forward to baking some pies too!!!!
Vaughn rlly bulked up, hey pookie ♥️
He's mine! ❤ 😂
Steroids?
@@MrJackKnightSays I think I missed the part about making pies. I guess I got really distracted by something else. Looks yummy ☺
@@christopherlenkiewicz2909 I don't blame you, Vaughn and Eric are both my NYT Cooking crushes.
..died 😂😂😂 when he said.."What is that Christmas Tree smell"??😅😅😅
I like Vaughn. Every pie sounds delicious and I will definitely make several. BUT, it drives me crazy when bowls and cups are not scraped thoroughly - so wasteful.
Such a treat! Thanks Vaughn and crew!
VAUGHN, THE BASED KING 👑
So if you freeze the finished pie crust before par baking, do you put the frozen pie dish in a pre warmed oven? If it's stoneware or glass, won't the pie plate shatter going from freezer to hot oven? Newbie here. Thanks.
I'm feral. My Vaughn and only.
Vaughn casually dropping the word tessellate. (swoons in nerd)
Oh I am here for this! Thank you!!!! I just re-subscribed to NY Times cooking. About to start planning my Thanksgiving dinner!
Are you wearing Joe Lee's Just Joe Lee Belt??? Asking for a friend - I had half a mind to buy it but was out of my budget T.T
Claire mention yassss
When should use metal vs glass vessel?
I see Vaughn. I click.
Lord of the Pies!
Not even two minutes in and I'm already obsessed with watching the level of Vaughn's iced coffee rise and fall with my own thirst
Looks like smo watched Martha Stewart fixing and crimping edges of the pie dough 😁
it’s always the best day of my life when there’s a Vaughn video ❤
Why does the laminated pie dough need to be par baked with weights but the chocolate pie dough can go in the oven without weights?
SLAYYY! VAUGHN!
The side eye when talking about the ceramic pie weights is sending me! 🤣
Pie Party time🥧
When will the claire saffitz episode come out????
VAUGHAN!❤
What do I have to do to be invited to one of these nyt cooking pie parties 🥹🥹
Remember, pie dough is alive. It smells your fear. Lol