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!
This was delightful. I am a confident pie maker but it's been a minute and I appreciated all of the details. I signed up to make the citrus meringue and the banana bourbon. Thinking I may try some of the others for Christmas. Thanks for everyone who put time into this. I really love my NYT Cooking subscription and consider it a great gift.
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!
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.
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!
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!
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.
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.
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...?
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 believe that vinegar, like water, hydrates the flour, but unlike water, it doesn't activate gluten development. This means less gluten development, which means a more tender crust. The recipe I use calls for vodka for the same reason. I'm surprised the explanation isn't in the video.
does anyone know if I can prep the pie and chill it in the fridge overnight, then bake it the next day? my worry is the filling sitting in the uncooked crust for that long will affect how it turns out.
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**!
This was delightful. I am a confident pie maker but it's been a minute and I appreciated all of the details. I signed up to make the citrus meringue and the banana bourbon. Thinking I may try some of the others for Christmas. Thanks for everyone who put time into this. I really love my NYT Cooking subscription and consider it a great gift.
45 whole minutes of Vaughn? I am SAT. Let's go!
I can't imagine the work that had to go into making this 1 video. Thank you so much!
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 😂
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 🙏🇺🇸
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.
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!
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.
Watching Vaughn cook is therapy. Yay!
Vaughn is such a treat to watch! Really brings the holiday cheer
Vaughn is the sweetest host 😍 he's so in his element. Love it 😆🥳
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!
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 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 ...
vaughn! My favorite straight person on NYT cooking!
Best. Pie crust. Eva! Thank you Vaghn, Claire and Carla Lalli ( whom I cross referenced). I love the lamination technique!❄🌈
everyone looks genuinely happy to be there
OMGOSH I cannot pick a favorite! These are all spectacular & I loved the pie party at the end!😍! Still 😂 at the Shrek's swamp bubbles comment!😅!
Vaughn is the best, needs his own channel. You are the reason I stay at this channel.
Yes ma'am! Also, how is Vaughn more stunning every time he's on camera?
LIVING for the annual Vaughnsgiving extravaganza video
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!
What a fun video, plus it is so full of gentle teaching of baking techniques!
Vaughn videos are the biggest comfort watches 🫶🏻
They all look amazing!! Thank you Vaughn - this video truly brought me joy!
Vaughn is the relaxed holiday vibe we need 💯 🥧
He is SUCH a delight.
Can we acknowledge how Vaughn is the only person wearing color in the last scene 😂 He really is the life of the party
love the pop references for the chronically online ppl hahaha
What a delight to watch!! Love this.
Title has Vaughn in it……enough said. I’m clicking and watching.
Vaughn is like a pie himself, delicious and golden one the outside, and warm and delicious on the inside. Yes, I said delicious inside.
🤨😳
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.
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.
Wow. This is impressive! What amazing pies
The pies and the man...just magical!
Oooh, what a sweetie pie! Large slice, please.
..died 😂😂😂 when he said.."What is that Christmas Tree smell"??😅😅😅
Always happy to see a Vaugn video
First! Vaughn super cute as always.
Im definitely doing the cranberry citrus meringue! Looks delicious 😊 thanks.
Vaughn ages like fine wine DAMN 😳
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 ❤
love this!
LOVE and Love Vaughan!!!
These recipes are stunning. Wow
Loving seeing you Vaughn. I’m inspired!
these recipes look incredible
I bet a charity fundraiser to eat pie with Vaughn would make a killing ❤
These are a brilliant mix of flavors!
Can I make the lemon curd ahead of time? And then cook it the day off? 🧐
Love Vaughn and his recipes are always delicious! Looking forward to baking the coconut pie for our Thanksgiving!
They all look sooo good!! What was the staff favorite?!
The culinary superbowl is ON, baby!
Great pie ideas!!
I’m definitely going to try the lattice top..
Get yourself an apple peeler/corer/slicer! Pop on the apple, turn the crank, voila! Peeled evenly sliced apples for pie.
Vaughn is looking FIIIIIINE, as are those PIES!
When should use metal vs glass vessel?
Love Vaughn, woof
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?
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...?
Love Vaughn 😍😍😍
Can any of these pies be made ahead and frozen for travel? Thinking pumpkin or coconut?
I will from now on blow kisses to my pies once I slide them into the oven to bake. Wonderful idea!
Delish!
I'll definitely be trying the apple pomegranate and the pumpkin tahini pies!
Such a treat! Thanks Vaughn and crew!
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.
Vaughn was thirsting after that guy; so cute; they should get together!
love Vaughn!!!!
Vaughn! YEAH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Good to see Vaughn and the team ! Thanks for the great ideas!
Oh this just made me smile
Had to come see the coconut pie, after hearing so much about how delicious it was on Jeff Lewis Live
Vaughn 😍 pies 😋
2:50 I’m curious… what does the vinegar do for the crust?
I believe that vinegar, like water, hydrates the flour, but unlike water, it doesn't activate gluten development. This means less gluten development, which means a more tender crust. The recipe I use calls for vodka for the same reason. I'm surprised the explanation isn't in the video.
Subtitles!!?!!! At last, thank you!!
does anyone know if I can prep the pie and chill it in the fridge overnight, then bake it the next day? my worry is the filling sitting in the uncooked crust for that long will affect how it turns out.
furry dad bod! i’m ALLLL for it. looking forward to baking some pies too!!!!
Vaughn casually dropping the word tessellate. (swoons in nerd)
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
We're doing Piesgiving this year, so this is great
What do I have to do to be invited to one of these nyt cooking pie parties 🥹🥹
I was so excited to see Vaughn, again. And a holiday pie episode to boot. They all look terrific
Remember, pie dough is alive. It smells your fear. Lol
I'm feral. My Vaughn and only.
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
I appreciate you fine details
So many delicious looking pies.
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.
I love Vaughn
His wife will be so happy !
Lol
So no recipes are free?
Claire mention yassss
VAUGHN, THE BASED KING 👑