These riffs on classic holiday pies combine fun flavor with traditional techniques.
If you’re ever asked to bring a dish to a gathering, I highly suggest bringing pie. Everyone’s always happy to have more dessert, and a pie is a great option for a few reasons: They’re one of the most forgiving desserts you can make, must be made in advance (ahem, almost nothing to do day of), and no matter your skill level, I promise they will always taste delicious.
While classic apple and pumpkin pies hold a special place in my heart, sometimes change is a good thing. These holiday pies are riffs on classics. They take the same amount of time and use similar techniques, but their flavor combinations will pull your friends and family out of the same ol’ holiday dessert rut.
My cranberry orange cream pie is a fun, tart addition to an otherwise pumpkin and apple-heavy dessert table. Not to mention, the contrast of cream with the vibrant red of the cranberry curd just screams holiday time.
If you want to go more classic, my spiced pear lattice pie couldn’t be simpler and more fun. If you’re the DIY type, this one’s for you—the lattice construction is perfect for your inner crafter.
If you veer on the side of chocolate desserts, the chocolate tahini pie fills that need. Almost reminiscent of a chocolate peanut butter pie, the tahini brings a deep nuttiness that will surprise and delight. Whichever you choose (maybe all?), these upgraded options will be a hit with your loved ones.
Holiday Pies
Cranberry & Orange Cream Pie
Ingredients
For the crust
- 7 oz Biscoff cookies (about 25 cookies)
- 3 Tbsp granulated sugar
- 2 tsp vanilla
- ¼ tsp salt
- 4 Tbsp butter, melted
For the curd
- 1 12 oz bag fresh cranberries (or frozen and thawed)
- 1 ½ cups orange juice (fresh or bottled)
- 8 Tbsp (1 stick) unsalted butter, cubed
- 2 eggs + 2 egg yolks
- 1 ½ cups sugar
- ½ tsp salt
- 1 tsp vanilla
For the orange whipped cream
- 1 cup heavy cream
- 3 Tbsp confectioners’ sugar
- ½ orange, zested
- ½ tsp vanilla extract
- ½ tsp salt
Instructions
Preheat the oven to 350°F. For the crust, add cookies, sugar, and salt to a food processor and blend until finely ground. Press into an 8” or 9” pie plate. Bake for 10-12 minutes, until the crust is just browned. Leave to cool while you make the curd.
Combine cranberries and orange juice in a medium sauce pot and place over medium heat. Cook, stirring occasionally for 25-30 minutes, or until the cranberries have completely burst.
Turn off the heat and strain through a fine mesh sieve, pressing against the berries with a rubber spatula to get as much puree as you can (you should have anywhere from 1 ¾ – 2 cups of cranberry puree). Stir the cubed butter into the warm cranberry mixture.
Crack the eggs and egg yolks into a bowl, and add a small amount of the cranberry mixture to the eggs, whisking to temper them.
Add everything back to your pot, along with the sugar, and let cook on medium-low heat, for about 5-10 minutes, or until the curd starts to thicken. Off the heat, stir in salt and vanilla extract.
Pour into the cooled crust. Cover the pie with plastic wrap directly on the surface of the cranberry curd, then leave to cool for at least 4 hours, or overnight. This pie will keep in the fridge for 3 days.
When ready to serve, combine heavy cream, powdered sugar, orange zest, vanilla, and salt into the bowl of a stand mixer. Whip to stiff peaks, until you can turn the bowl upside down and it doesn’t fall (careful!). For an optional decoration, you can pipe this orange whipped cream all over the top of your cranberry pie. Otherwise, pile it with heavy dollops. Garnish with orange zest and serve.
Spiced Pear Lattice Pie
Ingredients
For the crust
- 2 cups all-purpose flour
- ¾ cup whole wheat flour (optional, can replace with more all-purpose flour)
- 2 tablespoons sugar
- ½ teaspoon salt
- 12 tablespoons butter, cold & cubed
- ¼ – ½ cup ice-cold water
For the pear filling
- 4 cups pears, sliced thin lengthwise
- ½ cup granulated sugar
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp cardamom
- ¼ tsp salt
For the topping
- 1 egg
- 1 Tbsp water
- Turbinado sugar, for sprinkling
Instructions
For the crust, combine flours, sugar, and salt in the bowl of a stand mixer. Add cubed butter to flour and mix using the paddle attachment. Once the butter is incorporated and looks about the size of small peas, add ¼ cup ice-cold water. If needed, add more water, a tablespoon at a time until the dough has come together. Bring the dough together onto a lightly floured work surface and divide into two pieces. Wrap each piece in plastic wrap and leave to rest in the fridge for at least an hour. Dough will hold in the fridge for two days or in the freezer for up to a month.
Preheat the oven to 375°F. Combine sugar, spices, and salt in a small bowl. Set aside.
Once dough is chilled, roll one piece of dough out into about a 10” or 11” circle and line the bottom of an 8” or 9” pie plate. Leave about 1” of excess, and trim the rest. Add the sliced pears, skin side facing up, into the bottom of the crust. Arrange in a circular pattern around the crust. Sprinkle all over with the spiced sugar.
Roll out remaining dough into a 10”-11” square, and cut into ¼-½” strips. Lay strips of dough parallel across the pears, spacing about ¼–½” apart. Fold back every other strip of dough, and lay one strip of dough perpendicular, creating your lattice pattern. Fold the first set of strips back over, and continue, finishing the lattice pattern. Finally, take any excess on the edges and fold it over, tucking the dough underneath itself until no seam is shown. Here you can crimp the edges with your finger, or simply use a fork to seal.
Mix the egg and water in a small bowl and brush all over the dough. Sprinkle it with turbinado sugar. Bake for 30-45 minutes, until the crust is golden brown and shiny. Serve while still warm.
Chocolate Tahini Pie
Ingredients
For the crust
- 1 cup all-purpose flour
- ½ cup black cocoa powder (or any Dutch-process cocoa)
- ¼ cup confectioners’ sugar
- ½ tsp salt
- 8 tablespoons butter, melted
For the chocolate tahini filling
- 16 tablespoons butter (2 sticks), softened
- 1 ½ cups sugar
- ½ cup tahini
- ½ tsp salt
- 1 tsp vanilla extract
- 4 oz chocolate, melted
- 3 eggs
For serving
- Sweetened whipped cream
- Chocolate shavings
INSTRUCTIONS
Preheat the oven to 350°F. Combine flour, cocoa, confectioners’ sugar, and salt into a bowl. Whisk together. Stir in melted butter. Press mixture into an 8” or 9” pie plate. Bake for 12-15 minutes, or until the dough changes from shiny to matte. Leave to cool.
Combine softened butter, sugar, and tahini in the bowl of a stand mixer and beat with the paddle attachment for 2-3 minutes, or until completely incorporated. Add salt, vanilla, and melted chocolate. Beat until combined. Add eggs, one at a time, until fully incorporated.
Pour in cooled cocoa shortcrust. Cover pie with plastic wrap, pressing the wrap directly on the surface of the filling. Leave to chill in the fridge for at least 2 hours or overnight. Once ready to serve, top with sweetened whipped cream and chocolate shavings. Create chocolate shavings by using a peeler against the long side of a chocolate bar.
