Pecan Tartlets

This miniaturized version of pecan pie is neither cloyingly sweet nor overly gooey. It’s simply crunchy toasted pecans sprinkled over a mouthwatering brown sugar filling. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pumpkin Tartlets and Gingery Cranberry-Pear Tartlets.

• 1/3 recipe of Sweet Tartlet Dough
• 2 large eggs, lightly beaten
• 1 Tbs. heavy cream
• 1/4 cup packed light brown sugar
• 1 tsp. all-purpose flour
• Pinch salt
• 1/2 cup light corn syrup
• 1 Tbs. melted unsalted butter
• 3/4 tsp. pure vanilla extract
• 4 oz. (1 cup) broken pecans, lightly toasted in a 325°F oven for 8 to 10 min.

Position a rack in the lower third of the oven and heat the oven to 375°F.

Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.

In a medium bowl, blend the eggs and cream. In another bowl, combine the brown sugar, flour, and salt. Stir the dry ingredients into the egg mixture, along with the corn syrup and melted butter; don’t overmix. Stir in the vanilla. Transfer the filling to a measuring cup with a spout and pour into the dough-lined muffin cups. Sprinkle the pecans evenly over the tops.

Bake until the pastry is golden brown, 28 to 30 minutes. Let cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Gingery Cranberry-Pear Tartlets

Crystallized ginger accents this filling with sweet pears and tart cranberries. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pecan Tartlets and Pumpkin Tartlets.

• 1 cup fresh cranberries
• 1/3 cup granulated sugar
• 1/3 cup orange juice
• 2 medium, slightly underripe pears (I like Anjou), about 3/4 lb. total, peeled, cored, and cut into 1/2-inch chunks
• 1/3 cup golden raisins
• A few drops pure vanilla extract
• 4 tsp. minced crystallized ginger
• 1/3 recipe of Sweet Tartlet Dough

In a 3-qt. saucepan, cook the cranberries, sugar, and orange juice over medium heat just until the berries begin to pop. Reduce the heat to a simmer, partially cover, and cook for 5 minutes. Add the pears, raisins, and ginger. Cook over low heat with the lid askew until the pears are translucent, stirring gently if necessary, 10 to 12 minutes. Uncover and continue cooking until the liquid is syrupy and has reduced to about 2 Tbs., about 2 minutes. Remove from the heat and gently stir in the vanilla (avoid crushing the pears). Let cool to room temperature; the mixture thickens as it stands.

Position a rack in the lower third of the oven and heat the oven to 375°F.

Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.

Spoon the cooled filling into the dough-lined muffin cups. Bake until the pastry is golden brown and the fruit is bubbling, about 30 minutes. Let the pan cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Pecan Tartlets

This miniaturized version of pecan pie is neither cloyingly sweet nor overly gooey. It’s simply crunchy toasted pecans sprinkled over a mouthwatering brown sugar filling. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pumpkin Tartlets and Gingery Cranberry-Pear Tartlets.

• 1/3 recipe of Sweet Tartlet Dough
• 2 large eggs, lightly beaten
• 1 Tbs. heavy cream
• 1/4 cup packed light brown sugar
• 1 tsp. all-purpose flour
• Pinch salt
• 1/2 cup light corn syrup
• 1 Tbs. melted unsalted butter
• 3/4 tsp. pure vanilla extract
• 4 oz. (1 cup) broken pecans, lightly toasted in a 325°F oven for 8 to 10 min.

Position a rack in the lower third of the oven and heat the oven to 375°F.

Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.

In a medium bowl, blend the eggs and cream. In another bowl, combine the brown sugar, flour, and salt. Stir the dry ingredients into the egg mixture, along with the corn syrup and melted butter; don’t overmix. Stir in the vanilla. Transfer the filling to a measuring cup with a spout and pour into the dough-lined muffin cups. Sprinkle the pecans evenly over the tops.

Bake until the pastry is golden brown, 28 to 30 minutes. Let cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Caramel Pumpkin Pie

The homemade caramel for this pumpkin pie provides a subtle, almost butterscotch-like backdrop to the rich taste of pumpkin.

• 1/2 cup granulated sugar
• 2/3 cup heavy cream
• 2 Tbs. cold unsalted butter
• 1/3 cup packed dark brown sugar
• 15-oz. can pure pumpkin
• 1/2 tsp. pure vanilla extract
• 1/2 tsp. table salt
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. freshly grated nutmeg
• 3 large eggs, at room temperature
• 1 blind-baked Basic Pie Pastry shell

Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F.

Pour the granulated sugar into a 3-quart, heavy-duty saucepan set over medium heat and sprinkle 2 Tbs. water over the sugar. Stir occasionally or swirl the pan to encourage the sugar to melt. When the sugar has melted, increase the heat to medium high. Watch the bubbling sugar syrup carefully and as the edges turn golden, gently swirl the pan (but do not stir the syrup directly) for even cooking. Continue to let the syrup cook until it is a nice, rich caramel color (a pale gold syrup will not make a flavorful sauce base). The total cooking time is about 5 minutes. Off the heat, carefully add the cream and butter to the pan—it will foam dramatically. Add the brown sugar and stir with a wooden spoon until smooth.

Whisk in the pumpkin, vanilla, salt, cinnamon, ginger, and nutmeg until smooth. One at a time, whisk in the eggs. Pour the filling into the pie shell, smooth the top, and put the pie on the hot baking sheet in the oven. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is okay), 25 to 30 minutes more. Transfer the pie to a rack and let it cool completely before serving.

All-Butter Piecrust

A butter crust can be just as flaky as one made with lard if you make it by hand, rubbing cold chunks of butter into the flour. This creates flakes of butter, rather than lumps, that remain in the dough when you roll it. As the crust bakes, the butter melts, creating steam pockets that leave behind a flaky texture. For filling ideas, check out our Jamaican-Spiced Pumpkin Pie, Coffee-Toffee Pecan Pie, Cranberry-Apple Streusel Pie, and Fresh Pear Pie with Dried Cherries.

• 6 oz. (1-1/2 cups) unbleached all-purpose flour
• 1 tsp. granulated sugar
• 3/8 tsp. table salt
• 4 oz. (8 Tbs.) cold unsalted butter, preferably European style, cut into 3/4-inch pieces
• 3 to 4 Tbs. ice water

Make the dough

Put the flour, sugar, and salt in a medium bowl and stir with a rubber spatula or a fork to combine. Add the butter to the bowl. Rub the cold chunks of butter between your fingertips, smearing the butter into the flour to create small (roughly 1/4-inch) flakes of fat.

Drizzle 3 Tbs. ice water over the flour mixture. Stir with the spatula or fork, adding 1 Tbs. more water if necessary, until the mixture forms a shaggy dough that’s moist enough to hold together when pressed between your fingers.

With well-floured hands, gently gather and press the dough together, and then form it into a disk with smooth edges. Wrap the dough in plastic and chill for at least 1 hour, but preferably 2 to 4 hours, before rolling.

Roll the dough

Let the chilled dough sit at room temperature to soften slightly—it should be cold and firm but not rock hard. Depending on how long the dough was chilled, this could take 5 to 20 minutes. When ready to roll, lightly flour the countertop or other surface (a pastry cloth, silicone rolling mat, or parchment on a counter also works great) and position the rolling pin in the center of the dough disk. Roll away from you toward 12 o’clock, easing the pressure as you near the edge to keep the edge from becoming too thin. Return to the center and roll toward 6 o’clock. Repeat toward 3 and then 9 o’clock, always easing the pressure at the edges and picking up the pin rather than rolling it back to the center.

Continue to “roll around the clock,” aiming for different “times” on each pass until the dough is 13 to 14 inches in diameter and about 1/8 inch thick. Try to use as few passes of the rolling pin as possible. After every few passes, check that the dough isn’t sticking by lifting it with a bench knife (dough scraper). Reflour only as needed—excess flour makes a drier, tougher crust. Each time you lift the dough, give it a quarter turn to help even out the thickness.

Line the pie plate

Gently transfer the dough to a 9-inch pie plate, preferably metal, by folding it in half and unfolding it into the plate. Do not stretch the dough as you line the pan, or it will spring back when baked. Gently lift the outer edges of the dough to give you enough slack to line the sides of the pan without stretching the dough.

Trim the overhanging dough to 1 inch from the edge of the pan. Roll the dough under itself into a cylinder that rests on the edge of the pan.

Crimp the edge

To crimp the edge, have one hand on the inside of the edge, and one hand on the outside, and use the index finger of the inside hand to push the dough between the thumb and index finger of the outside hand to form a U or V shape. Repeat around the edge of the pie plate, creating a crimped edge whose individual flutes are about an inch apart. As you are going along, if you notice that the edge is not perfectly symmetrical and that the amount of dough you’ll have to crimp seems sparse in places, take a bit of trimmed scrap, wet it with a drop or two of water, and attach it to the sparse area by pressing it firmly into place.

Prick the sides and bottom of the crust all over with a fork. Refrigerate until firm, about 1 hour or overnight. This will relax the dough and help prevent the edges from caving in.

Blind bake the crust

Position a rack in the center of the oven and heat the oven to 425°F. Line the chilled piecrust with foil and fill it with dried beans or pie weights. Bake for 15 minutes; remove the foil and the beans or weights. Reduce the oven temperature to 375°F.

Bake until the bottom looks dry but is not quite done and the edges are light golden, 5 to 7 minutes more. Let cool on a rack while you prepare the filling.

Pumpkin Tartlets

You might want to garnish these with whipped cream and perhaps a very thin strip of orange zest, twisted into a knot. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pecan Tartlets and Gingery Cranberry-Pear Tartlets.

• 1/3 recipe of Sweet Tartlet Dough
• 1 large egg yolk
• 2/3 cup canned pumpkin purée (not pumpkin pie filling)
• 1/3 cup heavy cream
• 1/4 cup packed light brown sugar
• 1/2 tsp. grated orange zest
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1/8 tsp. table salt
• A few dashes ground cloves

Position a rack in the lower third of the oven and heat the oven to 375°F.

Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.

Put all the remaining ingredients in a food processor. Pulse just until the mixture is smooth, 5 to 6 times; don’t overprocess. Empty the filling into a measuring cup with a spout and pour the filling into the dough-lined muffin cups.

Bake until the pastry is golden brown, 30 to 35 minutes. Let cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Pecan Rum Tart

By turning traditional pecan pie into a shallow pecan rum tart, the nuts stay crisp and toasty on top and the brown sugar-rum filling is sweet without being cloying. My favorite brand of rum for the pecan filling is Meyer’s Dark Jamaican.

• 1 disk (1/2 recipe) Butter Pie Dough
• 2 large eggs
• 1/4 cup packed brown sugar
• 1/2 cup dark corn syrup
• 2 Tbs. dark rum
• 2 Tbs. unsalted butter, melted
• 1 tsp. pure vanilla extract
• Pinch table salt
• 6 oz. (1-1/2 cups) pecans, coarsely chopped

On a lightly floured surface, roll the dough disk into an 11-inch round that’s 1/8-inch thick (trim an edge to check thickness). Fold the dough in half and ease it into a 9-1/2-inch tart pan with a removable base, unfold it without stretching it, and press the dough firmly into the sides of the pan. Trim to the top of the pan by running the rolling pin over the top edge of the tart pan. (Save the scraps to make leaves for the pumpkin pie, if you like.) Chill the crust in the refrigerator or freezer for at least 30 minutes.

Position a rack in the middle of the oven and heat the oven to 350°F.

Cover the tart dough with foil, making sure to gently fold the foil completely over the top edge of the tart. Cover the bottom with a generous amount of pie weights (I use pennies, but raw rice or dried beans are fine). Bake until the crust no longer looks wet and is pale and golden in spots and on the edges, about 30 minutes. Remove the weights and foil, lightly prick the crust in several places with a fork (but don’t pierce through it), and bake uncovered until the crust is golden, about another 15 minutes.

In a medium bowl, mix the eggs and brown sugar. Add the corn syrup and beat well. Add the rum, melted butter, vanilla, and salt and beat well. Stir in the chopped pecans and scrape into the blind-baked tart shell. Arrange the pecans evenly. Bake until the filling begins to rise and is firm to the touch in the center, 23 to 27 minutes. Let cool before serving.

Bourbon Pumpkin Tart with Walnut Streusel

Tarts are as easy to make as pies (and maybe easier), but they’re more elegant, I think, and much easier to cut evenly for serving. This tart tastes best if it's baked a day before you serve it.

For the tart crust:

• 9 oz. (2 cups) unbleached all-purpose flour
• 1/3 cup granulated sugar
• 1 tsp. finely grated orange zest
• 1/2 tsp. table salt
• 5-1/2 oz. (11 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg, lightly beaten
• 1/4 cup heavy cream; more if needed

For the pumpking filling:

• 1 15-oz. can pure solid-pack pumpkin
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 2 Tbs. unbleached all-purpose flour
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. table salt
• 1/2 cup heavy cream
• 1/4 cup bourbon

For the streusel topping:

• 3-1/2 oz. (3/4 cup) unbleached all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup packed dark brown sugar
• 1/2 tsp. ground cinnamon
• 1/2 tsp. table salt
• 1/4 lb. (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup walnut halves, toasted and coarsely chopped
• 1/4 cup chopped crystallized ginger

• Lightly sweetened whipped cream for garnish (optional)

Make the tart crust:

Using a mixer fitted with a paddle attachment, mix the flour, sugar, orange zest, and salt in a large bowl on low speed for about 30 seconds. Add the butter and combine on low speed until the mixture looks crumbly, with pieces of butter about the size of dried peas, about 3 minutes. Add the egg and cream, mixing on low speed until the dough is just combined. If the dough is too dry to come together, add more cream, a tablespoon at a time. Gently mold the dough into a 1-inch-thick disk and wrap in plastic wrap. Refrigerate for at least 1 hour or for up to a week; the dough can also be frozen for up to a month.

Make the pumpkin filling:

Spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars and the flour, ginger, cinnamon, cloves, and salt. Whisk about 30 seconds. Whisk in the heavy cream and bourbon.

Make the streusel topping:

Combine the flour, both sugars, cinnamon, and salt in a food processor fitted with a metal blade. Pulse briefly to mix. Add the butter and pulse until the butter has blended into the dry ingredients and the mixture is crumbly. Remove the blade and stir in the walnuts and crystallized ginger.

Assemble the tart:

Position a rack in the center of the oven and heat the oven to 350°F. Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 15 minutes. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into a 13-inch round, about 3/16 inch thick. Drape the round into a 11-inch fluted tart pan with a removable bottom gently fitting it into the contours of the pan. Fold the excess dough into the sides of the pan and press to create an edge that’s flush with the top of the pan and about 1/2 inch thick.

Pour the pumpkin mixture into the unbaked tart crust. Scatter the streusel topping evenly over the pumpkin mixture.

Bake until the topping is evenly cooked and no longer looks wet in the center, 50 to 65 minutes. Let the tart cool on a rack for at least 2 hours before serving (or wrap it in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1 to 2 hours). Serve warm, at room temperature, or slightly chilled, with lightly sweetened whipped cream, if you like.

Custard Tart with Wine-Poached Grapes

Sweet, citrusy custard and a nutty almond crust make a perfect backdrop for the tender poached grapes in this elegant dessert.

For the crust

• 3-1/2 oz. (7 Tbs.) chilled unsalted butter, cut into 1/2-inch pieces; more for the pan
• 3-3/8 oz. (3/4 cup) unbleached all-purpose flour
• 1/4 cup toasted, slivered almonds
• 1/4 cup granulated sugar
• 1/2 tsp. table salt
• 1 large egg yolk, chilled

For the filling

• 2 large eggs
• 2 large egg yolks
• 1/2 cup granulated sugar
• 3 Tbs. fresh lime juice
• 3 Tbs. dry white wine, preferably Sauvignon Blanc
• 1/2 cup heavy cream

For the topping

• 1/2 cup dry white wine, preferably Sauvignon Blanc
• 2 Tbs. honey
• 2 Tbs. granulated sugar
• 1 Tbs. fresh lime juice
• 65 seedless red grapes (2-1/4 cups)

Make the crust

Butter a 4x13 1/2-inch rectangular fluted tart pan with a removable bottom. Combine the flour, almonds, sugar, and salt in a food processor and process until the almonds are finely chopped, about 40 seconds. Add the butter and pulse until the mixture resembles coarse meal, about 15 seconds. Add the egg yolk and process until moist clumps form. With lightly floured hands, press the dough evenly over the bottom and up the sides of the prepared tart pan. Freeze until firm, about 45 minutes.

Position a rack in the center of the oven, put a rimmed baking sheet on the rack, and heat the oven to 375°F. Bake the crust on the heated baking sheet until light golden on the bottom and golden-brown on the edges, about 15 minutes. Cool completely.

Make the filling

In a medium heavy-duty saucepan, whisk the eggs, yolks, sugar, lime juice, and white wine until well blended. Cook over medium-high heat, whisking frequently, until the mixture boils and thickens, about 3 minutes. Transfer the filling to a medium bowl and let cool until warm.

Whisk the cream into the filling and pour the mixture into the baked tart shell. Bake at 375°F until the filling begins to slightly puff and bubble around the edges, about 15 minutes. Let cool to room temperature.

Make the topping

In a medium heavy-duty saucepan, boil the wine, honey, sugar, and lime juice over medium heat until the mixture reduces to a thick syrup and begins to darken slightly, 4 to 5 minutes—you should have about 1/4 cup. Reduce the heat to low, add the grapes, cover, and poach gently over low heat until tender, about 3 minutes. With a slotted spoon, transfer the grapes to a dinner plate. Continue to boil the poaching liquid until syrupy, about 1 minute. Randomly place the grapes on top of the tart, pressing slightly into the filling. Gently brush the glaze over the grapes. Let the tart cool completely at room temperature for at least 4 hours before serving.

Fresh Pear Pie with Dried Cherries and Brown Sugar Streusel

A hint of spice lets the delicate flavor of the pears shine through, while the dried cherries are a welcome alternative to traditional raisins.
For more pie recipes visit The Guide to Thanksgiving Dinner.

For the streusel

• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/4 tsp. table salt
• 4 oz. (8 Tbs.) unsalted butter, melted

For the filling

• 3 lb. ripe Anjou or Bartlett pears (5 or 6 medium), peeled and cored, cut lengthwise into 8 wedges and then crosswise into 1/2-inch slices (about 7 cups)
• 1-1/2 Tbs. fresh lemon juice
• 2/3 cup granulated sugar
• 1-1/8 oz. (1/4 cup) unbleached all-purpose flour
• 1/4 tsp. table salt
• 1/4 tsp. ground cinnamon
• 1/8 tsp. freshly grated nutmeg
• 3/4 cup dried tart cherries, coarsely chopped
• 1 blind-baked All-Butter Piecrust

Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 350°F.

Make the streusel

In a medium bowl, combine the flour, oats, sugar, and salt. Using your fingers, blend the butter into the flour mixture. The mixture will be moist. Set aside.

Make the filling

In a large bowl, toss the pears with the lemon juice. In a small bowl, whisk the sugar, flour, salt, cinnamon, and nutmeg. Add the sugar mixture to the pears and toss well to combine. Stir in the cherries.

Mound the filling into the piecrust. Sprinkle the streusel topping over the pear mixture, pressing the streusel between your fingers into small lumps as you sprinkle.

Put the pie on the heated baking sheet and bake until the pastry is golden-brown and the filling is bubbly and thickened at the edges, 55 to 65 minutes. Rotate the pie halfway through baking, and if the pastry or streusel browns before the filling has thickened, loosely cover the top or edges of the pie as needed with a pie shield or a sheet of aluminum foil.

Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.

Bourbon-Vanilla Bean Pumpkin Pie

• 1/2 cup whole milk 
• 1/2 cup heavy cream
• 1 vanilla bean, split and scraped
• 15-oz. can pure pumpkin
• 2/3 cup packed dark brown sugar
• 1/2 tsp. table salt
• 1/2 tsp. ground cinnamon
• 1/8 tsp. freshly grated nutmeg
• 3 large eggs, at room temperature
• 1-1/2 Tbs. bourbon
• 1 blind-baked Basic Pie Pastry shell

Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F.

In a medium saucepan, bring the milk, cream, vanilla bean, and scraped seeds to a boil. Remove from the heat and let the mixture steep for 20 minutes.

Remove the vanilla bean from the milk and cream, scraping off any residual seeds into the milk. Return the pan to medium heat until the milk is hot but not boiling, about 2 minutes. Turn off the heat, leaving the pan on the burner. Whisk in the pumpkin, brown sugar, salt, cinnamon, and nutmeg until smooth. One at a time, add the eggs, whisking constantly. Stir in the bourbon. 

Pour the filling into the pie shell and put the pie on the hot baking sheet in the oven. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine) 30 to 35 minutes more. Transfer the pie to a rack and let it cool completely before serving.

Muscovado Pumpkin Pie

The flavors of this pie are inspired by Caribbean ingredients. Muscovado sugar is a rich, moist, dark brown sugar made by an artisanal process that preserves the spicy nuances of natural molasses flavor. Because of the molasses content, the sugar is not as sweet as regular dark brown sugar.  A hint of rum complements the flavor of the sugar perfectly. The sugar’s dark color gives the pie a dramatic appearance.

• 1/2 cup whole milk
• 1/2 cup heavy cream
• 15-oz. can pure pumpkin
• 1 cup packed dark muscovado sugar
• 1/2 tsp. table salt
• 1/4 tsp. ground allspice
• 1/4 tsp. freshly grated nutmeg
• 3 large eggs, at room temperature
• 1-1/2 Tbs. dark rum
• 1 blind-baked Basic Pie Pastry shell

Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F.

In a medium saucepan, bring the milk and cream to a boil. Remove from the heat. Whisk in the pumpkin, muscovado sugar, salt, allspice, and nutmeg until smooth. One at a time, whisk in the eggs. Whisk in the rum. 

Pour the filling into the pie shell and put the pie on the hot baking sheet in the oven. Bake for 10 minutes and then reduce the oven temperature to 350°F.  Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine), 40 to 50 minutes more. Transfer the pie to a rack and let it cool completely before serving.

Gingery Cranberry-Pear Tartlets

Crystallized ginger accents this filling with sweet pears and tart cranberries. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pecan Tartlets and Pumpkin Tartlets.

• 1 cup fresh cranberries
• 1/3 cup granulated sugar
• 1/3 cup orange juice
• 2 medium, slightly underripe pears (I like Anjou), about 3/4 lb. total, peeled, cored, and cut into 1/2-inch chunks
• 1/3 cup golden raisins
• A few drops pure vanilla extract
• 4 tsp. minced crystallized ginger
• 1/3 recipe of Sweet Tartlet Dough

In a 3-qt. saucepan, cook the cranberries, sugar, and orange juice over medium heat just until the berries begin to pop. Reduce the heat to a simmer, partially cover, and cook for 5 minutes. Add the pears, raisins, and ginger. Cook over low heat with the lid askew until the pears are translucent, stirring gently if necessary, 10 to 12 minutes. Uncover and continue cooking until the liquid is syrupy and has reduced to about 2 Tbs., about 2 minutes. Remove from the heat and gently stir in the vanilla (avoid crushing the pears). Let cool to room temperature; the mixture thickens as it stands.

Position a rack in the lower third of the oven and heat the oven to 375°F.

Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.

Spoon the cooled filling into the dough-lined muffin cups. Bake until the pastry is golden brown and the fruit is bubbling, about 30 minutes. Let the pan cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Chocolate Caramel-Almond Tart

Lightly sweetened whipped cream is the perfect counterpoint to chocolate and caramel.

For the crust

• 4-1/2 oz. (1 cup) unbleached all-purpose flour; more for rolling the dough
• 3 Tbs. granulated sugar
• Pinch of table salt
• 3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces

For the caramel-almond layer

• 3/4 cup blanched whole almonds
• 1 recipe Basic Caramel
• 1/2 cup heavy cream
• 1 oz. (2 Tbs.) unsalted butter
• 1 tsp. pure vanilla extract
• 1/4 tsp. table salt

For the chocolate layer

• 2 oz. bittersweet chocolate, coarsely chopped
• 1/3 cup heavy cream
• 1/2 oz. (1 Tbs.) unsalted butter, cut into 3 pieces
• 1/2 tsp. pure vanilla extract

• Lightly sweetened whipped cream or vanilla ice cream for serving (optional)

Make the crust: Put the flour, sugar, and salt in a food processor and pulse a few times to combine. Add the butter pieces and pulse until the mixture is the texture of coarse meal with some pea-size butter pieces, 5 to 7 one-second pulses. Sprinkle 2 Tbs. ice-cold water over the flour mixture and process until the dough just begins to come together in small, marble-size clumps. Don't overprocess; the dough should not form a ball.

Turn the dough out onto a work surface and shape it into a thick 4-inch-diameter disk. Wrap the dough in plastic and chill until firm enough to roll, about 30 minutes.

On a lightly floured surface, roll the dough into an 11-inch circle, lifting and rotating it often, while lightly dusting the work surface and the dough with flour as necessary. Transfer the dough to a 9-1/2-inch fluted tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Roll the pin over the top of the pan to trim the excess dough. Lightly prick the bottom of the dough with a fork at 1/2-inch intervals. Refrigerate for 20 minutes to firm it up.

Meanwhile, position a rack in the center of the oven and heat the oven to 350°F.

Line the dough with aluminum foil and fill it with pie weights or dried beans. Put the tart pan on a baking sheet and bake for 20 minutes. Carefully lift the foil (and the weights) out of the tart pan and bake the crust until golden brown along the top edge and in some spots on the bottom, 13 to 17 minutes. Transfer the tart pan to a wire rack and cool completely. Raise the oven temperature to 375°F.

Make the caramel-almond layer

Toast the almonds on a baking sheet in the oven until golden, 5 to 10 minutes. Let cool briefly and then chop coarsely.

Make the Basic Caramel according to the directions. Immediately remove the pan from the heat and carefully add the heavy cream. The mixture will bubble up furiously. Once the bubbling has subsided, add the butter and stir until completely melted. Whisk in the vanilla, salt, and almonds until the nuts are completely coated. Pour the hot caramel mixture into the cooled tart shell, using a heatproof spatula to scrape the pot clean and distribute the nuts evenly in the shell. Let cool for 30 minutes and then refrigerate until the caramel is completely chilled, about 1 hour.

Make the chocolate layer

Put the chocolate and cream in a small saucepan over low heat and stir occasionally until the chocolate is melted, 3 to 5 minutes. Add the butter and stir until melted and the mixture is smooth. Stir in the vanilla. Pour over the caramel layer and tilt the pan as needed to smooth the chocolate into an even layer that covers the caramel. Refrigerate until the chocolate is set, at least 1 hour and up to 1 day. Serve the tart with whipped cream or vanilla ice cream, if you like.

Coffee-Toffee Pecan Pie

With notes of butterscotch, espresso, and bourbon, this is a pecan pie like no other.
For more pie recipes visit The Guide to Thanksgiving Dinner.

• 3 oz. (6 Tbs.) unsalted butter
• 3/4 cup packed dark brown sugar
• 3/4 cup light or dark corn syrup
• 1/2 cup Lyle’s Golden Syrup
• 3 large eggs, at room temperature
• 2 Tbs. bourbon
• 1 Tbs. instant espresso powder
• 1 tsp. pure vanilla extract
• 3/4 tsp. table salt
• 1/3 cup very finely chopped toasted pecans
• 2 cups toasted pecan halves
• 1 blind-baked All-Butter Piecrust 
• 1/2 cup crushed chocolate toffee candy pieces, such as Heath or Skor

Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 375°F.

In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter is brown, 3 to 5 minutes. Immediately whisk in the brown sugar, corn syrup, and Lyle’s Golden Syrup until smooth. Remove the pan from the heat and let cool slightly. One at a time, whisk in the eggs. Whisk in the bourbon, espresso powder, vanilla, and salt. Stir in the chopped pecans.

Sprinkle half of the pecan halves in the piecrust, followed by the toffee candy pieces, and then the remaining pecan halves. Pour the syrup mixture over all.

Put the pie on the heated baking sheet and reduce the oven temperature to 350°F. Bake until set, 45 to 55 minutes, rotating the pan halfway through baking. When the pan is nudged, the center of the pie will no longer wobble, but the whole pie will jiggle just slightly, and the filling will bubble at the edges.

Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.

Brown Sugar & Sour Cream Pumpkin Pie

For the pie dough:

• 5 oz. (1 cup plus 2 Tbs.) all-purpose flour
• 1/4 tsp. table salt
• 1/4 tsp. granulated sugar
• 3-1/2 oz. (7 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
• 3/4 oz. (1-1/2 Tbs.) cold vegetable shortening, cut into 1/2-inch pieces
• 1-1/2 Tbs. ice-cold water

For the pumpkin filling:

• 15-oz. can (about 1-3/4 cups) pure solid-pack pumpkin (not pumpkin pie filling)
• 1/2 cup packed light brown sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• Pinch ground cloves
• Pinch table salt
• Pinch ground white pepper
• 1 Tbs. brandy
• 2 large eggs plus 2 egg yolks
• 1/2 cup half-and-half
• 1/4 cup sour cream

For the brown sugar whipped cream:

• 3/4 cup whipping cream
• 1/4 cup sour cream
• 2 Tbs. light brown sugar

Make the pie dough:

Whisk the flour, salt, and sugar in the bowl of a stand mixer or in a mixing bowl. In the stand mixer (use the paddle attachment and gradually increase from low to medium speed) or in the bowl by hand with a pastry blender, cut the butter into the flour until the butter starts breaking into smaller pieces. Cut in the shortening until the biggest pieces of both fats are the size of peas. With the mixer running, sprinkle in the water and mix until the dough just holds together. There should be some visible bits of butter. Pat the dough into a flat disk, wrap tightly in plastic, and refrigerate for at least 1 hour.

Take the dough from the refrigerator and let it warm up until pliable, about 15 minutes. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into an 11- to 12-inch round about 1/8 inch thick. After every few passes of the rolling pin, run a bench scraper under the dough to be sure it isn’t sticking (to prevent tearing), scatter a little more flour under it, and continue rolling. Drape the dough into a 9-inch pie pan, gently fitting it to the contours of the pan. Let the dough rest for 1 to 2 minutes (this will help keep the crust from shrinking during baking) and then trim the edge, leaving about 1/2 inch hanging over the rim of the pan. Tuck the overhang under to make a tall edge that rests on the rim of the pan. Crimp the edge decoratively. If freezing, see the make ahead instructions below.

Make the pumpkin filling:

Put the pumpkin purée in a medium bowl. Whisk in the brown sugar, cinnamon, ginger, cloves, salt, white pepper, and brandy. Whisk in the eggs and egg yolks. In a small bowl, whisk in the half-and-half with the sour cream until very smooth, add this to the pumpkin mixture, and whisk well. If freezing, see the make ahead instructions below.

Bake the pie:

Position an oven rack on the bottom rung. Line a heavy rimmed baking sheet with foil and set it on the rack. Heat the oven to 350°F. Line the pie shell with parchment, fill with dried beans or pie weights, and bake on the heated baking sheet until golden brown, about 45 min (begin checking at 30 min.).

Carefully remove the parchment and weights from the shell. Turn the oven down to 325°F. Whisk the custard and pour it into the shell. Bake the pie on the baking sheet until the custard is just set but still slightly jiggly in the center, 30 to 45 min. If the edges start to get too dark, loosely drape foil around the sides or cover the edges with a pie guard. Let cool completely a rack.

Make the whipped cream and serve:

Combine the whipping cream and sour cream in a medium bowl (preferably a chilled metal bowl).  Whip on high speed with a hand mixer until it starts to thicken. Add the brown sugar and continue to whip until the cream holds soft peaks.  Serve the pie with a couple of dollops of the whipped cream

Brown Sugar Squash Pie

This pie is a favorite of my pastry chef, Terri Horn. She likes to use the best ingredients she can -- farm-fresh squash and high butterfat cream. She recommends eating this pie within a day of making it as the custard filling makes the pie soggy after that.

For the squash purée:

• 2 to 2-1/2 lb. Hubbard or butternut squash, to yield 2 cups purée
• 3 Tbs. unsalted butter, softened
• 2 Tbs. firmly packed dark brown sugar
• 3 Tbs. orange juice

For the custard:

• 1/2 cup firmly packed dark brown sugar
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 tsp. ground allspice
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt

For the pie:

• 1 unbaked 9-inch Pâte Brisée pie shell, chilled
• Pie leaves or other decorations, baked separately (optional

To make the squash purée

Follow the directions for the Master method for roasting squash (see photos), using the purée ingredients above. Put the cooked and cooled squash in a food processor and purée until smooth. For a very smooth consistency, put the purée through a food mill as well. Measure out 2 cups.

Ris Lacoste puts seeded (unpeeled) squash halves on a rimmed baking sheet. She rubs the flesh with softened butter, seasons with salt and pepper, drizzles with orange juice and maple syrup, and flips them over.

The squash roasts in a 400°F oven for 40 to 45 minutes, until the skin is blistered and browned and the flesh is tender; lift the squash with tongs and poke with a paring knife to check. When cooled, the skin will peel off easily.

To evaporate moisture and concentrate flavor, as for a ravioli filling, the roasted squash (and any cooking juices) may be sautéed in a dry pan for a few minutes.

To make the custard and bake the pie

Set an oven rack on the lowest position and heat the oven to 375°F. Combine the purée with the brown sugar, eggs, cream, spices, and salt and whisk until smooth. Pour the mixture into the pie shell and bake until the custard is puffed up but still has a small wet spot in the middle, 50 to 60 minutes. Let cool a bit before serving. Garnish with separately baked pie decorations if you like.

Rustic Apple-Cinnamon Tart

When you don't want to fuss with a pie, this free-form tart baked on a cookie sheet is the perfect solution. Use it to show off local apples or whatever fruit is in season; to create your own customized fruit tart, use the Recipe Maker.

For the Dough

• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
• 2 tsp. granulated sugar
• 1/2 tsp. table salt
• 5-1/2 oz. (11 Tbs.) cold, unsalted butter
• 1 large egg yolk
• 3 Tbs. whole milk

For the Filling

• 4 cups peeled, thinly sliced apples
• 1 tsp. pure vanilla extract
• 1/2 tsp. ground cinnamon
• 1 Tbs. all-purpose flour
• Big pinch table salt
• 1 large egg, beaten well
• 2 Tbs. turbinado sugar

Make and Roll the Dough

Combine the flour, sugar, and salt in a stand mixer fitted with a paddle attachment (or if mixing by hand, in a medium bowl). Cut the butter into 1/2-inch cubes and add them to the flour. On low speed, mix the butter and flour until the flour is no longer white and holds together when you clump it with your fingers, 1 to 2 minutes. If there are still lumps of butter larger than the size of peas, break them up with your fingers. Run a spatula along the bottom of the bowl to loosen anything stuck to the bowl. (If mixing by hand, mix with a pastry cutter or two forks until the butter is mixed into the flour as above).


In a small bowl, mix the egg yolk and milk and add them to the flour mixture. On low speed, mix until the dough just comes together, about 15 seconds; the dough will be somewhat soft. (If mixing by hand, add the yolk mixture to the flour and mix gently with a fork until the liquid is well distributed. The dough will still look crumbly and dry. Dump the dough onto a clean counter and work it with the heel of your hand, pushing and smearing it away from you and gathering it up with a bench scraper and repeating until the dough comes together and is pliable).


Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes (or up to four days) before rolling it out.


Position a rack in the center of the oven and heat the oven to 350*F. Line a heavy-duty rimmed baking sheet with parchment. Remove the dough from the refrigerator; if the dough is very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. On a floured surface, roll the dough into a round that’s about 13 to 14 inches in diameter. It’s all right if the edges are a little ragged. If you can’t get a roughly round shape, trim the dough so that it’s a rough circle and roll the trimmed scraps back into the dough. Transfer the dough round to the baking sheet and put it in the refrigerator while you prepare the filling.

Assemble and Bake the Tart

Put the apples in a large bowl. Toss the fruit with the 1/4 cup granulated sugar. Taste the fruit; if it’s more tart than you like, add up to 2 Tbs. more sugar. Add the flour, vanilla extract, cinnamon, and salt and toss until everything is evenly mixed.


Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to keep it from cracking when you assemble the tart. Heap the apple mixture in the center of the dough round. Using your fingertips, fold the edges of the dough over some of the apples to create a rim about 2 inches wide. Work your way all around, pleating the dough as you go.


Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle the turbinado sugar directly on the dough and fruit.


Bake the tart until the pleats of dough are completely golden brown without a trace of pale, unbaked dough, about 55 minutes. (It’s all right if some of the juices escape from the tart and seep onto the pan.) Transfer to a rack and let cool. The tart may be baked up to six hours ahead of serving.


When cool enough to handle, use a spatula to transfer the tart to a serving plate or cutting board. Slice it and serve it warm or at room temperature.

Pumpkin, Sweet Potato & Coconut Pie

This pie is so delicious that I often make two at a time. If you do, use three whole eggs when doubling the filling.

• 9-inch single Pie Crust, chilled
• 1-1/4 lb. sweet potatoes, peeled and cut into 1-inch chunks
• 1 small cinnamon stick, broken into pieces
• 3 whole cloves
• 1 small star anise, crumbled
• 1-inch piece fresh ginger, peeled and cut into 1/4-inch slices
• 15-oz. can pure solid-pack pumpkin (not pumpkin pie filling)
• 1 large egg, lightly beaten
• 1 large egg yolk, lightly beaten
• 2 Tbs. unsalted butter, melted and cooled
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 Tbs. all-purpose flour
• 3/4 tsp. table salt
• 1/2 cup well-stirred canned coconut milk (not coconut cream)
• 3/4 cup cold whipping cream, whipped to soft peaks with 1-1/2 Tbs. granulated sugar

In a medium saucepan, combine the sweet potatoes, cinnamon stick pieces, cloves, star anise, and ginger slices with enough water to just cover the contents. Bring to a boil over high heat. Reduce the heat and simmer uncovered until the sweet potatoes are very tender when pierced with a fork or skewer, about 10 minutes. Drain the potatoes, reserving the boiling liquid. Return the potatoes to the pot over low heat and toss to dry them a bit. Discard the cinnamon, cloves, and star anise. Force the warm potatoes through a ricer, a food mill, or a sieve. Boil the liquid if needed, until reduced to 1/4 cup. Let the sweet potato mash and the liquid cool.

Position an oven rack in the lower half of the oven; heat the oven to 350°F. In a large bowl, whisk together the pumpkin and sweet potato purée. Whisk in the egg, egg yolk, melted butter, and reserved spiced liquid. In a separate bowl, stir together the granulated and brown sugars with a wire whisk until any large lumps of brown sugar are gone. Sift the flour and salt over the sugars; stir to blend. Add the sugar-flour mixture to the pumpkin and stir well until no pockets of sugar are visible. Blend in the coconut milk.

Tip:

Be sure the pastry is still well chilled when you put the pie in the oven. This helps to ensure that the crust won’t darken too much during the long baking time.

Scrape the filling into the chilled pie shell; smooth the top. Bake for 1-3/4 to 2 hours, turning the pie several times so it bakes evenly. The point of a thin-bladed knife should come out clean when inserted into the center of the filling, and the edges of the surface will be unevenly cracked. If the edges of the pastry darken too much before the filling is cooked, cover them with a pie shield or strips of aluminum foil. Transfer the pie to a wire rack and let cool completely before serving with mounds of the lightly sweetened whipped cream.

Apple Pie with Poached Dried Cherries

I always use dried tart cherries rather than sweet ones. Tart cherries are made from sour cherries, which are “true” pie cherries, and they definitely give the pie a more complex flavor.

For the pie dough.

• 10 oz. (2-1/4 cups) all-purpose flour
• 1/2 tsp. table salt
• 1/2 tsp. granulated sugar
• 7 oz. (14 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
• 1-1/2 oz. (3 Tbs.) cold vegetable shortening, cut into 1/2-inch pieces
• 3 Tbs. ice-cold water

For the poached cherries:

• 1/2 cup water
• 1/4 cup granulated sugar
• 1 cup (about 6 oz.) dried tart cherries

For the apple-cherry filling

• 2-1/2 to 3 lb. (about 7) firm, tart apples (like Cortland, Jonagold, or Sierra Gold), peeled, cored, and cut into 1/3-inch slices (about 7 cups)
• 7 to 8 Tbs. granulated sugar
• 3 Tbs. all-purpose flour
• 1 tsp. ground cinnamon

To finish:

• 1 egg yolk, beaten
• 1/4 cup heavy cream or milk

Make the pie dough:

Whisk the flour, salt, and sugar in the bowl of a stand mixer or in a mixing bowl. In the stand mixer (use the paddle attachment and gradually increase from low to medium speed) or in the bowl by hand with a pastry blender, cut the butter into the flour until the butter starts breaking into smaller pieces. Cut in the shortening until the biggest pieces of both fats are the size of peas. With the mixer running, sprinkle in the water and mix until the dough just holds together. There should be some visible bits of butter. Cut the dough in half (each piece should be about 9-1/2 oz.), pat each half into a flat disk, wrap tightly in plastic, and refrigerate for at least 1 hour.

Poach the cherries:

Combine the water and sugar in a small saucepan, bring to a boil, add the dried cherries, and simmer for 3 min. Drain the cherries and let cool before using. (Save the poaching liquid to drizzle on ice cream.)

Assemble the pie:

Take both disks of dough from the refrigerator and let them warm up until pliable, about 15 min. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll each disk into an 11- to 12-inch round about 1/8 inch thick. After every few passes of the rolling pin, run a bench scraper under the dough to be sure it isn’t sticking (to prevent tearing), scatter a little more flour under it, and continue rolling. Drape one round into a 9-inch pie pan, gently fitting it to the contours of the pan. Let the dough rest for 1 to 2 min. (this will help keep the crust from shrinking during baking) and then trim the edge, leaving about 1/2 inch hanging over the rim of the pan.

Toss the apples with the sugar, flour, cinnamon, and poached cherries. Pour the fruit into the pie shell and press down with your palms to arrange it evenly. (This will keep the apples from poking holes in the top crust.)

Drape the top crust over the pie. Trim the edge of the top crust to the same size as the bottom. Fold both the trimmed edges together and under so they rest on the rim of the pie pan and form a tall edge. Crimp the edge decoratively but be sure the bottom and top crusts are sealed at the edges. Vent the top by poking the tip of a paring knife through it in a few places. (It’s important to vent well or the fruit can explode through the pastry during baking.) You can make attractive designs by tracing a pattern on top and then poking lots of little holes with the tip of a knife.

Position an oven rack on the bottom rung. Line a heavy rimmed baking sheet with foil and set it on the rack. Heat the oven to 350°F.

In a small bowl, whisk the egg yolk with the milk or cream. Brush the top of the pie with the egg glaze (you won’t need to use all of it). Repierce the steam vents if they get clogged with the glaze. Bake on the heated baking sheet until the pastry is a deep golden and the juices are bubbling, about 1-1/2 hours. If the edges start to get too dark, loosely drape foil around the sides or cover the edges with a pie guard. Let cool on a rack to room temperature and then serve.