Thanksgiving 2022

by RogerNovember 11, 2022

Thanksgiving is just around the corner here in the U.S., so it’s time dust off our pie pans and figure out our turkey plans. On today’s episode we start with dessert first! We’ll talk pies with Genevieve Ko of the New York Times Cooking. Then we check in with bonafide Butterball Turkey Talk-Line Expert Samantha Woulfe for some bird-flavored tips and tricks. What if a turkey is not in your plans this year? Jeanine Donofrio of Loveandlemons.com stops by to share ideas for making veggies the star of your table.

Mentioned in this Episode

Genevieve Ko, Depute Editor, NYTimes Cooking

Genevieve Ko, Deputy Editor of NYTimes Cooking drops some great pie knowledge on the episode. Her new pie recipe collection “Your Pies Have Arrived” is featured on NYTimes Cooking, and will be part of a special print section in the November 13, 2022 edition of the paper. Looking for that Maple Cream Pie with Blueberries recipe? You can find it as part of that Thanksgiving collection (I will also reprint down below)!

Here’s a list of the rest of the pies you can find there:

Cranberry Lemon Meringue Pie
Pecan Sandie Pie
Spiced Pumpkin Cheesecake
Blackberry Apply Pie
Maple Cream Pie with Blueberries
Eggnog Sweet Potato Pie
Caramel Apple Pie
Chocolate Peanut Butter Pie
Custard Pie

Genevieve also has a great baking cookbook available, “Better Baking: Wholesome Ingredients, Delicious Desserts.”

Samantha Woulfe, RD
Butterball Turkey Talk-Line Expert

What is Thanksgiving without the turkey? And what is Thanksgiving without a turkey-related crisis? Hey, the Butterball people have you covered. Call 1-800-Butterball (or text 844-877-3456) and a cool Talk-Line expert like Samantha will help you get through it.

Don’t feel like calling? I bet you can find an answer on the Butterball website. It’s loaded with tips and recipes! You can also find them on Instagram, Youtube, and Facebook!

Jeanine Donofrio, Love and Lemons

Are you looking to go turkey-less, or perhaps make vegetables more of a star at your holiday table? Jeanine at Loveandlemons.com has several you can use. Maybe a balsamic brussels sprouts dish? Or perhaps roasted carrots with a nice carrot-top “gremolata?” You can even go turkey-less with your gravy by using the awesome flavor power of mushrooms.

You can also find Jeanine on Instagram, Facebook and Twitter. She has cookbooks too!

Maple Cream Pie with Blueberries Recipe

Image of Maple Cream Pie with Blueberries — Image: Sang An for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Paige Hicks.

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Maple Cream Pie with Blueberries

Author: Genevieve Ko/The New York Times Cooking

Print Recipe

Description

Maple Cream Pie with Blueberries
Yields One 9-inch pie

From: https://cooking.nytimes.com/recipes/1023577-maple-cream-pie-with-blueberries

Ingredients

Scale

For the Pie:

1 disk All-Butter Pie Crust
All-purpose flour, for rolling
1 cup/330 grams pure maple syrup
½ cup/110 grams packed dark brown sugar
2 tablespoons cornstarch
½ teaspoon fine sea or table salt
3 cups/725 grams half-and-half
4 large egg yolks

For the Topping:

½ teaspoon cornstarch
1 cup/150 grams blueberries
3 tablespoons granulated sugar
1 ½ cups/360 grams heavy cream

Instructions

Make the pie: If the dough has been refrigerated for more than an hour, let sit at room temperature for 10 minutes first. On a lightly floured surface, use a lightly floured rolling pin to roll the dough into a 12 ½-inch round. Roll the dough up onto the pin, then unroll it over a standard (not deep-dish) 9-inch pie plate, centering it. Gently tuck and press it into the bottom and sides of the plate without stretching the dough. Fold the overhang of dough under itself around the rim so that the dough extends a little over the edge of the plate. If you’d like, crimp the edges of the dough.
If the dough has softened, refrigerate or freeze it until firm, about 30 minutes in the refrigerator or 10 minutes in the freezer. While the dough chills, position a rack in the lowest position in the oven and heat to 375 degrees.
Use a fork to poke holes all over the bottom of the dough without piercing all the way through, if possible. Line the dough with a sheet of crumpled parchment paper. (Crumpling helps it lie flat against the dough.) Fill the lined dough to the top with pie weights, such as dried beans.
Bake on the bottom rack until the edges are light golden brown and the sides look dry, 25 to 30 minutes. Remove the pie weights with the parchment and return the empty shell to the bottom rack. Bake until the bottom is golden, 5 to 10 minutes. Cool on a rack.
Bring the maple syrup to a boil in a large saucepan over medium heat. Boil (without stirring) until reduced to ¾ cup, about 7 minutes. Pour the syrup into a liquid measuring cup.
Spread the brown sugar in the same saucepan off the heat (no need to wash it). Sprinkle the cornstarch and salt over it and whisk well, then whisk in the half-and-half until blended. Whisk in the egg yolks until evenly incorporated. Continue whisking and add the reduced syrup in a slow, steady stream.
Bring the mixture to a boil over medium heat, whisking continuously, then continue at a full boil with big bubbles, whisking often, for 5 to 7 minutes, or until very thick. Scrape into the cooled pie crust and spread in an even layer. Cool to room temperature, then refrigerate, uncovered, until cold and firm, at least 3 hours. The pie can be refrigerated for up to 3 days (and should be covered after 3 hours).
Make the topping: Mix the cornstarch with 1 tablespoon cold water and set next to the stove. Combine the blueberries, sugar and 2 tablespoons water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. Simmer just until the liquid is tinted by the berries, about 1 minute, then stir in the cornstarch mixture. Simmer, stirring continuously, until the liquid has thickened slightly, about 1 minute. Remove from the heat and transfer to a bowl. Refrigerate uncovered until cool, stirring occasionally.
Whisk the cream with an electric mixer or by hand (which will take a while and be a workout, but it works) until medium-firm peaks form. (The peaks should stand up and curl down at the tip.)
Dollop the cream over the chilled maple pie and swirl to create peaks and valleys. Spoon some of the berry mixture into the valleys and swirl, if you’d like. Serve immediately with the remaining berry mixture on the side.