Even though we fill our plates to the brim with Thanksgiving classics like turkey, stuffing and veggies, there is always room for dessert. A perfect end to a memorable meal is a homemade pie. Chef Greg Weinstock has shared his take on a cranberry walnut pie and even Salvatore’s pumpkin pie.
225 Northern Ave.
Boston, MA 02210
Chef Greg Weinstock’s career started many years ago when he went from dishwasher to subbing in as a restaurant chef for the night at only 14 years old. His love for garden-to-table cooking growing up also developed him into a chef that thrives at preparing fresh, seasonal ingredients at many Boston-area restaurants, and at Salvatore’s since 2011. Salvatore’s features a menu filled with Italian favorites like pizza, calamari, pasta or risotto dishes, and more, plus desserts like the pie noted below.
Maker’s Mark, Cranberry and Walnut Pie
For the crust:
- 1 1/2 cups AP Flour
- 1/4 teaspoon salt
- 1 teaspoon granulated sugar
- 1/4 pound of cold butter (unsalted)
- 4 tablespoon cold water
- Combine dry ingredients and butter in food processor until thoroughly mixed.
- Slowly add cold water and then remove from the food processor.
- Wrap in plastic and chill.
For the filling:
- 1/2 cup craisins
- 1/4 cup Maker’s Mark Bourbon
- 1/8 pound of butter
- 3/4 cup Vermont Maple Syrup
- 3/4 cup light brown sugar
- 3 large eggs
- 1 orange zested
- 1 1/3 cup walnut pieces
- pinch salt
- Soak craisins and orange zest in the bourbon.
- Combine butter, maple syrup and brown sugar on the stove until melted and then cool to room temperature.
- Whisk eggs and salt.
- Mix sugar mixture and egg together and combine with craisins and walnuts.
- Put mixture into the pie crust and bake at 350 degrees F for 30 to 40 minutes.
Related: Boston’s Best Thanksgiving Celebrations And Events For The Family
Salvatore’s Pumpkin Pie
Prep Time: 50 minutes
Total Time: 50 minutes
Yield: Makes 8 Servings
- 1 1/4 cups pumpkin puree, canned or fresh
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- pinch nutmeg
- 1 teaspoon AP flour
- 2 eggs, lightly beaten
- 1 cup evaporated milk, undiluted
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1 unbaked pastry shell (9-inch)
- whipped cream or whipped topping, for garnish
- Combine pumpkin, sugar, salt, spices and flour in a medium mixing bowl.
- Add eggs; mix well. Add evaporated milk, water and vanilla; mix well.
- Pour into pastry-lined pie pan.
- Bake at 400 degrees F for 15 minutes; reduce heat to 35 degrees F and bake about 35 minutes longer, or until center is set.