“You have to have a
pie at Thanksgiving!”
says Peacock, who
folded buckwheat
flour into the streu-
sel topping of this
pear-filled glory.
Opposite: “I love
having lots of differ-
ent bites and flavors
for dessert,” he
says. “It invites you
to linger.” Along with
tipples of Alabama
SPICED PEAR PIE
WITH BUCKWHEAT
CRUMBLE
whiskey and other
cordials, he offers a
mosaic of cornmeal-
shortbread cookies,
satsumas and kum-
quats, store-bought
nut brittle and
praline-coated choc-
olate truffles, and
brandied figs.
✦
98
ART DIRECTION BY ABBEY KUSTER-PROKELL; FOOD STYLING BY GREG LOFTS; PROP STYLING BY TANYA GRAFF
