R ISI NG TO T HE
OCCASION
“Meringue is like sweet,
soft air,” Greg says.
It also gives this show‑
stopper its fluffy,
bouffant look, while bal‑
ancing the tart lemon
filling (which is topped
with cranberry gelée for
another pop of flavor).
A big plus: The lemon
layer is whisked to‑
gether in a saucepan,
then chills and sets right
in the crust—no temper‑
ing, straining, or other
shenanigans required.
THE DETAILS: Antique 19th‑
century Swedish cream‑
ware plate with lattice rim,
wellbournerobinson.com.Lemon-Cranberry
Meringue Pie
For all the recipes,
see page 122.THE
HEIGHT
OF
GR E ATNE S S
When she goes LOW, he goes HIGH—with holiday pies, that is.
Our editorial director of food and entertaining, SARAH CAREY,
flat-out prefers creations that are small in stature yet big on flavor,
while deputy editor GREG LOFTS turns up the volume—and the drama.
But here’s where the two see eye-to-eye: On the Thanksgiving
dessert table, variety is the spice of life.PHOTOGRAPHS BY CHRISTOPHER TESTANI | TEXT BY MICHELLE SHIH(^100) RECIPES BY SARAH CAREY AND GREG LOFTS