Northshore Magazine

November 2014

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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Page 224 of 259

223 It's hard to believe that when flour, butter, and a little water are mixed just so, they can yield a flaky, flavorful, and sturdy crust that can hold a wide variety of sweet fillings. Along with cranberry relish and baked squash, pie is a New England Thanksgiving must for the buffet. The ultimate comfort food, pie can be served in a rustic cast-iron skillet, individual ramekin, or right from a tin pie dish. With lattice, crimpled, or open-faced tops, pies can be dressed up or down depending on your whim. And for fillings, the choices are endless: Chunky apple, silky pumpkin, and crunchy pecan create sweet sensations for the holiday palate. We spoke to three local pie chefs about their love of the ultimate Thanksgiving Day dessert. Seasonal Slice By NANCY E. BERRY Photographs by DOUG LEVY Pie is truly the king of desserts when it comes to New England's holiday table.

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