"It's on behalf of the latter group that recipe developers toil each year, doing their best to reinvent, or at least refresh, old standards like sweet potato casserole, cornbread stuffing, and, of course, the bird. Thankfully for these underappreciated artisans, the dessert buffet can offer a little more leeway for creativity and innovation ... just as long as you don't mess with the pies."
"Li's Apple and Cream Pie-which is part of a collection of six new pie recipes that she dropped this week-takes a few liberties with the iconic dessert, but the biggest provocation is her approach to its most troublesome element: the wretched lattice. On the eve of her brave foray into the Thanksgiving foodie fray, I spoke with Li about her elegant no-weave solution, her feelings about the holiday's traditional palate of flavors, and what pies of the future should be wearing on their big day."
An Apple and Cream Pie reimagines traditional apple pie by eliminating the woven lattice and offering a no-weave, elegant crust treatment. The recipe is one of six new pie variations that take liberties with classic Thanksgiving desserts while preserving familiar flavors. The approach addresses the technical difficulty and visual frustration of lattice work by proposing an alternative assembly that simplifies construction without sacrificing texture or presentation. The collection recognizes the tension between conservative holiday palates and cooks seeking innovation, and leverages the dessert course as a flexible space for creativity. The result foregrounds technique, flavor balance, and modernized pie aesthetics.
Read at Slate Magazine
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