So how do you decide which pie to make for the holidays? The one you’re now completely associated with, as in, “And of course we’ll ask Phyllis to bring her Chocolate Pecan Pie to our family get-together,” or the one whose recipe you just read and cannot wait to try? This is torture for a cook.
Long ago I happened upon a classic lasagna recipe that Merle thinks surpasses all others. Not realizing the depth of his devotion to this particular lasagna, I’ve made lasagna with sausage instead of hamburger, lasagna with roasted vegetables and no meat, lasagna with pumpkin and no sign of tomatoes or oregano. I love making and eating these variations, but no matter how enthused I am about the latest lasagna recipe I’ve just brought to the table, he looks at me like, “How could you betray our agreed-upon lasagna?”
I’m about to get into the same quandary with pies. I absolutely know that if I asked Merle whether I should make a lemon sponge pie, or this fantastic-sounding Cranberry-Orange Pie with Cornmeal Streusel Topping, he would answer before I had the whole question out.
The trick, of course, is to make the pie I can’t wait to try for our next holiday carry-in. There among the other great desserts, it won’t seem to deliver as great a wound as if I had served it at home instead of the favorites that I don’t make often enough.
Here’s the pie recipe I can’t wait to try:
Cranberry-Orange Pie with Cornmeal Streusel Topping