"Phoebe Lawless’s trademark crusts are made with plenty of butter (for maximum flakiness) and very little sugar (to showcase the milk’s natural sweetness). Most of her pies are stuffed with the season’s bounty—native persimmons, for example, available for a short stint during the holidays. But her double-crusted beauty Shaker Lemon is offered year-round. Lawless fills it with whole, sliced lemons that have been macerated for up to three days. Once baked, they take on the consistency of marmalade. Pucker up!"
- America's Best Pies, Travel + Leisure
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