After my sister took the family to the local cranberry festival, my mom bet me that I couldn't make a holiday pie out of cranberries and oranges. Considering the pie was gone before the holidays arrived, I think I won! —Heather Cunningham, Whitman, Massachusetts
When missionary friends dropped by unexpected last summer, this pie is what I served for dessert. I first made it for a church gathering 20 years agoever since, everyone's looked for it!
As a young girl, I dreamed of being able to make pies like my mother. (Her rolling pin, which I inherited, was 2 ft. long and 8 in. wide!) In fact, this is Mom's rhubarb strawberry pie recipe with cherries instead.
I love rhubarb! My husband and Iour three children are 21, 18 and 11have a 30-acre farm, with hay and cattle, in addition to our city jobs, and I grow eight hills of rhubarb.
This rich treat is a hit every time I serve it. The chilled filling, brimming with bananas, is refreshing, and the cookie crust provides a chocolaty crunch. Even a small slice will satisfy the biggest sweet tooth. —Taylor Carroll, Parkesburg, Pennsylvania
The buttery crust of this fruit-filled treat melts in your mouth. You can substitute sliced apples or peaches for the plums with great results. I've used this crust with blueberries, too.
-Helga Schlape, Florham Park, New Jersey
Paul Azzone relies on this simple but special deep-dish pie to provide a down-home finish to hearty autumn meals served at home in Shoreham, New York. Pecans and pumpkin pie spice make this one comforting seasonal classic.
A delicious and different dessert, this lemon pie is a part of all our family's special occasions. Typically, I prepare it the day before and refrigerate overnight. Still, its sunny yellow filling and creamy topping make me want to dive right in.
Because my husband loves pumpkin pie, I've looked high and low for that "perfect" recipe. But as soon as he tasted this tart, he told me to stop searching, declaring this the best he's ever tried!Brenda Ryan, Marshall, Missouri