We think this deliciously different dessert is a nice change from a traditional apple pie. Who can resist its tender apples smothered in a silky maple-flavored cream? This pie is definitely worth a try.
-Christi Paulton, Phelps, Wisconsin
You'll love the smell in your kitchen—and the smiles on everybody's faces—when you make this scrumptious pie that's drizzled with caramel sauce. It's takes me back home to Virginia and being at my granny's table. —Gloria Castro, Santa Rose, California
"I combined two of my favorite recipes to come up with this sensational pie. It won the local apple pie contest a few years ago. I usually make two pies because we always end up wanting more."
Becky Berger, Deerfield, Illinois
These are a really good change from apple pie since they are glazed and a little bit sweeter. The dough is firm enough that you can eat them with your hands and are best when apples are in season. —Diane Turner, Brunswick, Ohio
Good-for-you things come in small packages when you make a batch of the tiny apple pie treats shared by Mary Kelley, Minneapolis, Minnesota. Sweet and cinnamony, these mouthwatering morsels are a delightful addition to a dessert buffet or snack tray. For convenience, you can prebake the shells a day or two ahead of serving.
I often brown the topping for this special-occasion pie under the broiler to give it extra eye appeal. Watch it carefully, though, because you don't want to burn Thanksgiving dessert! It's a fitting finale for any festive meal.
Everyone in my card club commented on this tart's wonderful taste. No one guessed that the delicate crust, creamy filling and sweet topping are light. There wasn't a leftover in sight when I serve this.
—Mary Anne Engel of West Allis, Wisconsin
I live in a big apple-producing state, so I think this recipe represents our region well. I tasted this pie many years ago when my children's babysitter made it. I asked for the recipe and have made it many times since.
This pie won Grand Champion in the Apple Pie category at the 1992 Okanogan County Fair. The pie looks traditional, but making your own filling gives it a different flair and great taste. —Dolores Scholz, Tonasket, Washington
I make this family favorite every year for a gathering at my sister's, where the recipe is known as "Uncle Mike's pie." I use only fresh berries, apples and rhubarb that I grow myself. —Michael Powers, New Baltimore, Virginia