"My husband likes this fruity combination almost as much as traditional apple pie - and that's saying something!" notes field editor Joan Rose of Langley, British Columbia. "I keep rhubarb, blueberries and raspberries in the freezer and always have apples on hand for this colorful dessert."
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
When it's apple season, I reach for this recipe from The Apple Fare restaurant in Grass Valley. Owner Joyce Rollings says homemade pies are paramount at this family eatery.—The Apple Fare Restaurant, Grass Valley, California
I've baked many apple pies in the last 40 years. But when I entered this apple pie at the 1987 Kansas State Fair, it won first prize! The prize was especially meaningful, because the contest was sponsored by the Kansas Mother's Assn., and of the 31 pies entered, mine was the one that was presented to the Kansas Mother of the Year.
Meet the Cook: When I first made this pie for my family, the reactions weren't real words - they were more "Ooh!" and "Mmm!" I created it to enter in a local fair. My goal was an apple pie like no other, and it ended up winning third prize. ("That was very interesting!" one judge said.)
Working with children is something I love. In fact, I hold "Fun with Food" classes after school for elementary students ages 6-8. My own family consists of my husband and our daughter, 11.
-Lisa DiNuccio, Boxford, Massachusetts