This fruit pie, brimming with apples and pears, really says "fall." What a yummy way to use your backyard bounty or the pickings from local orchards! I've made plenty of pies over the years, and this is a real standout. —Grace Camp, Owingsville, Kentucky
I grew up in northern Michigan, where three generations of my family have been cherry producers. This traditional cherry pie makes a mouthwatering dessert that always gets rave reviews.—Ramona Pleva, Lincoln Park, New Jersey
“I got the idea for this delicious fall dessert from a lovely Italian woman who’s also a fabulous cook,” writes Stacie Blemings from Califon, New Jersey. “It’s so simple to make—and cleanup is just as easy! I often make two and freeze one. It’s great at brunch alongside eggs and bacon.”
STACIE’S TIP: For some tasty variations, try strawberry jam and walnuts and skip the icing. Or add extra cinnamon chips to suit your taste.
I remember my mom making this pie when I was growing up. I make several while I have fresh pears from the family tree, then freeze them for later. One taste tester declared it “the best pear pie I have ever eaten.” —Paula Hoffman, Plainview, Nebraska
I've made this pie many times for friends, relatives, guests, church suppers and bazaars, and I'm always getting requests for the recipe. I've lived on farms all my life—we used to have a potato farm on Long Island, and now my son farms his own land and manages mine here in Delaware, growing soybeans and wheat. I belong to Homemakers and enjoy tailoring and crafts.