I serve these fresh-fruit tarts every July at my family's Independence Day celebration. Sometimes I substitute blackberries with blackberry jam, and I often add slivered almonds to the fillings. —Nicole Chatron, Tulsa, Oklahoma
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 ago—ever 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 I—our three children are 21, 18 and 11—have a 30-acre farm, with hay and cattle, in addition to our city jobs, and I grow eight hills of rhubarb.
“If I can beat the birds to our cherry tree, I'll make this luscious pie. Otherwise, strawberries or blueberries can be substituted. It's especially good served warm with vanilla bean ice cream." —Betty Wingo, Marshall, Arkansas
Family and friends say this patriotic pie is better than a local favorite from one of our best neighborhood restaurants. Sometimes, I switch things up and use gooseberries for half of the blueberries. —Nancy Barker, Silverton, Oregon
Impressive as it looks, this dessert is really easy to prepare. I make it often when strawberries are at their peak. My husband thinks it's terrific, and I receive compliments when I serve the pie to guests.
-Dorothy Bateman, Carver, Massachusetts
My goal is to create pies as good as my mother's. I came up with this recipe to use up fruit in my freezer. The first time I made it, my family begged for seconds. If I continue making pies this good, maybe someday our two daughters will be striving to imitate mine!
-Jeanne Freybler, Grand Rapids, Michigan