I serve this apple pie at my monthly bridge club meetings and it always gets thumbs up. You don't need to serve it with a slice of cheese, since there is cheese in the streusel.—Mary June Donovan, Clinton, Massachusetts
Every time I take this strawberry pie to a family dinner, church event or anything else, it disappears quickly. I've even started taking the recipe with me because I'm always asked for it. —Angela Moore, Tollesboro, Kentucky
"Boy…I never thought of putting these two together. What a flavor!" That's what I hear most often after folks try this pie I "invented" one day when I was short of peaches for a full crust. —Sue Thumma, Shepherd, Michigan
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
Fourteen years ago, I entered this beautiful lattice-top pie in the Park County Fair in Livingston. It won a first-place blue ribbon plus a purple ribbon for "Best All Around"! My large family—and many friends agree with the judges that it's very delicious.
In charge of dessert for a fund-raising dinner at our church, I experimented and came up with this scrumptious pie made in a jelly roll pan. It fed a group and got rave reviews. With flavorful apples and maple syrup, it gives a true taste of the Northeast.
-Alma Lynne Gravel, Trappe, Pennsylvania
"This pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so the pie was always made with fresh-picked berries."
I first prepared this pie at Thanksgiving to share with my co-workers. It was such a success! Now I freeze cranberries while they are in season so that I can make it year-round.
-Dawn Liet Hartman