There's plenty of sweet berry flavor in this refreshing dessert. Made with sugar-free gelatin and a graham cracker crust, the summery pie is easy to fix and attractive enough to serve to guests. I sometimes substitute fresh peaches and peach gelatin. —D. Smith, Feasterville-Trevose, Pennsylvania.
Mom's apple pie might be a cliché, but others have tried and failed to rival my mom's recipe. My siblings and I panic when anyone else takes the holiday apple pie assignment, but we make sure Mom is making hers, too. —Rebecca Little, Park Ridge, Illinois
This was the first pie I created myself. Mangoes are one of my favorite fruits, and they deserve to be represented in a pie. Of course, everything is better with coconut. —Jennifer Worrell, Niles, Illinois
I was lucky enough to spend this past holiday with my husbands family in Montana. When I returned home, I couldn't get over how the food we ate during the trip was s so inspired by the beautifully stark landscape and harsh climate. We ate elk sausage and kale for breakfast most mornings, dried fruits for snacks and bison and potatoes for dinner. I loved the rustic simplicity of each dish we tasted especially in this rustic pear tart my mother-in-law made. When you sit down to eat this deliciously sweet and flaky tart, think of wild roaming bison, towering white mountains and wide open plains pouring into the slate blue sky.
As a teenage foreign exchange student in the south of France, I was horribly homesick. Then my host family's grandmother Miette arrived and asked if I'd like to help her bake this nutty tart from scratch. It turned my trip around and inspired my lifelong passion for baking. Weighing ingredients, roasting nuts, kneading dough…the art of baking transcends language. — Lexi McKeown, Los Angeles, California