I combined the tangy taste of lime and cilantro with cream cheese for this unusual berry pie that showcases seasonal fruit. The ginger cookies add zip to the crust. —Anneliese Barz, Fort Mill, South Carolina
I've been cooking since I was a girl and I especially enjoy making fresh, fruity desserts like this. It's wonderful and light for warm weather or after a large meal. A must when fresh berries are in season! —Erica Cooper, Elk River, Minnesota
If you're a fan of strawberry-rhubarb pie, you'll want to try this twist on the classic. Here, blueberries provide the sweet counterpoint to the tart rhubarb, with mouthwatering results. —Steve Gyuro, Franklin, Wisconsin
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 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
This show-stopping pie can be decorated to fit any season. I like to make stars for Independence Day, leaves for fall, hearts for Valentine's Day or even flowers for spring. Have fun with it! —Kerry Nakayama, New York, New York
This attractive fruit pie from Judy Watson in Newmarket, Ontario is almost too pretty to eat, but no one will be able to resist the juicy whole strawberries and delightfully sweet glaze that fill the tender pie crust.