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
Bursting with the colors and flavors of the season, this eye-fetching treat is a welcomed addition to any celebration. Our home economists sweetened the crispy golden crust with honey so your guests will never suspect that the dessert is actually low in fat.
With its creamy lemon filling and cinnamon-enhanced graham cracker crust, this lovely pie is always popular. "I like to garnish the whipped topping with pretty lemon peel curls," notes Maria Dygert of Auburn, New York.
The attractive pie, with its fresh fruit flavor and flaky crust, is my mom's signature dessert. She has perfected the recipe over the years. Served with a dollop of whipped cream, this is a dessert you'll serve again and again.
I won a blue ribbon for this pie at the Texas State Fair. In the military for over 20 years, I didn't really start cooking until after I retired. Now I enjoy spending my time in the kitchen.—Michelle Shockley, Witchita, Kansas