When I was in high school, my best friend's mother baked mini apple pies every Christmas. I was thrilled when she shared the recipe with me—it made me feel like I was finally an adult! —Katie Ferrier Gage, Houston, Texas
Treating yourself to this indulgent dessert won't give you the blues later on! Even with a fabulous fruit filling and crumb topping, this light recipe keeps fat and calories to a minimum. Serve the pie warm, advises our Test Kitchen staff...and expect plenty of compliments!
I can whip up this pie in minutes using the microwave, so it's great for drop-in guests. People are always surprised I can serve them a slice so quickly.—Shirley Pochipinski, Prince Albert, Saskatchewan
I found this recipe while vacationing in Florida in the late '60s. I made a few changes and added lime juice for extra tartness. It's colorful, refreshing and looks so pretty on the plate.
-June Nehmer, Las Vegas, Nevada
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
I belong to several volunteer service groups, and this dessert has been a real time-saver when there's a large crowd to be fed. It serves more than an ordinary pie with about the same amount of effort.
-Bertha Jeffries, Great Falls, Montana