Shannon Chabes of Portage, Indiana wanted a lighter version of her grandma's classic summer pie. Our Test Kitchen came up with this one that offers all the flavor of the original but a fourth less fat and 152 fewer calories per slice. How sweet is that?
After a blackberry-picking trip, my husband and I decided to include a few in a apple pie we were making. It was the best we'd ever tasted! We live near the mountains with our two children. Ingredients for fruit pies grow all around us.
After tasting it at a bake sale, I got the recipe for this pie from a friend, then adapted it. I make it for family gatherings—it's everyone's favorite treat—and also for when company comes by.
Our children—6 and 3—"help" me with baking. They've learned many of their measurement in the kitchen!
"This chilled treat takes me back to my childhood because it tastes like a Fudgesicle," shares Maria Regakis. THe Somerville, Massachusetts reader turns sandwich cookies, chocolate pudding and vanilla ice cream into a dessert guaranteed to satisfy the kid in everyone.
The buttery crust of this fruit-filled treat melts in your mouth. You can substitute sliced apples or peaches for the plums with great results. I've used this crust with blueberries, too.
-Helga Schlape, Florham Park, New Jersey
When it's apple season, I reach for this recipe from The Apple Fare restaurant in Grass Valley. Owner Joyce Rollings says homemade pies are paramount at this family eatery.—The Apple Fare Restaurant, Grass Valley, California
I've baked many apple pies in the last 40 years. But when I entered this apple pie at the 1987 Kansas State Fair, it won first prize! The prize was especially meaningful, because the contest was sponsored by the Kansas Mother's Assn., and of the 31 pies entered, mine was the one that was presented to the Kansas Mother of the Year.